Ingredients
– 3 cups cooked chicken, shredded or diced
– 8 ounces spaghetti or linguine
– 1 cup mushrooms, sliced
– 1 cup frozen peas
– 1/2 cup onions, chopped
– 4 tablespoons butter
– 1/4 cup flour
– 2 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 1/2 cups shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Equipment Needed
– Large pot for boiling pasta
– Large skillet
– Mixing bowl
– 9×13 inch baking dish
– Whisk
– Wooden spoon or spatula
Step-by-Step Instructions
To start, I boil the pasta according to the package instructions until it’s al dente. I like to use spaghetti or linguine for that classic tetrazzini look, but you can use whatever pasta you have on hand! While the pasta cooks, I melt butter in a large skillet over medium heat. I sauté the onions and mushrooms until they’re soft and fragrant, and oh, does my kitchen smell amazing! Next, I sprinkle the flour into the skillet and cook for about a minute to remove that raw flour taste. Then, I whisk in the chicken broth and heavy cream, letting the sauce simmer until it thickens nicely. (See the next page below to continue steps…)