Elegant Chicken Tetrazzini
Elevate your weeknight dinner game with this *Elegant Chicken Tetrazzini*, a creamy, baked pasta dish that's perfect for family meals or entertaining guests. Tender spaghetti is tossed in a luxurious sauce made with sautéed cremini mushrooms, fragrant garlic, and a touch of dry white wine, then enriched with shredded chicken, heavy cream, and melty Parmesan cheese. Topped with buttery, golden panko breadcrumbs for an irresistible crunch, this comforting casserole is baked to perfection in just 25 minutes. With its rich flavors, creamy texture, and crispy topping, this chicken tetrazzini recipe strikes the perfect balance of indulgence and simplicity. Serve it with a fresh green salad or crusty bread for an unforgettable dining experience.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 6 tbsp unsalted butter
- 2 tbsp olive oil
- 2 cups chicken breast, cooked and shredded
- 8 oz cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 0.25 cup all-purpose flour
- 2 cups chicken broth, low-sodium
- 1 cup heavy cream
- 0.5 cup dry white wine
- 1 cup grated Parmesan cheese
- 0.5 cup grated Parmesan cheese (for topping)
- 1 cup breadcrumbs, preferably panko
- 2 tbsp parsley, chopped (optional)
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 as needed cooking spray
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
Cook the spaghetti according to package instructions in well-salted water until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook until softened, about 5 minutes.
Add the chopped onion and cook for 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, followed by the heavy cream and white wine. Bring the mixture to a simmer, stirring constantly, until thickened, about 5-7 minutes.
Stir in the shredded chicken, 1 cup of Parmesan cheese, salt, and pepper. Mix until the cheese is melted and the sauce is creamy.
Add the cooked spaghetti to the skillet and toss to coat evenly in the sauce.
Transfer the spaghetti mixture to the prepared baking dish, spreading it evenly.
In a small bowl, mix the breadcrumbs with the remaining 4 tablespoons of melted butter and the 1/2 cup of Parmesan cheese. Sprinkle this mixture evenly over the top of the pasta.
Bake for 20-25 minutes, or until the topping is golden brown and crispy.
Remove from oven and let rest for 5 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
4525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.9 g | 338% | |
| Saturated Fat | 137.6 g | 688% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1026 mg | 342% | |
| Sodium | 5133 mg | 223% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 16.6 g | ||
| Protein | 273.6 g | 547% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2430 mg | 187% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2810 mg | 60% | |
*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.
