Chicken Tetrazzini recipe is an easy and delicious casserole dish! Filled with spaghetti, chicken and mushrooms then baked into an amazing creamy sauce with so much flavor! Then topped with gooey mozzarella to tie it all together. This will become your families go to dinner recipe!
Chicken Tetrazzini Casserole
This Chicken Tetrazzini Recipe is so easy to throw together for a weeknight dinner. But it can be made the day before hand or frozen. So you can just throw it in the oven and have a delicious meal in just 30 minutes.
Here are some ways that you can change this casserole up to make it your own. You can substitute the heavy cream with 3/4 cup of sour cream and 3/4 cup half and half. This will make it a little less creamy, but it will change the flavor profile.
Another suggestion is to add frozen peas to the tetrazzini. This will add a little bit different flavor and texture. It is also a good way to sneak the veggies in on your kids. You can also double the mushrooms. My family does not love them so I kept them to a minimum.
Chicken Tetrazzini Ingredients
- Spaghetti
- Chicken breasts
- Button mushrooms
- Yellow onion
- Garlic
- Olive oil
- Unsalted butter
- All-purpose flour
- Heavy cream
- Salt
- Ground black pepper
- Paprika
- Mozzarella cheese
- Parsley
How To Make Chicken Tetrazzini
Start by Boiling 8 cups of water with a dash of salt in a large pot. Then, the add spaghetti and cook one minute less than the directions on the box, or until cooked al dente.
While pasta is cooking sprinkle salt and pepper on both sides of the chicken breasts. Then, place a large skillet over medium-high heat. Let skillet warm up and add 2 tablespoons of olive oil and 1 tablespoon of butter. Once, butter is completely melted add chicken. Saute until golden brown on both sides. (about 4-5 minutes on each side) Remove chicken an place on cutting board to cool.
In the same skillet that you cooked chicken in, add 2 tablespoons of olive oil to medium-high heat. Then add sliced mushrooms and saute until soft. (about 3-4 minutes) Add diced onions and saute onions until they are golden brown and soft. (about 5-7 minutes) Add minced garlic and cook for 1 minute and remove skillet from heat.
While vegetables are cooking. Chop cooked chicken into ¾ inch chunks and set aside. Then remove pasta from large pot and drain, set aside.
Return pot to medium high heat and add 4 tablespoons of butter and flour, whisk together. Cook until roux is lightly browned. (about 1½ minutes) Add chicken broth, salt, pepper and stir until completely combined. Add heavy cream and bring to a simmer. Cook for 2 minutes.
Lower heat to medium and combine chicken, onions, mushrooms and pasta into sauce. With a pair of tongs toss sauce and ingredients until everything is completely coated. Then, add parsley and toss again.
Add pasta and sauce mixture to a 13×9 baking dish. Cover pasta mixture with mozzarella cheese. Bake covered with foil for 25 minutes. Remove foil and bake for an additional 15 minutes uncovered.
Remove from oven and garnish with fresh chopped parsley.
Chicken Tretrazzini Recipe
Ingredients
Pasta
- 16 ounces thin spaghetti or linquine
- 3 large chicken breasts
- 8 ounces button mushrooms (sliced)
- 1 medium yellow onion
- 3-4 garlic cloves (minced)
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon unsalted butter
Creamy Sauce
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 1½ cups heavy cream
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- 1½ cups mozzarella cheese (shredded)
- ¼ cup parsley (chopped)
Instructions
- Boil 8 cups of water with a dash of salt in a large pot. Then, the add spaghetti and cook one minute less than the directions on the box, or until cooked al dente.
- While pasta is cooking sprinkle salt and pepper on both sides of the chicken breasts. Then, place a large skillet over medium-high heat. Let skillet warm up and add 2 tablespoons of olive oil and 1 tablespoon of butter. Once, butter is completely melted add chicken. Saute until golden brown on both sides. (about 4-5 minutes on each side) Remove chicken an place on cutting board to cool.
- In the same skillet that you cooked chicken in, add 2 tablespoons of olive oil to medium-high heat. Then add sliced mushrooms and saute until soft. (about 3-4 minutes) Add diced onions and saute onions until they are golden brown and soft. (about 5-7 minutes) Add minced garlic and cook for 1 minute and remove skillet from heat.
- While vegetables are cooking. Chop cooked chicken into ¾ inch chunks and set aside.
- Remove pasta from large pot and drain, set aside. Return pot to medium high heat and add 4 tablespoons of butter and flour, whisk together. Cook until roux is lightly browned. (about 1½ minutes) Add chicken broth, salt, pepper and stir until completely combined. Add heavy cream and bring to a simmer. Cook for 2 minutes.
- Lower heat to medium and combine chicken, onions, mushrooms and pasta into sauce. With a pair of tongs toss sauce and ingredients until everything is completely coated. Then, add parsley and toss again.
- Add pasta and sauce mixture to a 13×9 baking dish. Cover pasta mixture with mozzarella cheese. Bake covered with foil for 25 minutes. Remove foil and bake for an additional 15 minutes uncovered.
- Remove from oven and garnish with fresh chopped parsley.
Notes
Nutrition
HAVE YOU TRIED THIS RECIPE?
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This looks so creamy and delicious, yum! Thanks so much for sharing your recipe.
It is the creamiest! We are glad you like them!
Thank you for stopping by! We hope you like it as much as we do.