Chicken Tetrazzini Recipe
Chicken Tetrazzini is that classic, soul-warming casserole we all secretly crave on chilly evenings and family get-togethers. Picture golden, bubbly cheese covering creamy pasta threads tangled with tender chicken, earthy mushrooms, and just the right amount of seasoning. It strikes the perfect balance between comforting nostalgia and amazing flavor, which makes it one of those dishes you’ll want to keep in your recipe box for years. Whether you’re gathering around the table or whipping up something hearty for the week, Chicken Tetrazzini delivers on every comforting front.
Ingredients You’ll Need
Let’s talk about what you’ll need for this fabulous Chicken Tetrazzini. Every single ingredient, from the cheese to the nutmeg, plays a special role, building layers of flavor, richness, and that irresistible baked topping. Most are pantry staples or easy-to-find groceries, so nothing will stand in your way!
- Spaghetti or linguine (12 ounces): Go for your favorite long pasta; it soaks up the sauce beautifully and gives the dish its classic twirl.
- Cooked shredded chicken breast (3 cups): Rotisserie chicken or leftovers work wonders for both texture and flavor.
- Unsalted butter (2 tablespoons): Gives the sauce its luscious start and helps create that silky texture.
- Olive oil (1 tablespoon): Adds a touch of richness and balances the butter in the sautéeing step.
- Small onion, diced: Provides a soft sweetness as the foundation for the sauce.
- Garlic cloves, minced (2): For heady aroma and a punch of flavor with every forkful.
- Sliced mushrooms (8 ounces): Bring an earthy, meaty quality; even mushroom skeptics fall in love here.
- All-purpose flour (1/4 cup): Thickens the sauce just enough to cling deliciously to every noodle.
- Chicken broth (2 cups): Deepens the savory flavor and keeps things wonderfully moist.
- Whole milk (1 cup): Adds creaminess without taking things too heavy.
- Heavy cream (1/2 cup): Brings luxurious richness (and that totally decadent mouthfeel).
- Dry white wine (1/2 cup, optional): Offers a hint of brightness and complexity, but you can skip it if you like.
- Grated Parmesan cheese (1 cup): Sharp, salty, and absolutely essential for deep flavor in the sauce.
- Shredded mozzarella cheese (1 1/2 cups): Melts into that golden, bubbly topping everyone loves.
- Ground nutmeg (1/4 teaspoon): The secret ingredient elevating the creamy sauce with a subtle warmth.
- Salt and black pepper to taste: Adjust to your liking for perfectly balanced flavor.
- Chopped fresh parsley (1/4 cup): Brightens everything up at the end with a fresh, herbaceous note.
How to Make Chicken Tetrazzini
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil, drop in your spaghetti or linguine, and cook until just al dente. You want the noodles to have a little bite, since they’ll soften further in the oven. Drain them and set aside—they’re ready for their creamy debut!
Step 2: Sauté Vegetables
Melt the butter with olive oil in a big skillet over medium heat. Toss in the diced onion first, letting it soften and turn sweet for about 3 to 4 minutes. Add the minced garlic and sliced mushrooms, stirring until the mushrooms release their juices and take on that gorgeous golden brown—about 5 minutes. Your kitchen will smell amazing!
Step 3: Make the Creamy Sauce
Sprinkle the flour evenly over the sautéed veggies and stir so everything gets a good coating. Slowly whisk in the chicken broth, followed by the whole milk, heavy cream, and wine if you’re using it. Keep stirring gently as the sauce thickens and becomes silky—this usually takes about 5 minutes. Remove skillet from the heat, then stir in Parmesan cheese, nutmeg, salt, and black pepper. Taste and adjust seasoning as needed.
Step 4: Combine Chicken and Pasta
Add the cooked pasta and shredded chicken right into your saucy skillet. Gently toss everything together so each strand of pasta is luxuriously coated, and every piece of chicken is nestled in the creamy goodness. If your skillet’s not big enough, combine it all in your largest mixing bowl.
Step 5: Assemble and Bake
Spread the Chicken Tetrazzini mixture into a greased 9×13-inch baking dish. Evenly sprinkle the top with shredded mozzarella, making sure every inch gets covered. Pop it in your preheated oven and bake for 25 to 30 minutes, until the cheese is melted, bubbling, and lightly golden.
