Image Credit : Najma Najma
Ingredients:
– 8 ounces spaghetti
– 2 cups cooked chicken, sliced
– 2 tablespoons olive oil
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1/2 cup breadcrumbs (optional)
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced chicken and cook until lightly browned, about 5-6 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, melt the butter. Add the chopped onion and garlic, and cook until softened, about 2-3 minutes.
5. Sprinkle the flour over the onion and garlic mixture, stirring constantly, and cook for another 2 minutes to make a roux.
6. Gradually whisk in the chicken broth and heavy cream until smooth. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
7. Stir in the grated Parmesan cheese and chopped parsley until the cheese is melted and the sauce is creamy.
8. Season the sauce with salt and pepper to taste.
9. Add the cooked spaghetti and sliced chicken to the sauce, tossing until well coated.
10. Transfer the mixture to the prepared baking dish, spreading it out evenly.
11. If desired, sprinkle the breadcrumbs and grated Parmesan cheese over the top of the Tetrazzini.
12. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top.
13. Let the Chicken Tetrazzini cool for a few minutes before serving. Enjoy your creamy and delicious dish!
