Description
This Easy Chicken Tetrazzini recipe is a comforting, creamy pasta bake featuring tender shredded chicken, mushrooms, green peas, and a rich Parmesan cheese sauce. Cooked spaghetti is combined with a luscious garlic and onion-flavored cream sauce, then baked to perfection for a satisfying family meal ready in under an hour.
Ingredients
Scale
Pasta
- 12 oz spaghetti
Chicken and Vegetables
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, sliced
- 1/2 cup green peas
Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C), ensuring it reaches the correct temperature for baking the casserole evenly.
- Cook Spaghetti: Cook the spaghetti according to the package instructions until al dente, then drain the pasta thoroughly to prevent the dish from becoming watery.
- Melt Butter: In a medium saucepan, melt the butter over medium heat, preparing the base for the creamy sauce.
- Make Roux: Add the all-purpose flour, garlic powder, and onion powder to the melted butter. Stir constantly for about 1 minute to cook out the raw flour taste and incorporate the seasonings.
- Add Liquids: Slowly whisk in the chicken broth and heavy cream, ensuring the mixture is smooth and free of lumps as it thickens.
- Finish Sauce: Stir in the grated Parmesan cheese, then add the cooked shredded chicken, sliced mushrooms, and green peas. Mix thoroughly to combine all ingredients into the creamy sauce.
- Combine with Pasta: Fold the prepared sauce mixture into the drained spaghetti, ensuring the pasta is evenly coated with the flavorful sauce.
- Bake the Casserole: Transfer the combined pasta and sauce into a baking dish, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes until bubbling and lightly golden on top.
- Serve Warm: Remove from the oven and let it cool slightly before serving. Enjoy the warm, comforting Chicken Tetrazzini immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Add a sprinkle of extra Parmesan or breadcrumbs on top before baking for added texture and flavor.
- Fresh herbs like parsley or thyme can be added to the sauce for additional freshness.
- Ensure to drain the pasta well to avoid a watery casserole.
