Description

This Easy Chicken Tetrazzini is a creamy, cheesy pasta casserole made with cooked chicken, mushrooms, and spaghetti in a rich, comforting sauce. Perfect for family dinners and great for leftovers.

Ingredients

Units Scale

12 oz spaghetti
2 cups cooked chicken, shredded
1 tablespoon olive oil
1 cup sliced mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup breadcrumbs (optional, for topping)
Chopped parsley for garnish (optional)

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Instructions

Preheat the oven to 350°F (175°C).
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat and sauté the mushrooms until tender. Remove and set aside.
In the same skillet, melt the butter and whisk in the flour to make a roux. Cook for 1 minute.
Gradually whisk in the chicken broth and then the heavy cream. Cook, stirring constantly, until the sauce thickens.
Stir in the mozzarella, Parmesan, garlic powder, salt, and pepper. Mix until the cheese is melted and sauce is smooth.
Add the cooked chicken and mushrooms to the sauce. Stir to combine.
Combine the sauce mixture with the cooked spaghetti and mix well.
Pour the mixture into a greased 9×13-inch baking dish. Sprinkle with breadcrumbs if using.
Bake for 25–30 minutes, or until bubbly and golden on top.
Garnish with chopped parsley and serve warm.

Notes

Use rotisserie chicken for a quicker prep time.
Can be made ahead and refrigerated before baking.
Feel free to add peas or spinach for extra veggies.
Substitute cream with milk for a lighter version.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 3g
Sodium: 520mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg