Baked Chicken Tetrazzini With Mushrooms And Peas

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 55 min · Chicken · high-protein

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Ingredients

• 3/4 lb boneless skinless chicken breasts
• 5 oz spaghetti
• 2 tbsp salted butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 4 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 1/2 cup frozen peas
• 1/2 cup grated parmesan cheese
• 1/4 cup panko breadcrumbs
• 1/2 tsp garlic powder
• 1 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Heat oven to 375F and bring a large pot of salted water to a boil.
2. Boil the spaghetti two minutes shy of the package time so it still has a firm center, then drain and reserve.
3. Meanwhile, melt the butter in a deep skillet over medium-high and cook the mushrooms and onion 8 minutes, undisturbed at first, until the mushrooms release their liquid and it cooks away to a browned pan.
4. Sprinkle in the flour and stir one minute, then whisk in the broth and cream and simmer 4 minutes until the sauce thickens enough to leave a clear trail behind the spoon.
5. Add the diced raw chicken and cook 6 to 8 minutes, stirring, until no pink remains at the center of a cut piece.
6. Off the heat, fold in the drained pasta, peas, half the parmesan, garlic powder, salt, and pepper, then scrape it all into a buttered 9x13 dish.
7. Scatter the remaining parmesan and the panko over the top and bake 20 to 25 minutes until the edges bubble and the crumbs are golden brown.
8. Let it stand 5 minutes so the sauce clings to the noodles when you serve it.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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