Description
Creamy, cheesy Chicken Tetrazzini with tender chicken, mushrooms, and pasta baked to golden perfection, a comforting family favorite.
Ingredients
12 oz spaghetti or fettuccine
2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream or half-and-half
2 cups cooked chicken, diced
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ cup breadcrumbs (optional)
Fresh parsley for garnish
Instructions
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Sauté onion and garlic for 2–3 minutes.
3. Add mushrooms and cook until softened. Sprinkle flour and stir for 1 minute.
4. Slowly whisk in chicken broth and cream until smooth. Simmer 3–5 minutes until thickened.
5. Stir in diced chicken, thyme, salt, and pepper. Cook 2–3 minutes.
6. Toss pasta into the sauce until evenly coated.
7. Transfer to a greased baking dish. Top with Parmesan, mozzarella, and breadcrumbs.
8. Bake at 350°F (175°C) for 20–25 minutes until cheese melts and breadcrumbs are golden.
9. Garnish with parsley and serve warm.
Notes
Add vegetables like broccoli, peas, or spinach for extra nutrition.
Use gluten-free pasta and flour for a gluten-free version.
Swap mozzarella for Gruyère or cheddar for a different flavor.
Assemble ahead and refrigerate overnight before baking.
Fold in a few tablespoons of cream cheese for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Casserole, Comfort Food
- Method: Bake
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg