Chicken Tetrazzini Recipe

If you have a soft spot for creamy, comforting pasta dishes, then this Chicken Tetrazzini Recipe is about to become your new favorite weeknight star. Combining tender shredded chicken, tender spaghetti, luscious mushroom cream sauce, and melty cheese, it delivers warmth and rich flavor in every bite. This classic casserole is satisfying without being complicated, showcasing how simple ingredients come together to make something truly special and soul-warming.

Ingredients You’ll Need

Each ingredient in this Chicken Tetrazzini Recipe plays a crucial role in delivering a perfect balance of flavors and textures. From the silky sauce base to the tender chicken and vibrant peas, everything works harmoniously to create a crowd-pleasing dish.

• 12 ounces spaghetti: Broken in half to fit your pan and cook evenly for that ideal al dente bite.
• 3 tablespoons butter: Adds richness and helps soften onions and mushrooms for a flavorful start.
• 1 small onion, finely chopped: Provides a gentle sweetness and depth when sautéed.
• 2 cloves garlic, minced: Infuses a warm, aromatic punch that complements the creaminess.
• 8 ounces sliced mushrooms: Offer an earthy flavor and tender texture that elevates the sauce.
• 1/4 cup all-purpose flour: Thickens the sauce into that luscious, silky consistency you crave.
• 2 cups chicken broth: Brings savory moisture and layers of flavor to the creamy base.
• 1 cup whole milk: Adds creaminess while keeping the sauce light and smooth.
• 1/2 cup heavy cream: Enriches the sauce, creating that trademark velvety texture.
• 2 cups cooked shredded chicken: The hearty star ingredient that makes this dish satisfying and protein-packed.
• 1 cup frozen peas: Provide pops of color and a sweet, fresh bite that brightens the casserole.
• 1/2 cup grated Parmesan cheese: Delivers sharp, nutty notes that deepen the flavor profile.
• 1 cup shredded mozzarella cheese: Melts beautifully to create a golden, bubbly topping.
• 1/2 teaspoon salt: Balances and enhances all the flavors throughout the dish.
• 1/4 teaspoon black pepper: Adds a subtle kick and warmth without overpowering.
• 1/4 teaspoon dried thyme: Brings a fragrant earthiness to complement the mushrooms.
• 1/4 cup chopped fresh parsley: Finishes the dish with a fresh, herbal brightness.
• 1/2 cup plain breadcrumbs (optional for topping): Adds a crispy texture that contrasts beautifully with the creamy interior.

How to Make Chicken Tetrazzini Recipe

Step 1: Prepare the Pasta

Start by bringing a large pot of salted water to a boil and cook the broken spaghetti until it’s al dente—perfectly tender but still with a little bite. Drain the pasta well and set it aside. This ensures it won’t get mushy after baking and will soak up the sauce just right.

Step 2: Sauté the Aromatics and Mushrooms

While the pasta cooks, melt butter in a large skillet over medium heat. Toss in the finely chopped onion and cook until it becomes soft and translucent, about 2 to 3 minutes. Add the minced garlic and sliced mushrooms, cooking another 5 minutes until the mushrooms release their moisture and turn tender. This savory base gives the sauce so much character.

Step 3: Make the Creamy Sauce

Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Slowly whisk in chicken broth, whole milk, and heavy cream, ensuring there are no lumps. Bring this mixture to a gentle simmer and let it thicken for 3 to 4 minutes, stirring often until it coats the spoon nicely. The sauce is the heart of this recipe, silky and rich without being overwhelming.

Step 4: Add Seasonings, Chicken, and Peas

Stir salt, black pepper, dried thyme, Parmesan cheese, cooked shredded chicken, and peas into the thickened sauce. Remove from heat once all the ingredients are well combined. This filling ensures every bite is packed with flavor and that satisfying mix of creamy and tender textures.

Step 5: Combine Pasta and Sauce

Add your cooked spaghetti into the sauce and toss gently but thoroughly, making sure every strand is coated. This is where the magic happens, as your pasta absorbs that luxurious sauce and mingles with the tender chicken and sweet peas for a truly delightful harmony.

Step 6: Bake to Perfection

Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella and breadcrumbs (if using) evenly over the top. Bake in a preheated 375°F oven for 20 to 25 minutes or until the top turns golden brown and bubbling. The baking step creates a wonderful contrast between the creamy interior and the crisp topping, making this Chicken Tetrazzini Recipe irresistibly good.

