Chicken Tetrazzini

This creamy, comforting Chicken Tetrazzini is exactly the kind of dish that turns weeknight chaos into a warm, family-friendly meal. Tender shredded chicken and sautéed mushrooms nestle in a Parmesan–cream sauce, coat strands of spaghetti or fettuccine, then bake under bubbling mozzarella for a golden top. If you want another fuss-free comfort option for busy nights, try 30-minute chicken and dumplings with biscuits for a similar, spoonable kind of comfort.

Why you’ll love this dish

Chicken Tetrazzini is the ultimate cozy pasta bake: simple ingredients, forgiving technique, and reliably satisfying results. It’s a great way to use leftover roast chicken, stretches a small amount of protein into several servings, and gets better the next day — perfect for lunchboxes or leftovers.

“This hits every comfort-food box: creamy, cheesy, and just the right amount of crisp on top.” — a regular weeknight-supper reviewer

Why make it tonight:

• Fast assembly: pasta cooks while you sauté the veg and shred the chicken.
• Budget-friendly: 2 cups of cooked chicken goes a long way.
• Crowd-pleaser: kid-approved texture and familiar flavors.
• Versatile: easily adapted to what you have on hand (leftover turkey, canned mushrooms, or frozen peas).

The cooking process explained

Before you start, know that this recipe threads three easy stages together: cook the pasta, build the creamy chicken-mushroom sauce, and bake briefly to marry flavors and brown the cheese. You’ll sauté aromatics, simmer a simple cream-and-broth sauce with Parmesan to thicken, toss with pasta, and finish in a moderate oven until bubbly. Expect about 10–15 minutes active stove time and 25–30 minutes in the oven.

What you’ll need

• 8 oz spaghetti or fettuccine (use gluten-free if needed)
• 2 cups cooked chicken, shredded (rotisserie works perfectly)
• 1 cup mushrooms, sliced (button or cremini)
• 1/2 cup onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons butter
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1/4 cup fresh parsley, chopped (for garnish)

Notes and substitutions:

• For a lighter sauce, swap half-and-half or whole milk mixed with a tablespoon of flour (or a roux) in place of heavy cream.
• Use shredded rotisserie chicken or leftover turkey to save time.
• Add frozen peas (1/2–1 cup) in the last few minutes of skillet cooking for color and sweetness.

How to prepare it

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch or similar baking dish.
2. Cook the pasta according to package directions until al dente. Drain and set aside; do not rinse — the sauce adheres better to warm pasta.
3. In a large skillet over medium heat, melt the butter. Add diced onion and cook 3–4 minutes until translucent. Stir in minced garlic and cook 30–45 seconds until fragrant.
4. Add sliced mushrooms and sauté until they release moisture and become tender, about 4–5 minutes. Season lightly with salt and pepper.
5. Stir in shredded chicken, then pour in chicken broth and heavy cream. Bring to a gentle simmer.
6. Reduce heat and stir in grated Parmesan until melted and incorporated. Season with salt, pepper, and thyme. If the sauce feels thin, simmer 2–3 minutes to reduce; it should coat the back of a spoon.
7. Combine the cooked pasta with the chicken-mushroom sauce in the skillet (or a large bowl) and toss until evenly coated. Transfer to the prepared baking dish.
8. Sprinkle shredded mozzarella evenly over the top.
9. Bake at 350°F (175°C) for 25–30 minutes, or until cheese is bubbly and golden. Let rest 5 minutes before serving. Garnish with chopped parsley.

Step-by-step instructions

• Prep first: shred the chicken, slice mushrooms, dice onion and measure cheeses.
• Cook pasta while you sauté aromatics to save time.
• Finish the sauce on the stovetop: Parmesan melts into the cream to thicken naturally — no flour needed unless you prefer a firmer sauce.
• Bake just until bubbly so the top crisps without drying the pasta.

Best ways to enjoy it

This is rich, so balance the plate with something bright and acidic. A crisp green salad with lemon vinaigrette, roasted asparagus, or simple steamed broccoli are fantastic. For a complementary protein course or an alternative main, consider serving alongside balsamic baked chicken breast with mozzarella for an elegant pairing at a casual weeknight dinner.

