Description
Classic Chicken Tetrazzini is a creamy, comforting baked pasta dish featuring tender shredded chicken, mushrooms, and peas in a rich Parmesan cream sauce, all topped with melted mozzarella. Perfect for family dinners, this American casserole combines spaghetti with a luscious sauce and a golden-bubbly baked finish.
Ingredients
Scale
Pasta
- 12 ounces spaghetti or linguine
Sauce and Chicken Mixture
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cups cooked chicken, shredded or chopped
- 1 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Topping and Garnish
- 1/2 cup shredded mozzarella or additional Parmesan cheese
- Chopped parsley for garnish
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the spaghetti or linguine according to the package directions until al dente. Drain and set the pasta aside.
- Sauté Vegetables: In a large skillet or saucepan, melt the butter together with olive oil over medium heat. Add the diced onion and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5 minutes or until the mushrooms become tender and browned.
- Make the Sauce: Sprinkle the flour evenly over the cooked vegetables and stir to coat everything well. Cook this mixture for 1 minute to remove the raw flour taste. Slowly whisk in the chicken broth, whole milk, and heavy cream. Bring the mixture to a gentle simmer and cook, stirring frequently, until the sauce thickens, about 3 to 4 minutes.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese, salt, black pepper, and the optional ground nutmeg until the cheese melts and the sauce is smooth. Then add the cooked chicken and frozen peas, mixing everything together. Remove the sauce from heat.
- Combine with Pasta and Bake: Mix the sauce thoroughly with the cooked pasta in the skillet or a large mixing bowl. Transfer the combined pasta and sauce mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese or extra Parmesan on top evenly.
- Bake and Serve: Bake in the preheated oven for 20 to 25 minutes, or until the top is bubbly and golden brown. Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- Using rotisserie chicken is a great shortcut to save time in this dish.
- Mushrooms can be swapped with broccoli or omitted for those who prefer a different vegetable.
- This casserole freezes well before baking, making it convenient for meal prep.
