Description
Chicken tetrazzini delivers pure creamy pasta comfort straight from your kitchen’s heart. Cheesy, tender pasta loaded with chicken and a silky sauce makes dinner feel like a warm hug on a plate.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken breasts
Pasta and Base Ingredients:
- 8 ounces spaghetti or fettuccine pasta
- 4 tablespoons butter
- 8 ounces sliced mushrooms
- ½ cup chopped onion
- ¼ cup all-purpose flour
Seasoning and Finishing Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups chicken broth
- 1 cup heavy cream
- ¼ cup dry sherry
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ cup chopped fresh parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pinch nutmeg
- ¼ cup breadcrumbs
Instructions
- Warm your oven to 375F. Salt and pepper your 1 pound chicken breasts. Sear them in 1 tablespoon olive oil over medium-high heat for 6-7 minutes per side until the internal temperature hits 165F. Transfer to a cutting board and shred when cool.
- Cook 8 ounces of pasta in salted water until al dente. Drain and set aside, reserving the pasta water.
- Melt 4 tablespoons butter in the same skillet. Add 8 ounces sliced mushrooms and ½ cup chopped onion. Sauté for 6 minutes until they soften and release their moisture.
- Dust the vegetables with ¼ cup flour. Stir constantly for 2 minutes to cook out the raw flour taste without burning.
- Gradually pour in 3 cups chicken broth, whisking to prevent lumps. Simmer for 3-4 minutes until the mixture starts to thicken.
- Stir in 1 cup heavy cream, ¼ cup sherry, ¼ cup Parmesan, ¼ cup parsley, and your spices. Let the sauce simmer for 5 minutes, stirring occasionally.
- Combine the shredded chicken, pasta, and sauce in a large mixing bowl. Toss gently to ensure everything gets coated evenly.
- Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle ½ cup mozzarella cheese across the top. Optional: Scatter ¼ cup breadcrumbs over the cheese.
- Bake for 22 minutes until the cheese melts and turns golden. Let it rest for 5 minutes before serving to allow the sauce to set.
Notes
- Use chicken breasts or thighs for tender, juicy meat that shreds easily and absorbs the creamy sauce perfectly.
- Toast breadcrumbs in a dry skillet before sprinkling on top to give extra crunch and golden color to the pasta bake.
- If avoiding gluten, swap regular flour for cornstarch or a gluten-free blend, and use gluten-free pasta to make the entire dish celiac-friendly.
- For a lighter version, substitute half-and-half for heavy cream and use reduced-fat cheeses without losing the rich, comforting flavor.
- Prep Time: 25-30 minutes
- Cook Time: 35-40 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 434 kcal
- Sugar: 2 g
- Sodium: 590 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg