Hi everyone,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.
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