Description
A creamy and comforting Chicken Tetrazzini recipe made with tender pasta, flavorful chicken, and a rich homemade sauce, all baked to golden perfection. Perfect for family dinners or gatherings.
Ingredients
Units
Scale
For the Chicken Tetrazzini:
- 1 pound thin spaghetti or linguine (450g)
- 1/4 cup unsalted butter (56g)
- 8 ounces button mushrooms, sliced (225g)
- 2 pounds cooked chicken breast, cubed or shredded (900g), or meat from 1 rotisserie chicken
- 1 medium onion, chopped (250g)
- 5 garlic cloves, minced
For the Creamy Sauce:
- 1/4 cup unsalted butter (56g)
- 1/3 cup all-purpose flour (40g)
- 2 cups chicken broth (480mL)
- 2 cups whole milk (480mL)
- 1 cup heavy cream (240mL)
- 1 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup parsley, chopped, plus more to garnish
- 2 cups shredded mozzarella cheese, divided (8 ounces/226g)
- 1/4 cup parmesan cheese, shredded (23g)
Instructions
- Preheat the oven: Preheat your oven to 375°F to prepare for baking.
- Cook the pasta: Bring a large pot of water to a boil over high heat. Generously season the water with salt, then add the pasta. Cook it for 1 minute less than the package instructions for al dente. Drain the pasta, rinse with cold water, and set it aside.
- Sauté vegetables: In a large pot or Dutch oven over medium-high heat, melt the butter. Add the sliced mushrooms and cook, stirring occasionally, until they begin to soften and turn golden. Add the chopped onion and continue cooking for about 5 minutes until it has softened. Stir in the minced garlic and cook for an additional minute until fragrant. Transfer the mixture to a bowl and set aside.
- Make the roux: In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, whisking continuously, to create a roux.
- Prepare the sauce: Gradually whisk in the chicken broth until smooth, followed by the milk and heavy cream. Season with salt and pepper. Cook the mixture, whisking frequently, for 8-12 minutes or until it reaches a low boil and thickens.
- Combine ingredients: Once the sauce has thickened, add the cooked chicken, mushroom mixture, and chopped parsley. Mix well.
- Add the pasta and cheese: Stir in the cooked pasta, 1½ cups of mozzarella (170g), and Parmesan cheese. Adjust seasoning with additional salt and pepper if necessary.
- Assemble and bake: Transfer the mixture to a 9×13-inch casserole dish. Smooth out the top and sprinkle with the remaining ½ cup (55g) of mozzarella cheese. Bake in the preheated oven for 30-35 minutes, until the cheese is melted and the casserole is bubbling.
- Optional broiling: For a golden brown topping, place the casserole dish under the broiler for 2-3 minutes after baking.
Notes
- For a golden brown crust, broil the casserole for 2-3 minutes after baking.
- If using a rotisserie chicken, aim for a large bird (about 3 pounds) to yield approximately 4 cups of cooked meat.
- Always salt your pasta water generously to ensure well-flavored noodles.
- To save time and reduce dishes, use an oven-safe pot (e.g., an enameled Dutch oven) to boil noodles, make the sauce, and bake directly without transferring to a casserole dish. Note that the edges might not get as crispy and the top may not brown as well.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
