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A comforting bowl of chicken tetrazzini topped with cheese and herbs.

Chicken Tetrazzini

A comforting and creamy dish that combines tender chicken, earthy mushrooms, and cheesy goodness with pasta, perfect for family gatherings.
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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 Base
  • 8 ounces spaghetti or fettuccine Feel free to swap in gluten-free pasta if desired.
Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken for efficiency.
  • 1/2 cup mushrooms, sliced Can substitute with zucchini for a veggie-packed version.
  • 1/4 cup onion, chopped Yellow or white onions work well.
  • 3 cloves garlic, minced Shallots can also be used.
  • 3 cups chicken broth Homemade broth is richer, but store-bought works well.
  • 1 cup heavy cream Half-and-half or coconut cream can be used for a lighter option.
  • 1 cup shredded cheese (like mozzarella or Parmesan) Mix up your favorites for varied flavors.
  • 2 tablespoons olive oil Butter can also be used.
  • to taste salt and pepper Important for seasoning.
  • to taste fresh parsley for garnish Consider basil for a different flair.

Method
 

Preparation
  1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Sauté the onions and garlic until translucent.
  3. Add the mushrooms and cook until softened.
  4. Stir in the shredded chicken and cook for a few minutes.
  5. Pour in the chicken broth and bring to a simmer.
  6. Add the cream and half of the cheese, stirring until melted and combined.
  7. Season with salt and pepper.
  8. Combine the pasta with the chicken mixture and stir well.
  9. Pour the mixture into a baking dish and top with the remaining cheese.
  10. Bake at 350°F (175°C) for 20-25 minutes or until golden and bubbly.
  11. Garnish with fresh parsley before serving.

Notes

Serve hot, garnished with fresh parsley or parmesan. Pairs well with a green salad or garlic bread. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2 months.