Description
This Easy Chicken Tetrazzini is a creamy, comforting pasta bake featuring tender chicken, mushrooms, and a rich Parmesan cream sauce, all baked to a golden bubbly perfection. Perfect for a family-friendly main course, it combines classic Italian-American flavors with simple ingredients for a satisfying meal.
Ingredients
Scale
Pasta and Chicken
- 12 oz spaghetti, broken in half and cooked al dente
- 3 cups cooked shredded chicken breast
Sauce and Vegetables
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup sliced mushrooms
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup sour cream
Cheese and Seasonings
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Topping and Garnish
- 1/2 cup breadcrumbs (optional topping)
- Chopped parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the finely chopped onion and cook until softened, about 3 to 4 minutes. Then stir in the minced garlic and sliced mushrooms, cooking for an additional 3 minutes until fragrant and tender.
- Make the Sauce Base: Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1 minute to cook the flour and create a roux. Slowly whisk in the chicken broth and whole milk, stirring continuously to avoid lumps. Continue cooking and stirring until the sauce thickens, which should take about 5 to 6 minutes.
- Add Creaminess and Season: Stir in the sour cream along with salt, black pepper, garlic powder, and dried thyme. Mix well to incorporate all the flavors into the creamy sauce.
- Combine Chicken and Pasta: Add the shredded cooked chicken and cooked spaghetti directly into the skillet. Toss everything together until the chicken and pasta are evenly coated with the sauce. Then, stir in the grated Parmesan cheese and 1 cup of mozzarella cheese until melted and combined.
- Prepare for Baking: Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of mozzarella cheese on top, then, if using, add the breadcrumbs for a crispy topping.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 25 to 30 minutes, or until the casserole is bubbly and the top is lightly golden brown.
- Garnish and Serve: Remove from the oven, garnish with chopped parsley if desired, and serve warm for a comforting meal.
Notes
- Rotisserie chicken is a convenient shortcut and works perfectly in this recipe.
- For a lighter version, substitute Greek yogurt for sour cream.
- Add frozen peas or steamed broccoli to incorporate extra vegetables and color.
