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.
Ingredients
Scale
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)
Instructions
- Preheat and cook pasta: Preheat the oven to 375°F. Cook the spaghetti according to package directions until al dente. Drain and set aside.
- 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.
- 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.
- 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.
- Combine pasta and sauce: Add the cooked spaghetti to the sauce mixture and toss gently to coat all the pasta evenly.
- 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.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbly.
- 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
