Chicken Tetrazzini

• 12 oz fettuccine
• 2 cups cooked, shredded chicken
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup frozen peas
• 1 cup mushrooms, sliced
• 2 cups shredded sharp Cheddar cheese
• 1/2 tsp paprika
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook fettuccine according to package instructions; drain and set aside.
3. 3 In a large skillet, melt butter over medium heat. Add onion and garlic, sauté until soft.
4. 4 Stir in flour to create a roux, cooking for 1 minute.
5. 5 Gradually whisk in chicken broth and heavy cream, stirring until thickened.
6. 6 Remove from heat and stir in Parmesan cheese until melted.
7. 7 Combine cooked pasta, chicken, peas, mushrooms, and sauce in a large bowl. Season with paprika, salt, and pepper.
8. 8 Transfer mixture to a greased 9x13 inch baking dish. Top with Cheddar cheese.
9. 9 Bake uncovered for 25-30 minutes, until bubbly and golden.
10. 10 Let stand for 5 minutes before serving.

Nutrition

Tips

• For a make-ahead option, assemble the dish up to the baking step and refrigerate overnight.
• Feel free to add crispy bacon or diced ham for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a crisp green salad and garlic bread for a complete meal.
• Pairs well with a glass of Chardonnay.

FAQ