Description
Hearty chicken tetrazzini brings comfort and elegance to pasta lovers seeking a classic Italian-American casserole. Creamy noodles with tender chicken create a satisfying meal perfect for family dinners you’ll want to savor.
Ingredients
Scale
Main Protein:
- 3 cups (680 grams) cooked chicken, shredded or diced
Pasta and Cheese:
- 12 ounces (340 grams) spaghetti
- 1 cup (100 grams) shredded mozzarella cheese
- 1/2 cup (50 grams) grated Parmesan cheese
Other Ingredients:
- 2 tablespoons (30 grams) butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces (225 grams) mushrooms, sliced
- 1/4 cup (30 grams) all-purpose flour
- 2 cups (480 milliliters) chicken broth
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (120 grams) sour cream
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil and cook spaghetti until al dente, approximately 8-10 minutes. Drain thoroughly and set pasta aside.
- In a spacious skillet, melt butter over medium heat. Introduce diced onions and sauté until translucent and tender, approximately 3-4 minutes.
- Add minced garlic and sliced mushrooms to the skillet, cooking until mushrooms caramelize and release their moisture, creating a rich golden color.
- Sprinkle flour over the vegetable mixture, stirring continuously for 1-2 minutes to eliminate raw flour taste and create a light golden roux.
- Gradually pour chicken broth into the skillet, whisking consistently to prevent lumps. Incorporate heavy cream and continue stirring until the sauce thickens and becomes velvety smooth.
- Introduce sour cream, mozzarella, Parmesan, Worcestershire sauce, thyme, salt, and pepper. Stir until cheeses melt completely and sauce achieves a uniform consistency.
- Preheat oven to 350°F. Combine cooked spaghetti, shredded chicken, and prepared sauce in a large mixing bowl, ensuring even distribution.
- Transfer mixture to a greased baking dish, spreading evenly. Optional: Sprinkle breadcrumbs and additional cheese across the top for a crispy golden crust.
- Bake for 25-30 minutes until edges bubble and surface turns golden brown. Remove from oven and let rest for 5 minutes before serving.
Notes
- Customize the protein by using turkey, shrimp, or even tofu for a vegetarian twist on this classic comfort dish.
- Prep ingredients beforehand to streamline the cooking process and reduce overall kitchen time.
- Control the sauce thickness by adjusting the amount of chicken broth and cream, ensuring a creamy but not overly runny consistency.
- Use leftover roasted or rotisserie chicken to save time and add extra flavor depth to the tetrazzini.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 425 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg