Chicken Tetrazzini is a classic, comforting pasta dish that’s creamy, savory, and packed with tender chicken, mushrooms, and a rich, cheesy sauce. This easy chicken tetrazzini recipe is perfect for family dinners, gatherings, or when you’re craving something hearty and satisfying.
You’ll Love This Chicken Tetrazzini
This chicken tetrazzini is a family favorite for many reasons:
- Comforting and Creamy: The combination of pasta, creamy sauce, and tender chicken is irresistible.
- Easy to Make: Despite its gourmet appearance, this easy chicken tetrazzini comes together quickly with simple ingredients.
- Versatile: You can customize it with your favorite veggies or substitute the chicken with turkey.
Ingredients You’ll Need
- 12 ounces spaghetti
- 2 cups cooked chicken, shredded
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the Spaghetti: Preheat your oven to 350°F (175°C). Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Prepare the Chicken: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and mushrooms, cooking until the mushrooms are tender and any liquid has evaporated.
- Make the Sauce: Stir in the cream of mushroom soup, sour cream, and chicken broth. Mix well until combined. Add the shredded chicken, salt, and pepper, stirring until everything is evenly coated.
- Combine and Bake: In a large mixing bowl, combine the cooked spaghetti with the sauce mixture. Transfer everything to a greased 9×13-inch baking dish. Sprinkle the Parmesan and mozzarella cheeses evenly over the top. Then, sprinkle the breadcrumbs over the cheese layer.
- Bake and Serve: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown. Garnish with chopped parsley, if desired, and serve hot.
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Serving Suggestions
- With a Side Salad: A fresh green salad with a light vinaigrette pairs perfectly with the richness of chicken tetrazzini.
- Garlic Bread: Serve with a side of garlic bread to soak up the delicious sauce.
- Vegetable Medley: Steamed or roasted vegetables like broccoli, green beans, or asparagus make great accompaniments.
How to Store Chicken Tetrazzini
To store chicken tetrazzini, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, cover with foil and bake at 350°F (175°C) until heated through, or microwave individual portions.
Additional Tips for Chicken Tetrazzini
- Substitutions: You can use turkey instead of chicken, especially if you have leftovers from a holiday meal.
- Vegetable Additions: Feel free to add vegetables like peas, bell peppers, or spinach to the mix for extra nutrition and color.
- Cheese Variations: Try using different cheeses such as Gruyere or cheddar for a unique twist on the classic recipe.
- Freezing: Chicken tetrazzini can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Chicken Tetrazzini
This creamy and comforting chicken tetrazzini is packed with tender chicken, mushrooms, and a rich, cheesy sauce, making it the perfect family dinner.
Ingredients
- 12 ounces spaghetti
- 2 cups cooked chicken shredded
- 2 tablespoons butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 1 can 10.5 ounces condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley optional
Instructions
- Preheat oven to 350°F (175°C). Cook spaghetti according to package instructions; drain.
- Melt butter in a large skillet over medium heat. Cook onion until softened, about 5 minutes. Add garlic and mushrooms; cook until tender.
- Stir in cream of mushroom soup, sour cream, and chicken broth. Add shredded chicken, salt, and pepper; mix well.
- Combine cooked spaghetti with sauce mixture. Transfer to a greased 9×13 inch baking dish. Sprinkle with Parmesan, mozzarella, and breadcrumbs.
- Bake for 25-30 minutes until cheese is melted and bubbly. Garnish with parsley, if desired. Serve hot.
