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Chicken Tetrazzini

Creamy Chicken Tetrazzini That Feels Like a Warm Hug

This Chicken Tetrazzini is a comforting dinner that combines tender chicken, hearty pasta, and earthy mushrooms in a creamy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta Opt for spaghetti, fettuccine, or gluten-free pasta as needed.
For the Chicken Base
  • 3 cups Cooked Chicken Rotisserie chicken is a quick shortcut for busy evenings.
For the Sauté
  • 2 tbsp Olive Oil Can easily be swapped for butter.
  • 1 Onion Shallots work nicely as a sweeter alternative.
  • 2 cups Mushrooms Consider swapping for spinach or zucchini for a different twist.
For the Sauce
  • ½ cup All-Purpose Flour Use cornstarch for a gluten-free option.
  • 2 cups Chicken Broth Vegetable broth is a great choice for a vegetarian dish.
  • 1 cup Milk Plant-based milk can be a lighter alternative.
For the Cheesy Goodness
  • ½ cup Parmesan Cheese Experiment with cheddar or Gruyère for variation.
  • ½ cup Mozzarella Cheese Feel free to add more cheese for extra indulgence.
For the Finishing Touches
  • 2 tbsp Fresh Parsley Substitute with thyme or basil if preferred.
  • 1 tsp Garlic Powder Fresh minced garlic can be a wonderful addition.
  • ½ tsp Salt
  • ½ tsp Pepper Adjust to your taste for perfect flavor.

Equipment

  • Large Pot
  • Skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Bring a large pot of salted water to a rolling boil, add in 12 ounces of pasta, and cook until just al dente, about 8 to 10 minutes. Drain and set aside.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 1 diced onion and 2 cups of sliced mushrooms for about 5 to 7 minutes.
  4. Sprinkle in ½ cup of all-purpose flour, stirring constantly for about 1 minute. Gradually whisk in 2 cups of chicken broth and 1 cup of milk, cooking until thickened, about 4 to 5 minutes.
  5. Stir in 3 cups of cooked chicken, the drained pasta, 1 teaspoon of garlic powder, ½ teaspoon of salt, and ½ teaspoon of pepper until well-coated.
  6. Fold in ½ cup of grated Parmesan cheese and ½ cup of shredded mozzarella cheese, reserving some mozzarella for topping.
  7. Pour the mixture into a greased baking dish, sprinkle reserved mozzarella on top, and bake for 20 to 25 minutes until golden and bubbly.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 38gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

This dish is freezer-friendly and can be assembled a day in advance for convenient meal prep.

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