Description
Creamy and comforting Chicken Tetrazzini combines tender pasta with succulent chicken and a rich, cheesy sauce. Baked to perfection, this classic dish is ideal for family dinners or entertaining guests, offering a delicious blend of flavors and textures in every bite.
Ingredients
Units
Scale
For the Chicken Tetrazzini
- 450g (1 pound) thin spaghetti or linguine
- 56g (1/4 cup) unsalted butter
- 225g (8 ounces) button mushrooms, sliced
- 900g (2 pounds) cooked chicken breast, cubed or shredded
- 250g (1 medium) onion, chopped
- 5 garlic cloves, minced
For the Creamy Sauce
- 56g (1/4 cup) unsalted butter
- 40g (1/3 cup) all-purpose flour
- 480ml (2 cups) chicken broth
- 480ml (2 cups) whole milk
- 240ml (1 cup) heavy cream
- 1 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 55g (1/4 cup) chopped parsley
- 226g (2 cups) shredded mozzarella cheese, divided
- 23g (1/4 cup) shredded Parmesan cheese
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and prepare for baking.
- Cook the pasta: Boil a large pot of salted water. Add the pasta and cook for 1 minute less than package instructions for al dente. Drain, rinse with cold water, and set aside.
- Sauté the vegetables: In a large pot or Dutch oven over medium-high heat, melt butter. Add sliced mushrooms and cook until golden and softened. Add chopped onion and cook for about 5 minutes until translucent. Stir in minced garlic and cook for 1 minute. Transfer mixture to a bowl.
- Make the sauce: In the same pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux. Gradually whisk in chicken broth, then milk and heavy cream. Season with salt and pepper. Cook, whisking often, until the sauce thickens (8-12 minutes).
- Add chicken and vegetables: Stir in cooked chicken, mushroom-onion mixture, and parsley. Mix well.
- Combine with pasta and cheese: Add cooked pasta to the sauce, then stir in 1½ cups mozzarella and Parmesan cheese. Adjust seasoning as needed.
- Assemble and bake: Transfer mixture to a 9×13-inch casserole dish. Top with remaining mozzarella cheese. Bake uncovered for 30-35 minutes until bubbly and cheese is melted. For a golden top, broil for 2-3 minutes if desired.
Notes
- For extra flavor, use a large rotisserie chicken for convenience—about 3 pounds to yield roughly 4 cups of meat.
- Salt your pasta water generously; it seasons the noodles perfectly.
- To save dishes, use an oven-safe Dutch oven from boiling noodles to baking the casserole, reducing cleanup.
- Broiling briefly at the end gives a lovely golden, crispy topping.
Nutrition
- Serving Size: 1 slice (about 1/8 of casserole)
- Calories: 771 kcal
- Sugar: 7 g
- Sodium: 858 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 55 g
- Cholesterol: 193 mg
