Addicting Chicken Tetrazzini
Indulge in the ultimate comfort food with this "Addicting Chicken Tetrazzini" recipe, a creamy, cheesy baked pasta dish packed with bold flavors and irresistible textures. Tender spaghetti and shredded chicken are enveloped in a luscious homemade sauce made with heavy cream, cream cheese, and two types of melty cheeses—sharp cheddar and Parmesan—while sautéed mushrooms and fragrant garlic add depth and richness. Topped with a crispy, golden breadcrumb crust, this satisfying casserole is baked to perfection, making it ideal for cozy family dinners or crowd-pleasing potlucks. With just 20 minutes of prep time, this easy chicken tetrazzini is bound to become your go-to recipe when craving a hearty, flavorful meal. Perfectly seasoned with Italian spices and finished with a sprinkle of fresh parsley, it’s a classic comfort dish everyone will love!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 3 cups cooked, shredded chicken
- 4 tbsp butter
- 8 oz white mushrooms, sliced
- 2 cloves garlic, minced
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup Parmesan cheese, grated
- 1 cup sharp cheddar cheese, shredded
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 0.75 cup bread crumbs
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large pan, melt the butter over medium heat. Add the mushrooms and sauté for 5-7 minutes until they release their moisture and turn golden.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the mushrooms and stir for 1-2 minutes to cook out the raw flour taste.
Gradually pour in the chicken broth while whisking constantly to create a smooth sauce. Add the heavy cream and simmer for 3-4 minutes until slightly thickened.
Add the cream cheese and stir until fully melted and incorporated.
Stir in the Parmesan cheese, sharp cheddar cheese, Italian seasoning, salt, and black pepper until the sauce is smooth and creamy.
Add the shredded chicken and cooked spaghetti to the sauce. Toss gently until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the bread crumbs with olive oil. Sprinkle the mixture evenly over the pasta.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and the sauce is bubbly.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
4481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.2 g | 322% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1255 mg | 418% | |
| Sodium | 6100 mg | 265% | |
| Total Carbohydrate | 208.9 g | 76% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 19.6 g | ||
| Protein | 316.1 g | 632% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1297 mg | 100% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3694 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
