Chicken Tetrazzini

Ingredients

• 12 oz spaghetti, broken in half
• 3 tablespoons unsalted butter
• 8 oz mushrooms, sliced
• 1 small onion, chopped
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream or half-and-half
• 2 cups cooked shredded chicken breast
• 1/2 cup grated Parmesan cheese, divided
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. 1Preheat the oven to 375 F and cook the spaghetti in salted boiling water until just al dente, then drain and set aside.
2. 2In a large saucepan, melt the butter over medium heat and saute the mushrooms and onion for 5 to 6 minutes until softened.
3. 3Sprinkle in the flour and cook for 1 minute, then slowly whisk in the chicken broth and cream until smooth.
4. 4Simmer for 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
5. 5Stir in the shredded chicken, half of the Parmesan, salt, and pepper, then fold in the cooked spaghetti until evenly coated.
6. 6Transfer to a greased 9x13 inch baking dish, top with mozzarella and remaining Parmesan, and bake for 20 minutes until bubbly and golden.
7. 7Garnish with parsley before serving.

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