The men in my family have a soft spot for this baked pasta dish, with its rich, creamy sauce, chunks of chicken, tangy parmesan, and mouth-filling bites of pasta. In my opinion, the crusty pieces on top are the golden ones. Many recipes add sautéd mushrooms and peas and use spaghetti noodles; my version is modeled after a local favorite from Tony’s Pasta, a Chattanooga staple in the Bluff View Art District. I think the simplicity allows the premium ingredients to shine.

Chicken Tetrazzini

1 lb. package tubular pasta (rigatoni, penne, ziti)

4 c. cubed cooked chicken

1/2 c. diced onion

4 cloves garlic, finely minced

1/2 c. butter

1/2 c. flour

2 c. milk (whole is preferable)

2 c. half and half

1/2 c. dry white wine

1 Tbsp. Better Than Bouillon Chicken flavoring (or other bouillon)

1 tsp. coarsely ground black pepper

1 tsp. salt

pinch nutmeg

1 1/2 to 2 c. freshly grated Parmesan cheese, divided

Get a pot of water boiling to cook the pasta. In a heavy bottomed pot, over medium heat, melt one tablespoon of the butter; add the onion and sauté for 3-4 minutes. Add the rest of the butter and throw in the garlic. Once the butter is melted, sprinkle in the flour, stirring continuously with a whisk, for one minute. Slowly add the milk, half and half, and wine, whisking all the while. Add the Better Than Bouillon flavoring. Allow this sauce to slowly start to thicken and bubble. It will take 8-10 minutes, with the heat on low. Do not let the mixture vigorously boil. Stir continuously, scrapping along the bottom. Remove from the heat and stir in the pepper, salt, nutmeg and one cup of grated Parmesan cheese. Taste the sauce and adjust seasonings.

Meanwhile, cook the pasta, subtracting a few minutes from the cooking time recommended on the package. It will finish in the oven. For example, my pasta was supposed to cook for 14 minutes and I drained it after 11 minutes. In a large bowl, gently stir together the pasta, cubed chicken, and the sauce. Pour into a greased 9 x 13 inch casserole. Sprinkle the remaining 1/2 to 1 cup of grated Parmesan over the top. Bake at 350 degrees for 25-30 minutes, until the top has crisped up to golden perfection. Sprinkle with fresh parsley just before serving. Makes 6 hearty servings.