Chicken Caesar Tetrazzini
Indulge in the ultimate comfort food with this creamy and flavorful Chicken Caesar Tetrazzini—a modern twist on a classic pasta bake. Tender spaghetti is coated in a rich, velvety sauce made from Parmesan cheese, heavy cream, Caesar dressing, and fresh lemon juice, perfectly complementing shredded chicken and sweet peas. Topped with crunchy, golden panko breadcrumbs for the ideal texture contrast, this hearty casserole is baked to bubbling perfection in just 30 minutes. With its irresistible combination of savory Caesar flavors and creamy pasta goodness, this dish is perfect for family dinners or cozy gatherings. Quick to prepare and utterly satisfying, Chicken Caesar Tetrazzini will become your go-to baked pasta recipe!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 3 cups cooked chicken breast, shredded
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp lemon juice
- 0.33 cup Caesar dressing
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 cup frozen peas, thawed
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the chicken broth and heavy cream, ensuring there are no lumps. Cook for 3-4 minutes, or until the sauce begins to thicken.
Stir in the grated Parmesan cheese, lemon juice, Caesar dressing, salt, and pepper until well combined.
Add the shredded chicken and thawed peas to the sauce and stir to combine. Then, gently fold in the cooked spaghetti, ensuring the pasta is completely coated in the creamy sauce.
Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
Transfer the dish to the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
4127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.2 g | 272% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1053 mg | 351% | |
| Sodium | 6760 mg | 294% | |
| Total Carbohydrate | 227.6 g | 83% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 26.9 g | ||
| Protein | 304.4 g | 609% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1196 mg | 92% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3115 mg | 66% | |
*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.
