Chicken Tetrazzini

1. 1
   prep · ~20 min

   Preheat the oven and prep the chicken.

   1.Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

   2.Season 450 g chicken breast with a pinch of salt and pepper.

   3.Place in a pot, cover with water, and bring to a boil. Reduce heat and simmer until cooked through, about 12-15 minutes.

   4.Remove chicken, let cool slightly, then shred into bite-sized pieces with two forks. Reserve 1.5 cups of the cooking water.

   TIPShred while warm — it's much easier than when cold.
2. 2
   boil · ~10 min

   Cook the spaghetti.

   1.Bring the reserved chicken cooking water (add extra water if needed) to a rolling boil.

   2.Cook 225 g spaghetti according to package directions until al dente.

   3.Drain well and set aside.

   TIPSlightly undercook the pasta; it will finish cooking in the oven.
3. 3
   saute · ~9 min

   Sauté the mushrooms and aromatics.

   1.Melt 1 tablespoon butter in a large skillet over medium-high heat.

   2.Add 200 g sliced mushrooms and cook until golden and they release their moisture, about 5 minutes.

   3.Add chopped onion and cook until softened, 3-4 minutes.

   4.Add minced garlic and sauté until fragrant, 30 seconds. Transfer mushroom mixture to a plate.

   TIPDon't crowd the mushrooms — they need room to brown, not steam.
4. 4
   saute · ~10 min

   Build the creamy sauce.

   1.Melt remaining 2 tablespoons butter in the same skillet over medium heat.

   2.Whisk in 3 tablespoons flour and cook, stirring constantly, for 1 minute until bubbly and lightly golden.

   3.Slowly whisk in 1.5 cups warm water and 1 cup warm milk. Keep whisking to avoid lumps.

   4.Cook, stirring, until sauce thickens and coats the back of a spoon, about 5 minutes.

   5.Stir in 0.5 cup heavy cream, 0.5 teaspoon salt, a pinch of black pepper, and a pinch of nutmeg.

   6.Remove from heat. Stir in 0.5 cup grated parmesan until melted and smooth.

   TIPWarm liquid prevents lumps — cold milk can seize the roux.
5. 5
   assemble · ~3 min

   Combine everything and transfer to baking dish.

   1.Add the cooked spaghetti, shredded chicken, and sautéed mushroom mixture to the skillet with the sauce.

   2.Toss gently until everything is evenly coated.

   3.Pour the mixture into the prepared baking dish and spread evenly.

   4.Top with 0.5 cup shredded mozzarella, then sprinkle 0.25 cup breadcrumbs over the top.
6. 6
   bake · ~25 min

   Bake until golden and bubbly.

   Bake at 375°F for 20-25 minutes, until the top is golden brown and the sauce is bubbling around the edges. Let rest 5-10 minutes before serving.

   TIPIf the top browns too fast, tent loosely with foil for the last 10 minutes.
7. 7
   garnish

   Garnish with fresh parsley and serve hot.

   Scatter 2 tablespoons chopped fresh parsley over the top. Scoop generous portions onto plates and serve.

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