Easy Chicken Tetrazzini
This Easy Chicken Tetrazzini is a delicious and creamy Italian-American pasta dish made with tender chicken, mushrooms, and a rich sauce. Perfect for a comforting weeknight dinner, it combines simple ingredients that come together in one pot, making clean-up a breeze.
Equipment
- 1 Large skillet
- 1 Large pot
- 1 Mixing bowl
- 1 Baking dish (9x13 inches)
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
- 8 ounces spaghetti or linguine
- 2 cups cooked chicken, shredded or cubed You can use leftover rotisserie chicken to save time.
- 1 cup mushrooms, sliced
- 1 cup cooked peas Frozen or fresh.
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes Optional.
- fresh parsley, chopped For garnish.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the mushrooms and sauté until they are soft, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- In a mixing bowl, combine the cooked chicken, peas, chicken broth, heavy cream, thyme, salt, black pepper, and red pepper flakes (if using). Stir well to combine.
- Add the cooked spaghetti to the skillet with mushrooms and pour the chicken mixture over it. Stir until everything is well combined.
- Transfer the mixture to a baking dish and top with cheddar cheese and half of the Parmesan cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly golden.
- Remove from the oven and sprinkle the remaining Parmesan cheese on top. Let it cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
You can use leftover rotisserie chicken to save time. Feel free to add vegetables like bell peppers or broccoli for extra nutrition. This dish can be made ahead of time and stored in the fridge for up to 2 days before baking. Just cover it tightly with foil, and when ready to bake, remove the foil for the last 10 minutes.