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Chicken Tetrazzini on a plate
Andre Lewis

Chicken Tetrazzini

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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz dry spaghetti
  • 1 tbsp fine salt for pasta water
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 3/4 tsp fine salt for chicken and sauce
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced
  • 1 small yellow onion diced
  • 3 tbsp unsalted butter divided
  • 3 tbsp all-purpose flour
  • 1/4 cup dry sherry
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 cups whole milk
  • 1 cup frozen peas
  • 1/2 cup finely grated Parmesan
  • 1/2 cup panko breadcrumbs

Method
 

  1. Heat oven to 375°F. Cook spaghetti with tablespoon salt to 2 minutes short of package time; drain.
  2. Meanwhile, season chicken with its salt and pepper. Heat oil in large skillet; cook chicken 7 to 8 minutes to at least 165°F. Plate; cook mushrooms and onion 7 to 8 minutes until water evaporates.
  3. Add 2 tablespoons butter and flour; stir 1 minute. Gradually add sherry, broth, and milk; simmer 4 minutes until lightly thickened. Fold in chicken, peas, Parmesan, and pasta.
  4. Transfer to deep 9-by-13-inch, 4-quart dish. Melt remaining butter; toss with panko and scatter over. Loosely foil-cover.
  5. Bake 20 minutes, then uncovered 10 to 12 minutes until crumbs golden and center 165°F. Rest 5 minutes.