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Creamy Baked Chicken Tetrazzini in a baking dish.

Creamy Baked Chicken Tetrazzini

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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 7
Course: Main Course
Cuisine: Mediterranean
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 12 oz Spaghetti or Linguine
  • 3 cups Cooked Chicken shredded
  • 8 oz Mushrooms sliced
  • 1 medium Onion diced
  • 3 Garlic cloves minced
  • 4 tbsp Unsalted Butter
  • 1/4 cup All-purpose Flour
  • 2 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1/2 cup Parmesan Cheese grated
  • 1 cup Mozzarella Cheese shredded
  • 2 tbsp Olive Oil
  • Salt and Pepper to taste
  • Fresh Parsley for garnish

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
  2. Boil pasta in salted water until al dente. Drain.
  3. In a large pan, sauté mushrooms in olive oil until browned. Add onions and garlic, cooking until soft.
  4. Melt butter in the pan. Whisk in flour for 1 minute.
  5. Slowly whisk in broth and cream. Simmer until thickened.
  6. Stir in chicken and half the parmesan. Season with salt/pepper.
  7. Toss pasta with the sauce. Transfer to the baking dish.
  8. Top with mozzarella and remaining parmesan.
  9. Bake for 25-30 minutes until golden and bubbly. Garnish with parsley.

Notes

  • The "Al Dente" Rule: Always cook your pasta 2 minutes less than the box instructions. It will absorb sauce and finish cooking in the oven, preventing mushy noodles.
  • The Protein Swap: This recipe is excellent for using up leftover Thanksgiving turkey or store-bought rotisserie chicken to save 15 minutes of prep time.
  • Sauce Consistency: If your sauce looks too thick before baking, add a splash of reserved pasta water or extra broth. It should look slightly "too saucy" before going into the oven, as the pasta will soak up moisture.
  • Preventing Grainy Sauce: Add your Parmesan cheese off the heat or at the very end of the stovetop steps to ensure it melts smoothly without clumping.
     
  • Make it Ahead: You can assemble the entire dish, cover it tightly, and keep it in the fridge for up to 24 hours. Just add 5–10 minutes to the bake time if starting from a cold dish.