Chicken Tetrazzini Recipe

Introduction

Chicken Tetrazzini is a comforting baked pasta dish featuring tender chicken in a creamy mushroom sauce topped with melted cheese and crispy breadcrumbs. This classic recipe is perfect for a cozy family dinner or an impressive weeknight meal.

Ingredients

• 12 oz spaghetti or fettuccine
• 3 cups cooked chicken, shredded
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 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
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs (for topping)
• 2 tbsp chopped parsley (for garnish)

Instructions

1. Step 1: Cook the pasta according to package directions until al dente. Drain and set aside.
2. Step 2: In a large skillet, melt butter over medium heat. Sauté the onion and garlic until soft.
3. Step 3: Add mushrooms and cook until tender, about 5 minutes.
4. Step 4: Sprinkle flour over the mushrooms and stir for 1 minute to cook out the raw flavor.
5. Step 5: Gradually whisk in chicken broth, stirring constantly to avoid lumps.
6. Step 6: Stir in heavy cream, sour cream, salt, pepper, and Italian seasoning. Simmer for 3–5 minutes until the sauce thickens.
7. Step 7: Add the shredded chicken and cooked pasta to the sauce, stirring well to combine and coat evenly.
8. Step 8: Preheat the oven to 375°F (190°C).
9. Step 9: Transfer the mixture to a greased 9×13-inch baking dish.
10. Step 10: Sprinkle mozzarella, Parmesan, and breadcrumbs evenly over the top.
11. Step 11: Bake for 20–25 minutes until the top is golden and bubbly.
12. Step 12: Garnish with fresh chopped parsley and serve warm.

Tips & Variations

• For a lighter version, use half-and-half instead of heavy cream and substitute Greek yogurt for sour cream.
• Try adding peas or spinach for a boost of color and nutrition.
• Use panko breadcrumbs for an extra crispy topping.
• Cook the chicken fresh or use leftovers; rotisserie chicken works great here.

Storage

Store leftover Chicken Tetrazzini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes. Avoid microwaving to keep the topping crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Tetrazzini ahead of time?

Yes, you can assemble the dish a day before baking. Just cover it tightly and refrigerate. Bake when ready, adding a few extra minutes if cold from the fridge.

What can I substitute for mushrooms?

If you’re not a fan of mushrooms, try using chopped zucchini or diced bell peppers for a different texture and flavor.

Chicken Tetrazzini Recipe

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4.5 from 114 reviews

Chicken Tetrazzini is a creamy, comforting baked pasta dish featuring tender shredded chicken, mushrooms, and a rich, cheesy sauce. This classic casserole combines spaghetti or fettuccine with a flavorful cream sauce, topped with mozzarella, Parmesan, and crispy breadcrumbs for a satisfying meal perfect for family dinners.

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

Ingredients

Scale 1x2x3x

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

Toppings & Garnish

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

Instructions

1. Cook the Pasta: Boil the spaghetti or fettuccine 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, cooking until they become soft and translucent.
3. Sauté Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5 minutes.
4. Create the Roux: Sprinkle the all-purpose flour over the cooked mushrooms and stir continuously for about 1 minute to cook out the raw flour taste.
5. Add Liquids: Gradually whisk in the chicken broth to prevent lumps, followed by the heavy cream (or half-and-half) and sour cream. Stir in salt, black pepper, and Italian seasoning.
6. Simmer the Sauce: Let the sauce simmer gently for 3 to 5 minutes until it thickens to a creamy consistency.
7. Combine Chicken and Pasta: Stir the shredded cooked chicken and the cooked pasta into the creamy mushroom sauce, ensuring everything is evenly coated.
8. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking.
9. Assemble the Casserole: Transfer the pasta mixture into a greased 9×13-inch baking dish, spreading it out evenly.
10. Add Toppings: Sprinkle shredded mozzarella, grated Parmesan cheese, and breadcrumbs evenly over the top of the casserole.
11. Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes or until the top is golden brown and bubbly.
12. Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm for the best flavor and texture.

Notes

• For a lighter version, substitute half-and-half or milk for heavy cream.
• If preferred, use gluten-free pasta and flour to make this dish gluten-free.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Chicken can be substituted with turkey or cooked mushrooms for a vegetarian option (omit chicken and adjust diet labeling accordingly).

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