Chicken Marsala Tetrazzini
Indulge in the ultimate comfort food with this Chicken Marsala Tetrazzini, a luxurious twist on a classic pasta bake. This recipe combines tender spaghetti with perfectly seared chicken, earthy baby bella mushrooms, and a rich Marsala wine sauce infused with garlic, Parmesan, and heavy cream. The dish is then baked to golden perfection, topped with melty mozzarella cheese and crispy breadcrumbs for a delightful texture. Perfect for family dinners or entertaining guests, this hearty casserole balances savory, creamy, and slightly sweet flavors, creating a restaurant-quality meal right in your kitchen. Serve it fresh out of the oven, garnished with a sprinkle of fresh parsley for added brightness. Ideal for cozy nights at home or special occasions, this Chicken Marsala Tetrazzini is the epitome of comforting elegance.
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 4 tbsp Unsalted butter
- 2 tbsp Olive oil
- 1.5 lb Boneless, skinless chicken breasts
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 8 oz Baby bella mushrooms, sliced
- 2 cloves Minced garlic
- 1 cup Dry Marsala wine
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 tbsp All-purpose flour
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 tbsp Fresh parsley, chopped
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the spaghetti according to the package instructions until al dente. Drain and toss with 1 tablespoon of olive oil to prevent sticking.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and pepper on both sides. Cook the chicken for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet, let it rest for 5 minutes, then slice into bite-sized pieces.
In the same skillet, add the remaining olive oil and sauté the mushrooms until they release their moisture and begin to brown, about 5-6 minutes. Add the garlic and cook for an additional 1 minute.
Pour in the Marsala wine, stirring to deglaze the pan. Let the wine reduce by half, about 3-4 minutes, then add the chicken broth.
In a small bowl, whisk together the heavy cream and flour until smooth. Slowly pour the mixture into the skillet, stirring constantly to avoid lumps. Bring the sauce to a simmer until thickened, about 3-4 minutes.
Add the Parmesan cheese and stir until melted into the sauce. Return the sliced chicken to the skillet and simmer for an additional 2 minutes. Adjust seasoning with more salt and pepper if needed.
In a large bowl, combine the cooked spaghetti with the sauce, chicken, and sautéed mushrooms. Toss until evenly coated.
Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella cheese evenly over the top, followed by the breadcrumbs.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
4480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.4 g | 302% | |
| Saturated Fat | 118.7 g | 594% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 6568 mg | 286% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 33.2 g | ||
| Protein | 305.4 g | 611% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1900 mg | 146% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3268 mg | 70% | |
*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.
