A creamy, cheesy baked pasta dish loaded with tender chicken, mushrooms, and spaghetti in a rich, comforting sauce. It’s an easy family dinner that’s perfect for busy weeknights.
Ingredients
For the Chicken:
- 2½ cups cooked chicken, shredded or chopped
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- ½ cup finely diced onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
For the Creamy Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup grated Parmesan cheese
- 4 oz (115 g) cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Salt, to taste
For the Pasta:
- 12 oz (340 g) spaghetti or linguine
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon paprika, optional
Directions
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until just al dente.
Drain well and set aside. Do not overcook because the pasta will continue cooking in the oven.
- Prepare the chicken mixture:
Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat.
Add the diced onion and mushrooms. Cook for 5–7 minutes until the mushrooms are softened and most of their moisture has evaporated.
Add the minced garlic, salt, black pepper, and Italian seasoning. Cook for another 30–60 seconds.
Stir in the cooked chicken and remove from the heat.
- Make the creamy sauce:
In the same skillet or a saucepan, melt 3 tablespoons butter over medium heat.
Whisk in the flour and cook for about 1 minute.
Slowly pour in the chicken broth while whisking constantly to prevent lumps.
Add the heavy cream and milk. Continue cooking for 3–5 minutes, stirring frequently, until the sauce begins to thicken.
- Add the cheeses:
Reduce the heat to low. Stir in the cream cheese and Parmesan until completely melted and smooth.
Add garlic powder, onion powder, Italian seasoning, and black pepper. Taste and adjust the salt if needed.
- Combine everything:
Add the cooked spaghetti to a large mixing bowl. Pour the creamy sauce over the pasta and gently toss.
Fold in the chicken and mushroom mixture until everything is evenly coated.
- Assemble:
Preheat the oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish. Transfer the pasta mixture into the dish and spread it evenly.
Sprinkle the mozzarella and Parmesan over the top. Add a light sprinkle of paprika if desired.
- Bake:
Cover loosely with aluminum foil and bake for 20 minutes.
Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
- Rest and serve:
Allow the Chicken Tetrazzini to rest for 5–10 minutes before serving.
Garnish with fresh parsley and extra Parmesan.
Nutritional Information
Approximate per serving, based on 8 servings:
- Calories: 570
- Protein: 31 g
- Carbohydrates: 48 g
- Fat: 28 g
- Saturated Fat: 16 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 780 mg
Nut Information
- This recipe is naturally nut-free when prepared with standard ingredients.
- No nuts are required.
- Check packaged Parmesan, cream cheese, broth, pasta, and seasonings for allergen statements if preparing the dish for someone with a nut allergy.
- For a strictly nut-free kitchen, use products labeled according to your allergy-safety requirements.
- Pine nuts are sometimes added to pasta dishes, but they are not necessary here and should be avoided for tree-nut allergies.
Q/S (Quick Substitutions)
- Chicken → leftover roast chicken, rotisserie chicken, turkey, or cooked chicken breast
- Spaghetti → linguine, fettuccine, penne, or gluten-free pasta
- Heavy cream → half-and-half
- Whole milk → 2% milk
- Cream cheese → mascarpone or additional Parmesan
- Mozzarella → Monterey Jack, provolone, or Italian cheese blend
- Parmesan → Pecorino Romano
- Mushrooms → broccoli, peas, spinach, or bell peppers
- Fresh parsley → fresh basil or dried parsley
- All-purpose flour → gluten-free 1:1 flour blend
Tips for the Best Chicken Tetrazzini
- Cook the pasta only until al dente so it doesn’t become mushy after baking.
- Rotisserie chicken is a convenient option and adds plenty of flavor.
- Let the mushrooms cook until their excess moisture has evaporated for a richer sauce.
- Whisk the broth into the flour mixture gradually to keep the sauce smooth.
- Don’t skip the resting time; it allows the creamy sauce to thicken and makes serving easier.
- For extra flavor, add ½ cup frozen peas or a handful of fresh spinach before baking.
- For a golden, crunchy topping, mix ¼ cup breadcrumbs with 1 tablespoon melted butter and sprinkle over the cheese before baking.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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