30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Million Dollar Chicken Spaghetti
Million Dollar Chicken Spaghetti
Million Dollar Chicken Spaghetti
⏱2h
👥6
🔥850 cal
Hard
🍽️French-American
A luxurious take on the classic, utilizing high-quality ingredients and a more refined technique. This version focuses on depth of flavor and a sophisticated presentation.
A luxurious take on the classic, utilizing high-quality ingredients and a more refined technique. This version focuses on depth of flavor and a sophisticated presentation.
Brine Chicken breasts in saltwater for 30 minutes, then pat dry. Season with Lemon zest, Thyme, Sea salt, and Black pepper.
Boil Spaghetti in heavily salted water until al dente. Reserve 1 cup of pasta water. Drain and set aside.
Poach Chicken breasts gently in simmering water until cooked through. Shred and set aside.
In a large saucepan, melt Butter. Whisk in Flour and cook for 2-3 minutes to create a blond roux.
Gradually whisk in Chicken stock and Sherry until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy cream, minced Garlic, Nutmeg, and White pepper.
Reduce heat to low and stir in Cream cheese until melted and smooth.
Remove from heat and stir in Cheddar cheese, Fontina cheese, and Parmigiano-Reggiano until melted. Add a splash of reserved pasta water if needed to adjust consistency.
Add cooked Spaghetti and shredded Chicken to the Sauce. Stir to combine.
Pour mixture into a greased 9x13 inch baking dish.
In a small bowl, combine Panko bread crumbs, browned Butter, and Parmigiano-Reggiano. Sprinkle over the top of the casserole.
Bake for 20-25 minutes, or until bubbly and golden brown. Garnish with fresh Parsley before serving.
Ingredients
6
1.5 lbs680 gOrganic free-range chicken breasts
1 tbsp15 mLLemon zest
1 tsp5 mLFresh thyme leaves
1/2 tsp2.5 mLSea salt
1/4 tsp1.25 mLFreshly ground black pepper
1/4 cup60 mLUnsalted butter
1/4 cup30 gAll-purpose flour
4 cups950 mLHomemade chicken stock
1 cup240 mLHeavy cream
1/2 cup120 mLDry sherry
2 cloves6 gGarlic-minced
1/4 tsp1.25 mLNutmeg-ground
1/2 tsp2.5 mLWhite pepper
8 oz225 gCream cheese, softened
1.5 cups150 gAged white cheddar cheese, shredded
1/2 cup50 gFontina cheese, shredded
1/4 cup30 gParmigiano-Reggiano, grated
1 lb450 gArtisan spaghetti
1/2 cup50 gPanko bread crumbs
2 tbsp30 mLBrowned butter
1/4 cup30 gParmigiano-Reggiano, grated
1 tbsp15 mLFresh parsley-chopped
Equipment
Large skillet
Large saucepan
9x13 inch baking dish
Mixing bowls
Instructions
Preheat oven to 350°F (175°C).
Brine Chicken breasts in saltwater for 30 minutes, then pat dry. Season with Lemon zest, Thyme, Sea salt, and Black pepper.
Boil Spaghetti in heavily salted water until al dente. Reserve 1 cup of pasta water. Drain and set aside.
Poach Chicken breasts gently in simmering water until cooked through. Shred and set aside.
In a large saucepan, melt Butter. Whisk in Flour and cook for 2-3 minutes to create a blond roux.
Gradually whisk in Chicken stock and Sherry until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy cream, minced Garlic, Nutmeg, and White pepper.
Reduce heat to low and stir in Cream cheese until melted and smooth.
Remove from heat and stir in Cheddar cheese, Fontina cheese, and Parmigiano-Reggiano until melted. Add a splash of reserved pasta water if needed to adjust consistency.
Add cooked Spaghetti and shredded Chicken to the Sauce. Stir to combine.
Pour mixture into a greased 9x13 inch baking dish.
In a small bowl, combine Panko bread crumbs, browned Butter, and Parmigiano-Reggiano. Sprinkle over the top of the casserole.
Bake for 20-25 minutes, or until bubbly and golden brown. Garnish with fresh Parsley before serving.
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