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Chicken Tetrazzini

A comforting blend of tender chicken, mushrooms, and spaghetti enveloped in a rich, velvety sauce, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces cooked spaghetti
  • 2 cups cooked chicken, shredded use rotisserie chicken for a shortcut
  • 1 cup sliced mushrooms
  • 1 cup frozen peas or fresh, if you’re feeling fancy
Sauce Ingredients
  • 1 cup chicken broth
  • 1 cup heavy cream can substitute with half-and-half or whole milk
  • 1 cup grated Parmesan cheese more for sprinkling
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley for garnishing (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cook the spaghetti in a large pot according to the package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil and butter over medium heat. Sauté the sliced mushrooms until golden, about 5-7 minutes.
  4. Pour in the chicken broth and heavy cream. Stir in the garlic powder, salt, and pepper. Let it simmer for about 3-4 minutes until slightly thickened.
  5. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, sautéed mushrooms, and frozen peas. Mix with the creamy sauce until well coated.
Baking
  1. Transfer the mixture to a greased 9×13 inch baking dish and sprinkle with Parmesan cheese.
  2. Bake in the oven for about 25-30 minutes until bubbly and golden.
  3. Sprinkle with fresh parsley before serving.

Notes

This dish can be prepared ahead of time and stored in the fridge for up to a day before baking. Leftovers can be stored in an airtight container for up to 3 days.