Chicken Tetrazzini with Cheddar Cheese
Indulge in the ultimate comfort food with this Chicken Tetrazzini with Cheddar Cheese, a creamy and cheesy baked pasta dish that's perfect for family dinners or special gatherings. Tender spaghetti is tossed in a rich, velvety sauce made from chicken broth, heavy cream, and gooey melted cheddar, then combined with juicy shredded chicken, sweet peas, and a hint of garlic for a flavor-packed meal. Topped with a golden breadcrumb and cheddar crust, this casserole achieves the perfect balance of creamy and crispy textures. With the optional addition of dry white wine for enhanced depth of flavor, this recipe is as elegant as it is hearty. Ready in just an hour, this crowd-pleasing dish is ideal for serving up to six hungry guests and pairs beautifully with a crisp green salad or warm garlic bread for an unforgettable dining experience.
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Recipe Information
Ingredients
- 12 ounces Spaghetti
- 3 cups Cooked chicken (shredded or chopped)
- 4 tablespoons Unsalted butter
- 1 cup All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 0.5 cup Dry white wine (optional)
- 2.5 cups Cheddar cheese (shredded)
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 cup Frozen peas
- 0.75 cup Breadcrumbs
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the spaghetti in a large pot of salted boiling water until al dente according to the package instructions, then drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until golden and bubbly.
Gradually add the chicken broth while whisking to avoid lumps. Stir in the heavy cream and wine, if using. Cook for 3-5 minutes, until the sauce begins to thicken.
Reduce heat to low and stir in 2 cups of shredded cheddar cheese, Parmesan cheese, salt, pepper, and garlic powder. Stir until the cheeses are melted and the sauce is smooth.
Add the cooked chicken and frozen peas to the sauce. Mix to combine.
Toss the cooked spaghetti with the sauce until evenly coated, then transfer the mixture to the prepared baking dish.
In a small bowl, combine breadcrumbs and olive oil. Sprinkle this mixture evenly over the top of the casserole.
Top the casserole with the remaining 0.5 cups of shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Let the dish cool for a few minutes before serving. Enjoy your creamy, cheesy Chicken Tetrazzini!
Nutrition Facts
Calories |
5488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.1 g | 376% | |
| Saturated Fat | 157.7 g | 788% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1312 mg | 437% | |
| Sodium | 8958 mg | 390% | |
| Total Carbohydrate | 300.2 g | 109% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 21.4 g | ||
| Protein | 374.4 g | 749% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 2768 mg | 213% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 3768 mg | 80% | |
*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.
