Chicken Tetrazzini
Chicken Tetrazzini is a comforting and creamy pasta dish that combines tender chicken, mushrooms, and spaghetti, all enveloped in a rich sauce and baked to perfection. This casserole-style dish is simple to make, yet it brings warmth to any gathering, making it a favorite for family meals and potlucks alike.
Why Make This Recipe
This Chicken Tetrazzini recipe is not only delicious but also practical. It’s a fantastic way to use leftover chicken, transforming it into a flavorful dish that everyone will love. The creamy sauce pairs beautifully with the pasta and chicken, creating a satisfying meal that’s ideal for any occasion. Plus, it can be prepared ahead of time, saving you valuable minutes when you’re ready to serve dinner.
How to Make Chicken Tetrazzini
Creating Chicken Tetrazzini is a straightforward process that involves a few simple steps, from cooking the pasta to baking the final dish. Here’s how to bring this delightful recipe to life.
Ingredients:
- 12 oz spaghetti or fettuccine
- 3 cups cooked chicken, shredded
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- ½ cup sour cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (for topping)
- 2 tbsp chopped parsley (for garnish)
Directions:
- Cook the Pasta: Boil the pasta according to package directions until al dente. Drain and set aside.
- Prepare the Sauce: In a large skillet, melt butter over medium heat. Sauté the onion and garlic until soft. Add mushrooms and cook until tender, about 5 minutes.
- Make the Creamy Base: Sprinkle flour over the mushrooms and stir for 1 minute. Gradually whisk in the chicken broth, ensuring there are no lumps. Stir in heavy cream, sour cream, salt, pepper, and Italian seasoning. Simmer for 3–5 minutes until thickened.
- Combine Everything: Add the shredded chicken and cooked pasta to the sauce, stirring to coat.
- Assemble and Bake: Preheat oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle mozzarella, Parmesan, and breadcrumbs over the top.
- Bake and Serve: Bake for 20–25 minutes until golden and bubbly. Garnish with fresh parsley and serve warm.
How to Serve Chicken Tetrazzini
Chicken Tetrazzini is best served hot from the oven, with a sprinkle of freshly chopped parsley for added flair. Pair it with a crisp green salad and some garlic bread to round out the meal. This dish also works wonderfully as a leftover, making it a convenient option for meal prep.
How to Store Chicken Tetrazzini
If you have leftovers, Chicken Tetrazzini can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through. For longer storage, it can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Chicken Tetrazzini
- Use rotisserie chicken for a quick and hassle-free option.
- Feel free to add vegetables such as peas or spinach for additional nutrition and color.
- For a bit of heat, add red pepper flakes to the sauce.
- Ensure not to overcook the pasta initially, as it will continue to cook while baking.
Variation
Experiment with different types of proteins such as turkey or shrimp, or try a vegetarian version by substituting the chicken with a medley of your favorite vegetables. Swap out the pasta for gluten-free options to accommodate dietary preferences.
FAQs
1. Can I prepare Chicken Tetrazzini ahead of time?
Yes, you can assemble the dish ahead of time, cover it, and refrigerate it until you’re ready to bake. Just extend the baking time slightly if baking straight from the refrigerator.
2. Can I use a different type of cheese?
Absolutely! Feel free to mix it up with other cheeses such as cheddar or gouda, depending on your preference.
3. Is Chicken Tetrazzini freezer-friendly?
Yes, Chicken Tetrazzini can be frozen. Make sure it’s in an airtight container. Thaw in the refrigerator before reheating for best results.
Chicken Tetrazzini
Ingredients
Pasta and Chicken
- 12 oz spaghetti or fettuccine Use whichever pasta you prefer.
- 3 cups cooked chicken, shredded Leftover chicken works great.
Sauce
- 2 tbsp butter For sautéing.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced Any variety of mushrooms will work.
- 2 tbsp all-purpose flour
- 2 cups chicken broth Low-sodium is preferred.
- 1 cup heavy cream or half-and-half
- ½ cup sour cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
Toppings
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs For topping.
- 2 tbsp chopped parsley For garnish.
Instructions
Preparation
- Boil the pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Sauté the onion and garlic until soft.
- Add mushrooms and cook until tender, about 5 minutes.
Making the Sauce
- Sprinkle flour over the mushrooms and stir for 1 minute.
- Gradually whisk in the chicken broth, ensuring there are no lumps.
- Stir in heavy cream, sour cream, salt, pepper, and Italian seasoning. Simmer for 3-5 minutes until thickened.
Combining and Baking
- Add the shredded chicken and cooked pasta to the sauce, stirring to coat.
- Preheat oven to 375°F (190°C). Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle mozzarella, Parmesan, and breadcrumbs over the top.
- Bake for 20-25 minutes until golden and bubbly. Garnish with fresh parsley and serve warm.
