Chicken Tetrazzini Recipe
Chicken Tetrazzini is a creamy, comforting casserole that belongs at every dinner table, especially when you’re craving something cozy and satisfying. With its luscious, velvety sauce, tender chicken, and a golden, cheesy crust, this dish delivers all the warm flavors and textures that people adore about classic baked pasta. It’s the ultimate crowd-pleaser—easy enough for a weeknight, yet impressive enough for guests—and a fantastic way to use up leftover chicken. If you haven’t added Chicken Tetrazzini to your dinner rotation yet, get ready for a new favorite!
Ingredients You’ll Need
What makes Chicken Tetrazzini so irresistible are its surprisingly straightforward ingredients that blend together in the most harmonious way. Every component plays a special role: some add depth and richness to the sauce, while others ensure a satisfying texture. Here’s what you’ll need, along with reasons these ingredients truly matter.
- Spaghetti: The hearty base of the dish, this pasta soaks up all that creamy sauce and stays toothsome after baking.
- Unsalted butter: Starts the flavor party and delivers a buttery richness without oversalting the finished casserole.
- Yellow onion: Finely chopped to mellow and sweeten the sauce with a subtle aromatic lift.
- Garlic: Adds a savory aroma and depth—without it, you’d definitely notice something missing!
- Cremini or white mushrooms: These give an earthy bite and a meaty texture, balancing out the creaminess.
- All-purpose flour: Essential for thickening the sauce, making it satiny and luxurious.
- Chicken broth: Infuses the sauce with savory depth, perfectly complementing the mild chicken flavor.
- Whole milk: Builds a creamy backbone for the sauce without being overly heavy.
- Heavy cream: The secret to a lush, comforting sauce with just the right amount of indulgence.
- Cooked chicken breast: Shredded or chopped, it brings protein and makes this truly a meal in itself.
- Frozen peas: For a burst of color and a pop of sweetness in every bite.
- Grated Parmesan cheese: Salty and nutty, Parmesan intensifies the umami and creates the perfect base for the topping.
- Salt & black pepper: These seasonings make all the other flavors in the dish shine.
- Ground nutmeg: Just a pinch elevates the whole sauce, giving it a touch of warmth and intrigue.
- Shredded mozzarella cheese: Melts into a bubbly, gooey topping that no one can resist.
- Plain breadcrumbs: Crisp up in the oven, creating that signature golden crust on top.
How to Make Chicken Tetrazzini
Step 1: Prep the Oven and Pasta
Begin by preheating your oven to 375°F (190°C), so it’s ready to work its magic later. Cook the spaghetti just until al dente—firm but tender—since it will bake further in the oven. This is key for perfectly textured Chicken Tetrazzini (no one wants mushy pasta!). Once drained, set the pasta aside while you work on the creamy sauce.
Step 2: Build the Flavor Base
In a large skillet, melt the unsalted butter over medium heat until it’s bubbly and fragrant. Add the finely chopped onion and sauté for 3-4 minutes until it’s beautifully soft and translucent. Next, toss in the minced garlic, letting it cook just long enough to release that irresistible aroma—about 30 seconds should do the trick. Now add the sliced mushrooms; let them sauté until they’re browned and their moisture has cooked off, which brings delicious depth and a meaty texture to the dish.
Step 3: Create the Creamy Sauce
Sprinkle the all-purpose flour over your sautéed veggies, stirring constantly for a minute to coat everything and remove the raw flour taste. Slowly whisk in the chicken broth first, then pour in the milk and heavy cream, stirring briskly to avoid any lumps. Allow the sauce to simmer gently for 4-5 minutes, stirring often, until it’s thickened to a luxurious, velvety consistency that will cling perfectly to the pasta.
Step 4: Stir in Goodness
It’s time to bring in the stars: stir in your shredded or chopped cooked chicken, frozen peas, grated Parmesan, salt, black pepper, and that pinch of nutmeg. This is where Chicken Tetrazzini truly comes together. Once everything is evenly mixed, gently add your cooked spaghetti back in, tossing until every strand is coated in that dreamy sauce.
Step 5: Assemble and Bake
Transfer the mixture to a greased 9×13-inch baking dish, smoothing it out for an even layer. Sprinkle the top with shredded mozzarella and plain breadcrumbs—this combination turns wonderfully golden and crispy in the oven. Slide the dish into your preheated oven and bake for 25-30 minutes, until the top is bubbly and irresistible. Let it rest out of the oven for 5-10 minutes before serving, which allows the flavors to settle and makes for neater slices.
