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Easy Chicken Tetrazzini Recipe

  • Author: Sally Thompson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

Ready for a dish that wraps comfort, flavor, and simplicity into one creamy, cheesy bake? This Easy Chicken Tetrazzini recipe is your answer to a quick dinner, cozy meal idea, or a hearty lunch. With tender shredded chicken, savory mushrooms, and pasta coated in a luscious cream sauce, it’s baked until bubbling and golden on top. Whether you’re looking for dinner ideas for the family or just a healthy snack that’s satisfying and filling, this crowd-pleaser checks all the boxes. It’s an easy recipe you’ll want to revisit again and again. If you’re into quick breakfast leftovers, dinner ideas, or comforting food ideas to share with loved ones, this one’s for you. With a prep-ahead option and freezer-friendliness, it’s built for your busy schedule and your belly.

Ingredients

Scale
  • 12 oz spaghetti, broken in half
  • 3 cups cooked chicken, shredded or diced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 8 oz fresh mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth (low sodium preferred)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 ½ cups mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme (optional)
  • 1/2 cup frozen peas (optional)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Fresh chopped parsley (for garnish)

Instructions

  1. Cook Spaghetti: Boil a large pot of salted water. Cook spaghetti just shy of al dente, then drain and set aside.
  2. Sauté Veggies: In a large skillet, heat butter and olive oil over medium. Sauté mushrooms for 5–6 minutes. Add garlic and cook for 30 seconds. Remove from skillet.
  3. Make Sauce: In the same skillet, sprinkle flour and stir. Slowly whisk in chicken broth, then add milk and cream. Stir continuously until the sauce thickens (about 4–5 minutes).
  4. Add Dairy & Seasoning: Stir in sour cream, salt, pepper, onion powder, and thyme. Add 1 cup mozzarella and 1/4 cup Parmesan. Stir until smooth.
  5. Combine: Add chicken and sautéed mushrooms back to the skillet. Toss in the spaghetti until evenly coated.
  6. Bake: Pour into a greased 9×13 baking dish. Sprinkle with remaining mozzarella and Parmesan. Cover with foil.
  7. Oven Time: Bake at 375°F (190°C) for 20 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
  8. Rest & Serve: Let the casserole rest for 5–10 minutes. Garnish with parsley and serve warm.

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Find it online: https://sallymeals.com/easy-chicken-tetrazzini-recipe/