Chicken and Mushroom Pasta Bake Spaghetti Tetrazzini
Transform dinnertime into a comforting feast with this Chicken and Mushroom Pasta Bake Spaghetti Tetrazzini, a creamy casserole brimming with savory flavors and cheesy goodness. Tender spaghetti is coated in a luxuriously rich white sauce made from a blend of chicken broth, whole milk, and Parmesan, then combined with juicy shredded chicken and golden sautéed mushrooms. Topped with a mouthwatering trio of melty mozzarella, sharp cheddar, and crispy breadcrumbs, this baked pasta dish boasts a golden, bubbly crust that’s impossible to resist. Perfect for busy weeknights or cozy family gatherings, this classic spaghetti tetrazzini is easy to prepare ahead of time and delivers restaurant-worthy flavor right from your oven. Garnish with fresh parsley for a pop of color and a touch of herbal brightness.
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Recipe Information
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1.5 pounds chicken breast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 3 garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 0.5 cup breadcrumbs
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breast with salt, pepper, and dried thyme. Cook the chicken for 6-8 minutes per side until golden and cooked through. Remove from the pan, let it rest for a few minutes, then shred or cube into bite-sized pieces.
In the same skillet, add the remaining olive oil and 2 tablespoons of butter. Sauté the minced garlic for about 30 seconds until fragrant, then add the sliced mushrooms. Cook for 5-7 minutes until the mushrooms have released their liquid and are golden brown. Set aside.
Reduce the heat to low and melt the remaining butter in the skillet. Sprinkle the flour over the melted butter and whisk continuously for 1-2 minutes to cook out the raw flour taste.
Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 4-5 minutes until the sauce has thickened.
Stir in the Parmesan cheese and season with additional salt and pepper to taste. Add the cooked mushrooms and shredded chicken into the sauce and mix well.
Combine the cooked spaghetti with the sauce mixture, ensuring the pasta is fully coated. Transfer the mixture to the prepared baking dish.
Sprinkle the mozzarella, cheddar, and breadcrumbs evenly over the top of the pasta.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
4028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.4 g | 263% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 9898 mg | 430% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 36.4 g | ||
| Protein | 340.3 g | 681% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 3338 mg | 257% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4069 mg | 87% | |
*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.
