Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (approx. 680g)
  • 1 teaspoon kosher salt (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 8 ounces cremini mushrooms, sliced (approx. 225g)
  • 1/4 cup dry sherry (60 ml)
  • 6 tablespoons unsalted butter (85g)
  • 1/2 cup all-purpose flour (60g)
  • 4 cups chicken broth (950 ml)
  • 1 cup heavy cream (240 ml)
  • 1/4 teaspoon ground nutmeg (1.25 ml)
  • 1/4 teaspoon white pepper (1.25 ml)
  • 1/2 cup grated Parmesan cheese (50g), plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1 pound spaghetti, cooked al dente according to package directions (450g)
  • 1/2 cup panko breadcrumbs (50g)
  • 2 tablespoons melted butter (30g)

Instructions:

  1. Heat olive oil in a large skillet. Season chicken with salt and pepper, then sauté until cooked through. Remove chicken from skillet and set aside. Add mushrooms to the skillet and sauté until softened and browned. Deglaze the pan with sherry (if using), scraping up any browned bits. Set aside.
  2. Melt butter in the same skillet. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in chicken broth, ensuring no lumps form. Bring to a simmer and cook until thickened. Stir in heavy cream, nutmeg, white pepper, Parmesan cheese, and parsley (if using). Season with salt and pepper to taste.
  3. Cook spaghetti according to package directions until al dente. Drain well.
  4. Combine cooked pasta, chicken, mushroom mixture, and cream sauce in a large bowl. Toss gently to combine.
  5. Pour the mixture into a greased 9x13 inch baking dish. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle over the tetrazzini. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly. Let cool slightly before serving.