Italian Inn Famous Chicken Tetrazzini
Indulge in the rich, creamy comfort of Italian Inn Famous Chicken Tetrazzini—a timeless baked pasta dish that combines tender shredded chicken, al dente spaghetti, and a luscious homemade sauce for the ultimate crowd-pleaser. This beloved recipe features a velvety blend of Parmesan and mozzarella cheeses, aromatic garlic and onions, and sautéed mushrooms for layers of irresistible flavor. A touch of dry white wine and heavy cream elevates the sauce, while a golden, bubbly cheese topping brings it all together. Perfect for family dinners or special occasions, this hearty casserole is easy to prepare and delivers restaurant-quality flavor in every bite. Garnished with fresh parsley, it’s a classic Italian-American masterpiece that’s sure to become a new favorite. Keywords: creamy Chicken Tetrazzini, Italian pasta casserole, baked chicken spaghetti, easy family dinner recipe.
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 3 cups Cooked chicken (shredded or diced)
- 4 tbsp Unsalted butter
- 0.25 cup All-purpose flour
- 3 cups Chicken broth
- 1 cup Heavy cream
- 1.5 cups Parmesan cheese (grated)
- 8 oz Mushrooms (sliced)
- 0.5 cup Dry white wine
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 tbsp Olive oil
- 1 cup Mozzarella cheese (shredded)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and diced onion, cooking for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth and white wine, ensuring there are no lumps. Bring the mixture to a simmer, letting it thicken slightly.
Stir in the heavy cream, 1 cup of grated Parmesan cheese, salt, and pepper. Cook for 2-3 minutes until the sauce is smooth and velvety.
Add the cooked mushrooms, onions, and garlic back into the sauce. Stir in the shredded cooked chicken.
Combine the cooked spaghetti with the sauce mixture, ensuring everything is evenly coated.
Transfer the pasta mixture to the prepared baking dish. Sprinkle the top with the remaining Parmesan cheese and mozzarella cheese.
Bake for 25-30 minutes, or until the top is golden brown and bubbly.
Remove the Chicken Tetrazzini from the oven and let it rest for 5 minutes before serving.
Garnish with fresh chopped parsley and serve hot. Enjoy!
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.6 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 793 mg | 61% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 674 mg | 14% | |
*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.
