Chicken Tetrazzini
Chicken tetrazzini made from scratch: spaghetti, shredded chicken, mushrooms and peas in a creamy Parmesan sauce, baked under a crisp, buttery crumb topping.
By Tasty Nest Recipes Editorial TeamPublished
1 hr total One 9 x 13-inch casseroleEasy
Photo: @yakobusan Jakob Montrasio · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Chicken tetrazzini is a retro American pasta bake that deserves a comeback. Spaghetti and tender chicken are folded into a velvety sauce of broth, milk, mushrooms and Parmesan, then baked until bubbling.
A golden crumb topping adds crunch. It is a smart way to use leftover roast or rotisserie chicken, and it can be assembled ahead for an easy weeknight dinner.
Equipment you'll need
- Large pot
- Large deep skillet or Dutch oven
- 9 x 13-inch baking dish
Tips for success
- Undercook the pasta slightly; it finishes cooking in the oven.
- The sauce should look a little loose before baking, as the pasta absorbs it.
- Use turkey for a classic post-holiday turkey tetrazzini.
Substitutions and variations
- Use gluten-free pasta and flour for a gluten-free bake.
- Swap the peas for broccoli florets or spinach.
- Use half-and-half instead of milk for a richer sauce.
Storage and reheating
To store: Refrigerate for up to 4 days. Freeze, unbaked or baked, for up to 3 months.
To reheat: Reheat covered in a 350°F (175°C) oven for 20 to 30 minutes with a splash of broth, until hot in the centre (165°F / 74°C).
Recipe
Chicken Tetrazzini
Chicken tetrazzini made from scratch: spaghetti, shredded chicken, mushrooms and peas in a creamy Parmesan sauce, baked under a crisp, buttery crumb topping.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Yield
- One 9 x 13-inch casserole
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Casserole
Topping
Instructions
Step 1: Cook the pasta
Heat the oven to 375°F (190°C) and grease the baking dish. Cook the spaghetti in salted boiling water for 2 minutes less than the package directions, then drain.
Step 2: Cook the mushrooms
Melt the butter in the skillet over medium-high heat. Cook the mushrooms and onion for 7 to 8 minutes until browned and soft. Add the garlic for 30 seconds.
Step 3: Make the sauce
Sprinkle in the flour and stir for 1 minute. Gradually whisk in the broth, milk and wine and simmer, stirring, for 4 to 5 minutes until thickened. Add the thyme, salt and pepper.
Step 4: Combine
Off the heat, stir in the chicken, peas, half the Parmesan and the spaghetti until well coated. Spread in the baking dish.
Step 5: Top and bake
Mix the panko with the melted butter and remaining Parmesan and sprinkle over the top. Bake for 20 to 25 minutes until bubbling and golden.
Step 6: Serve
Sprinkle with parsley and serve hot.
Cuisine: American · Course: Dinner
Estimated nutrition per serving
- Calories
- 470
- Protein
- 33 g
- Fat
- 15 g
- Carbs
- 50 g
- Fibre
- 3 g
- Sugars
- 4 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/chicken-tetrazzini
Keep cooking
