30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chicken Tetrazzini
A luxurious take on the classic, featuring a truffle-infused cream sauce, artisanal pasta, and high-quality ingredients.
Total Time
105
Yield
6
Calories
750 cal
Difficulty
Hard
Cuisine
French
(0 reviews)
What You'll Need
Equipment:
Large skillet, Saucepan, 9x13 inch baking dish, Large bowl •
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Instructions
Cook artisanal fettuccine according to package directions. Reserve 1/2 cup pasta water. Drain and set aside.
In a large skillet, sauté Shallots until translucent. Add Wild Mushrooms and cook until browned and softened. Deglaze with a splash of Sherry.
In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 2-3 minutes to create a blond roux.
Gradually whisk in Chicken Stock until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy Cream, Sherry, Truffle Oil, Nutmeg, Salt, and Pepper. Simmer for 10-12 minutes, or until sauce has thickened. If sauce is too thick, add reserved pasta water.
Combine cooked fettuccine, pulled Chicken, Mushroom-Shallot mixture, and Sauce in a large bowl. Mix well.
Pour mixture into a greased 9x13 inch baking dish.
Sprinkle with Parmigiano-Reggiano and Pecorino Romano Cheese.
Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until bubbly and golden brown.
Garnish with fresh Parsley and shaved Truffle (optional).
