Best Chicken Tetrazzini Recipe

Introduction

Chicken Tetrazzini is a comforting and creamy pasta bake that combines tender chicken, mushrooms, and a rich Parmesan sauce. This classic dish is perfect for cozy dinners and effortless entertaining. Follow this easy recipe for a delicious, satisfying meal everyone will love.

Ingredients

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 8 oz sliced mushrooms
• 0.5 cup chopped onion
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 oz spaghetti (cooked according to package directions)

Instructions

1. Step 1: Preheat oven to 350°F (175°C).
2. Step 2: In a large skillet, melt butter over medium heat. Add chopped onion and sliced mushrooms. Cook until softened, about 5 minutes.
3. Step 3: Stir in the flour and cook for 1 minute to eliminate the raw taste.
4. Step 4: Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a simmer, then reduce heat and cook until the sauce has thickened, about 5 minutes.
5. Step 5: Stir in grated Parmesan cheese, salt, and black pepper. Add the chicken pieces and cooked spaghetti to the sauce, tossing gently to coat everything evenly.
6. Step 6: Pour the mixture into a greased 9×13 inch baking dish. Sprinkle with additional Parmesan cheese if you like.
7. Step 7: Bake for 20-25 minutes, or until the top is golden brown and the dish is bubbly. Serve warm.

Tips & Variations

• Use leftover cooked chicken or rotisserie chicken to save time without sacrificing flavor.
• For extra crunch, sprinkle breadcrumbs over the top before baking.
• Switch out spaghetti for fettuccine or penne for a different pasta texture.
• Add a handful of peas or spinach to the sauce for a boost of color and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave in short intervals stirring in between.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Tetrazzini ahead of time?

Yes, you can prepare the casserole up to the baking step and refrigerate it for up to 24 hours before baking. Just bring it to room temperature before placing it in the oven.

What can I use instead of heavy cream?

You can substitute heavy cream with whole milk or half-and-half, but the sauce will be less rich and creamy. For a dairy-free option, coconut milk works well and adds a subtle flavor twist.

Best Chicken Tetrazzini Recipe

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★★★★★

4.7 from 96 reviews

This classic Chicken Tetrazzini is a creamy, comforting Italian-American casserole featuring tender chicken, mushrooms, and spaghetti baked in a rich Parmesan-infused sauce. It combines sautéed onions and mushrooms with a velvety creamy sauce, tossed with pasta and chicken, then baked until golden and bubbly—perfect for a hearty family dinner.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Pasta

• 1 lb Boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 oz Spaghetti, cooked according to package directions

Vegetables and Aromatics

• 8 oz Sliced mushrooms
• 0.5 cup Chopped onion

Sauce

• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 3 cups Chicken broth
• 1 cup Heavy cream
• 0.5 cup Grated Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Optional Topping

• Additional Parmesan cheese for sprinkling

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it is ready for baking the casserole later.
2. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onions and sliced mushrooms, cooking them until they are softened and fragrant, about 5 minutes.
3. Make the Sauce: Stir in the all-purpose flour to the butter and vegetables, cooking for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a simmer. Lower the heat and let the sauce thicken for approximately 5 minutes.
4. Season and Combine: Stir in the grated Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is creamy. Add the cooked chicken pieces and the drained cooked spaghetti, tossing everything together to evenly coat the pasta and chicken in the sauce.
5. Assemble the Casserole: Pour the chicken and pasta mixture into a greased 9×13 inch baking dish. Optionally, sprinkle additional Parmesan cheese on top for a cheesy crust.
6. Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and the casserole is bubbly around the edges.

Notes

• To ensure even cooking, cook the chicken pieces thoroughly before combining with the sauce if preferred, although the baking step typically finishes the cooking.
• You can substitute heavy cream with half-and-half for a lighter version but expect a less rich sauce.
• For extra texture, consider sprinkling breadcrumbs mixed with Parmesan cheese on top before baking.
• This dish can be prepared a day ahead; assemble and refrigerate, then bake when ready.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Keywords: Chicken Tetrazzini, Creamy Chicken Casserole, Baked Pasta, Italian-American Dinner, Chicken Mushroom Pasta Bake