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Chicken Tetrazzini Recipe

Chicken Tetrazzini Recipe
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★★★★★

5.2 from 22 reviews

This comforting Chicken Tetrazzini recipe features tender shredded chicken and spaghetti baked in a creamy mushroom sauce topped with mozzarella, Parmesan, and breadcrumbs for a golden, bubbly finish. Perfect for a family dinner or special occasion, this dish is rich, savory, and easy to prepare.

Ingredients

Scale

Pasta

  • 12 oz spaghetti or fettuccine

Chicken and Vegetables

  • 3 cups cooked chicken, shredded
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced

Sauce

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream (or half-and-half)
  • ½ cup sour cream
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp Italian seasoning

Topping and Garnish

  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs
  • 2 tbsp chopped parsley (for garnish)

Instructions

  1. Cook the Pasta: Boil the pasta according to package directions until al dente. Drain well and set aside to cool slightly.
  2. Prepare the Sauce Base: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become soft and fragrant, about 3–4 minutes.
  3. Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5 minutes until tender and lightly browned, stirring occasionally.
  4. Make the Roux: Sprinkle the all-purpose flour evenly over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste.
  5. Add Liquids: Gradually whisk in the chicken broth, ensuring the mixture is smooth without lumps. Then stir in the heavy cream and sour cream.
  6. Season and Thicken: Add salt, black pepper, and Italian seasoning. Reduce heat to low and simmer the sauce for 3–5 minutes until it thickens and coats the back of a spoon.
  7. Combine Chicken and Pasta: Add the shredded cooked chicken and the drained pasta to the sauce, gently stirring to fully coat the pasta and chicken with the creamy mixture.
  8. Preheat Oven: Preheat your oven to 375°F (190°C).
  9. Assemble the Casserole: Transfer the pasta mixture into a greased 9×13-inch baking dish, spreading it evenly.
  10. Add Cheese and Breadcrumb Topping: Evenly sprinkle shredded mozzarella cheese, grated Parmesan cheese, and breadcrumbs over the top of the pasta mixture.
  11. Bake: Bake uncovered in the preheated oven for 20–25 minutes until the topping is golden brown and the casserole is bubbly.
  12. Garnish and Serve: Remove from oven and sprinkle with freshly chopped parsley. Serve warm for a comforting and indulgent meal.

Notes

  • Use leftover cooked chicken or rotisserie chicken for convenience.
  • You can substitute half-and-half for heavy cream for a lighter sauce.
  • For a gluten-free version, substitute gluten-free flour and pasta.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, bake in a 350°F oven until warmed through or microwave individual servings.
  • Feel free to add peas or spinach to the sauce for extra vegetables.

Nutrition

Keywords: Chicken Tetrazzini, creamy chicken pasta, baked chicken casserole, mushroom pasta bake, comfort food

Find it online: https://biteandenjoy.com/chicken-tetrazzini-recipe/