Chicken Tetrazzini Recipe

Ingredients:

• 1 pound thin spaghetti or linguine ((450g))
• ¼ cup unsalted butter ((56g))
• 8 ounces button mushrooms (sliced (225g))
• 2 pounds cooked chicken breast (cubed or shredded (900g), or meat from 1 rotisserie chicken)
• 1 medium onion (chopped (250g))
• 5 garlic cloves (minced)
• ¼ cup unsalted butter ((56g))
• ⅓ cup all-purpose flour ((40g))
• 2 cups chicken broth ((480mL))
• 2 cups whole milk ((480mL))
• 1 cup heavy cream ((240mL))
• 1 teaspoon salt (plus more to taste)
• ¼ teaspoon black pepper (freshly ground)
• ¼ cup parsley (chopped, plus more to garnish)
• 2 cups shredded mozzarella cheese (divided (8 ounces/226g))
• ¼ cup parmesan cheese (shredded (23g))
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Instructions:

1. Preheat the oven to 375°F.
2. Bring a large pot of water to a boil over high heat. Season the water generously with salt, then add the pasta. Cook the pasta for 1 minute less than the package instructions, to al dente, then drain, rinse with cold water and set aside.
3. In a large pot or Dutch oven over medium-high heat, melt the butter. Add the mushrooms and cook, stirring occasionally, until they start to soften and turn golden.
4. Add the onion and cook for about 5 minutes, until softened, stirring occasionally.
5. Add the garlic and cook for 1 more minute. Once fragrant and softened, remove from the heat and transfer the mixture to a bowl.
6. Place the butter in the large pot and return it to medium heat. Once melted, whisk in the flour. Cook for 1 to 2 minutes while whisking to make a roux.
7. Whisk in the chicken stock until smooth. Then whisk in the milk, then heavy cream. Season with the salt and pepper. Cook for 8 to 12 minutes, whisking frequently, or until the mixture reaches a low boil and thickens.
8. Once thickened, add the cooked chicken, mushroom mixture, and parsley and stir to combine.
9. Stir in the pasta, 1½ cups of mozzarella (170g) and Parmesan cheese. Season with more salt and pepper to taste.
10. Transfer to 9x13-inch casserole dish, smooth out and top with the remaining ½ cup (55g) mozzarella cheese.
11. Bake for 30 to 35 minutes until the cheese on top is melted and the casserole is bubbling.