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Chicken Tetrazzini

Chicken Tetrazzini is a creamy, cheesy pasta dish that combines tender chicken with spaghetti, mushrooms, and a decadent sauce. It's an ultimate comfort food perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large pot
  • 1 skillet
  • 1 mixing bowl
  • 1 oven-safe baking dish (9x13 inches)
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 wooden spoon

Ingredients
  

  • 8 oz spaghetti
  • 2 cups cooked chicken, shredded Feel free to use leftover rotisserie chicken for a quicker prep time.
  • 1 cup mushrooms, sliced You can substitute the mushrooms with other vegetables like bell peppers or spinach if desired.
  • 1 cup frozen peas
  • 1 cup chicken broth
  • 1 cup milk
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • to taste none salt and pepper
  • ¼ cup fresh parsley, chopped for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Cook the spaghetti in a large pot according to package instructions until al dente. Drain and set aside.
  • In a skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until softened, about 5 minutes.
  • Sprinkle the flour over the mushrooms and cook for 2 minutes, stirring continuously.
  • Gradually whisk in the chicken broth and milk, stirring until the mixture thickens, about 5 minutes.
  • Stir in garlic powder, onion powder, salt, pepper, and half of the Parmesan cheese until well combined.
  • In a large mixing bowl, combine the cooked spaghetti, shredded chicken, frozen peas, and the sauce. Mix until everything is coated well.
  • Transfer the mixture to an oven-safe baking dish. Sprinkle the remaining Parmesan cheese and mozzarella cheese evenly on top.
  • Bake in the preheated oven for 25 minutes or until the cheese is bubbly and golden.
  • Remove from the oven, garnish with fresh parsley, and serve warm.

Notes

Feel free to use leftover rotisserie chicken for a quicker prep time.
You can substitute the mushrooms with other vegetables like bell peppers or spinach if desired.
This dish can be stored in the refrigerator for up to 3 days and reheats well.