Classic Chicken Tetrazzini

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Classic Chicken Tetrazzini is a hearty, comforting dish that's perfect for family dinners or a cozy meal with friends. Combining tender chicken, creamy sauce, and flavorful mushrooms with spaghetti, it’s a delightful casserole that's both satisfying and easy to prepare.

Ingredients for Classic Chicken Tetrazzini

The butter and olive oil form the base for sautéing, each bringing its own distinct flavor and richness. Chicken breast, cubed, is the star protein, seasoned simply with salt and pepper to enhance its natural flavor. Onion and garlic provide a savory depth, while mushrooms add an earthy note. The all-purpose flour helps thicken the sauce, which is made creamy and luxurious with chicken broth, heavy cream, and a splash of dry white wine for brightness. Parmesan cheese adds a salty, umami kick that ties everything together. Spaghetti gives the dish its comforting backbone, while breadcrumbs and fresh parsley on top add texture and a pop of color.

Tips & Tricks

  • Use a good quality dry white wine, like Sauvignon Blanc or Pinot Grigio, for the best flavor.
  • If you’re short on time, rotisserie chicken works great in this dish.
  • To make ahead, assemble the dish and refrigerate for up to 24 hours before baking.
  • For a gluten-free version, substitute gluten-free pasta and breadcrumbs.

Serving Suggestions

This dish pairs beautifully with a crisp green salad and a loaf of crusty bread to soak up the creamy sauce. A light white wine, such as a Chardonnay, complements the flavors perfectly.

Frequently Asked Questions

Can I use other types of pasta?
Absolutely! Penne or fettuccine work well if you prefer those over spaghetti.
How can I make this dish vegetarian?
Swap the chicken for your favorite plant-based protein, like tofu or chickpeas, and use vegetable broth instead of chicken broth.
Can I freeze Chicken Tetrazzini?
Yes, you can freeze it either before or after baking. Make sure it's well-covered to prevent freezer burn.

Classic Chicken Tetrazzini Recipe Walkthrough

First, preheat your oven to 350°F (175°C). This ensures it's ready to go once you’ve assembled the casserole. In a large skillet over medium heat, melt the butter with olive oil. Add the cubed chicken, season with salt and pepper, and cook until browned on all sides. It doesn't need to be cooked through at this stage, as it will finish cooking in the oven. Remove the chicken and set it aside.

In the same skillet, toss in the onion and garlic, sautéing until they become translucent. This should take about 3-4 minutes. Add the mushrooms and cook until they’re soft and have released their moisture, which adds great flavor to the dish.

Sprinkle the flour over the veggies, stirring constantly for about 2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth, heavy cream, and white wine, bringing the mixture to a gentle simmer. Stir in the Parmesan cheese until the sauce thickens; it should coat the back of a spoon nicely.

Return the browned chicken to the skillet, mixing well to ensure it’s evenly coated in the creamy sauce. In a large baking dish, combine the cooked spaghetti with the chicken-mushroom sauce, tossing everything to coat evenly.

Top the mixture with breadcrumbs and parsley for a crispy, fresh finish. Bake in your preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly. Let it cool slightly before serving to allow the flavors to meld together.

Why You'll Love This Recipe

  • Rich and creamy without being overly heavy
  • Perfect for using up leftover chicken or turkey
  • Easy to make-ahead and freezer-friendly
  • Customizable with your favorite veggies or pasta

Ingredients

1 tbsp butter
1 tbsp olive oil
1 lb chicken breast, cubed
Salt and pepper to taste
1 onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
12 oz spaghetti, cooked
1/2 cup breadcrumbs
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Preheat oven to 350°F (175°C).
2. In a large skillet over medium heat, melt butter with olive oil. Add chicken cubes, season with salt and pepper, and cook until browned. Remove chicken and set aside.
3. In the same skillet, add onion and garlic, sauté until translucent. Add mushrooms and cook until softened.
4. Sprinkle flour over the vegetables, stirring constantly for about 2 minutes.
5. Gradually whisk in chicken broth, heavy cream, and white wine, bringing to a simmer. Stir in Parmesan cheese until sauce thickens.
6. Return chicken to the skillet, mix well to combine.
7. In a large baking dish, combine cooked spaghetti and chicken-mushroom mixture. Toss to coat evenly.
8. Top with breadcrumbs and parsley.
9. Bake in preheated oven for 25-30 minutes or until golden brown on top.
10. Let cool slightly before serving.

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