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No-Bake Chicken Tetrazzini
45 mins
55 mins
6
Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide pasta evenly among 6 bowls. Sprinkle evenly with toasted panko mixture and additional cheese. Serve immediately.
- Make ahead
- 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.
