Make-Ahead Chicken Tetrazzini
This make-ahead chicken tetrazzini recipe features al dente ziti, perfectly browned chicken, and a rich, creamy sauce with mushrooms, cauliflower, and green chilies. It's designed for convenience, allowing prep in advance and baking just before serving, yielding a comforting and flavorful baked pasta dish for a crowd.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large, High-Sided Skillet For cooking chicken and sauce
- 1 9x13 inch Baking Dish For baking the tetrazzini
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- Kosher salt and freshly ground black pepper
- 8 ounces ziti
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 2 boneless skinless chicken breasts
- 2 cups small cauliflower florets
- 1/2 medium onion chopped
- 1 pound cremini mushrooms sliced
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 1 cup chicken broth
- 2/3 cup heavy cream
- 4 ounces cream cheese at room temperature
- 3/4 cup grated Parmesan cheese
- 1 cup frozen peas thawed
- 2 sprigs fresh thyme leaves only
- One 4.5-ounce can diced green chiles
Instructions
- Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
- Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
- Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
- Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
- When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.
Notes
1. Achieving al dente pasta is crucial; it finishes cooking in the oven, preventing a mushy texture. 2. Ensure chicken breasts are fully browned for maximum flavor development from the Maillard reaction, but avoid overcooking them as they will continue to cook in the oven. 3. When building the sauce, allow vegetables to soften thoroughly to release their flavors, and ensure the flour is fully incorporated before adding liquids to prevent lumps. 4. Room temperature cream cheese will emulsify smoothly into the sauce, creating a velvety texture. 5. If making ahead and refrigerating, allow the dish to sit at room temperature for 30 minutes before baking to promote even heating, and add a splash of chicken broth or water if the mixture seems too thick after chilling.