Description
Chicken Tetrazzini delivers a creamy pasta dream perfect for weeknight dinners when comfort calls. Tender chicken, mushrooms, and a luscious sauce combine to make your family’s next favorite meal.
Ingredients
Scale
Main Ingredients:
- 12 ounces spaghetti or linguine
- 2 cups cooked, shredded chicken breast
- 8 ounces mushrooms, sliced
Dairy and Sauce:
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cups chicken broth
- ¼ cup all-purpose flour
Aromatics and Seasonings:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped
Instructions
- Boil 12 ounces of spaghetti in salted water at a rolling boil for 8-9 minutes until al dente. Drain pasta completely and set aside in a colander.
- Preheat your oven to 350°F with the rack in the middle position.
- Melt 2 tablespoons butter in a large skillet over medium heat for 1-2 minutes.
- Sauté 1 chopped onion and 8 ounces sliced mushrooms until they release their moisture and turn golden, about 6 minutes.
- Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Dust ¼ cup flour over the vegetable mixture, stirring continuously for 1 minute to cook the flour.
- Slowly pour 2 cups chicken broth and 1 cup heavy cream into the skillet, whisking constantly to prevent lumps.
- Simmer the sauce for 4 minutes until it thickens enough to coat the back of a spoon.
- Stir in ½ cup Parmesan cheese, 1 teaspoon dried thyme, salt, and pepper.
- Fold 2 cups shredded chicken and the cooked spaghetti into the creamy sauce until evenly coated.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle 1 cup mozzarella cheese over the top of the casserole.
- Bake uncovered for 25 minutes until cheese melts and edges turn golden brown.
- Let the casserole rest for 5 minutes to set up before serving.
- Garnish with fresh chopped parsley and serve hot.
Notes
- Always use high-quality, freshly grated Parmesan cheese for the most robust flavor in your sauce.
- Cook the pasta just until al dente, as it will continue cooking in the oven and you want to avoid mushy noodles.
- For a lighter version, substitute half-and-half for heavy cream and use low-fat mozzarella cheese.
- Make this dish ahead of time by assembling and refrigerating, then bake when ready to serve – just add 10-15 minutes to the baking time.
- Prep Time: 15-20 minutes
- Cook Time: 35-40 minutes
- Category: Chicken
- Method: Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 515 kcal
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 105 mg