Chicken Tetrazzini
This chicken tetrazzini is creamy, cheesy, hearty and so easy to make!
Servings: 6
Equipment
- Sharp Knife & Chopping Board
- Large Deep Pot & Wooden Spoon
- Large Pot, Tongs & Colander (for pasta)
- Large Baking Dish
- Cheese Grater
- Jug (for stock/milk)
Ingredients
- 600g / 1.3lb boneless skinless Chicken Thighs (see notes)
- 1 tsp Salt, or as needed
- 1/2 tsp Black Pepper, or as needed
- 2 tbsp Olive Oil
- 400g / 14oz Baby Chestnut or Button Mushrooms, halved or quartered
- 1 medium White Onion, finely diced
- 4 cloves of Garlic, finely diced
- 400g / 14oz Linguine, or other long-cut pasta
- 60g / 2oz Butter
- 60g / 2oz Plain Flour
- 480ml / 2 cups Milk, at room temp
- 480ml / 2 cups Chicken Stock
- 120ml / 1/2 cup Double/Heavy Cream, at room temp
- 200g / 2 cups Gouda Cheese, grated (see notes)
- 40g / 1/2 cup freshly grated Parmesan
- 2 tbsp finely diced Fresh Parsley
Instructions
- Pre-heat the oven to 180C/350F.
- Season the chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Heat the olive oil in a large deep pot over high heat and add the chicken. Fry each side for 2-3 mins until golden, then remove and lower the heat slightly to medium-high, leaving all the excess fat behind. The chicken doesn't need to be completely cooked through at this point.
- Add the mushrooms and fry until they begin to soften. They'll first soak in all the oil, then begin releasing moisture, which will then start evaporating. As it starts to evaporate add in the onion and fry until both the onion and mushrooms are completely soft and golden. Add the garlic and fry for a minute longer.
- At this point add the pasta to salted boiling water, cook until al dente then drain.
- Lower heat to medium and melt the butter in with the mushrooms, scraping off any flavour from the pan as you go. Stir in the flour to create a roux, then gradually pour in the milk, stock then cream, stirring as you go to avoid lumps forming. Stir in 1/2 tsp salt and 1/4 tsp pepper (or to taste - season well to bring out the best in the sauce) alongside the resting juices from the chicken, then bring to a gentle simmer. Allow to bubble away for 2 mins to thicken (it should coat the back of a spoon). Shred/slice the chicken during this time.
- Turn off the heat and stir through the chicken, then stir through the parmesan and half of the Gouda. Toss in the spaghetti until well-coated in the sauce, then pour it all into a large baking dish. Smooth the top with your wooden spoon then sprinkle over the rest of the cheese.
- Bake in the oven for 15 mins until golden and bubbly, then serve with parsley and enjoy!
Video
Notes
a) Chicken - Definitely use thighs for this recipe. They're much more robust than chicken breast, so don't overcook in the oven. They'll be mostly cooked after frying, and will continue cooking slightly as they rest, then will completely cook through in the oven.
b) Cheese - The parmesan adds a nice boost of flavour to the creamy sauce. The Gouda also adds flavour, but it is much more mellow, so blends through the creamy sauce so deliciously. You'll find it as a block in most supermarkets. I have subbed with Emmental cheese before, which is also relatively mild and creamy.
c) Pasta - Important to make sure this pasta is al dente and not too soft when you boil it. It softens a little more in the oven.
d) Seasoning - Make sure the sauce is properly seasoned with salt and pepper to bring out the best in this mellow, creamy sauce.
e) Calories - Whole recipe divided by 6.
Nutrition
Calories: 786kcal | Carbohydrates: 71.29g | Protein: 41.12g | Fat: 38.34g | Saturated Fat: 19.562g | Polyunsaturated Fat: 3.12g | Monounsaturated Fat: 12.86g | Trans Fat: 0.476g | Cholesterol: 191mg | Sodium: 991mg | Potassium: 883mg | Fiber: 8.7g | Sugar: 7.51g | Vitamin A: 1191IU | Vitamin C: 5.3mg | Calcium: 425mg | Iron: 2.55mg