Chicken Tetrazzini
A creamy baked pasta casserole that transforms simple ingredients into an extraordinary dining experience. Made with tender chicken and earthy mushrooms in a rich sauce, then topped with cheese and baked until perfectly bubbly, this classic American-Italian fusion dish strikes the perfect balance between elegance and homey comfort.
Equipment
- 9x13-inch Baking Dish
- Large Skillet
Ingredients
- 12 oz spaghetti or linguine pasta
- 3 cups cooked chicken shredded (rotisserie chicken works wonderfully)
- 8 oz mushrooms sliced (cremini or button)
- 1 medium onion finely diced
- 3 cloves garlic minced
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup dry white wine optional; can substitute with additional broth
- 1 cup Parmesan cheese grated, divided
- 1 cup mozzarella cheese shredded
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley chopped
- 1/3 cup breadcrumbs preferably panko for extra crispness
Instructions
- Preheat your oven to 350°F (175°C). Cook the pasta in salted water until al dente, about 2 minutes less than package instructions. Drain, toss with a touch of olive oil, and set aside. Reserve 1/2 cup pasta water.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the mushrooms and cook without stirring for 2-3 minutes to develop caramelization. Add onions and sauté until translucent, about 4-5 minutes. Stir in garlic and cook for another 30 seconds until fragrant. Season with thyme, salt, and pepper. Transfer to a separate bowl.
- Return the skillet to medium heat and melt the remaining 2 tablespoons of butter. Sprinkle in flour and whisk constantly for 1-2 minutes to create a golden roux. Gradually pour in chicken broth while whisking to prevent lumps. Add wine (if using), then slowly incorporate the cream, continuing to whisk. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Season with nutmeg, salt, and pepper.
- Fold the shredded chicken and mushroom mixture into the sauce. Add 3/4 cup of Parmesan cheese and stir until melted. Gently fold in the cooked pasta, ensuring every strand is coated with the creamy sauce. If the mixture seems too thick, add a splash of reserved pasta water.
- Transfer the mixture to a greased 9x13-inch baking dish. Top with mozzarella cheese, remaining Parmesan, and breadcrumbs. For an extra touch of richness, drizzle with a little melted butter. Bake uncovered for 25-30 minutes until the top is golden brown and the edges are bubbly. For a perfectly browned top, broil for the final 2 minutes (watch carefully to prevent burning).
- Allow the casserole to rest for 5-10 minutes before serving. Garnish with fresh parsley just before bringing to the table.
Notes
For a lighter version, substitute half-and-half for heavy cream, or try Greek yogurt for half the cream to reduce calories by 25%.
This casserole freezes well - store individual portions for up to 2 months in freezer-safe containers.
For make-ahead preparation, assemble everything but don't bake—refrigerate for up to 24 hours, then bake (adding 10-15 minutes to the cooking time).
Nutrition
Calories: 425kcalCarbohydrates: 32gProtein: 28gFat: 21gSaturated Fat: 12gCholesterol: 95mgSodium: 580mgFiber: 2gSugar: 3g
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