Step 6: Garnish and Serve
Once out of the oven, let your casserole rest for a few minutes to set. Scatter chopped parsley over the top for a burst of color and freshness. Scoop onto plates and get ready for those happy table noises.
How to Serve Chicken Tetrazzini
Garnishes
Fresh chopped parsley is a must, infusing every bite with a pop of green and vibrancy. For extra flair, try a dusting of extra Parmesan or a sprinkle of red pepper flakes for gentle heat.
Side Dishes
A crisp green salad with a zesty vinaigrette provides the ultimate contrast to the rich Chicken Tetrazzini. Soft garlic bread or warm dinner rolls are also fantastic for scooping up every last bit of the creamy sauce, ensuring nothing goes to waste.
Creative Ways to Present
You can serve Chicken Tetrazzini in the baking dish family-style for cozy dinners, or spoon individual portions into small ramekins for an impressive, elegant twist at dinner parties. Tiny fresh herb sprigs or edible flowers bring a showstopping flourish at the table.
Make Ahead and Storage
Storing Leftovers
Cover leftover Chicken Tetrazzini tightly and refrigerate within two hours of baking. It keeps well for up to three days, and a quick reheat on busy nights makes dinner feel totally special all over again.
Freezing
If you’d like to freeze Chicken Tetrazzini, assemble all the ingredients in the baking dish but hold off on baking. Wrap tightly in plastic wrap and foil, label, and freeze for up to two months. For best results, let thaw overnight in the fridge before baking as directed (adding about 10 minutes to the bake time).
Reheating
To reheat, cover the dish with foil to prevent drying and bake at 350°F until warmed through (about 20 minutes). Individual microwave portions will do in a pinch, but the oven keeps the texture best and lets the cheese bubble up again.
FAQs
Can I use rotisserie chicken for Chicken Tetrazzini?
Absolutely! Rotisserie chicken is a huge time-saver and brings plenty of flavor and tenderness to your Chicken Tetrazzini. Just shred or chop and add it in as directed.
What if I don’t have mushrooms or don’t like them?
Feel free to omit mushrooms entirely or swap them for chopped bell peppers or zucchini if you prefer. The casserole will still taste creamy and delicious—mushrooms just add extra depth.
Is there a substitute for the white wine?
Yes, you can leave out the white wine altogether or replace it with more chicken broth. The wine adds just a subtle note, but it’s not strictly necessary for a luscious Chicken Tetrazzini.
Can I make this ahead of time?
Definitely! Assemble the casserole and refrigerate it up to a day in advance. When you’re ready to bake, add about 10 extra minutes to the bake time so it heats all the way through. It’s a fantastic make-ahead meal.
What’s the best way to reheat leftovers?
For best texture, reheat Chicken Tetrazzini in the oven at 350°F, covered, until hot and bubbly. If you’re in a hurry, microwaving works—just do it in short bursts and stir to avoid cold spots.
Final Thoughts
Give this creamy, cheesy, crowd-pleasing Chicken Tetrazzini a try and watch it disappear in record time. Whether you serve it for a weeknight dinner or bring it to a potluck, it’s sure to win hearts and fill bellies. Enjoy every cozy, twirl-worthy bite!
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Chicken Tetrazzini Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of Chicken Tetrazzini, a classic American comfort food dish that’s perfect for a family dinner. This baked pasta recipe features tender chicken, savory mushrooms, and a luscious sauce topped with melted cheese.
Ingredients
For the pasta:
- 12 ounces spaghetti or linguine
For the sauce:
- 3 cups cooked shredded chicken breast
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 8 ounces sliced mushrooms
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup dry white wine (optional)
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Cook pasta: Cook pasta until al dente, drain, and set aside.
- Prepare sauce: In a skillet, sauté onions, garlic, and mushrooms. Add flour, then gradually whisk in broth, milk, cream, and wine. Stir in Parmesan, nutmeg, salt, and pepper.
- Combine: Toss cooked pasta and chicken in the sauce. Transfer to a baking dish, top with mozzarella.
- Bake: Bake for 25-30 minutes until bubbly. Rest, garnish with parsley, and serve.
Notes
- Substitute turkey for chicken for a festive twist.
- This dish can be prepared ahead and refrigerated before baking, adjusting baking time accordingly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 600
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
