Description
Chicken Tetrazzini is a creamy, comforting baked pasta casserole featuring tender shredded chicken, mushrooms, peas, and a rich cheese sauce, all tossed with linguine and topped with a crunchy breadcrumb and Parmesan crust. This classic American dish is perfect for family dinners and can be easily prepared ahead of time.
Ingredients
Scale
Pasta
- 12 oz spaghetti or linguine
Sauce and Filling
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
Topping
- ½ cup breadcrumbs (optional)
- 1 tablespoon olive oil or melted butter (for topping)
Instructions
- Prepare the pasta: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Cook the spaghetti or linguine in salted boiling water until just al dente, about 8-10 minutes, then drain and set aside.
- Cook the vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 minutes. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and most of the moisture has evaporated, about 5 to 7 minutes.
- Make the sauce: Sprinkle the flour over the mushroom mixture and stir to coat evenly. Slowly whisk in the chicken broth followed by the milk and heavy cream. Continue cooking while stirring constantly until the sauce thickens, about 4 to 5 minutes. Season with salt, black pepper, and nutmeg if using.
- Combine filling and pasta: Remove the sauce from heat. Stir in the shredded chicken, frozen peas, shredded mozzarella, and half of the Parmesan cheese. Add the cooked pasta and toss gently to coat all the ingredients evenly with the sauce.
- Assemble the casserole: Transfer the pasta mixture into the prepared baking dish. In a small bowl, mix the breadcrumbs with olive oil or melted butter, then sprinkle this mixture along with the remaining Parmesan cheese evenly over the top.
- Bake: Bake uncovered for 25 to 30 minutes until the casserole is hot, bubbly, and the topping is golden brown and crisp.
- Rest and serve: Allow the casserole to cool for 5 to 10 minutes before serving to let the flavors meld and the structure set for easier slicing.
Notes
- For convenience, use rotisserie chicken or leftover turkey as the shredded meat.
- Add extra vegetables like spinach or broccoli to boost nutrition and flavor.
- This dish can be assembled ahead of time and refrigerated; if baking straight from cold, add 10 extra minutes to the baking time.
