Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 4 tbsp (57g) unsalted butter
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • 1/4 tsp (1.25ml) ground nutmeg
  • Salt and black pepper to taste
  • 1 lb (450g) spaghetti or linguine
  • 1/2 cup (57g) panko breadcrumbs
  • 2 tbsp (28g) unsalted butter, melted

Instructions:

  1. Season chicken with salt and pepper. Sauté in olive oil until cooked through (internal temperature of 165°F/74°C). Let cool slightly, then shred or dice.
  2. Cook pasta according to package directions until al dente. Drain well.
  3. Melt butter in a large skillet over medium heat. Add onions and mushrooms; sauté until softened. Add garlic; cook until fragrant.
  4. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until slightly thickened.
  5. Stir in heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
  6. Add cooked pasta and shredded chicken to the sauce. Toss to coat evenly.
  7. Pour the mixture into a greased 9x13 inch baking dish. Top with panko breadcrumbs and drizzle with melted butter. Sprinkle with extra Parmesan cheese.
  8. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  9. Let stand for a few minutes before serving this classic chicken tetrazzini.