Chicken Tetrazzini is a fantastic dish to make for family dinners. If you want a creamy pasta dish that you can make with ease, try this recipe. It will not disappoint!
Preheat oven to 400°F. Bring a large pot of salted water to a boil; boil pasta to al dente according to package directions, draining and setting aside.
12 ounces spaghetti noodles
In a large saucepan, melt butter over high heat. Add mushrooms, and season with salt and pepper. Cook, stirring frequently, for 4 minutes, then add onion and garlic. Continue cooking for 4-5 minutes, until tender and browned.
4 tablespoons unsalted butter, 8 ounces sliced mushrooms, Kosher salt and freshly ground black pepper, ½ cup diced onion, 2 cloves garlic
Reduce heat to medium and sprinkle the flour over the vegetables. Stir for 30 seconds, then add the milk. Stirring constantly, add the sour cream, broth, and wine. Bring the mixture to a boil, then reduce to a simmer until it begins to thicken. Remove from heat.
½ cup all-purpose flour, 2½ cups milk, 1 cup sour cream, 1½ cups low-sodium chicken broth, ¾ cup dry white wine
Stir in 1¼ cups colby jack and thyme, then season with salt and pepper to taste.
Add chicken and pasta to the sauce, tossing to combine.
4 cups shredded cooked chicken
Transfer to a 9x13-inch baking dish. Sprinkle with remaining cheese. Bake for 25-30 minutes, or until browned. Let stand 10 minutes before serving.
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Notes
Use a stand mixer or hand mixer to shred your chicken before you prepare this dish. It takes less time and requires much less effort than shredding with a fork.
Break your spaghetti noodles in half before you boil them. It helps to ensure they cook evenly!
Make sure you have a large saucepan with enough space to fit all the ingredients, including your pasta and chicken before you transfer it over to the casserole dish.
Storage: Store chicken tetrazzini covered in the refrigerator for up to 3 days or in the freezer for up to 2 months.