Description
This Creamy Chicken Tetrazzini is a comforting American classic featuring tender shredded chicken and pasta baked in a rich, velvety cream sauce with mushrooms, Parmesan, and mozzarella cheese. Perfect for an easy weeknight dinner or family gathering, this dish combines savory flavors and a golden, bubbling cheese topping for a satisfying meal.
Ingredients
Scale
Pasta
- 12 oz spaghetti or linguine
Sauce and Filling
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 2 cups cooked shredded chicken
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Topping
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook until al dente, usually about 8-10 minutes. Drain the pasta and set it aside.
- Sauté Aromatics and Mushrooms: In a large skillet, heat the unsalted butter and olive oil over medium heat. Add the finely chopped onion and sauté for 2 to 3 minutes until soft and translucent. Add the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms release their moisture and become tender.
- Create the Sauce Base: Sprinkle the flour over the mushroom mixture and stir constantly for 1 to 2 minutes to cook out the raw flour taste and absorb the fat, forming a roux.
- Add Liquids and Simmer: Gradually whisk in the low-sodium chicken broth followed by the whole milk and heavy cream. Bring the mixture to a gentle simmer, stirring continuously, and cook for 4 to 5 minutes until it thickens into a creamy sauce.
- Season and Combine Ingredients: Stir in the grated Parmesan cheese, salt, black pepper, and ground nutmeg if using. Add the cooked shredded chicken and the drained pasta to the skillet, tossing carefully until the pasta is evenly coated with the creamy chicken sauce.
- Assemble and Bake: Transfer the pasta and chicken mixture to the prepared baking dish. Evenly sprinkle the shredded mozzarella cheese over the top, followed by breadcrumbs if desired for extra crunch. Place the dish in the preheated oven and bake uncovered for 20 to 25 minutes until the casserole is bubbly and the topping is lightly golden.
- Rest and Garnish: Remove the baking dish from the oven and let it rest for 5 minutes to allow the sauce to set slightly. Garnish with chopped fresh parsley before serving to add a fresh pop of color and flavor.
Notes
- Rotisserie chicken works great for convenience; it saves time and adds flavor.
- Add frozen peas or chopped spinach to the sauce for extra vegetables and color.
- For a crisper top, broil the casserole for 1 to 2 minutes at the end of baking.
