Description
Chicken Tetrazzini brings creamy pasta comfort straight to your dinner table with tender chicken, mushrooms, and a velvety sauce that wraps you in warm, delicious memories. Weeknight dinners become something special when this classic casserole emerges from the oven, golden and bubbling with cheesy goodness.
Ingredients
Scale
Proteins:
- 2 cups cooked chicken, shredded
- 1 cup grated Parmesan cheese
Pasta and Vegetables:
- 8 oz spaghetti
- 1 cup mushrooms, sliced
- ½ cup onion, chopped
- ¼ cup fresh parsley, chopped
Seasonings and Liquids:
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Preheat your oven to a cozy 350°F, preparing a warm welcome for this comforting dish.
- Cook 8 oz of spaghetti according to the package directions, then thoroughly drain the pasta.
- Heat 2 tbsp olive oil in a skillet and sauté ½ cup chopped onions with 1 cup sliced mushrooms until they become softly translucent.
- Incorporate 2 cups shredded chicken into the skillet, along with 2 cups chicken broth, 1 cup heavy cream, ½ tsp garlic powder, ¼ tsp salt, and ½ tsp black pepper. Gently blend all ingredients together.
- Fold the drained spaghetti and ½ cup Parmesan cheese into the creamy mixture, ensuring everything is evenly coated.
- Transfer the entire mixture to a baking dish and generously sprinkle the remaining ½ cup Parmesan cheese across the top.
- Slide the dish into the preheated oven and bake for 25-30 minutes until the top turns golden and the edges bubble with delicious promise.
- After removing from the oven, scatter ¼ cup fresh chopped parsley over the dish for a bright, fresh finish.
Notes
- Check pasta doneness carefully to prevent overcooking, which can make the dish mushy.
- Rotisserie chicken works perfectly as a time-saving protein swap for freshly cooked chicken.
- For a lighter version, substitute half-and-half or whole milk instead of heavy cream.
- Gluten-free guests can replace regular spaghetti with chickpea or rice pasta without changing the recipe’s core flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 475 kcal
- Sugar: 2 g
- Sodium: 590 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg