Classic Weeknight Chicken Tetrazzini

Preheat the oven to 190°C (375°F) and position an oven rack in the center position.

Using a chef's knife and cutting board, trim the vegetables and dice the chicken breast, then thoroughly wash hands, knife, and cutting surfaces with hot soapy water to prevent cross-contamination.

Bring 4 liters of water to a rolling boil in a large pot over high heat.

Submerge the dried wide egg noodles in the boiling water and cook for 6 minutes, stirring occasionally with a wooden spoon until par-cooked and firmly al dente.

Pour the cooked egg noodles into a colander to drain thoroughly, then set aside at room temperature.

Heat 15 ml of olive oil in a large deep skillet over medium-high heat until shimmering.

Season the diced chicken cubes with 3 g of fine sea salt and 1 g of black pepper, place them in the hot skillet, and cook for 5 to 6 minutes, stirring occasionally with a wooden spoon, until browned and an instant-read food thermometer inserted into the center of several cubes registers at least 74°C (165°F).

Transfer the seared chicken from the skillet to a clean plate and set aside.

Melt 45 g of unsalted butter in the same large deep skillet over medium heat.

Add the sliced cremini mushrooms and diced yellow onion to the melted butter and sauté for 6 to 8 minutes, stirring frequently with a wooden spoon, until the released liquid has evaporated and the mushrooms take on a deep golden color.

Add the minced garlic to the skillet and cook for 1 minute while stirring continuously with a wooden spoon until fragrant.

Sprinkle 35 g of all-purpose flour evenly over the vegetables and stir continuously with a wooden spoon for 1 to 2 minutes to eliminate the raw starch taste.

Pour 60 ml of dry sherry into the skillet, scraping up any browned caramelized residue from the bottom of the pan with a wooden spoon, and simmer for 1 minute until reduced by half.

Slowly pour 480 ml of low-sodium chicken broth and 240 ml of heavy cream into the skillet in a thin stream while whisking continuously with a whisk to prevent lumps from forming.

Simmer the sauce over medium heat for 3 to 4 minutes, whisking frequently, until it thickens enough to coat the back of a spoon.

Remove the skillet from the heat source and whisk in 115 g of softened cream cheese, 40 g of grated parmesan cheese, 0.5 g of ground nutmeg, the remaining 3 g of fine sea salt, and 1 g of black pepper until the cheeses melt completely and the sauce is velvety smooth.

Fold the drained egg noodles, cooked chicken pieces, 100 g of thawed green peas, and 15 g of chopped parsley into the sauce using a wooden spoon until everything is evenly enrobed.

Transfer the pasta mixture into the 23x33 cm baking dish, leveling the top with a wooden spoon.

In a small mixing bowl, combine 40 g of panko breadcrumbs, 20 g of grated parmesan cheese, and 15 g of melted unsalted butter, tossing with a wooden spoon until the crumbs are uniformly coated in butter.

Scatter the buttered breadcrumb mixture evenly across the entire surface of the pasta in the baking dish.

Place the baking dish in the preheated oven and bake at 190°C (375°F) for 20 to 25 minutes until the edges bubble vigorously, the breadcrumbs turn golden brown, and an instant-read food thermometer inserted into the geometric center reaches at least 74°C (165°F).

Remove the baking dish from the oven and allow the casserole to rest on a heatproof surface for 5 minutes at room temperature before serving to allow the sauce to stabilize.