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Chicken Tetrazzini Recipe

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  • Author: Emily
  • 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

Units Scale

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

  1. Prepare the pasta: Cook the pasta in salted boiling water to al dente. Drain, rinse with cold water, and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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