Plating tips:

• Scoop into shallow bowls to show off the cheesy top.
• Sprinkle extra parsley and a grind of black pepper for freshness and contrast.
• Serve with warmed garlic bread or a baguette to mop up sauce.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for 3–4 days. Cool to room temperature no longer than two hours before refrigerating.
• Freezer: Freeze in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: For single portions, microwave covered for 1–2 minutes, stirring halfway, until the center reaches 165°F (74°C). For a whole dish, cover with foil and bake at 350°F (175°C) for 20–30 minutes, or until heated through; remove foil for the last 5–7 minutes to refresh the top.

Food safety note: Always reheat to an internal temperature of 165°F (74°C) and discard any food left at room temperature more than two hours.

Helpful cooking tips

• Don’t overcook the pasta: aim for al dente because it will continue to soften in the oven.
• Use freshly grated Parmesan (not pre-grated) for better melt and flavor.
• If your sauce separates, whisk in a splash of warm milk or a little extra broth off the heat to bring it back together.
• For extra depth, deglaze the skillet with a splash of white wine before adding broth. Let alcohol cook off for a minute.
• Make it a day ahead: assemble and refrigerate; add mozzarella and bake when ready — this deepens flavor and saves time on busy nights.

Creative twists

• Vegetarian: Omit chicken and add extra mushrooms, cooked lentils, or artichoke hearts. Use vegetable broth.
• Gluten-free: Substitute gluten-free pasta and ensure broth is gluten-free.
• Lighter version: Use whole milk + a tablespoon of flour (or a cornstarch slurry) instead of cream, and reduce mozzarella to 1/2 cup.
• Add-ins: Stir in 1/2–1 cup frozen peas, chopped roasted red peppers, or cooked bacon for smoky richness.
• Herb-forward: Swap thyme for tarragon or sage for a different aromatic profile.

Common questions

Q: Can I use rotisserie chicken?
A: Absolutely — rotisserie chicken is ideal. It’s already cooked and flavorful, which shortens prep time.

Q: Can I prepare this ahead of time?
A: Yes. Assemble the pasta and sauce, cover, and refrigerate up to 24 hours. When ready, top with mozzarella and bake as directed (you may need a few extra minutes if it’s chilled).

Q: How do I prevent the bake from getting soggy?
A: Make sure pasta is drained well and slightly undercook it (al dente). Allow the sauce to thicken on the stove a bit before combining. After baking, let the dish rest 5 minutes so the sauce sets.

Q: Is it okay to freeze after baking?
A: You can freeze both before or after baking. For best texture, freeze before baking in a freezer-safe dish, then bake from thawed or partially thawed. Reheat to 165°F (74°C).

Q: Can I substitute other cheeses?
A: Yes. Gruyère or fontina melt beautifully and add a nutty note. Reduce salt if using a very salty cheese.

If you try this version, small swaps like using leftover chicken or adding peas will make it your own without changing the comforting, creamy core of the dish. Enjoy!

Creamy Chicken Tetrazzini

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A cozy and comforting pasta bake featuring tender shredded chicken and sautéed mushrooms in a creamy Parmesan sauce, topped with bubbling mozzarella.

• Author: ayoboyo021gmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 8 oz spaghetti or fettuccine
• 2 cups cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1/2 cup onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons butter
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1/4 cup fresh parsley, chopped (for garnish)

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Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. Cook pasta according to package directions until al dente, then drain and set aside.
3. In a large skillet over medium heat, melt the butter. Add diced onion and cook for 3–4 minutes until translucent. Stir in minced garlic and cook for 30–45 seconds.
4. Add sliced mushrooms and sauté for 4–5 minutes until tender. Season with salt and pepper.
5. Stir in shredded chicken, then pour in chicken broth and heavy cream. Bring to a gentle simmer.
6. Reduce heat and stir in grated Parmesan until melted. Season with salt, pepper, and thyme.
7. Combine the cooked pasta with the chicken-mushroom sauce and toss until coated.
8. Transfer to the prepared baking dish and sprinkle mozzarella over the top.
9. Bake for 25–30 minutes, until cheese is bubbly and golden. Let rest for 5 minutes before serving, garnished with parsley.

Notes

For a lighter sauce, swap heavy cream for half-and-half or whole milk mixed with flour. You can also add frozen peas for color and sweetness.