Salt
6 tbsp butter
8 ounces mushrooms, sliced
1 cup white onion or shallot, finely chopped
2 tsp fresh thyme, minced
4 cups shredded rotisserie chicken meat
¾ pound dried spaghetti
4 tbsp all-purpose flour
2 cups chicken broth
¾ cup fresh Parmesan cheese, grated
Juice from 1 lemon
2 cups frozen peas, rinsed under warm water to thaw
½ cup breadcrumbs
Black pepper
Preheat oven to 450°F. Grease the baking dish.
Fill the pot with 4 quarts of water or enough to fully boil the pasta. Add 1 tablespoon salt and bring to a boil over high heat.
Melt 2 tbsp butter in the skillet over medium heat. Sauté the mushrooms and onion, stirring occasionally, until the liquid evaporates (around 7–8 minutes).
7–8 minutes
Add thyme with salt and pepper, and continue to cook until mushrooms are brown (another 8–10 minutes). Set the mixture aside in a bowl.
8–10 minutes
When the water is boiling, add the spaghetti. Cook until al dente (about 8–12 minutes). Taste periodically to ensure the pasta does not overcook prior to baking.
8–12 minutes
Return the skillet to the stove and melt 4 tablespoons butter over medium heat. To make a roux, add the flour and whisk until smooth with a light golden color (about 1–2 minutes).
1–2 minutes
While continually whisking, add a little chicken broth at a time to the roux. Fully incorporate until smooth before adding more broth.
Increase to medium-high and simmer until the sauce thickens (about 3–4 minutes).
3–4 minutes
Remove from the heat, then stir in the Parmesan cheese with the salt and pepper.
Add half of the lemon juice, then continue adding lemon juice to taste.
Combine the ingredients (chicken, spaghetti, mushrooms, peas, and sauce) together. Spread into the baking dish.
Sprinkle the bread crumbs evenly on top.
Bake until the dish is heated through and breadcrumbs are light brown, about 12–14 minutes.
12–14 minutes
- •Rotisserie chicken is easiest to shred when still warm. Just break the meat apart using your fingers. If the chicken is too cool to shred, use a knife to chop the meat. This step can be done in advance.
- •When you drain the spaghetti, leave just enough water (about ¼ cup) in the pot so the pasta doesn't dry out while finishing the sauce.
- •The entire dish can be made a few days in advance. Complete steps 2–11 and refrigerate. When ready, top with bread crumbs and bake. Expect the dish to require longer to bake.
- •If a rotisserie chicken is not available, use a poached chicken (whole or parts).
- •Traditionally, this recipe uses spaghetti, but can you can substitute with other pasta shapes like farfalle or cavatappi.
- •Tetrazzini is a great way to use leftover poultry. For example, use the meat normally discarded after you make a homemade chicken broth. It is also an excellent way to use the leftover turkey from Thanksgiving.