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Let’s bring a little comfort to the dinner table tonight with a plate of my Chicken Tetrazzini. It’s got everything you crave: creamy sauce, savory chicken, and a cheesy topping that’s absolutely to die for.
The Best Chicken Tetrazzini
This Chicken Tetrazzini recipe is wonderfully simple and packed with creamy, cheesy goodness that everyone adores! It’s the epitome of comfort food, ideal for family dinners. Plus, it’s a fantastic option for prepping ahead and freezes beautifully for those busy days ahead.
Ingredients You’ll Need
- Spaghetti: Traditionally this dish is made with spaghetti but you could substitute with any pasta you like like fettuccine or linguine.
- Unsalted butter: I like to use some butter for sautéing the onions and garlic, to enhance their flavors. If you don’t have any, any vegetable oil will work as well.
- Onion and garlic: Any white or yellow onion will do, plus feel free to add lots of garlic for that punch of flavor.
- Mushrooms: I used white mushrooms but Portobello or cremini will also work.
- All-purpose flour: To thicken the sauce. You can use a gluten-free flour blend if you need a gluten-free alternative.
- Chicken broth: Opt for a low sodium or no sodium added chicken broth. You can also substitute with some vegetable broth if necessary.
- Milk and Heavy Cream: For lots of creaminess. You can replace the heavy cream with half and half if you’re looking for something lighter.
- Salt and pepper: Season to taste.
- Dried thyme: For a subtle earthy note. Fresh thyme or oregano are great alternatives.
- Cooked chicken: Great if you have any leftover chicken, or even a rotisserie chicken will be perfect here. Turkey is a great alternative if you have leftovers.
- Frozen peas: For a pop of sweetness and color. Green beans could be a crunchy substitute.
- Parmesan cheese: Adds a salty, nutty flavor to the dish. Asiago cheese is a good alternative.
- Mozzarella cheese: Melts beautifully for a gooey top layer. Provolone is also a great choice.
- Fresh parsley: For a fresh, herby finish.
Cook The Pasta
Start by setting your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Toss in the spaghetti and cook it until al dente, usually about 8-10 minutes. Drain the pasta well and set it aside.
Make The Sauce
In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes. Then, stir in the sliced mushrooms and cook until they’re softened and their moisture has evaporated, roughly 5 minutes. Sprinkle in the flour, stirring constantly, to cook off the raw flour taste for about a minute.
Combine Liquids
Gradually pour in the chicken broth and milk while continuously stirring to keep the sauce smooth and free of lumps. Add the heavy cream, salt, pepper, and dried thyme. Allow the mixture to come to a simmer and thicken slightly, ensuring a creamy consistency.
Mix It All Together
Add the cooked chicken and al dente spaghetti to your skillet. Toss everything thoroughly to ensure the pasta and chicken are well coated with the creamy sauce. Stir in the frozen peas and half of the grated Parmesan cheese, blending everything together for that full flavor.
Bake The Dish
Transfer the creamy mixture into a greased 9×13 inch baking dish. Sprinkle the top evenly with mozzarella and the remaining Parmesan cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
Serve And Enjoy
Once baked, let the Chicken Tetrazzini cool slightly to set up properly. Garnish with freshly chopped parsley to add a touch of freshness. Serve warm.
Frequently Asked Questions
Can I make Chicken Tetrazzini ahead of time?
Absolutely! You can prepare the entire dish up to the point of baking and store it covered in the refrigerator for up to 2 days. When you’re ready to eat, just bake it as directed, adding a few extra minutes to the cooking time if it’s coming straight from the fridge
Is there a way to make this dish lighter or healthier?
Yes, you can lighten up the dish by substituting the heavy cream with additional milk or a light cream alternative. You can also use low-fat cheeses and increase the proportion of mushrooms and peas to reduce the calorie count without sacrificing flavor.
Can I add vegetables to this recipe?
Certainly! Consider sautéing bell peppers, zucchini, or spinach along with the mushrooms. Just make sure to cook any additional vegetables until they’re just tender before baking.
Expert Tips
- Pre-cook pasta slightly under al dente: Since the pasta will continue cooking in the oven, boiling it just shy of al dente will prevent it from becoming mushy.
- Shred chicken finely: For more even distribution and better integration with the pasta and sauce, shred your chicken finely rather than chopping it into large chunks.
- Adjust seasoning before baking: Always taste your sauce and adjust the seasoning with extra salt, pepper, or thyme before combining with the pasta and baking.
- Let it rest before serving: Allow the Tetrazzini to rest for a few minutes after baking. This helps the dish set and makes it easier to serve neatly.
Storage
To store Chicken Tetrazzini, let it cool completely, then cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 3-4 days. To freeze, wrap it well with both plastic wrap and aluminum foil to prevent freezer burn, and keep it frozen for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven or microwave.
Discover More Delicious Casseroles
- French Chicken Casserole
- Creamy Chicken Casserole
- Easy Moussaka Recipe
- Chicken Spaghetti
- Baked Ravioli
- Baked Crack Chicken Casserole
Chicken Tetrazzini
Video
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
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 9×13 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!
Tips & 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.
