Chicken Tetrazinni
Creamy, comforting, and packed with flavor, Chicken Tetrazzini is the ultimate one-dish dinner that’s perfect for feeding a family or entertaining guests. This recipe combines tender shredded chicken, al dente spaghetti, and sautéed mushrooms, all enveloped in a luscious Parmesan cream sauce. The casserole is topped with gooey mozzarella cheese and baked to golden, bubbly perfection for a satisfying and indulgent meal. With fragrant garlic, a touch of fresh parsley for garnish, and a rich homemade sauce, this Chicken Tetrazzini delivers restaurant-quality flavor from the comfort of your kitchen. Ideal for weeknight dinners or special occasions, this easy-to-make dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 340 grams Spaghetti
- 500 grams Cooked chicken, shredded
- 6 tablespoons Butter
- 6 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 250 grams Button mushrooms, sliced
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 cups Mozzarella cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Cook the spaghetti in a large pot of salted boiling water until al dente according to the package directions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 3 minutes until softened. Add the garlic and mushrooms and sauté for an additional 5–7 minutes, until the mushrooms are golden and tender. Remove 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 to remove the raw flour taste. Gradually whisk in the chicken broth and heavy cream, ensuring there are no lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
Stir in the Parmesan cheese, salt, and black pepper. Adjust seasonings to taste. Remove the skillet from the heat.
In a large mixing bowl, combine the cooked spaghetti, shredded chicken, sautéed mushrooms, and onion mixture. Pour the cream sauce over the top and toss gently to coat evenly.
Transfer the mixture to the prepared casserole dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 25–30 minutes, or until the cheese is melted, golden, and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with chopped parsley (if using) before serving.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 2.4 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 458 mg | 35% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 601 mg | 13% | |
*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.
