1-Getting started with this chicken tetrazzini is as simple as preheating your oven and gathering your ingredients. Begin by setting your oven to 350˚F and buttering a casserole dish to prevent sticking. This method ensures a creamy, flavorful result that’s perfect for busy nights or community events.

2-Cook the pasta in salted boiling water until it’s barely al dente, which usually takes about 8-10 minutes, and don’t forget to reserve 1/2 cup of pasta water for extra creaminess later. In a pan, sauté the mushrooms in 2 tablespoons of olive oil over medium-high heat until they soften, then add the chopped onion and cook until it’s soft and golden. Follow that by adding the 4 minced garlic cloves and cooking for another minute to build those rich flavors.

3-For the sauce, melt 4 tablespoons of unsalted butter in a pot, then whisk in 1/3 cup of all-purpose flour until it turns golden. Gradually add 3 cups of low-sodium chicken broth, 1 tablespoon of lemon juice, 1 1/2 teaspoons of salt, and 1/4 teaspoon of fresh ground black pepper, stirring until smooth. Stir in 2 cups of half and half, bring it to a simmer, and adjust the seasoning as needed for that perfect taste.

4-Combine the cooked pasta, 4 cups of shredded chicken, sautéed vegetables, 1/4 cup of chopped parsley, and the sauce in the pot. If the mixture seems thick, add the reserved pasta water for more creaminess. Transfer everything to your prepared casserole dish, sprinkle on 1 1/2 cups of shredded mozzarella cheese, cover with foil, and bake for 20 minutes. Remove the foil and bake for another 15 minutes, then broil for 1-2 minutes to brown the top if you like it extra crispy.