Chicken Tetrazzini is a big, bubbly pasta bake with a creamy cheese sauce, juicy chicken and buttery garlic mushrooms. It’s about as classic as a creamy pasta bake can get!
Creamy, cheesy, and comforting Chicken Tetrazzini made with juicy pieces of chicken and noodles baked in a creamy sauce with garlic butter mushrooms and topped with bubbling and melted mozzarella cheese!
Easy and delicious Cheesy Chicken Tetrazzini – Chicken and pasta in a creamy sauce with lots of flavor. It’s a family favorite dinner meal and one that gets rave reviews!
Creamy, cheese and delicious Chicken Tetrazzini! Don’t forget to check out my step by step photos and tips above!
Chicken Tetrazzini Ingredients
For the Chicken Tetrazzini:
16 oz thin spaghetti or linguine
2 lbs cooked chicken breast cubed or shredded, or one rotisserie chicken.
8 oz button mushrooms thickly sliced
1 medium onion finely chopped
5 garlic cloves minced
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
Ingredients
For the Chicken Tetrazzini:
16 oz thin spaghetti or linguine
2 lbs cooked chicken breast cubed or shredded, or one rotisserie chicken.
8 oz button mushrooms thickly sliced
1 medium onion finely chopped
5 garlic cloves minced
1/4 cup unsalted butter
For the Creamy Sauce:
1/4 cup unsalted butter
1/3 cup ap flour
2 cups chicken broth
2 cups milk
1 cup cream
1 tsp salt or to taste
1/4 tsp black pepper freshly ground
1/4 cup parsley chopped, plus more to garnish
2 cups shredded mozzarella cheese
¼ cup parmesan cheese shredded
Instructions
Cook the pasta in salted boiling water to al dente then drain, rinse with cold water and set aside.
Add butter to a large pot or Dutch oven over medium-high heat then saute mushrooms until they start to soften and turn golden. add the onion and cook for about 5 minutes or until translucent while mixing.
Add garlic and cook an additional minute. Once fragrant and softened, remove from heat and transfer the mixture to a bowl.
Place back on medium-high heat, add 1/4 cup butter and whisk in the flour once melted. Cook for about a minute while whisking to make the roux.
Whisk in the chicken stock, season with salt and pepper then whisk in the milk and finally the cream. Once thickened add the mushroom and onion mixture along with the chicken, parsley, and pasta to the cream sauce then fold together so everything is well distributed. As you mix sprinkle in a cup of shredded mozzarella and 1/4 cup of parmesan cheese.
Transfer to 9×13 casserole dish, smooth out and top with remaining mozzarella cheese.
Bake at 375F for 30 minutes or until bubbling and golden.
From hopemakers.com