Creamy Chicken Tetrazzini Recipe
Silky mushroom cream sauce, tender chicken, and spaghetti bake together under a crisp, buttery topping. Cozy, crowd-pleasing comfort food.
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Servings:
Ingredients
Main Ingredients
- 12 oz dry spaghetti break in half if preferred
- 3 cup cooked shredded chicken
- 10 oz sliced mushrooms cremini or white
- 1 cup chopped onion
- 2 tsp minced garlic
- 3.5 tbsp unsalted butter
- 1 tbsp olive oil
- 0.33 cup all-purpose flour
- 0.25 cup dry white wine or sherry optional but recommended
- 2.5 cup low-sodium chicken broth warm if possible
- 1.5 cup half-and-half or use equal parts milk and cream
- 4 oz cream cheese, softened cut into cubes
- 1.25 cup Parmesan cheese, finely grated divided
- 1 cup frozen peas no need to thaw
- 1 tsp Italian seasoning or use dried thyme
- 1.5 tsp kosher salt to taste
- 0.75 tsp black pepper
- 0.25 cup chopped fresh parsley plus extra for garnish
- 0.75 cup panko breadcrumbs for topping
- 1.5 tbsp melted butter for topping
Instructions
Preparation Steps
- Heat oven to 375°F. Grease a 9x13-inch baking dish.
- Boil spaghetti in salted water until just shy of al dente. Drain and set aside.
- Warm olive oil and 2 tbsp butter in a large skillet over medium-high heat.
- Brown mushrooms until they release liquid and develop color, about 6 minutes.
- Stir in onion; cook until soft, 3 to 4 minutes. Add garlic; cook 30 seconds.
- Melt remaining butter. Sprinkle in flour and cook, stirring, for 1 minute.
- Deglaze with wine, scraping the pan. Whisk until smooth and slightly thick.
- Slowly whisk in broth, then half-and-half. Simmer until creamy and thickened.
- Blend in cream cheese until melted. Stir in 1 cup Parmesan, salt, pepper, and Italian seasoning.
- Fold in chicken, peas, and parsley. Add cooked spaghetti and toss to coat.
- Spread mixture in the baking dish. Mix panko with melted butter and remaining Parmesan; sprinkle over top.
- Bake until bubbling and golden, 20 to 25 minutes. Rest 10 minutes before serving.
Notes
Swap in cooked turkey for the chicken, or add a handful of shredded mozzarella for extra stretch. Skip the wine and replace with more broth if you prefer. To make ahead, assemble, cover, and refrigerate up to 24 hours; add 5–10 minutes to the bake time. Leftovers reheat well with a splash of broth or milk.
This recipe is an original creation inspired by classic Creamy Chicken Tetrazzini Recipe flavors. All ingredient ratios and instructions are independently developed.