Incredible Easy Tetrazzini
Dive into comfort food heaven with this *Incredible Easy Tetrazzini*, a creamy, cheesy casserole bursting with hearty flavors and weeknight-friendly ease. This classic Italian-American dish combines tender spaghetti, juicy shredded chicken, earthy sautéed mushrooms, and vibrant peas, all smothered in a luscious homemade Parmesan cream sauce with hints of garlic and a whisper of optional dry white wine for added depth. Topped with melty cheddar cheese and golden, crispy breadcrumbs, it bakes to bubbly, irresistible perfection in just 40 minutes. Whether you're feeding a hungry family or hosting friends for dinner, this satisfying, one-dish meal is a crowd-pleaser that will have everyone coming back for seconds. Simple to make, yet impressively indulgent, it’s the ultimate comfort food recipe you’ll find yourself returning to again and again.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 4 tbsp unsalted butter
- 1 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 cups shredded cooked chicken
- 8 oz button mushrooms, sliced
- 1 cup frozen peas
- 0.25 cup dry white wine (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 1 cup cheddar cheese, shredded
- 0.5 cup breadcrumbs
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and sauté for 5-7 minutes, until they release their liquid and become tender. Remove from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Sprinkle the flour over the melted butter and whisk constantly for 1-2 minutes, cooking out the raw flour taste.
Gradually pour in the chicken broth, whisking continuously, until the mixture is smooth and begins to thicken.
Stir in the heavy cream, Parmesan cheese, salt, pepper, garlic powder, and white wine (if using). Cook for another 2-3 minutes until the sauce is creamy and well combined.
Add the cooked chicken, mushrooms, and peas to the skillet. Stir to coat everything in the sauce evenly.
Combine the cooked spaghetti with the creamy chicken mixture. Toss until everything is evenly distributed.
Transfer the spaghetti mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese over the top.
In a small bowl, mix the breadcrumbs with the olive oil until evenly coated. Sprinkle the breadcrumb mixture over the cheddar cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove the dish from the oven and allow it to cool for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
4366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.7 g | 292% | |
| Saturated Fat | 124.8 g | 624% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 7971 mg | 347% | |
| Total Carbohydrate | 279.7 g | 102% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 23.5 g | ||
| Protein | 277.7 g | 555% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1982 mg | 152% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 3647 mg | 78% | |
*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.
