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Stovetop Chicken Tetrazzini
Spaghetti pasta tossed with chicken and mushrooms in a creamy cheese sauce.
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 12 ounces uncooked spaghetti
- 1 TBSP olive oil
- 1 pound boneless skinless chicken breasts
- salt & pepper
- 2 TBSP unsalted butter
- 8 ounces white button mushrooms, sliced
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 4 ounces sharp cheddar cheese, shredded
- 1 TBSP freshly chopped parsley
- 1/4 cup freshly grated Parmesan cheese
Directions
- Cook the spaghetti according to package directions. Drain and set aside.
- Cut the chicken into bite-size pieces and season generously with salt & pepper.
- Heat the oil in a large saute pan over medium-high heat. When the oil is hot cook the chicken, stirring occasionally, until cooked through, about 7 minutes. Transfer the cooked chicken to a plate and set aside.
- Melt the butter in the now empty saute pan over medium-high heat. Add the mushrooms, onion, and garlic and cook, stirring often and scraping the bottom of the pan with a wooden spoon to release any stuck on bits, until mushrooms and onions begin to brown, about 6 minutes.
- Stir in the flour, 1 tsp salt, and 1/2 tsp pepper until well combined.
- Slowly stir in the milk and heavy cream and bring to a slight boil.
- Reduce the heat to low and simmer, stirring often, until sauce begins to thicken, about 3 minutes.
- Take the pan off the heat and stir in the shredded cheese until well combined. Add the cooked chicken and spaghetti to pan and stir to combine.
- Taste and season with additional salt & pepper if necessary then transfer to a large serving dish and sprinkle the parsley and Parmesan cheese on top.
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