Description
How to make creamy chicken tetrazzini with tender pasta, mushrooms and cheese that transforms leftover chicken into pure comfort food magic.
Ingredients
Scale
Base Ingredients
- 12 oz spaghetti or linguine
- 3 cups cooked chicken, shredded or diced
- 8 oz mushrooms, sliced
- 1/2 cup frozen peas
- 1/4 cup butter
Creamy Sauce
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup white wine
- 2 cloves garlic, minced
Seasonings & Cheese
- 1 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Cook Pasta: Boil salted water and cook pasta 1-2 minutes less than package directions. Reserve 1/2 cup pasta water before draining. The pasta will finish cooking in the oven.
- Sauté Mushrooms: Heat butter in large skillet over medium heat. Add mushrooms and cook 5-6 minutes until golden and tender. Season with salt and pepper.
- Make Roux: Sprinkle flour over mushrooms and stir constantly for 1 minute. This creates the base for your creamy sauce and prevents lumps from forming.
- Build Sauce: Slowly whisk in broth, cream, and wine. Add garlic and seasonings. Simmer 3-4 minutes until thickened. Stir in half the Parmesan cheese.
- Combine Everything: Mix pasta, chicken, peas, and creamy sauce in large bowl. Transfer to greased 9×13 baking dish. Top with remaining cheeses for golden finish.
- Bake Golden: Bake at 350°F for 25-30 minutes until bubbly and golden on top. Let rest 5 minutes before serving to allow sauce to set properly.
Notes
- Cook pasta 1-2 minutes less than package directions to prevent mushy texture.
- Store covered in refrigerator for up to 4 days for best quality.
- Rotisserie chicken saves time and adds perfect flavor to this dish.
- Fresh Parmesan melts much better than pre-shredded varieties.
- Let rest 5 minutes after baking for sauce to thicken properly.
- Add splash of pasta water if sauce becomes too thick while mixing.
Allergy Information: Dairy, Gluten, Eggs
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 32g