Easy Chicken Tetrazzini Comforting and Simple Dish

Ingredients

• 8 oz spaghetti or fettuccine pasta
• 2 cups cooked chicken, shredded or diced
• 1 cup mushrooms, sliced
• 1 cup frozen peas
• 0.5 cup onion, finely chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 0 to taste salt and pepper
• 0 for garnish fresh parsley, chopped

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot, cook the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
4. Add the sliced mushrooms to the skillet and cook until they’re soft and browned, about 5 minutes.
5. Stir in the cooked chicken, frozen peas, dried thyme, salt, and pepper. Cook everything together for another 2-3 minutes.
6. Pour in the chicken broth and heavy cream, stirring well to combine. Bring to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.
7. In a large mixing bowl, combine the cooked pasta with the chicken mixture, ensuring everything is evenly coated.
8. Transfer the chicken tetrazzini mixture into a greased baking dish. Sprinkle the grated Parmesan cheese and shredded mozzarella cheese evenly over the top.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
10. Once out of the oven, let it cool for a few minutes before serving. Garnish with freshly chopped parsley.