Hi everyone, its Natasha of Natashaskitchen.com. Today we're making chicken
Tetrazzini. It's a creamy, cheesy pasta
bake that's loaded with juicy chicken
and everyone who tries this loves it.
We start with cooking 12 ounces of pasta
and I'm using thin spaghetti here but
you can use any pasta you have on hand.
Cook the pasta in salted water according
to package instructions until it's al
dente or firm to the bite. While the
pasta is cooking, prep the rest of your
ingredients. You'll need 4 cups of
shredded chicken. You can get this from a
cooked rotisserie chicken, which is the
easiest way or you can season and saute
2 pounds of chicken breast. Break the
chicken apart into bite-size pieces and
set it aside. Now thickly slice 1 pound
of white mushrooms.
Finely chop 1 medium onion, then mince
3 to 4 garlic cloves.
Now finely chop 1/4 cup of fresh
parsley and for your last bit of prep
squeeze 1 tablespoon of fresh lemon
juice.
Once the pasta is finished cooking, drain
and rinse to stop the cooking process,
then set it aside.
Place a large Dutch oven or
heavy-bottomed pot over medium-high heat,
add two Tbsp of olive oil, then
add the sliced mushrooms and sauté for
about three minutes or until softened.
Add diced onions and cook for five
to seven minutes, stirring occasionally
until the onions are soft.
Add the minced garlic and stir for
another minute or two, just until the
garlic is fragrant, then remove the
mushrooms to a separate dish. You'll make
the sauce in the very same pot and
there's no need to wash it. Melt four
Tbsp of butter then stir in a
quarter cup of flour. Cook for one to two
minutes, stirring constantly until the
mixture is lightly golden. Then add two
and a half cups of chicken broth, a
Tbsp of fresh lemon juice. a
tsp of salt and a quarter tsp
of black pepper. Stir until smooth.
Finally stir in one and a half cups of
half-and-half. Or you can use equal parts
of milk and heavy cream and bring
everything to a simmer. Taste the sauce
and add more salt and pepper as needed.
Add the pasta, chicken and mushrooms back
to the pot, then stir in a quarter cup of
fresh parsley. Stir well to make sure
every noodle is coated in that amazing
sauce. Sprinkle the top generously with
one and a half to two cups of shredded
mozzarella cheese. Cover the pot and bake
at 350˚F for 30 minutes,
then remove the lid and continue baking
another 15 minutes which creates a
golden cheesy crust.
Oh! Come to mama!
I am excited because this made my house
smell amazing and it's delicious so
let's get right into this and do the
taste test. Okay and you want to break
through that cheesy crust.
The crust is awesome because it seals in
all the juiciness and makes this pasta
incredibly creamy
and not dry not at all. Okay, here we go.
Creamy and cheesy, because one scoop is
just not enough... Okay, and then garnish
with a little bit of fresh parsley
because it gives it that beautiful pop
of color and flavor. And here we go.
Alright, to get a little bit of
everything on my fork and the chicken is
like melt-in-your-mouth delicious.
Alright,
seriously though, that chicken is so
tender and then the plump juicy
mushrooms and the sauce has amazing
flavor. It just baked into every noodle
so every bite is incredible. I hope you
guys loved this recipe,
it's a family favorite. If you enjoyed
this, please give us a great big thumbs
up below, make sure to subscribe to our
Channel and we'll see you next time. Oh
and one more thing. This reheats really
well, making it perfect for lunch the
next day and if you guys love easy
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