How to Serve Chicken Tetrazzini
Garnishes
A simple sprinkle of chopped parsley adds a bright, fresh touch that balances the dish’s richness. For a little extra flair, add a dusting of grated Parmesan just before serving—it gives an extra savory kick. If you’re feeling fancy, a few halved cherry tomatoes or thinly sliced green onions scattered on top bring beautiful color and freshness.
Side Dishes
Chicken Tetrazzini pairs perfectly with a crisp green salad tossed in a tangy vinaigrette or a medley of roasted vegetables to lighten things up. Warm, crusty bread is always a hit for mopping up any extra sauce, and for a heartier meal, consider a side of garlic sautéed greens like spinach or broccolini.
Creative Ways to Present
If you want to shake things up, try dividing the finished casserole into individual ramekins for charming, personal servings—kids especially love this! For gatherings, serve Chicken Tetrazzini as part of a buffet spread with other colorful casseroles and salads. You can also scoop it onto a big platter, top with extra herbs, and let everyone help themselves family-style.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Tetrazzini holds up beautifully in the fridge. Simply cover your baking dish tightly with foil or transfer slices to an airtight container. It will keep for up to 3 days, and the flavors somehow deepen overnight—making leftovers a treat!
Freezing
To freeze Chicken Tetrazzini, allow it to cool completely, then wrap it with foil or transfer to a freezer-safe container. It’s best frozen before baking, but you can freeze baked leftovers as well. Thaw overnight in the fridge before baking or reheating, and keep in mind that freezing is a fantastic way to get a head start on busy weeks.
Reheating
When you’re ready to enjoy your leftovers, reheat covered with foil in a 350°F oven until heated through, about 20-25 minutes. For single portions, the microwave works well; just add a splash of milk or broth to keep things creamy. If you love a crispy top, uncover for the last few minutes of reheating.
FAQs
Can I use rotisserie chicken instead of cooking chicken breast?
Absolutely! Rotisserie chicken is a fantastic shortcut and infuses the Chicken Tetrazzini with delicious flavor. Just shred or chop it and use it as directed.
Is it possible to make Chicken Tetrazzini ahead of time?
Yes, you can assemble the casserole (without baking) up to a day in advance. Cover and refrigerate, then bake straight from the fridge, adding a few extra minutes to the cook time if needed.
Can I substitute other vegetables for peas?
Definitely! Try diced bell peppers, spinach, or even steamed broccoli florets. Just be sure to cook or thaw any veggies before adding, so you control the moisture in the dish.
What can I use instead of heavy cream?
If you’re looking for a lighter version, swap in half-and-half or use more whole milk. The sauce won’t be quite as rich, but it will still taste wonderful and creamy.
Can I make Chicken Tetrazzini gluten-free?
You certainly can! Use gluten-free spaghetti and swap the all-purpose flour for a gluten-free thickener like cornstarch or a gluten-free flour blend. Make sure your breadcrumbs are gluten-free as well.
Final Thoughts
There’s something so satisfying about pulling a bubbling, golden Chicken Tetrazzini from the oven and sharing it with people you love. Give this recipe a try—whether it’s your first time or you’re already a fan, this classic casserole always delivers pure comfort and joy on the plate.
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Chicken Tetrazzini Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of this creamy and satisfying Chicken Tetrazzini. A classic baked pasta dish loaded with tender chicken, earthy mushrooms, and a luscious Parmesan cream sauce, finished with a crispy breadcrumb topping.
Ingredients
Spaghetti:
- 12 oz spaghetti, broken in half and cooked al dente
Sauce:
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound cremini or white mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
Additional Ingredients:
- 2 cups cooked chicken breast, shredded or chopped
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded mozzarella cheese
- 1/4 cup plain breadcrumbs
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook Spaghetti: Cook the spaghetti al dente according to package directions, drain, and set aside.
- Prepare Sauce: In a skillet, melt butter, sauté onion, garlic, and mushrooms. Stir in flour, then gradually whisk in broth, milk, and cream. Simmer until thickened.
- Combine Ingredients: Add chicken, peas, Parmesan, salt, pepper, and nutmeg to the sauce. Toss in cooked spaghetti.
- Bake: Transfer mixture to a baking dish, top with mozzarella and breadcrumbs. Bake for 25-30 minutes.
- Serve: Let it rest for 5-10 minutes before serving.
Notes
- You can substitute turkey for the chicken.
- Add a splash of dry white wine for extra depth.
- Try whole-wheat spaghetti for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 610
- Sugar: 5g
- Sodium: 480mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 120mg
