Creamy Chicken Tetrazzini
Creamy Chicken Tetrazzini combines tender cooked chicken, spaghetti, and sautéed mushrooms in a rich homemade Parmesan cream sauce. Finished with melted mozzarella and baked until bubbling and lightly golden, this comforting chicken pasta casserole makes a satisfying family dinner.
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
12 ounces spaghetti
4 cups chopped or shredded cooked chicken
8 ounces mushrooms, sliced
4 tablespoons unsalted butter
3 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 cup heavy cream
¾ cup grated Parmesan cheese
1½ cups shredded mozzarella cheese
¾ teaspoon salt, or to taste
¼ teaspoon black pepper
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Cook the spaghetti until 1–2 minutes shy of al dente, then drain.
3. Melt the butter in a large skillet. Add the mushrooms and cook until lightly browned and their excess moisture has evaporated.
4. Add the minced garlic and cook briefly until fragrant. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the chicken broth, whole milk, and heavy cream. Simmer gently until slightly thickened.
6. Stir in the grated Parmesan, salt, and black pepper.
7. Add the cooked chicken and drained spaghetti. Gently toss until everything is generously coated with sauce.
8. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the shredded mozzarella over the top.
9. Bake uncovered for 20–25 minutes, until bubbling and lightly golden.
10. Remove from the oven and rest for 5–10 minutes before serving.
Notes
Cook the spaghetti 1–2 minutes shy of al dente to prevent overly soft pasta after baking.
Rotisserie chicken or leftover roasted chicken can be used.
Cook the mushrooms until their released moisture evaporates to prevent a watery casserole.
Keep the cream sauce slightly loose before combining it with the spaghetti because the pasta absorbs moisture during baking.
Freshly grated Parmesan generally melts more smoothly into the sauce.
Allow the casserole to rest for 5–10 minutes before serving.
Refrigerate leftovers promptly in airtight containers for 3–4 days.
Reheat leftovers to an internal temperature of 165°F.
A splash of milk can help loosen the sauce during reheating.
Freezing is possible, although the cream sauce may separate slightly and the pasta may soften after thawing.