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Chicken Tetrazzini

A creamy pasta bake that transforms simple ingredients into comforting family food, perfect for busy weeknights with its rich sauce and golden breadcrumb topping.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti or linguine
  • 3 cups cooked chicken, shredded or diced
  • 8 oz mushrooms, sliced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1½ cups shredded Parmesan cheese, divided
  • ½ cup panko breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 375°F and grease a 9x13-inch baking dish. Cook pasta according to package directions until just shy of al dente.
  2. In a large skillet, melt butter over medium heat and sauté mushrooms until golden and fragrant, about 5 minutes. Sprinkle flour over mushrooms and cook for 1 minute, stirring constantly.
  3. Gradually whisk in chicken broth, followed by cream. Simmer for 3-4 minutes until mixture thickens and coats the back of a spoon.
  4. Remove from heat and stir in cooked chicken, peas, and 1 cup Parmesan cheese. Toss with drained pasta until coated. Season with salt and pepper to taste.
  5. Transfer to prepared baking dish. Top with remaining Parmesan and panko breadcrumbs. Bake for 25-30 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

Cook pasta just shy of al dente to prevent mushiness. Can be assembled up to 24 hours ahead and refrigerated - add 10-15 minutes to baking time if cooking from cold. Rotisserie chicken saves time, and leftover turkey works well. Don't overcook initial pasta, avoid making sauce too thick before baking, and let casserole rest 5 minutes after baking. Refrigerate leftovers up to 4 days or freeze for 3 months. Reheat covered at 350°F, adding broth if needed to restore creaminess.