Chicken Tetrazzini with a Twist
Elevate your comfort food game with this irresistible Chicken Tetrazzini with a Twist, a creamy, cheesy casserole that's as indulgent as it is satisfying. This recipe puts a smoky spin on the classic dish by seasoning tender, golden-seared chicken breasts with paprika and layering them with perfectly cooked pasta in a luscious cheese-infused cream sauce. A crispy breadcrumb topping adds the perfect crunch, while optional sliced black olives provide a savory burst of flavor. Finished with a sprinkle of fresh parsley, this easily customizable, baked one-dish wonder is weeknight-friendly yet elegant enough for entertaining. Perfect for pasta lovers craving something unique, this twist on tetrazzini promises to delight every palate!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon smoked paprika
- 12 ounces spaghetti or linguine
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 0.75 cups parmesan cheese, grated
- 0.5 cups cheddar cheese, shredded
- 1 teaspoon garlic powder
- 0.5 cups pitted black olives, sliced (optional)
- 2 tablespoons fresh parsley, chopped
- 1 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and smoked paprika.
Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 4-5 minutes per side until golden brown. Remove and allow to rest. Once cool, shred the chicken into bite-sized pieces.
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain and set aside.
In a large saucepot, melt the butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes until lightly golden.
Gradually whisk in the chicken broth and heavy cream, ensuring no lumps. Cook until the sauce thickens, about 5 minutes.
Reduce heat to low and stir in parmesan cheese, cheddar cheese, garlic powder, and the remaining salt and black pepper. Mix until the cheese is melted and the sauce becomes smooth. Taste and adjust seasoning if necessary.
Combine the cooked spaghetti, shredded chicken, and sliced black olives (if using) in the sauce. Mix well to coat everything evenly.
Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.
In a small bowl, stir together the breadcrumbs and 1 tablespoon of olive oil. Sprinkle the breadcrumbs evenly over the pasta.
Bake the casserole in the preheated oven for 20-25 minutes or until the top is golden and crunchy.
Garnish with fresh parsley before serving. Serve warm and enjoy your Chicken Tetrazzini with a Twist!
Nutrition Facts
Calories |
3780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.7 g | 300% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 7804 mg | 339% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 11.0 g | ||
| Protein | 192.6 g | 385% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1341 mg | 103% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1787 mg | 38% | |
*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.
