Ingredients:

  • 12 oz (340g) Spaghetti or Linguine
  • 2 cups (approx. 450g) Cooked, shredded or diced chicken
  • 1 tablespoon Olive Oil
  • 4 tablespoons (56g) Unsalted Butter
  • 8 oz (225g) Cremini or Button Mushrooms, sliced
  • 1 medium Shallot, finely minced
  • 2 cloves Garlic, minced
  • 1/3 cup (45g) All-Purpose Flour
  • 1/2 cup (120ml) Dry White Wine or Dry Sherry
  • 3 cups (710ml) Chicken Broth (low sodium preferred)
  • 1 cup (240ml) Heavy Cream
  • 1 teaspoon Dijon Mustard
  • 1/4 teaspoon Nutmeg, freshly grated
  • 1/4 cup (25g) Fresh Parsley, chopped
  • 1 cup (100g) Grated Parmesan Cheese
  • 1/2 cup (45g) Toasted Sliced Almonds (optional)
  • Salt and freshly ground Black Pepper, to taste
  • 1/2 cup extra Grated Parmesan Cheese (for topping)

Instructions:

  1. Prepare the Pasta: Cook spaghetti according to package directions until al dente (slightly firm). Drain well and toss with 1 tbsp olive oil to prevent sticking. Set aside.
  2. Sauté Aromatics: In the large skillet, melt butter over medium heat. Add mushrooms and cook until they release their moisture and start to brown nicely (about 6-8 minutes). Add shallots and cook until softened. Stir in garlic for the last minute until fragrant.
  3. Build the Roux: Sprinkle the flour over the mushroom mixture. Whisk constantly for 1–2 minutes to cook out the raw flour taste, creating a light roux.
  4. Deglaze & Thicken: Slowly pour in the white wine/sherry, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce by half. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer; it should thicken significantly.
  5. Finish the Sauce: Reduce the heat to low. Stir in the heavy cream, Dijon mustard, and nutmeg. Simmer gently for 3 minutes until luxurious and thick enough to coat the back of a spoon. Season generously with salt and pepper.
  6. Combine Filling: Remove the skillet from the heat. Fold in the cooked chicken, the cooked spaghetti, most of the parsley, and 1 cup of Parmesan cheese. Mix thoroughly until everything is evenly coated.
  7. Assemble and Top: Pour the mixture into the prepared 9x13 inch baking dish, spreading evenly. Sprinkle the remaining 1/2 cup Parmesan cheese and the toasted almonds (if using) over the top.
  8. Bake: Bake in a preheated oven at 375°F (190°C) for 30–35 minutes, or until the sauce is bubbling vigorously around the edges and the top is gloriously golden brown.
  9. Rest and Serve: Let the Tetrazzini rest for 10 minutes before serving. Garnish with the remaining fresh parsley.