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Chicken Tetrazzini Recipe

Chicken Tetrazzini

iamwinfred
This chicken tetrazzini is a big, bubbling dish of tender pasta, shredded chicken, and mushrooms, all wrapped in a creamy Parmesan sauce and baked until the top turns golden and crisp. Made from scratch with a real white sauce, no canned soup required, it's the kind of dinner that turns a plain weeknight into something worth setting the table for.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Italian
Servings 8 servings
Calories 480 kcal

Equipment

  • Large pot for boiling pasta
  • Large skillet or Dutch oven
  • Whisk
  • 9x13-inch baking dish
  • Colander
  • Mixing bowls
  • Wooden spoon or silicone spatula

Ingredients
  

  • 12 ounces spaghetti or linguine 340g
  • 3 tablespoons unsalted butter 42g
  • 1 small yellow onion diced
  • 8 ounces cremini mushrooms 225g, sliced
  • 3 cloves garlic minced
  • 1/3 cup all purpose flour 40g
  • 2 1/2 cups chicken broth 600ml
  • 1 cup half and half 240ml
  • 1/4 cup dry sherry 60ml, optional but recommended
  • 3 cups shredded cooked chicken rotisserie works great
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup grated Parmesan cheese divided
  • 1 cup shredded mozzarella cheese
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons melted butter for the topping

Instructions
 

  • Bring a large pot of generously salted water to a boil. Cook the spaghetti until just al dente, reserve 1/2 cup pasta water, then drain and set aside.
  • Preheat oven to 375°F. Melt butter in a large skillet over medium heat, then sauté onion and mushrooms for 6 to 8 minutes until softened and lightly golden. Stir in garlic and cook 30 seconds more.
  • Sprinkle flour over the vegetables and stir constantly for 1 minute. Slowly whisk in the chicken broth, then add the half and half and dry sherry. Simmer for 4 to 5 minutes until thickened.
  • Stir in the thyme, salt, and pepper. Add the shredded chicken and frozen peas, stirring until evenly coated, then fold in 3/4 cup Parmesan and all of the mozzarella until melted and smooth.
  • Add the drained spaghetti directly into the skillet and toss with tongs until fully coated in sauce. Add a splash of reserved pasta water if the mixture seems too thick.
  • Transfer the pasta mixture to a greased 9x13 inch baking dish. Combine panko, remaining 1/4 cup Parmesan, and melted butter, then scatter evenly over the top.
  • Bake uncovered for 20 to 25 minutes until bubbling around the edges and golden brown on top. Let rest for 5 minutes before serving.

Notes

  • Slightly undercook the pasta since it finishes cooking in the oven.
  • Whisk the broth in gradually to avoid a lumpy sauce.
  • Use rotisserie chicken for extra flavor with less effort.
  • Grate your own cheese rather than using pre-shredded, since it melts more smoothly.
  • Let the casserole rest briefly before serving so it slices cleanly.
  • Make ahead: assemble up to a day in advance and refrigerate covered; add breadcrumb topping just before baking.
  • Freeze unbaked or baked casserole for up to 3 months, wrapped tightly; thaw overnight in the refrigerator before reheating.
  • Swap the chicken for shredded turkey, especially useful after a holiday meal.
  • Use shrimp instead of chicken for a seafood tetrazzini.
  • Add sliced almonds on top for extra crunch and a slightly nutty flavor.
  • Stir in chopped spinach or broccoli for more vegetables.
  • Use cheddar cheese instead of mozzarella for a sharper flavor.

Nutrition

Serving: 1ServingCalories: 480kcalCarbohydrates: 42gProtein: 28gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 610mgPotassium: 420mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 8mgCalcium: 20mgIron: 12mg
Keyword chicken casserole, chicken tetrazzini, comfort food dinner, creamy pasta bake, leftover chicken recipe
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