Easy Chicken Tetrazzini
Creamy, comforting, and effortlessly satisfying, this Easy Chicken Tetrazzini is the perfect weeknight dinner that will delight the whole family. Featuring tender shredded chicken, al dente spaghetti, and sautéed mushrooms all enveloped in a luscious, homemade cream sauce, this baked pasta dish is topped with melty mozzarella for the ultimate indulgence. With simple ingredients like parmesan cheese, garlic, and Italian seasoning, this recipe delivers classic flavors without the fuss. Ready in just one hour, this crowd-pleaser is perfect for busy weeknights or cozy gatherings. Garnish with fresh parsley for a pop of color and enjoy a dish that’s as beautiful as it is delicious! Keywords: Easy Chicken Tetrazzini, creamy chicken pasta, baked chicken casserole, family dinner recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups cooked chicken (shredded or diced)
- 12 ounces spaghetti (broken in half)
- 4 tablespoons butter
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 8 ounces mushrooms (sliced)
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 0.5 cup sour cream
- 1 cup parmesan cheese (grated)
- 1 cup shredded mozzarella cheese
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- olive oil or cooking spray
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or cooking spray.
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-6 minutes until tender and lightly browned.
Sprinkle the flour over the mushroom mixture and stir to cook for 1 minute.
Slowly pour in the chicken broth, whisking constantly to create a smooth sauce. Bring the mixture to a simmer and cook until slightly thickened, about 2-3 minutes.
Stir in the heavy cream, sour cream, parmesan cheese, Italian seasoning, salt, and pepper. Mix until the sauce is smooth and creamy.
Add the cooked chicken and cooked spaghetti to the skillet and toss to coat everything evenly with the sauce.
Transfer the mixture to the greased baking dish and spread it out evenly.
Sprinkle the shredded mozzarella cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let sit for 5 minutes. Garnish with fresh parsley if desired before serving.
Nutrition Facts
Calories |
4506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.5 g | 312% | |
| Saturated Fat | 132.2 g | 661% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 8813 mg | 383% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 22.2 g | ||
| Protein | 384.0 g | 768% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3818 mg | 294% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3637 mg | 77% | |
*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.
