Chicken Tetrazzini with Gouda and Mushrooms
By Priya Shah
Prep
15 min
Cook
40 min
Total
55 min
Servings
6
Level
Easy
Chicken thighs are browned to make tasty drippings for mushrooms in this recipe․ Cooking tips help keep chicken thighs from overcooking․ I make chicken tetrazzini when I want a creamy‚ cheesy‚ pasta dish with mushrooms (brown bits provide additional flavor)․
The mushroom step is very important․ The mushrooms should stand in the oil and release liquid․ When the liquid starts to evaporate‚ add the onion․ Fry the mushrooms and onion completely and turn brown before adding garlic to avoid having a runny sauce and lacking the beautiful brown flavor in the sauce․
Cook the roux in the same pan‚ scraping the sides of the pan while frying butter․ Add other liquid ingredients‚ including broth‚ gradually to the pan․ The sauce will coat the back of a spoon after 2 minutes of cooking on low heat․ Cook the pasta to an underdone state to prevent overcooking during 15 minutes of baking with a cheese topping․
Use a large baking dish and a wooden spoon to spread the pasta․ This will help distribute the cheese topping evenly on the pasta․ Bake the dish until the cheese topping is browned and the sauce around the edges of the dish starts to bubble․ I prefer to add parsley after baking so the parsley sticks to the warm cheese topping․ Some sauce should remain visible between the noodles when serving․
Why you'll love this recipe
- Boneless chicken thighs can be used for frying and other cooked dishes․ Skinless‚ boneless chicken breast can be substituted for other poultry products․
- Adding the onion after the mushroom moisture evaporates keeps the onion from cooking in the liquid․
- Add liquids gradually and stir․ This will prevent clumps from forming in the sauce․
- The browned bits left by the chicken are mixed with the roux and included in the final dish․
- Long noodles are coated before baking․ Cheese topping browns in 15 minutes․
- Parsley is sprinkled on top along with the cheese after baking for decorative purposes․
Ingredients
- •600 g boneless skinless chicken thighs
- •1 tsp salt (or as needed)
- •½ tsp black pepper (or as needed)
- •2 tbsp olive oil
- •400 g baby chestnut or button mushrooms (halved or quartered)
- •1 white onion (medium, finely diced)
- •4 cloves garlic (finely diced)
- •400 g linguine (or other long-cut pasta)
- •60 g butter
- •60 g plain flour
- •480 ml milk (room temperature)
- •480 ml chicken stock
- •120 ml double or heavy cream (room temperature)
- •200 g Gouda cheese (grated)
- •40 g Parmesan (freshly grated)
- •2 tbsp fresh parsley (finely diced)
Instructions
- 1
Preheat the oven to 180C/350F.
- 2
Season the chicken with 1/2 tsp salt and 1/4 tsp black pepper. Heat the olive oil in a large deep pot over high heat, then fry the chicken for 2-3 mins per side until golden. Remove the chicken and lower the heat slightly to medium-high, leaving the fat in the pot.
- 3
Add the mushrooms and fry until they begin to soften. Once their released moisture starts to evaporate, add the onion and fry until both are completely soft and golden. Add the garlic and fry for 1 minute.
- 4
Cook the pasta in salted boiling water until al dente, then drain.
- 5
Lower the heat to medium and melt the butter with the mushrooms, scraping the browned bits from the pot. Stir in the flour to make a roux.
- 6
Gradually stir in the milk, then the stock, then the cream. Add the remaining 1/2 tsp salt, 1/4 tsp black pepper, and the resting juices from the chicken. Bring to a gentle simmer and bubble for 2 mins, until the sauce coats the back of a spoon. Slice or shred the chicken during this time.
- 7
Turn off the heat and stir in the chicken, Parmesan, and half of the Gouda. Toss through the pasta until coated, then transfer everything to a large baking dish. Smooth the top and sprinkle over the remaining Gouda.
- 8
Bake for 15 mins until golden and bubbly. Serve with parsley.
FAQ
Nutrition (per serving)
Calories
786
Protein
41.12g
Fat
38.34g
Carbs
71.29g
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