If you’re looking for a warm, comforting dish that’s as delightful to make as it is to eat, this Creamy Chicken Tetrazzini is exactly what you need. Perfectly cooked pasta combines with tender chicken and a luscious, creamy sauce for a meal that feels like a hug on a plate.
Why You’ll Love This Recipe
- Comfort Food Classic: This dish wraps you in warmth with every bite.
- Perfect for Leftovers: It tastes even better the next day, making lunch prep a breeze.
- Versatile Ingredients: Adapt the recipe easily to suit what you have on hand.
- Crowd-Pleaser: A guaranteed hit with family and friends, it’s great for gatherings.
Ingredients You’ll Need
The beauty of Creamy Chicken Tetrazzini lies in its simple yet flavorful ingredients, all working together to create magic. Each one has its role, from the richness of the cream to the earthy mushrooms.
- Pasta: Choose your favorite like spaghetti or linguine for that perfect twirl.
- Chicken: Rotisserie chicken saves time and adds a smoky depth.
- Mushrooms: Their umami flavor intensifies when sautéed.
- Cheese: Mozzarella and parmesan create a gorgeous gooey topping.
- Garlic and onions: Aromatic and foundational, enhancing the sauce’s complexity.
Variations
Don’t hesitate to make this Creamy Chicken Tetrazzini your own. Whether you need to tweak ingredients for dietary needs or simply to try new twists, it’s an easily adaptable recipe.
- Vegetarian Tetrazzini: Swap chicken for roasted vegetables or tofu for a plant-based version.
- Gluten-Free Option: Use your favorite gluten-free pasta and flour alternatives to keep the dish cozy and accommodating.
- Cheesy Overload: Try using different cheeses like Gruyère or fontina for a richer flavor.
How to Make Creamy Chicken Tetrazzini
Step 1: Prepare the Pasta
Start by cooking the pasta until it’s just shy of al dente. This keeps it firm enough to absorb the creamy sauce without becoming mushy. Don’t forget to season your boiling water generously; it’s your only chance to imbue the pasta with flavor.
Step 2: Sauté the Vegetables
In a large pot, melt butter and sauté those beautiful mushrooms until they’re golden. Add onions and garlic next, cooking just until aromatic. This step lays the foundation for the richness of the dish.
Pro Tips for Making Creamy Chicken Tetrazzini
- Precise Cooking: Undercook the pasta slightly as it will cook more in the oven with the sauce.
- Roux Mastery: Cook the flour and butter mixture until it’s golden, removing any raw flour taste.
- Parsley Pop: Fresh parsley at the end enhances freshness and balances flavors.
- Cheese Layering: Add cheese both in the mix and on top for addictive gooeyness.
How to Serve Creamy Chicken Tetrazzini
Garnishes
Finish your Creamy Chicken Tetrazzini with a sprinkle of fresh parsley and a dusting of parmesan. These not only add to the dish’s visual appeal but also contribute a hint of brightness and umami.
Side Dishes
This dish pairs beautifully with a crisp green salad or steamed vegetables. Their freshness and crunch create a lovely contrast to the creamy, rich Tetrazzini.
Creative Ways to Present
Consider serving individual portions in ramekins for a personalized touch. It’s a charming way to present this classic dish, perfect for dinner parties or cozy family dinners.
Make Ahead and Storage
Storing Leftovers
Store any leftovers of Creamy Chicken Tetrazzini in an airtight container in the refrigerator for up to four days. The flavors intensify over time, making each serving even more satisfying.
Freezing
To freeze, portion the tetrazzini into airtight containers. It’s a lifesaver on a busy weeknight when you can just heat and eat!
Reheating
For best results, reheat your Chicken Tetrazzini in a 350°F oven until heated through. You can also microwave it for convenience, ensuring to stir occasionally for even heating.
FAQs
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Can I use a different type of pasta?
Absolutely! While traditional recipes often call for spaghetti or linguine, feel free to use any pasta shape you love or have on hand. Just adjust cooking times as needed.
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What if I want to make it spicier?
You can easily spice up the dish by adding red pepper flakes or a dash of hot sauce to the sauce mixture. It adds a nice kick without overwhelming the creamy flavors.
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Is it possible to make Creamy Chicken Tetrazzini in advance?
Yes, you can assemble the dish a day ahead, cover tightly, and refrigerate. When ready to enjoy, bake as directed, adding about 5-10 minutes to the bake time as needed.
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What can I do to make the top extra crispy?
To achieve a beautifully crispy top layer, place the dish under the broiler for a few minutes after baking. Keep a close eye on it to prevent burning!
Final Thoughts
This Creamy Chicken Tetrazzini is the ultimate comfort dish that you’ll want to make again and again. With its inviting aroma and rich flavors, it’s bound to become a staple in your kitchen. Give it a try and share the warmth with your loved ones!
Print
Creamy Chicken Tetrazzini Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Tetrazzini casserole combines tender shredded chicken, al dente pasta, and a rich cream sauce, topped with melted mozzarella and Parmesan cheese. Baked to golden perfection, it’s a comforting dish perfect for family dinners or entertaining.
Ingredients
For the Chicken Tetrazzini:
- 1 pound thin spaghetti or linguine (450g)
- 1/4 cup unsalted butter (56g)
- 8 ounces button mushrooms sliced (225g)
- 2 pounds cooked chicken breast cubed or shredded (900g), or meat from 1 rotisserie chicken
- 1 medium onion chopped (250g)
- 5 garlic cloves minced
For the Creamy Sauce:
- 1/4 cup unsalted butter (56g)
- 1/3 cup all-purpose flour (40g)
- 2 cups chicken broth (480mL)
- 2 cups whole milk (480mL)
- 1 cup heavy cream (240mL)
- 1 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 1/4 cup parsley chopped, plus more to garnish
Cheese:
- 2 cups shredded mozzarella cheese divided (8 ounces/226g)
- 1/4 cup parmesan cheese shredded (23g)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C).
- Cook pasta: Bring a large pot of salted water to a boil. Cook the pasta just shy of al dente according to package instructions, about 1 minute less. Drain, rinse with cold water, and set aside.
- Sauté vegetables: In a large pot or Dutch oven over medium-high heat, melt ¼ cup butter. Add sliced mushrooms and cook until they start to soften and turn golden, about 5 minutes. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute. Transfer mixture to a bowl and set aside.
- Make the roux: In the same pot, melt ¼ cup butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.
- Add liquids: Gradually whisk in chicken broth until smooth, then add milk and heavy cream. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Bring to a gentle boil, whisking frequently, and cook for 8-12 minutes until thickened.
- Combine everything: Remove sauce from heat. Stir in cooked chicken, mushroom mixture, chopped parsley, 1½ cups shredded mozzarella (170g), and Parmesan cheese. Mix well, then add cooked pasta and stir to combine.
- Transfer and bake: Pour mixture into a greased 9×13-inch casserole dish. Top with remaining ½ cup mozzarella cheese. Bake for 30-35 minutes until bubbly and cheese is melted and golden. For a golden topping, broil for 2-3 minutes if desired.
Notes
- For best flavor, use freshly shredded mozzarella and Parmesan cheeses.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated thoroughly.
- To save time, use a rotisserie chicken for convenience or cook your own chicken breasts beforehand.
- You can assemble the casserole in advance and refrigerate before baking.
- For a crispier top, place under the broiler for a few minutes after baking.
Nutrition
- Serving Size: 1 slice (about 1/8 of casserole)
- Calories: 771 kcal
- Sugar: 7 g
- Sodium: 858 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 55 g
- Cholesterol: 193 mg
