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Chicken Tetrazzini

A creamy and savory pasta dish with tender chicken, this Chicken Tetrazzini is a comforting meal that's quick to prepare and perfect for families.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz spaghetti or linguine The heart of the dish.
  • 2 cups cooked, shredded chicken You can use leftover rotisserie chicken for convenience.
Vegetables
  • 1 cup mushrooms (sliced) For an earthy flavor.
  • 1 cup frozen peas For a pop of color and sweetness.
Sauce Ingredients
  • 1 cup chicken broth It adds depth to the sauce.
  • 1 cup heavy cream For that creaminess we all adore.
  • 1/4 cup butter Adds richness to the sauce.
  • 2 cloves garlic (minced) Because everything is better with garlic!
  • salt and pepper to taste Salt and pepper Essential seasonings.
Cheese
  • 1 cup shredded mozzarella cheese Melts beautifully on top.
  • 1/2 cup grated Parmesan cheese For a savory finish.

Method
 

Preparation
  1. Cook spaghetti or linguine according to package directions. Drain and set aside.
  2. In a large skillet, melt butter over medium heat. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender (about 5 minutes).
Making the Sauce
  1. Stir in chicken broth and heavy cream, bringing it to a gentle simmer. Let it thicken slightly for about 5 minutes.
  2. Add the cooked pasta, shredded chicken, and frozen peas. Stir until everything is evenly coated with the creamy sauce.
Baking
  1. Sprinkle mozzarella and Parmesan cheese throughout the mixture, folding it gently until well combined.
  2. Transfer the mixture into a greased baking dish and sprinkle extra cheese on top. Bake at 350°F (175°C) for about 20 minutes or until golden and bubbly.
  3. Let it cool for a minute before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freeze individual portions in freezer-safe containers for up to 2 months. Reheat in the microwave or bake in the oven at 350°F (175°C) until heated through.