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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.

Ingredients

Scale
  • 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)

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.

Find it online: https://www.recipeflo.com/chicken-tetrazzini/