Creamy Chicken Tetrazzini
Indulge in the ultimate comfort food with this Creamy Chicken Tetrazzini! This family-friendly baked pasta dish is loaded with tender chicken, al dente spaghetti, and a luscious cream sauce infused with sautéed garlic and mushrooms. Topped with melted mozzarella, nutty Parmesan, and crunchy breadcrumbs, it's baked to golden perfection for a bubbling, irresistible finish. A touch of optional peas adds a burst of sweetness, while fresh parsley brightens every bite. Perfect for weeknight dinners or special gatherings, this crowd-pleaser is as easy as it is satisfying, with only 20 minutes of prep and plenty of rich, creamy flavor in every forkful.
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 4 tbsp Butter
- 2 tbsp Olive oil
- 1.5 lbs Boneless, skinless chicken breasts
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 3 cloves Garlic cloves (minced)
- 8 oz White button mushrooms (sliced)
- 4 tbsp All-purpose flour
- 3 cups Chicken broth
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese (grated)
- 1.5 cups Shredded mozzarella cheese
- 1 cup Frozen peas (optional)
- 0.5 cup Breadcrumbs
- 2 tbsp Parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Butter or spray a 9x13-inch baking dish and set it aside.
Cook the spaghetti according to the package directions until just al dente. Drain and set aside.
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken breasts until golden and fully cooked, about 4-5 minutes per side. Remove them from the skillet and set aside to cool slightly, then shred or dice into bite-sized pieces.
In the same skillet, reduce the heat to medium and add the remaining butter and olive oil. Add the minced garlic and sliced mushrooms. Sauté until the mushrooms are softened and slightly browned, about 5 minutes.
Sprinkle the flour over the mushrooms and stir until it is well combined, cooking for 1 minute.
Slowly pour in the chicken broth, stirring continuously, to avoid lumps. Bring the mixture to a simmer and cook until slightly thickened, about 3 minutes.
Stir in the heavy cream and 1/2 cup of Parmesan cheese. Let the sauce simmer for another 2 minutes. Taste and adjust seasoning with more salt and pepper, if needed.
Gently stir the cooked spaghetti, shredded chicken, and optional peas into the sauce until everything is coated.
Transfer the mixture to the prepared baking dish. Sprinkle the top evenly with the shredded mozzarella cheese, remaining Parmesan cheese, and breadcrumbs.
Bake uncovered in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let the Tetrazzini cool for 5 minutes. Garnish with chopped parsley before serving, if desired.
Nutrition Facts
Calories |
5624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.0 g | 422% | |
| Saturated Fat | 174.2 g | 871% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1381 mg | 460% | |
| Sodium | 10585 mg | 460% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 22.0 g | ||
| Protein | 400.3 g | 801% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 4107 mg | 316% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3936 mg | 84% | |
*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.
