Description
Chicken Tetrazzini is a creamy, comforting casserole combining tender chicken, mushrooms, peas, and spaghetti in a rich Parmesan sauce, topped with melted mozzarella cheese and baked until golden and bubbly. This classic Italian-American dish is perfect for a satisfying family dinner or special occasion.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
Sauce
- 2 tablespoons butter
- ¼ cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended)
- 8 oz button mushrooms, diced
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 10.5 oz cream of chicken soup
- 10.5 oz cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- ¾ cup grated Parmesan cheese
- 1 cup frozen peas
Pasta Bake
- ¾ lb spaghetti
- 2 cups 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. Set aside and let rest for 10 minutes, then cut into bite-sized pieces. Add any juices from the chicken back into the pot.
- Prepare the Sauce: Preheat oven to 350 degrees Fahrenheit. Melt butter in the same pot and add the white wine. Use a silicone spatula to scrape any browned bits from the bottom to infuse flavor. Let the wine boil gently for 5 minutes to reduce. Add mushrooms and onions; cook for 5 minutes until softened. Add garlic and cook for 1 minute. Reduce heat to medium-low, then stir in cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and diced chicken. Stir to combine and heat through on low heat.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook spaghetti until just al dente, about 10 minutes. Drain well.
- Combine Pasta and Sauce: Return drained spaghetti to the pot you boiled it in. Pour the warm sauce over the pasta and stir gently to combine.
- Assemble and Bake: Transfer the pasta mixture into a 9×13-inch casserole dish or large oven-safe pot. Top evenly with mozzarella cheese. Bake uncovered at 350 degrees for 15 minutes. Then increase oven temperature to 450 degrees and continue baking for 10 minutes or until the top is bubbly and starts to brown. Remove from oven and let sit for 5 minutes.
- Serve: Garnish with fresh parsley before serving warm.
Notes
- For the white wine, Pinot Grigio or Sauvignon Blanc are recommended; chicken broth can be used as a substitute if you prefer to avoid alcohol.
- Using freshly cooked chicken rather than pre-cooked or rotisserie chicken adds extra flavor to the sauce.
- You can opt to use a full pound of pasta if desired, but ¾ pound yields a creamier texture.
- Make-ahead suggestion: Assemble the casserole, cover, and refrigerate for up to 2 days. When ready, let it sit out for 30 minutes before baking at 350°F for 20 minutes covered, then 15 minutes uncovered. Increase the temperature to 450°F and bake for another 10 minutes until browned.
- This casserole freezes well; thaw completely in the fridge for up to 24 hours before baking.
