VOL. XIII
NO. 014
Bottle & Flame
Musings on food, wine, and more
EST. MMXIII
LAKE OSWEGO, OR
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No-Bake Chicken Tetrazzini
flameChickenWeekend project

No-Bake Chicken Tetrazzini

Prep45 mins
Cook55 mins
Serves6

Ingredients

  • 1/2 cup panko
  • 4 tablespoons olive oil, divided
  • 1 1/2 teaspoon kosher salt, divided, plus more for pasta water
  • 1 pound boneless, skinless chicken thighs
  • 22 ounces assorted fresh mushrooms, torn or cut into bite-size pieces (about 8 cups) (such as oyster, beech, or cremini)
  • 2 medium shallots, finely chopped (about 1/2 cup)
  • 2 garlic cloves, smashed
  • 2 tablespoons unsalted butter
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup dry vermouth
  • 1 cup lower-sodium chicken broth
  • 1/2 cup heavy whipping cream
  • 1 cup frozen green peas
  • 1 pound uncooked rigatoni pasta
  • 6 ounces Parmigiano-Reggiano cheese, grated on smallest holes of box grater (about 1 1/2 cups), plus more for garnish

Instructions

  1. Heat a large high-sided skillet or braiser over medium. Add panko, 2 tablespoons oil, and 1/4 teaspoon salt; cook, stirring often, until golden brown and crisp, 2 to 3 minutes. Transfer toasted panko to a paper towel–lined plate; set aside until ready to use. Wipe skillet clean.
  2. Pat chicken thighs dry with paper towels; sprinkle evenly with 1/2 teaspoon salt. Heat remaining 2 tablespoons oil in skillet over medium-high. Add chicken, smooth side down; cook, undisturbed, until well browned, about 6 minutes. Flip and cook, undisturbed, until a thermometer inserted into thickest portion registers 165°F, 4 to 6 minutes. Transfer to a plate and do not wipe skillet clean. Let chicken rest for 5 minutes before dicing into bite-size pieces; set aside until ready to use.
  3. While chicken rests, add mushrooms to skillet; sprinkle with remaining 3/4 teaspoon salt. Cook over medium-high, stirring often and scraping up any browned bits from bottom of skillet, until mushrooms begin to brown and look almost dry, 10 to 12 minutes. Add shallots, garlic, and butter; cook, stirring often, until fragrant and shallots are softened, about 3 minutes. Stir in thyme and red pepper.
  4. Add diced chicken to skillet along with any accumulated juices. Add vermouth; cook over medium-high until nearly evaporated, about 2 minutes. Stir in chicken broth; bring to a simmer over medium. Simmer over medium, stirring occasionally, until reduced by half, about 5 minutes. Stir in cream until combined. Remove and discard garlic cloves and reduce heat to low to keep warm.
  5. While sauce simmers, bring a large pot of water to a boil over high. Season generously with additional salt. Add pasta to boiling water; cook over high, stirring occasionally, for 2 minutes less than al dente, about 10 minutes. Using a spider or slotted spoon, transfer pasta directly to sauce, reserving cooking water in pot.
  6. Increase heat for sauce to medium-high and add 1/2 cup cooking water. Cook, tossing often with 2 wooden spoons, until pasta is al dente and sauce has reduced slightly, 2 to 3 minutes. Remove from heat. Stir in cheese and peas; toss until sauce is glossy and clings to pasta, about 1 minute.
  7. Divide pasta evenly among 6 bowls. Sprinkle evenly with toasted panko mixture and additional cheese. Serve immediately.
  8. Make ahead
  9. Toast the panko up to one day in advance and store in an airtight container at room temperature. Cook and dice the chicken up to one day ahead; refrigerate and assemble just before serving.

Originally published at foodandwine.com. Reproduced for personal collection.

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