Shiitake and Chicken Tetrazzini
Indulge in the creamy comfort of Shiitake and Chicken Tetrazzini, a luxurious twist on a classic baked pasta dish. This recipe pairs tender spaghetti with succulent bites of seasoned chicken breast and earthy shiitake mushrooms, all enveloped in a velvety sauce made with heavy cream, cream cheese, and a splash of dry white wine. Topped with a golden, crunchy layer of panko breadcrumbs and Parmesan cheese, this casserole-style dish bakes to perfection, with bubbling layers of savory flavor. Accented by bursts of brightness from peas and fresh parsley, this rich, satisfying meal is perfect for cozy family dinners or entertaining guests. Ready in under an hour and serving six, this dish is the ultimate blend of convenience and gourmet appeal!
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 1 lb Boneless, skinless chicken breast
- 8 oz Shiitake mushrooms, stems removed and caps sliced
- 3 cloves Garlic, minced
- 2 tbsp All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 4 oz Cream cheese, softened
- 1 cup Parmesan cheese, grated
- 0.5 cup Dry white wine
- 1 cup Frozen peas, thawed
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Panko breadcrumbs
- 0.25 cup Extra Parmesan cheese, for topping
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then cook for 4-5 minutes per side or until fully cooked. Remove the chicken, let it rest for a few minutes, then cut into bite-sized pieces.
Using the same skillet, melt the remaining 2 tablespoons of butter and add the shiitake mushrooms. Cook for 5-6 minutes until the mushrooms are tender and browned. Add the minced garlic and sauté for another minute.
Sprinkle the flour over the mushrooms and stir well to coat. Gradually add the chicken broth, whisking constantly to avoid lumps.
Stir in the heavy cream, cream cheese, 1 cup of Parmesan cheese, and the white wine. Simmer the sauce for 3-4 minutes until slightly thickened.
Add the cooked chicken, thawed peas, and chopped parsley to the sauce. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well.
Combine the cooked spaghetti with the sauce mixture, tossing gently to coat the pasta evenly.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs and the extra Parmesan cheese. Sprinkle this mixture over the top of the pasta.
Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.0 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 275 mg | 21% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 531 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
