Description
This creamy, cheesy chicken tetrazzini is loaded with pasta, mushrooms, and two kinds of cheese—baked to bubbly perfection for the ultimate comfort meal.
Ingredients
8 oz spaghetti or linguine
2 cups cooked chicken, shredded or diced
8 oz mushrooms, sliced
2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups chicken broth
1 cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Salt and pepper, to taste
½ tsp garlic powder (optional)
½ tsp dried thyme (optional)
Fresh parsley, chopped (optional garnish)
Instructions
Cook Pasta: Boil pasta until al dente. Drain and set aside.
Sauté Mushrooms: Melt butter in a skillet, add mushrooms, and cook until browned.
Make Sauce: Stir in flour to make roux. Gradually add broth and cream, whisking until thickened.
Add Cheese & Seasoning: Stir in mozzarella and Parmesan. Season with garlic powder, thyme, salt, and pepper.
Combine: Add chicken and pasta to sauce and mix well.
Transfer to Dish: Pour into greased 9×13 baking dish.
Bake: Bake at 350°F (175°C) for 20–25 minutes until golden and bubbly. Broil for extra crispiness if desired.
Serve: Garnish with parsley and serve warm.
Notes
Add peas, spinach, or broccoli for more veggies.
Substitute with rotisserie chicken or turkey.
Swap cheeses for different flavors like Swiss or Gruyère.
Use half-and-half or low-fat cheese for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
