Ranch Tetrazzini
Creamy, cheesy, and irresistibly flavorful, Ranch Tetrazzini is the ultimate comfort food for busy weeknights or cozy family dinners. This baked pasta dish combines tender spaghetti, savory shredded chicken, and earthy mushrooms in a rich, velvety sauce infused with the zesty tang of ranch seasoning. Topped with a golden, bubbly layer of Parmesan and sharp cheddar cheeses, every bite is a perfect marriage of creamy and cheesy goodness. With just 20 minutes of prep time, this crowd-pleasing casserole is easy to assemble and bakes to perfection in under 30 minutes. Garnish with fresh parsley for a pop of color and serve it straight from the oven for a dish that’s as visually appealing as it is delicious. Perfect for potlucks, meal prep, or weeknight indulgence, Ranch Tetrazzini is sure to become a favorite comfort food classic in your recipe collection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz spaghetti
- 4 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 8 oz white mushrooms, sliced
- 3 cups cooked chicken breast, shredded
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 packet dry ranch seasoning mix
- 1 cup Parmesan cheese, grated
- 1.5 cups sharp cheddar cheese, shredded
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set it aside.
Cook the spaghetti according to the package instructions until al dente. Drain, rinse with cool water, and set aside.
In a large skillet over medium heat, melt the butter. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and sliced mushrooms. Cook for another 5-6 minutes until the mushrooms are tender and fragrant.
Add the shredded chicken to the skillet and stir to combine.
Sprinkle the flour over the chicken and vegetable mixture, stirring well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to avoid lumps. Follow with the heavy cream and the ranch seasoning mix. Bring the mixture to a gentle simmer and cook until the sauce has thickened, about 3-4 minutes.
Remove the skillet from the heat and stir in 1/2 cup of Parmesan cheese and 1 cup of shredded cheddar cheese. Mix until the cheese is fully melted and the sauce is smooth.
Taste and adjust seasoning with salt and black pepper, if necessary.
Combine the cooked spaghetti with the sauce mixture in a large bowl, ensuring the pasta is evenly coated.
Transfer the pasta mixture to the prepared baking dish, spreading it out evenly.
Top the dish with the remaining Parmesan cheese and 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese on top is melted and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Serve warm and enjoy your homemade Ranch Tetrazzini!
Nutrition Facts
Calories |
3591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.8 g | 298% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1232 mg | 411% | |
| Sodium | 6540 mg | 284% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.4 g | ||
| Protein | 314.6 g | 629% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 2276 mg | 175% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3385 mg | 72% | |
*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.
