This Easy Chicken Tetrazzini is a warm and creamy pasta dish that features tender chicken and mushrooms in a delicious sauce. It’s a comfort food classic that anyone can make!
You can whip this up in no time, and it’s great for using leftover chicken. I like to top mine with extra cheese—because, why not make it cheesier? 😋
Key Ingredients & Substitutions
Pasta: I prefer spaghetti for this dish, but linguine works just as well. If you’re gluten-free, try using gluten-free pasta such as brown rice or chickpea pasta for a great alternative.
Chicken: Shredded rotisserie chicken is my go-to for convenience and flavor. If you’re cooking from scratch, roasted or poached chicken also works well. Feel free to use turkey as a substitute too!
Mushrooms: Fresh mushrooms add a nice texture, but if they aren’t available, canned mushrooms are a decent substitute. You can also use other veggies like spinach or bell peppers for variety.
Cheese: Parmesan adds wonderful flavor, but Pecorino Romano can be a good substitute if you like a stronger taste. For a creamier texture,try ricotta mixed in with the mozzarella.
Heavy Cream: If you prefer a lighter option, half-and-half or whole milk works fine. For a dairy-free version, use coconut milk or a plant-based cream.
How Do I Make the Perfect Sauce Without Lumps?
Creating a smooth sauce is essential for this chicken tetrazzini. A roux is your best friend here, but it can be tricky. Follow these steps:
- Start with a medium heat when melting butter or oil, ensuring it doesn’t burn.
- Add flour and stir it in for a minute until it’s bubbly. This helps to remove the raw flavor of the flour.
- Gradually whisk in the chicken broth and cream. Whipping it in slowly helps prevent lumps from forming.
- Keep stirring until it simmers and thickens. If it gets too thick, don’t hesitate to add a bit more broth or cream to reach your desired consistency.
With a bit of patience, you’ll have a creamy base that perfectly coats your pasta!
Easy Chicken Tetrazzini Recipe
Ingredients You’ll Need:
Pasta:
- 8 ounces spaghetti or linguine
Filling:
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, sliced (fresh or canned)
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
Sauce:
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Cheese:
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
Other:
- 2 tablespoons olive oil or butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 25-30 minutes for baking, so you’ll be enjoying this delicious dish in approximately 45-50 minutes! It’s a perfect meal for busy evenings when you want something hearty and satisfying.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
First, preheat your oven to 350°F (175°C). While the oven heats up, cook the spaghetti or linguine according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside for later.
2. Cook the Vegetables:
In a large skillet, heat the olive oil or butter over medium heat. Add in the chopped onion and minced garlic, cooking until they become soft and fragrant (this should take about 3-4 minutes). Next, add the sliced mushrooms and continue to sauté for another 5 minutes until the mushrooms are tender.
3. Make the Sauce:
Now it’s time to thicken things up! Stir in the flour, cooking for about 1 minute to form a roux. Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a simmer. Keep stirring until it thickens, which should take around 5-7 minutes.
4. Combine Chicken and Seasonings:
Add the shredded chicken, 1/2 cup of the grated Parmesan cheese, Italian seasoning, salt, and pepper. Mix everything until it’s well combined and lovely!
5. Mix Pasta with Sauce:
In a large mixing bowl, combine the cooked pasta with the chicken mixture. Make sure to coat the pasta well with that creamy sauce so every bite is flavorful!
6. Prepare for Baking:
Transfer this delicious mixture into a greased 9×13 inch baking dish. Top it off with the remaining mozzarella and Parmesan cheeses, making it super cheesy and irresistible!
7. Bake Your Tetrazzini:
Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is bubbly and golden on top. The aroma will be amazing!
8. Cool and Serve:
Once it’s done, carefully remove the dish from the oven and let it cool for a few minutes. Just before serving, sprinkle some fresh chopped parsley on top for a splash of color and flavor. Enjoy your creamy, cheesy chicken tetrazzini!
Can I Use Leftover Rotisserie Chicken?
Absolutely! Leftover rotisserie chicken is a great time-saver and adds plenty of flavor. Simply shred the meat and use it as directed in the recipe without needing to cook it again. Just make sure to fold it in gently with the pasta to maintain its tenderness.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half, or make your own by mixing equal parts of milk and unsalted butter to achieve a similar richness. If you’re looking for a lighter option, use whole milk, but the sauce may not be as creamy.
Can I Add Vegetables or Change the Pasta Type?
Sure! Feel free to add cooked vegetables like spinach or bell peppers for added nutrition and flavor. If you’d like to substitute the pasta, any shape of pasta will work well; just remember to adjust cooking times according to the type you choose.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the oven at 350°F (175°C) until warmed through or heat in the microwave, stirring occasionally to distribute the heat evenly. You might want to add a splash of broth or milk to keep it creamy!
