Chicken Tetrazzini is a classic American comfort food that combines tender chunks of chicken with pasta, mushrooms, and a creamy, cheesy sauce. Baked until golden and bubbly, this dish is perfect for cozy dinners and makes for a great way to use up leftover chicken. With its rich flavor and creamy texture, Chicken Tetrazzini is sure to become a family favorite, whether you’re preparing it for a weeknight meal or serving it for a special occasion.
Equipment:
- Large pot
- Large skillet
- 9×13-inch baking dish
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients:
- 3 cups cooked chicken (shredded or diced)
- 8 oz linguine or spaghetti pasta
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon butter (for greasing the baking dish)
Instructions:
- Cook the Pasta:
Preheat your oven to 375°F (190°C). In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside. - Sauté the Vegetables:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until soft. Add the minced garlic and sliced mushrooms, and cook for an additional 3-4 minutes, until the mushrooms are softened and browned. - Make the Sauce:
To the skillet with the onions and mushrooms, add the chicken broth, heavy cream, and whole milk. Stir in the dried thyme, parsley, garlic powder, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly. - Combine Chicken and Pasta:
Stir in the cooked chicken and cooked pasta into the sauce, mixing well to combine. Cook for an additional 2-3 minutes until the chicken is heated through and the pasta is well coated with the sauce. - Assemble the Tetrazzini:
Grease a 9×13-inch baking dish with butter or cooking spray. Transfer the chicken and pasta mixture into the baking dish and spread it out evenly. - Top with Cheese:
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the casserole. - Bake:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown. - Serve:
Remove the Chicken Tetrazzini from the oven and let it cool for a few minutes before serving. Garnish with additional parsley or thyme if desired.
Tips:
- To make this dish lighter, you can substitute the heavy cream with half-and-half or milk, though it will result in a less rich sauce.
- If you prefer a crispy topping, broil the casserole for an additional 2-3 minutes after baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
Chicken Tetrazzini is a classic comfort food that’s perfect for any occasion. Creamy, cheesy, and packed with flavor, it’s a dish that will please everyone at the table. With minimal prep and simple ingredients, this recipe is as easy to make as it is delicious!
Chicken Tetrazzini Recipe
This creamy Chicken Tetrazzini recipe features tender chicken, pasta, mushrooms, and a rich, cheesy sauce for a comforting, satisfying dish the whole family will love.
Equipment
- Large pot
- Large skillet
- 9x13-inch baking dish
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients
- 3 cups cooked chicken shredded or diced
- 8 oz linguine or spaghetti pasta
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon butter for greasing the baking dish
Instructions
- Cook the Pasta:
- Preheat your oven to 375°F (190°C). In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté the Vegetables:
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until soft. Add the minced garlic and sliced mushrooms, and cook for an additional 3-4 minutes, until the mushrooms are softened and browned.
- Make the Sauce:
- To the skillet with the onions and mushrooms, add the chicken broth, heavy cream, and whole milk. Stir in the dried thyme, parsley, garlic powder, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
- Combine Chicken and Pasta:
- Stir in the cooked chicken and cooked pasta into the sauce, mixing well to combine. Cook for an additional 2-3 minutes until the chicken is heated through and the pasta is well coated with the sauce.
- Assemble the Tetrazzini:
- Grease a 9x13-inch baking dish with butter or cooking spray. Transfer the chicken and pasta mixture into the baking dish and spread it out evenly.
- Top with Cheese:
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the casserole.
- Bake:
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Serve:
- Remove the Chicken Tetrazzini from the oven and let it cool for a few minutes before serving. Garnish with additional parsley or thyme if desired.
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