Description
Chicken Tetrazzini is a creamy, comforting baked pasta dish featuring tender shredded chicken, mushrooms, peas, and spaghetti all coated in a rich Parmesan cream sauce, topped with melted mozzarella and crispy breadcrumbs. This hearty meal combines classic Italian-American flavors perfect for a satisfying family dinner.
Ingredients
Scale
Pasta
- 12 oz spaghetti, broken in half and cooked al dente
Sauce and Filling
- 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
- 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
Topping
- 1 cup shredded mozzarella cheese
- 1/4 cup plain breadcrumbs
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the spaghetti according to package directions until al dente. Drain and set aside to cool slightly.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and sliced mushrooms, sautéing until the mushrooms are browned and their moisture has evaporated, about 5-6 minutes.
- Make the Sauce: Sprinkle the flour over the onion and mushroom mixture, stirring constantly for 1 minute to cook out the raw flavor. Gradually whisk in the chicken broth, whole milk, and heavy cream. Bring the mixture to a gentle simmer and cook for 4-5 minutes, stirring frequently until the sauce thickens.
- Add Chicken and Seasonings: Stir in the cooked shredded chicken, frozen peas, grated Parmesan cheese, salt, black pepper, and ground nutmeg. Mix well to combine all the flavors.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet and toss gently until the noodles are evenly coated with the creamy sauce.
- Assemble and Bake: Transfer the mixture to a greased 9×13-inch baking dish. Evenly sprinkle the shredded mozzarella cheese and then the plain breadcrumbs over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the casserole is bubbly and the topping is golden and crisp.
- Rest and Serve: Remove from the oven and let the Chicken Tetrazzini rest for 5-10 minutes before serving to allow the sauce to set slightly.
Notes
- You can substitute turkey for the chicken for a different flavor.
- Add a splash of dry white wine to the sauce for extra depth and complexity.
- Use whole-wheat spaghetti for a slightly healthier twist with more fiber.
