Description
Chicken Tetrazzini is a comforting, creamy pasta casserole featuring tender chicken, mushrooms, peas, and a rich Parmesan sauce, all baked to bubbly perfection with mozzarella cheese on top. This classic dish blends Italian flavors with creamy textures for an irresistible meal ideal for family dinners or gatherings.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 2 tablespoons butter
- ¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) or chicken broth
- 8 ounces button mushrooms, diced
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- ¾ cup grated Parmesan cheese
- 1 cup frozen peas
Pasta Bake
- ¾ pound spaghetti
- 2 cups shredded mozzarella cheese
- Fresh parsley, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breast in half to create two thinner pieces of equal size. Season each side with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat. Add the chicken and sear for 5-6 minutes on each side until golden brown and cooked through. Remove from heat and let rest for 10 minutes before cutting into bite-sized pieces. Add any chicken juices back to the pot.
- Prepare the Sauce: Preheat the oven to 350 degrees Fahrenheit. Melt butter in the same pot and add the white wine. Use a silicone spatula to scrape up any browned bits from the bottom for flavor. Let the mixture boil gently for 5 minutes to reduce. Add the diced mushrooms and onions; cook for 5 minutes. Stir in garlic and cook for 1 minute more. Reduce heat to medium-low and add cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and the diced chicken. Stir to combine and heat gently over low heat.
- Cook the Spaghetti: Boil the spaghetti in salted water until just al dente, about 10 minutes. Drain well. Return the pasta to the pot you boiled it in. Pour the warm sauce over the pasta and stir thoroughly to coat evenly.
- Assemble and Bake the Casserole: Transfer the saucy pasta mixture to a 9x13 inch casserole dish or a large oven-safe pot. Sprinkle the shredded mozzarella cheese evenly on top. Bake uncovered at 350 degrees for 15 minutes. Then increase the oven temperature to 450 degrees and bake for an additional 10 minutes, or until the cheese is bubbly and beginning to brown. Remove from oven and let rest for 5 minutes.
- Serve: Garnish with fresh parsley before serving and enjoy your comforting chicken tetrazzini!
Notes
- Dry white wine such as Pinot Grigio or Sauvignon Blanc adds depth, but chicken broth can be used as a non-alcoholic alternative.
- You can substitute cooked leftover or rotisserie chicken for the fresh chicken, but cooking fresh chicken in the pot adds extra flavor to the sauce.
- You may use up to 1 pound of pasta if you prefer a less creamy casserole, but ¾ pound delivers a creamier texture.
- For a make-ahead option, assemble and refrigerate the casserole for up to 2 days before baking. Let it sit out for 30 minutes before baking as directed.
- This casserole freezes well. Thaw completely in the refrigerator (up to 24 hours) before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
