Chicken Tetrazzini: Casarecce with Chicken and Mushrooms in Parmesan Cream
Chicken and mushrooms swim in a creamy parmesan sauce, making this classic Chicken Tetrazzini recipe a wonderful weekday meal.
A chicken and pasta dish of American origin, despite its Italian-sounding name. What makes this flavorful Chicken Tetrazzini so wonderful is that it is incredibly quick and easy to prepare. A warm and inviting parmesan cream sauce adds a comfort-food touch to this weekday meal.
Cut chicken breast into thin strips at an angle. Season with salt and pepper to taste. Clean and finely slice mushrooms. Peel and finely chop shallot and garlic. Finely grate Parmesan.
In a pot, bring water to a boil for the Casarecce. Heat 2 tbsp. oil in a pan and cook chicken breast, shallot and garlic at medium heat for 3 minutes. Add mushrooms and cook for another minute.
Add the Casarecce and 1 tbsp. salt into boiling water, and cook for around 9 minutes until al dente. Set aside some sprigs of thyme for garnishing. Remove remaining leaves from the stems.
Add cream and thyme leaves to the chicken in the pan, and simmer for 8 minutes on low heat. Season with salt and pepper to taste. Then, add 2/3 of the Parmesan.
Drain the al-dente Casarecce, add to pan and mix thoroughly.
On a plate, arrange the Casarecce with the chicken and mushrooms in the Parmesan cream. Garnish with remaining Parmesan and sprigs of thyme.
- 8-1/2 oz Casarecce, a short Sicilian pasta
- 1 chicken breast
- 5 cremini mushrooms
- 1 schalotte
- 1 clove of garlic
- 1 bunch of thyme
- 7 oz cream
- ¾ - 1 oz. shredded Parmesan
- 2 tbsp. olive oil