Creamy Chicken Tetrazzini
If you’ve never tried Chicken Tetrazzini before, think of it as the ultimate combination of chicken Alfredo and baked spaghetti. It has a creamy sauce, plenty of cheese, and a crispy topping that adds just the right amount of crunch. Plus, it’s an easy way to use up leftover chicken or turkey, making it a great choice for a weeknight meal or after the holidays when you have extra meat on hand.
Equipment
- Large pot
- Large Skillet or Saucepan
- Whisk
- Baking dish (9x13 inches)
- Mixing spoon or spatula
- Cheese grater
- Measuring cups and spoons
Ingredients
For the Tetrazzini:
- 12 oz spaghetti or any pasta of choice
- 3 cups cooked and shredded chicken rotisserie or leftover works great
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced (optional)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream or whole milk
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
For the Topping:
- 1 cup breadcrumbs panko or regular
- ¼ cup grated Parmesan cheese
- 2 tbsp melted butter
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente (firm but tender). Drain and set aside.
Step 2: Make the Creamy Sauce
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the garlic and mushrooms (if using) and cook for another 2-3 minutes.
- Sprinkle the flour over the mixture and stir well to coat everything. Cook for about 1 minute to remove the raw flour taste.
- Slowly whisk in the chicken broth, stirring constantly to avoid lumps. Then add the heavy cream, sour cream, salt, pepper, garlic powder, onion powder, and Italian seasoning. Stir and let the sauce simmer for 3-4 minutes until thickened.
Step 3: Add Chicken, Cheese, and Pasta
- Reduce the heat to low and stir in the shredded mozzarella and Parmesan cheese until melted and smooth. Add the cooked chicken and cooked pasta, tossing everything together until evenly coated in the sauce.
Step 4: Assemble and Bake
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and pour the pasta mixture into it.
- In a small bowl, mix the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this topping evenly over the casserole.
- Bake uncovered for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Step 5: Serve and Enjoy
- Let the dish cool for about 5 minutes before serving. Garnish with fresh parsley if you like, and enjoy your creamy, cheesy Chicken Tetrazzini!
Notes
Nutritional Value (Per Serving , Approximate)
- Calories: ~550-650 kcal
- Protein: ~30g
- Carbohydrates: ~50g
- Fat: ~30g
- Saturated Fat: ~15g
- Cholesterol: ~90mg
- Fiber: ~2g
- Sodium: ~600-800mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.