Chicken Tetrazzini

Just when I thought food couldn't get any better than cajun chicken alfredo...WHAM! Chicken tetrazzini smacks me in the face and makes me eat my words. When I tell you that this is one of the best meals I've ever eaten, I'm not just saying that. This meal is truly one of the best meals I've ever eaten. I should be on that Food Network show right now, The Best Thing I ever ate so I can describe to you in looooooooong drawn out detail the immense greatness of this meal. But since that's not going to happen anytime soon,  you're just going to have to read about it and drool over the pictures, which by the way, could not even begin to sufficiently give you an accurate depiction of the delicious food journey you are about to embark upon.

Do you know what chicken tetrazzini is? I didn't, before this recipe. Here's my best description: Chicken char grilled to perfection, shredded into bite sized pieces, with mushrooms, garlic, and onions sauteed in butter and olive oil, then mixed in with the chicken, and finally the whole mixture is covered with a rich and delicious cream sauce with rotini tossed in, then baked in the oven with bread crumbs and parmesan cheese on top for a nice, golden crust. Whoa. If you're hungry right now, then my work here is done.

After making this recipe and eating about 3 bowls of it in one sitting, I believe this will be my new go to dish when I have guests over. Cajun chicken alfredo, you have some competition...

Chicken Tetrazzini:

Recipe adapted from Giada De Laurentiis' Chicken tetrazzini

• 6 Tbs butter
• 2 Tbs olive oil
• 2 boneless, skinless chicken breasts, halved
• 8 oz rotini
• 2 1/2 tsp sea salt
• 2 tsp pepper
• 2 Tbs rotisserie seasoning
• 1 tsp Herbs de Provence
• 1/2 cup white mushrooms
• 3 Tbs minced garlic
• 2 cups whole milk
• 1/2 cup heavy whipping cream
• 1/4 cup white wine
• 1/2 cup chicken stock
• 1/2 cup parmesan
• 1/3 cup Italian style breadcrumbs
• 1/3 cup all-purpose flour
• 1/2 onion, diced

Preheat the oven to 450 degrees. Coat a 13x9 inch pan with cooking spray. Set aside. On medium-high heat, melt 1 Tbs butter and 1 Tbs olive oil in a large, deep skillet (preferably cast-iron). Season your chicken breasts with 1 1/2 tsp sea salt and 1 tsp pepper and the rotisserie seasoning. Sear on both sides until chicken is cooked all the way through and no longer pink (about 10 minutes on each side).  Let cool for 5 minutes, then shred chicken into bite size pieces in a large bowl and set aside. Meanwhile boil 4 cups of water for your rotini in a separate pot. 

While your waiting for your water to boil, begin your mushroom mixture. Heat the same pan used for the chicken over medium-high heat and melt another 1 Tbs butter and 1 Tbs olive oil. Add the mushrooms and cook 7-10 minutes or until mushroom juice evaporates and mushrooms turn golden brown. Add in the onions and garlic and cook until the onions become translucent. Deglaze the pan with the white wine and cook another 2-3 minutes or until the wine evaporates. Add the mushroom mixture to the shredded chicken. 

When the water is boiling in your separate pot, cook your rotini until it is al dente, about 5-6 minutes. Drain and set aside.

Again, heat the same skillet used for the mushrooms/chicken, this time on medium-low and melt 3 Tbs butter. Once the butter has melted, whisk in the flour continuously and vigorously to whisk out any lumps, for about two minutes. Stir in the milk, heavy cream, and chicken stock, and continue whisking another minute or so. Season with remaining salt, pepper, and the Herbs de Provence. Raise heat to high and cover skillet with lid. Bring to a boil. Uncover, and let simmer 5-7 minutes, until sauce has thickened. Make sure to stir every so often!

Add the pasta and sauce mixture to the chicken and mushrooms in the bowl and toss together until everything is evenly coated with the cream sauce. Add mixture to the baking dish. In a small  bowl, combine the parmesan cheese and bread crumbs. Add the bread crumb mixture on top. Dot with 1 Tbs of butter, cut into tiny pieces. Bake uncovered, 25-30 minutes or until golden brown. Enjoy!!! Makes 4-6 servings.