Description
Indulge in this comforting and creamy Chicken Tetrazzini, a classic baked pasta dish loaded with tender chicken, mushrooms, and a rich cheese sauce. Perfect for a cozy family dinner or entertaining guests.
Ingredients
Scale
For the Pasta:
- 12 oz spaghetti or linguine
- 2 tablespoons olive oil
For the Sauce:
- 3 cups cooked chicken, shredded
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 cup frozen peas
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
For Topping:
- 1/2 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet, sauté mushrooms and onion in butter over medium heat. Add garlic and cook. Stir in flour, then gradually whisk in chicken broth, cream, and milk; cook until thickened. Season with salt, pepper, thyme, and garlic powder.
- Stir in chicken, peas, mozzarella, and half the Parmesan. Add pasta to the sauce, toss to coat. Transfer to prepared dish, sprinkle with remaining Parmesan and breadcrumbs. Bake uncovered until golden and bubbly.
- Garnish with parsley before serving.
Cook pasta according to package directions until al dente; drain and toss with olive oil.
Notes
- You can prepare this ahead and refrigerate—just add 10 minutes to the baking time.
- Great with a side salad and garlic bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking + Stovetop
- Cuisine: American
Nutrition
- Serving Size: ~1 1/2 cups
- Calories: 640
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 33 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 140 mg