How to Serve Chicken Tetrazzini Recipe

Garnishes

A sprinkle of freshly chopped parsley adds a lovely pop of color and a burst of fresh herbal flavor that lightens the richness just right. If you want to get fancy, a little extra Parmesan grated on top just before serving is a great touch.

Side Dishes

This dish is a complete meal on its own, but pairing it with a crisp green salad or roasted seasonal vegetables offers a refreshing contrast to the creamy pasta. Something with acidity like a lemon vinaigrette can really balance the indulgence.

Creative Ways to Present

For a fun twist, try serving Chicken Tetrazzini in individual ramekins for a cozy, personalized touch. It also works beautifully alongside crusty garlic bread or a simple bruschetta to add some crunchy texture to your dinner spread.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored covered in the refrigerator for up to 3 days. Keep the casserole dish tightly sealed or transfer portions to airtight containers to maintain freshness and prevent drying out.

Freezing

This Chicken Tetrazzini Recipe freezes wonderfully for up to 3 months. Prepare and bake as directed, then cool completely before freezing in airtight containers. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat individual portions in the microwave or rewarm the entire casserole in a 350°F oven until heated through and bubbly, about 20 minutes. If frozen, ensure it’s fully thawed before reheating to maintain that creamy texture.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works perfectly here and saves a lot of time while still providing tender, flavorful chicken.

Is it okay to substitute cream of mushroom soup for the sauce?

Yes, substituting part of the broth and milk with cream of mushroom soup will give a richer, slightly different flavor and creamier texture if you prefer.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free pasta, a gluten-free flour blend for the sauce, and gluten-free breadcrumbs or omit the topping.

What can I add if I want more veggies?

Great options include chopped spinach, diced bell peppers, or sliced zucchini to boost nutrition and color without overpowering the flavors.

How do I know when the pasta is al dente?

Al dente pasta will be tender but slightly firm to the bite. Test by tasting a strand a minute or two before the package’s recommended time.

Final Thoughts

This Chicken Tetrazzini Recipe is a true comfort food hero—simple ingredients, straightforward steps, and a flavor profile that feels like a warm hug. It’s perfect for family dinners or impressing friends without breaking a sweat. I hope you enjoy making and sharing this cozy casserole as much as I do!

Chicken Tetrazzini Recipe

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4.1 from 89 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Chicken Tetrazzini is a comforting American pasta bake featuring tender shredded chicken, spaghetti, mushrooms, and peas in a creamy Parmesan sauce, all baked to golden perfection with mozzarella and optional breadcrumbs on top.

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Ingredients

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Pasta

• 12 ounces spaghetti, broken in half

Sauce and Filling

• 3 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces sliced mushrooms
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cups cooked shredded chicken
• 1 cup frozen peas
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 cup chopped fresh parsley

Cheeses and Topping

• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup plain breadcrumbs (optional for topping)

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Instructions

1. Preheat and cook pasta: Preheat the oven to 375°F. Cook the spaghetti according to package directions until al dente. Drain and set aside.
2. Sauté vegetables: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic and sliced mushrooms and cook for another 5 minutes until mushrooms are tender.
3. Make the sauce: Sprinkle the flour over the mushroom mixture and stir to coat evenly. Gradually whisk in the chicken broth, whole milk, and heavy cream. Bring to a simmer and cook for 3–4 minutes, stirring frequently, until the sauce thickens.
4. Add seasoning and chicken: Stir in salt, black pepper, dried thyme, grated Parmesan cheese, cooked shredded chicken, and frozen peas until well combined. Remove the skillet from heat.
5. Combine pasta and sauce: Add the cooked spaghetti to the sauce mixture and toss gently to coat all the pasta evenly.
6. Assemble casserole: Pour the pasta mixture into a greased 9×13-inch baking dish. Sprinkle shredded mozzarella cheese evenly over the top. If using, sprinkle breadcrumbs on top for a crunchy finish.
7. Bake: Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbly.
8. Garnish and serve: Remove from oven, garnish with chopped fresh parsley, and serve warm.

Notes

• Use rotisserie chicken for quick preparation.
• For a richer sauce, substitute part of the milk and chicken broth with cream of mushroom soup.
• Leftovers reheat well and can be frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American