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Chicken Tetrazzini

A comforting and creamy pasta dish featuring tender chicken, sautéed mushrooms, and a rich sauce, all baked to perfection with a layer of golden cheese on top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz spaghetti or fettuccine Choose your preferred pasta.
  • 3 cups cooked chicken, shredded Great for using leftover chicken.
Sauce Ingredients
  • 2 tbsp butter For sautéing.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 2 tbsp all-purpose flour To thicken the sauce.
  • 2 cups chicken broth Use homemade for more flavor.
  • 1 cup heavy cream (or half-and-half) For a richer sauce.
  • ½ cup sour cream Adds creaminess.
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp Italian seasoning
Toppings
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs For topping.
  • 2 tbsp chopped parsley For garnish.

Method
 

Cooking the Pasta
  1. Boil the pasta according to package directions until al dente. Drain and set aside.
Preparing the Sauce
  1. In a large skillet, melt butter over medium heat. Sauté the onion and garlic until soft.
  2. Incorporate the sliced mushrooms and cook until tender, about 5 minutes.
  3. Sprinkle flour over the mushrooms and stir for 1 minute.
  4. Gradually whisk in the chicken broth, ensuring there are no lumps.
  5. Stir in heavy cream, sour cream, salt, pepper, and Italian seasoning. Simmer for 3–5 minutes until thickened.
Combining Ingredients
  1. Add the shredded chicken and cooked pasta to the sauce, stirring to coat.
Assembling and Baking
  1. Preheat the oven to 375°F (190°C).
  2. Transfer the mixture to a greased 9×13-inch baking dish.
  3. Sprinkle mozzarella, Parmesan, and breadcrumbs over the top.
  4. Bake for 20–25 minutes until golden and bubbly.
  5. Garnish with fresh parsley and serve warm.

Notes

Serve with a side salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze the unbaked dish for up to 2 months.