Chicken Tetrazzini

A cozy and filling creamy chicken pasta bake with mushrooms, topped with a crunchy finish that makes it a comforting weeknight meal.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

Pasta and Chicken

12 ounces spaghetti or linguine You can use other types of pasta if preferred.
2 cups cooked chicken Rotisserie chicken is a great shortcut.

Vegetables

8 ounces mushrooms, sliced Any variety of mushrooms will work.
1 cup peas Optional, for added color and nutrition.

Sauce Base

3 tablespoons butter For sautéing the mushrooms.
3 tablespoons flour To thicken the sauce.
3 cups chicken broth For a flavorful base.
1 cup milk or half and half Add more for creaminess.

Cheese and Seasoning

1 cup Parmesan cheese, grated Adds a salty flavor.
1 cup mozzarella cheese, shredded Optional, for extra cheesiness.
2 cloves garlic, minced For flavor.
to taste salt and pepper To season the dish.

Topping

1/2 cup bread crumbs Optional for a crunchy topping.

Method

Preparation

Boil the pasta in salted water until almost done, then drain.
In a large skillet, melt butter and sauté mushrooms with a pinch of salt until golden. Add garlic for the last 30 seconds.
Sprinkle flour over the mushrooms and stir for about a minute.
Slowly pour in chicken broth while stirring, then add milk. Stir until smooth, adjusting thickness as needed.
Stir in Parmesan and mozzarella cheese, then add shredded chicken and peas.
Drain the pasta and mix it with the sauce. Pour into a greased baking dish and top with bread crumbs.

Baking

Bake at 375°F (190°C) for 25 to 35 minutes until bubbly and golden on top.

Serving

Let it rest for 10 minutes before serving.

Notes

Let the dish rest before slicing for easier serving. Use rotisserie chicken for a quick meal, and feel free to add additional vegetables or cheese according to taste.