Chicken Tetrazzini
✅ Ingredients (serves 6–8):
1 lb (450 g) cooked chicken, shredded or cubed (great for leftover chicken)

12 oz (340 g) pasta (spaghetti, fettuccine, or linguine)

2 tbsp butter

1 medium onion, chopped

2 cloves garlic, minced

1/4 cup all-purpose flour

1 1/2 cups chicken broth

1 1/2 cups heavy cream (or half-and-half)

1 cup grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup frozen peas (optional)

1/4 tsp ground nutmeg (optional, but adds great flavor)

Salt and pepper to taste

1/2 cup breadcrumbs (optional for topping)

2 tbsp melted butter (for topping)

Fresh parsley, chopped (optional for garnish)

👩‍🍳 Instructions:
Cook the pasta:

Cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the sauce:

In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic and cook until softened, about 3–4 minutes.

Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1–2 minutes to remove the raw flour taste.

Gradually add the chicken broth while whisking, then slowly stir in the heavy cream. Continue to whisk until the sauce thickens, about 5–7 minutes.

Add the Parmesan and mozzarella cheeses to the sauce, stirring until melted and smooth. Season with salt, pepper, and a pinch of nutmeg.

Combine with chicken and pasta:

Stir in the shredded or cubed chicken, cooked pasta, and peas (if using) until well combined.

Assemble the casserole:

Preheat your oven to 350°F (175°C).

Transfer the pasta mixture into a greased 9x13-inch baking dish and spread it out evenly.

Top with breadcrumbs (optional):

If using, combine the breadcrumbs with melted butter and sprinkle over the top of the casserole to create a crispy golden crust.

Bake:

Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbly and the top is golden brown.

Serve:

Garnish with fresh parsley, if desired, and serve hot!

🍴 Pro Tip:
For extra richness, you can add a bit of cream cheese or sour cream to the sauce.

You can also add sautéed mushrooms or spinach to make the dish even more flavorful.

Leftovers can be stored in the fridge for up to 3–4 days and reheated in the oven or microwave.