Chicken Tetrazzini
A comforting and creamy pasta dish with chicken, mushrooms, and spaghetti, baked to perfection.
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.
Notes
Chicken Tetrazzini can be served hot from the oven with a side of salad or garlic bread. Leftovers can be stored in an airtight container for up to 3-4 days or frozen for 3 months.