Chicken Tetrazzini

Name: Chicken Tetrazzini
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb chicken breast; 12 oz spaghetti; 8 oz mushrooms; 1 cup heavy cream; 2 cups chicken stock; 1 cup grated parmesan; 1 onion; 3 tbsp butter; 3 tbsp all-purpose flour; 0.5 cup frozen peas; 0.5 tsp salt; 0.5 tsp black pepper

Spaghetti and chicken folded into a silky mushroom cream sauce, baked until the parmesan top turns golden.

60 min · Comfortable · 580 cal · 38g protein · $2.10/serving · American

Comfort Food Meal Prep

60minutes

6servings

580calories

38gprotein

$2.10per serving

Save this recipe

Ingredients (serves 6)

1 lb chicken breast
12 oz spaghetti
8 oz mushrooms
1 cup heavy cream
2 cups chicken stock
1 cup grated parmesan
1 onion
3 tbsp butter
3 tbsp all-purpose flour
0.5 cup frozen peas
0.5 tsp salt
0.5 tsp black pepper

Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.

Save this recipe

Instructions

1
Heat the oven to 375°F. Boil the spaghetti 2 minutes short of package time, then drain.
2
Slice the mushrooms and dice the onion and chicken. Cook them in butter in a large skillet over medium-high heat until the chicken is no longer pink, about 6 minutes.
3
Sprinkle in the flour and stir 1 minute, then whisk in the stock and cream. Simmer until it coats a spoon, about 4 minutes.
4
Fold in the spaghetti, peas, half the parmesan, salt, and pepper, then transfer to a greased 9x13 dish.
5
Top with the remaining parmesan and bake at 375°F until golden and bubbling, about 25 minutes.
6
Rest 5 minutes before serving.