Chicken Tetrazzini
Everyone will love this super rich and indulgent Chicken Tetrazzini loaded with mushrooms and covered in the perfect creamy sauce.
When it comes to pasta bakes, this super simple Chicken Tetrazzini is the creamiest, cheesiest dish you’ll ever eat! You’ll savor each bite of tender chicken, sliced mushroom, and spaghetti covered in a rich creamy sauce topped with delicious baked cheese!
NOTHING BUT THE BEST
This Chicken Tetrazzini pasta bake may seem simple with only a few main ingredients, but it delivers a big on flavor! This dish proves that you don’t need a complicated recipe with lots of ingredients to create a dinner masterpiece!
For more quick, easy, and delicious pasta bake recipes check out this Chicken Bacon Ranch Pasta Bake or Taco Mac and Cheese Pasta Bake.
OTHER RECIPES TO SERVE WITH CHICKEN TETRAZZINI
- Lemon Butter Broccolini – The acidic lemon on this broccolini makes it the perfect green side to balance out this rich and cheesy Chicken Tetrazzini.
- Roasted Asparagus – This simple asparagus recipe is another great green side dish option for this pasta bake.
INGREDIENTS
Chicken: You’ll need boneless skinless chicken breast cut into bite-sized pieces for this chicken pasta bake. You can also get the pre-cut breasts from the store to cut down on prep time.
Veggies: I used white mushrooms, but brown or even portobello mushrooms will work for this recipe. We’re also using garlic to give the sauce a flavor boost.
Pasta: Traditionally tetrazzini is made with spaghetti, but you can use whatever pasta you have on hand. No judgment here friends.
Dairy: The rich and creamy sauce is made with whole milk, heavy cream, and parmesan cheese. Then we’re topping everything off with MORE parmesan and some mozzarella for gooey goodness.
HOW TO MAKE CHICKEN TETRAZZINI
STEP ONE: Start by preheating the oven to 360 degrees F. Cook the pasta in salted boiling water according to the package directions until al dente while you prepared the rest of the ingredients. In a big skillet, heat the olive oil over high heat and add the mushrooms. Cook the mushrooms, stirring them frequently, until they begin to brown and lose liquid.
STEP TWO: Sprinkle the cooked mushrooms with salt and add in the minced garlic and chicken. Cook for 2-3 minutes until the chicken is browned.
STEP THREE: Stir in the whole milk and heavy cream. Bring the contents of the pan to a boil. Add 1 cup of the grated parmesan to the pan and cook on medium-high heat for 3-4 minutes or until the sauce begins to thicken. Season the sauce with salt and pepper to taste and then stir in the cooked spaghetti.
STEP FOUR: Pour the entire mixture into a baking dish and cover with the remaining cheeses. Place this Chicken Tetrazzini pasta bake in the oven for 15-20 minutes or until the cheese melts and begins to brown. Serve and enjoy!
TIPS FOR SUCCESS
- For a thicker sauce, sprinkle 2-3 tablespoons of flour onto the chicken and mushrooms and stir it thoroughly before adding in the liquids.
- If you want to kick it up a notch, deglaze the mushrooms and chicken with 1/3 cup of white wine and add some dried porcini powder to the sauce.
WHY IS IT CALLED CHICKEN TETRAZZINI
This super-rich and flavorful chicken pasta bake recipe is actually named after an Italian opera singer, Luisa Tetrazzini. Despite the Italian name, this dish was first cooked up in San Francisco, California where Luisa Tetrazzini made her American debut.
CAN YOU MAKE CHICKEN TETRAZZINI AHEAD OF TIME?
This delicious Chicken Tetrazzini is a great make-ahead meal. Simply assemble this pasta bake exactly as you would if you were going to bake it immediately. Once assembled, instead of popping it in the oven, cover it with foil and place it in the fridge instead! If you don’t plan on baking this dish the next day, assemble it in a freezer-friendly dish, cover it in foil, and wrap it in plastic. This pasta bake can live in the freezer until you’re ready to bake it. Just thaw it in the fridge overnight before baking.
OTHER CRAZY DELICIOUS CASSEROLE RECIPES
- Chicken and Wild Rice Casserole
- Ham and Pineapple Pasta Bake
- Chicken Parmesan Baked Ziti
- Cheddar Bay Chicken Bake
- Baked Stuffed Shells
- Spaghetti Casserole
Chicken Tetrazzini
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 10 ounces button mushrooms cut into quarters or thick slices
- 2 cloves garlic minced
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups parmesan cheese grated
- 1 ½ cups mozzarella cheese shredded
- Salt and pepper to taste
Instructions
- Preheat your oven to 360 degrees F. pan. Cook the spaghetti in a large pot of salted boiling water according to the package directions al dente. Drain and set aside.
- Meanwhile, add the oil to a large skillet placed over high heat. Once the oil is hot, cook the mushrooms until they begin to brown and start losing liquid, stirring frequently. Sprinkle with salt. (see note)
- Add the garlic and the chicken to the mushrooms and cook for 2 to 3 minutes until the chicken is mostly cooked. (If you want the sauce to be even thicker, sprinkle 2 heaping tablespoons of flour onto the chicken and mushrooms and stir thoroughly before adding in the liquids.)
- Pour in the heavy cream and milk and bring to a boil. Add 1 cup of parmesan cheese and cook on medium-high heat until the sauce begins to thicken, around 3-4 minutes.
- Season the sauce with salt and pepper to taste and mix in the cooked spaghetti.
- Transfer everything to a 9-inch x 13-inch baking dish. Top with the remaining Parmesan cheese and mozzarella.
- Bake for 15-20 minutes until cheese is melted and starts to brown. Remove from the oven and serve warm.
