Ingredients for Best Chicken Tetrazzini
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp onion powder
- 1 tsp celery salt
- 1/2 tsp black pepper
- 1/8 tsp nutmeg
- 6 tbsp butter
- 1/2 tsp salt
- 2 tbsp all-purpose flour
- 1 cup heavy whipping cream
- 2/3 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1/4 tsp paprika
- 1/2 lb spaghetti
- 4 cups water
- 4 cups chicken stock
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How to Make Best Chicken Tetrazzini
- Cook 1.5 lbs boneless, skinless chicken breasts in 4 cups of water until cooked through (about 20 minutes).
- Reserve the chicken stock; set aside.
- Shred the cooked chicken and toss with 1 tsp onion powder and 1 tsp celery salt.
- Set aside.
- Cook 1/2 lb spaghetti according to package directions, using the reserved chicken stock instead of water.
- Drain the spaghetti and transfer to a greased 9x13 inch baking dish.
- In a medium skillet, melt 3 tbsp butter. Stir in 1 tbsp lemon juice and 1/2 tsp salt.
- Pour the butter mixture over the cooked spaghetti and toss gently to combine.
- In the same skillet, melt another 3 tbsp butter. Whisk in 2 tbsp all-purpose flour, 1/2 tsp black pepper, 1/8 tsp nutmeg, and 1/4 tsp paprika until smooth and thickened (about 2-3 minutes).
- Remove from heat.
- Gradually whisk in 1 cup heavy whipping cream until smooth.
- Add the shredded chicken to the cream sauce and stir to combine.
- Spoon the chicken mixture evenly over the spaghetti in the baking dish.
- Sprinkle 2/3 cup grated Parmesan cheese over the top.
- Cover and refrigerate overnight.
- Bake uncovered at 400°F (200°C) for 25-30 minutes, or until heated through and bubbly. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
5g
Fat
157g
Carbs
16g
