Ingredients
Scale
- 12 oz spaghetti or fettuccine
- 3 cups cooked chicken, shredded or cubed
- 1 cup sliced mushrooms
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 teaspoon nutmeg (optional)
- 2 tablespoons butter
Feel free to substitute the mushrooms with bell peppers for a sweeter note, or use gluten-free pasta if that suits your dietary needs. This recipe is forgiving and flexible, much like the meals my mom used to make with whatever was on hand.
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish and set aside.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onions and mushrooms, cooking until softened, about 5 minutes.
- Add the garlic and cook for an additional 30 seconds until fragrant.
- Stir in the cooked chicken, then pour in the chicken broth and cream. Bring to a simmer and let it thicken slightly, about 5 minutes.
- Reduce the heat and stir in the Parmesan cheese, nutmeg, salt, and pepper. Mix until the cheese is melted and the sauce is smooth.
- Add the cooked pasta to the skillet, tossing to coat evenly in the sauce.
- Transfer the pasta mixture to the prepared baking dish. Sprinkle the mozzarella cheese evenly on top.
- Dot the top with butter slices and bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
- Let it cool for a few minutes before serving. This allows the flavors to meld beautifully.
Remember, it’s not about getting everything perfect. Embrace the spills and laughter in the kitchen—those are the makings of great memories!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken Tetrazzini, recipe, cooking, food
