Creamy Chicken Tetrazzini

A comforting and delicious dish combining tender chicken, spaghetti, and a creamy, savory sauce, perfect for families and gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 590

Ingredients Method Notes

Ingredients

Pasta and Protein

12 ounces spaghetti Cooked al dente
4 cups chopped or shredded cooked chicken Use leftover chicken or turkey

Vegetables

8 ounces mushrooms, sliced Lightly browned
3 cloves garlic, minced Adds flavor

Sauce Base

4 tablespoons unsalted butter For cooking mushrooms
1/4 cup all-purpose flour Thickens the sauce
2 cups chicken broth For flavoring the sauce
1 cup whole milk Adds creaminess
1 cup heavy cream For richness
3/4 cup grated Parmesan cheese Enhances flavor

Seasoning

3/4 teaspoon salt Or to taste
1/4 teaspoon black pepper

Topping

1 1/2 cups shredded mozzarella cheese For topping the dish

Method

Preparation

Preheat the oven to 375 degrees F and grease a 9×13 inch baking dish.
Cook the spaghetti 1 to 2 minutes shy of al dente, then drain.

Cooking

Melt the butter in a large skillet and cook the mushrooms until lightly browned.
Add the garlic, then stir in the flour and cook for 1 minute.
Gradually whisk in the chicken broth, milk, and heavy cream. Simmer until slightly thickened.
Stir in the Parmesan cheese, salt, and pepper.
Add the chicken and spaghetti and toss until everything is generously coated.
Transfer the mixture to the baking dish and top with mozzarella cheese.
Bake for 20 to 25 minutes, until bubbling and lightly golden.
Let it rest for 5 to 10 minutes before serving.

Notes

Serve warm with a crisp green salad or garlic bread. Garnish with fresh herbs if desired. Store leftovers in the refrigerator for 3-4 days or freeze for 2-3 months.