Chicken Shrimp or Turkey Tetrazzini
Creamy, comforting, and packed with flavor, this Chicken, Shrimp, or Turkey Tetrazzini is the ultimate baked pasta dish to satisfy any craving. Featuring tender spaghetti or linguine tossed in a luscious homemade Parmesan cream sauce with your choice of chicken, shrimp, or turkey, this casserole-style dish is elevated with sautéed mushrooms, garlic, and a hint of optional white wine for a gourmet touch. Topped with melty mozzarella and baked to golden perfection, this crowd-pleasing dinner is as versatile as it is delicious. Perfect for a weeknight meal or an impressive potluck offering, this Tetrazzini recipe combines the richness of a classic comfort food with balanced flavors that will have everyone asking for seconds. Serve it hot, garnished with fresh parsley for a burst of freshness in every bite!
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Recipe Information
Ingredients
- 12 oz Spaghetti or linguine
- 2 cups Cooked chicken, shrimp, or turkey (shredded or chopped)
- 4 tbsp Butter
- 0.25 cup All-purpose flour
- 2 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 8 oz Mushrooms (sliced)
- 1 small Onion (finely diced)
- 2 cloves Garlic cloves (minced)
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Dry white wine (optional)
- 1 cup Shredded mozzarella cheese
- 2 tbsp Chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Cook the spaghetti or linguine in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 2-3 minutes until softened. Add the garlic and mushrooms, and cook for another 5-7 minutes until the mushrooms are tender and lightly browned.
Remove the mushroom mixture from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Add the heavy cream and continue whisking until the sauce thickens, about 3-5 minutes.
If using white wine, stir it in at this stage and cook for 1-2 minutes to let the alcohol evaporate.
Stir in the Parmesan cheese, salt, and black pepper. Adjust seasoning to taste.
Combine the cooked spaghetti, cooked chicken/shrimp/turkey, mushroom mixture, and the sauce in a large mixing bowl. Mix everything together until well-coated.
Transfer the mixture into a greased 9x13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.
Remove from the oven and let the Tetrazzini rest for a few minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 104.4 g | 522% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 6266 mg | 272% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 11.9 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1449 mg | 111% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2581 mg | 55% | |
*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.
