Description
Easy Chicken Tetrazzini is a creamy, comforting pasta casserole made with tender chicken, spaghetti, mushrooms, and a rich Parmesan cream sauce, baked until bubbly and golden.
Ingredients
- 12 oz (340 g) spaghetti
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 180°C (350°F) and grease a 9×13-inch baking dish.
- Cook spaghetti according to package instructions until al dente; drain and set aside.
- In a large skillet, heat butter and olive oil over medium heat.
- Sauté onion until soft, then add garlic and cook for 30 seconds.
- Add mushrooms and cook until tender and lightly browned.
- Sprinkle flour over the vegetables and stir for 1 minute.
- Gradually whisk in chicken broth, then add heavy cream.
- Simmer until the sauce thickens, then stir in Parmesan cheese, thyme, salt, and pepper.
- Add cooked chicken and spaghetti to the sauce, tossing to coat evenly.
- Transfer mixture to the prepared baking dish and sprinkle mozzarella cheese on top.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Garnish with parsley before serving.
Notes
- Rotisserie chicken works great for convenience.
- You can substitute peas for mushrooms if preferred.
- Let rest 5 minutes before serving for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American