Name: Creamy Chicken Tetrazzini with Mushrooms and Peas Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: ¼ cup unsalted butter; 1 cup chopped mushrooms; ½ medium onion, finely diced; 1 teaspoon minced garlic; 1 teaspoon Italian seasoning; ¾ teaspoon salt; ¼ teaspoon black pepper; ¼ cup all purpose flour; 2 cups chicken stock; 2 cups cream (10%-18%); 2 cups cooked, chopped chicken; 1 cup frozen peas; 375 grams dry spaghetti (about 13 oz); 1 cup shredded mozzarella cheese

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Introduction

Chicken Tetrazzini is a comforting, creamy pasta bake loaded with tender chicken, mushrooms, and peas. This classic dish comes together quickly and makes a satisfying meal perfect for weeknights or gatherings.

A white rectangular baking dish filled with a creamy noodle casserole. The top layer is a golden-brown melted cheese with small green peas and bits of herbs sprinkled over it. Underneath, there are cooked spaghetti noodles mixed with tender pieces of chicken, green peas, and mushrooms, all coated in a creamy white sauce. A silver serving utensil is lifting some noodles from the dish, showing the thick, cheesy texture inside. The dish sits on a white marbled surface with a bunch of green herbs peeking in from the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup unsalted butter
1 cup chopped mushrooms
½ medium onion, finely diced
1 teaspoon minced garlic
1 teaspoon Italian seasoning
¾ teaspoon salt
¼ teaspoon black pepper
¼ cup all-purpose flour
2 cups chicken stock
2 cups cream (10%-18%)
2 cups cooked, chopped chicken
1 cup frozen peas
375 grams dry spaghetti (about 13 oz)
1 cup shredded mozzarella cheese

Instructions

Step 1: In a large skillet, melt the butter over medium heat. Add the chopped mushrooms and diced onion, sautéing until the onion is softened and the mushrooms are browned, about 5 minutes.
Step 2: Stir in the minced garlic, Italian seasoning, salt, and black pepper, and cook for another minute until fragrant.
Step 3: Sprinkle the flour over the mixture and stir until fully absorbed by the butter and vegetables.
Step 4: Gradually add the chicken stock and cream, whisking constantly until the sauce is smooth. Continue cooking over medium heat while whisking frequently until the sauce thickens slightly.
Step 5: Stir in the cooked chicken and frozen peas, mixing well to combine.
Step 6: Preheat your oven to 400°F (200°C) if you plan to bake immediately.
Step 7: Cook the spaghetti in a large pot of boiling salted water until just al dente. Drain well.
Step 8: Transfer the cooked pasta to a greased 9×13-inch baking dish. Pour the sauce evenly over the pasta, using a spatula to spread and help the sauce soak in.
Step 9: Sprinkle the shredded mozzarella cheese over the top and bake for about 20 minutes, or until the cheese is golden and bubbly.

Tips & Variations

For extra flavor, add a splash of white wine to the sauce after sautéing the mushrooms and onions.
Try swapping mozzarella for Parmesan or Gruyère cheese for a different taste.
Use leftover rotisserie chicken for convenience and quick preparation.
For a lighter version, substitute half the cream with milk or use a lower-fat cream.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, or microwave individual servings until hot. This dish is not recommended for freezing due to the cream sauce texture.

How to Serve

A white rectangular baking dish filled with creamy spaghetti casserole topped with a layer of melted yellow and white cheese mixed with green peas and small bits of herbs. Below the cheesy top, there are tender spaghetti noodles coated with a creamy sauce, visible pieces of chicken, and scattered green peas. A fork is twirling some noodles from the bottom layers, showing the creamy texture and chicken bits more clearly. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other pasta shapes like penne, fettuccine, or linguine work well. Adjust cooking times to keep the pasta al dente.

Is it possible to make this recipe vegetarian?

Absolutely. Replace the chicken with sautéed vegetables like zucchini, bell peppers, and additional mushrooms. Use vegetable stock instead of chicken stock for the sauce.