Chicken Tetrazzini (Italian creamy chicken mushroom pasta bake)

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken is budget-friendly.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk with flour

Greek yogurt adds protein, while milk with flour is a cost-effective thickener.

Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.

Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate - doesn't need to be fully cooked (will cook more in oven).

Rest 5 minutes, then chop into small pieces, or shred.

Preheat oven to 160°C / 325°F.

Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.

Add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.

Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens.

Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper. Stir, then let the mixture heat up, stirring every now and then so it doesn't catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon.

Turn stove off. Stir through half the cheese, then add pasta and chicken. Toss to mix, taste and add more salt if needed.

Pour into 23 x 33cm / 9 x 13" pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens