Chicken Tetrazzini is the ultimate comfort food that’s perfect for those busy weeknights when you need something hearty and delicious on the table fast. This creamy pasta dish is loaded with tender chicken, savory mushrooms, and a rich, velvety sauce that’ll have everyone asking for seconds. Trust me, it’s a game-changer!
Why You’ll Love This Recipe
- Comfort Food at Its Finest: This dish is like a warm hug for your taste buds. The creamy sauce, tender chicken, and al dente pasta create a perfect harmony of flavors and textures.
- Versatile and Customizable: Don’t like mushrooms? Swap them out! Want to make it vegetarian? Easy peasy! This recipe is incredibly adaptable to your preferences.
- Make-Ahead Marvel: Prepare it in advance and pop it in the oven when you’re ready. It’s perfect for meal prep or when you’re expecting guests.
- Leftovers That Taste Even Better: If you’re lucky enough to have leftovers, you’re in for a treat. The flavors meld beautifully overnight, making it even more delicious the next day.
Ingredients You’ll Need
- Pasta: Thin spaghetti or linguine work best here. They soak up the sauce beautifully.
- Chicken: Use leftover cooked chicken or a rotisserie chicken for a quick shortcut.
- Mushrooms: Button mushrooms add a wonderful earthy flavor. Slice them thickly for a nice bite.
- Onion and Garlic: These aromatics form the flavor base of the dish.
- Butter: Adds richness and helps create that velvety sauce.
- Flour: Works with the butter to thicken the sauce.
- Chicken Broth: Adds depth of flavor to the sauce.
- Milk and Cream: The combination creates a luxuriously creamy sauce.
- Cheese: A mix of mozzarella and parmesan adds the perfect cheesy touch.
- Parsley: Adds a fresh pop of color and flavor.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Vegetarian Version: Skip the chicken and use vegetable broth for a delicious meatless meal.
- Veggie Boost: Add peas, spinach, or broccoli for extra nutrition and color.
- Cheese Swap: Try different cheese combinations like cheddar and Gruyère for a flavor twist.
- Spice it Up: Add a pinch of red pepper flakes or a dash of cayenne for some heat.
How to Make Chicken Tetrazzini
Step 1: Prep the Pasta and Veggies
Cook your pasta al dente and set aside. In a large pot, sauté those mushrooms until they’re golden and delicious. Add in the onions and garlic for that aromatic base.
Step 2: Make the Sauce
Here’s where the magic happens! Create a roux with butter and flour, then gradually whisk in your liquids. The key is to add them slowly, letting the sauce thicken each time. You’ll end up with a silky-smooth sauce that’s to die for.
Step 3: Combine and Bake
Mix everything together – your pasta, chicken, veggies, and that heavenly sauce. Don’t forget to fold in some of that cheese! Transfer to a baking dish, top with more cheese (because why not?), and bake until it’s bubbly and golden.
Pro Tips for Making the Recipe
- Al Dente is Key: Cook the pasta just shy of al dente. It’ll continue cooking in the oven, ensuring perfect texture.
- Gradual Liquid Addition: Add liquids slowly to your roux for a smooth, lump-free sauce.
- Cheese Matters: Grate your own cheese for better melting and flavor.
- Let It Rest: Allow the casserole to sit for a few minutes after baking. It helps the sauce set and makes serving easier.
How to Serve
Serve this Chicken Tetrazzini piping hot, straight from the oven. A sprinkle of fresh parsley on top adds a nice pop of color. Pair it with a crisp green salad or some garlic bread to round out the meal. It’s perfect for family dinners, potlucks, or anytime you need a comforting meal.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually get better overnight!
Freezing
This dish freezes beautifully. Assemble everything, but don’t bake it. Cover tightly and freeze for up to 3 months.
Reheating
Thaw overnight in the fridge if frozen, then bake as directed. For leftovers, reheat in the microwave or oven until heated through.
FAQs
Can I use a different type of pasta?
Absolutely! While thin spaghetti or linguine are traditional, any pasta shape will work. Just adjust cooking times accordingly.
How can I make this dish healthier?
Try using whole wheat pasta, reducing the amount of cheese, or adding more vegetables. You can also use low-fat milk instead of cream.
Can I make this ahead of time?
Yes! Assemble the dish, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
What can I serve with Chicken Tetrazzini?
A simple green salad, steamed vegetables, or garlic bread all pair wonderfully with this dish.
Chicken Tetrazzini is the ultimate comfort food that’s sure to become a family favorite. It’s creamy, cheesy, and packed with flavor. Don’t be surprised if this becomes your new go-to dinner recipe! Give it a try and watch it disappear from the table in no time. Happy cooking!
Print
Chicken Tetrazzini Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
Description
Chicken Tetrazzini is a comforting and creamy pasta dish that combines tender chicken, sautéed mushrooms, and al dente spaghetti in a rich, cheesy sauce. This classic American casserole is perfect for family dinners or potlucks, offering a delicious blend of flavors and textures that will satisfy any crowd.
Ingredients
For the Chicken Tetrazzini:
- 16 oz thin spaghetti or linguine
- 2 lbs cooked chicken breast, cubed or shredded (or one rotisserie chicken)
- 8 oz button mushrooms, thickly sliced
- 1 medium onion, finely chopped
- 5 garlic cloves, minced
- 1/4 cup unsalted butter
For the Creamy Sauce:
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 2 cups milk
- 1 cup cream
- 1 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1/4 cup chopped parsley, plus more to garnish
- 2 cups shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
Instructions
- Prepare the pasta: Cook the pasta in salted boiling water to al dente. Drain, rinse with cold water, and set aside.
- Sauté the vegetables: In a large pot or Dutch oven, melt 1/4 cup butter over medium-high heat. Add mushrooms and cook until golden. Add onion and cook for about 5 minutes until translucent. Add garlic and cook for an additional minute. Remove from heat and transfer the mixture to a bowl.
- Make the sauce: In the same pot, melt 1/4 cup butter over medium-high heat. Whisk in the flour and cook for about a minute to make a roux. Gradually whisk in the chicken stock, milk, and cream. Season with salt and pepper. Cook until the sauce thickens.
- Combine ingredients: Add the mushroom and onion mixture, chicken, parsley, and pasta to the cream sauce. Fold together, incorporating 1 cup of shredded mozzarella and 1/4 cup of parmesan cheese as you mix.
- Assemble and bake: Transfer the mixture to a 9×13 casserole dish. Smooth the top and sprinkle with the remaining mozzarella cheese. Bake at 375°F for 30 minutes or until bubbling and golden.
Notes
- For a vegetarian version, omit the chicken and use vegetable stock.
- Add liquids gradually when making the sauce for quicker thickening.
- Test sauce thickness by drawing a line on the back of a wooden spoon with your finger.
- Use fresh onion and garlic for the best flavor; avoid powders.
- Whole milk works best for richness and flavor.
- Mushrooms can be substituted with peas, spinach, or broccoli.
- The dish can be prepared in advance and refrigerated or frozen before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 140mg
