Description
Chicken Tetrazzini is a creamy, comforting pasta bake featuring tender chicken, mushrooms, a rich Parmesan cream sauce, and melted mozzarella. This classic casserole is perfect for family dinners and can be made ahead or frozen for convenience.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
Sauce
- 2 tablespoons butter
- ¼ cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended)
- 8 oz button mushrooms, diced
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 10.5 oz cream of chicken soup
- 10.5 oz cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- ¾ cup grated Parmesan cheese
- 1 cup frozen peas
Pasta Bake
- ¾ lb spaghetti
- 2 cups shredded mozzarella cheese
- Fresh parsley, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breast in half horizontally to create two thinner pieces of equal size. Season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat, then add the chicken and sear for 5-6 minutes per side until golden brown and cooked through. Remove chicken and let rest for 10 minutes before cutting into bite-sized pieces. Add any pan juices back to the pot.
- Prepare the Sauce: Preheat the oven to 350 degrees Fahrenheit. In the same pot, melt the butter and add the white wine. Use a silicone spatula to scrape up any browned bits from the bottom of the pot. Let the wine reduce by boiling gently for 5 minutes. Add diced mushrooms and onions and cook for 5 minutes, then add minced garlic and cook for 1 minute more. Reduce heat to medium-low. Stir in cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, frozen peas, and diced chicken. Mix well and heat over low until combined and warm.
- Cook the Pasta: Boil spaghetti until just al dente, about 10 minutes, then drain. Return the pasta to the pot and pour the warm sauce over it. Stir gently to combine.
- Assemble and Bake: Transfer the sauced pasta to a 9x13 inch casserole dish or large oven-safe pot. Sprinkle the shredded mozzarella evenly over the top. Bake uncovered at 350 degrees for 15 minutes. Increase the oven temperature to 450 degrees and bake for an additional 10 minutes, or until the top is bubbly and begins to brown.
- Serve: Remove casserole from oven and let sit for 5 minutes. Garnish with fresh parsley before serving.
Notes
- Use Pinot Grigio or Sauvignon Blanc for the white wine; chicken broth can be substituted if avoiding alcohol.
- Instead of cooking fresh chicken, you may use 2 cups of cooked chicken such as leftover or rotisserie, but fresh chicken imparts better flavor to the sauce.
- Using ¾ pound of pasta instead of a full pound results in a creamier texture.
- To make ahead, assemble the casserole and refrigerate for up to 2 days. Let sit at room temperature for 30 minutes before baking as directed.
- This casserole freezes well. Thaw completely in the refrigerator for up to 24 hours before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
