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Chicken Tetrazzini

A creamy, comforting casserole-style pasta dish featuring tender chicken, mushrooms, and a rich Parmesan cream sauce folded into al dente pasta, then baked to bubbly perfection. This version aims for a balanced texture with just enough creaminess and a flavorful finish, easy enough for weeknight dinners yet fancy enough to serve to guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 8 oz mushrooms, sliced
  • 12 oz spaghetti
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup peas (optional)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • to taste salt & pepper
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp olive oil

Instructions
 

  • Preheat the oven to 375°F (190°C) and bring a large pot of salted water to a boil for the pasta.
  • In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; sauté until translucent and fragrant, about 3–4 minutes.
  • Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, 5–7 minutes. Season lightly with salt and pepper.
  • In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a light roux and cook for 1–2 minutes, stirring constantly.
  • Gradually whisk in the chicken broth and heavy cream, creating a smooth sauce. Bring to a gentle simmer and cook until it thickens, about 3–5 minutes. Stir in half of the Parmesan and the mozzarella until melted and glossy. Season with salt and pepper to taste.
  • Add the shredded chicken, peas (if using), and the mushroom mixture to the sauce. Stir to combine and warm through.
  • Cook the spaghetti in the boiling water until just shy of al dente. Drain and reserve a splash of the pasta water in case you need to loosen the sauce.
  • Toss the hot pasta with the chicken and mushroom sauce until evenly coated. If the mixture seems too thick, add a tablespoon or two of the reserved pasta water to loosen.
  • Transfer the mixture to a greased baking dish. Sprinkle with the remaining Parmesan and the shredded mozzarella.
  • Bake in the preheated oven for 15–20 minutes, until the top is bubbly and golden. If you like a darker crust, broil for an additional 1–2 minutes, keeping a close eye on it.
  • Garnish with chopped fresh parsley and serve hot, with a simple green salad or steamed broccoli on the side if you like.