Chicken Tetrazzini

5 from 1 vote

This Chicken Tetrazzini is a creamy, comforting casserole that combines tender chicken, mushrooms, and pasta in a rich, cheesy sauce. It's easy to make and perfect for a satisfying family dinner.

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: American

Servings:

Calories: 591kcal

Author: Joanna Cismaru

Equipment

Ingredients

12 ounces spaghetti broken in half
2 tablespoons unsalted butter
1 medium onion finely chopped
3 cloves garlic minced
8 ounces mushrooms sliced
¼ cup all-purpose flour
2 cups chicken broth low sodium
1 cup milk
½ cup heavy cream
salt and pepper to taste
½ teaspoon dried thyme
3 cups cooked chicken shredded
½ cup frozen peas
½ cup Parmesan cheese grated
1 cup mozzarella cheese shredded
2 tablespoons fresh parsley chopped

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. The pasta should be cooked but still firm to the bite. Drain the pasta and set it aside.
Preheat your oven to 350°F (175°C).
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and garlic is fragrant, about 3-4 minutes.
Add the sliced mushrooms to the skillet. Cook until they're soft and their moisture has evaporated, about 5 minutes.
Sprinkle the flour over the mushrooms. Stir and cook for 1 minute to remove the raw flour taste. Gradually pour in the chicken broth and milk, stirring constantly to prevent lumps.
Stir in the heavy cream, salt, pepper, and dried thyme. Bring the mixture to a simmer and let it thicken slightly.
Add the cooked chicken and al dente spaghetti to the sauce. Toss to combine everything well. Mix in the frozen peas and half of the Parmesan cheese.
Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the top with mozzarella and the remaining Parmesan cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Let the Chicken Tetrazzini cool slightly before serving. Garnish with chopped fresh parsley. Serve warm and enjoy!

Video

Notes

Prep Ahead: Assemble the dish up to a day in advance and store it in the refrigerator until ready to bake.
Cheese Variations: Feel free to try different cheeses like Gruyère or Fontina.
Gluten-Free Option: Swap traditional pasta for your favorite gluten-free spaghetti and use a gluten-free flour blend to thicken the sauce.
Reheating Tips: For best results, reheat in the oven covered at 350°F (175°C) until heated through, about 20 minutes.

Nutrition