Creamy Chicken Tetrazzini with Mushrooms and Peas Recipe
Chicken Tetrazzini is a classic creamy pasta casserole loaded with tender chicken, mushrooms, peas, and a rich, cheesy sauce baked to golden perfection. This comforting dish combines sautéed mushrooms and onions in a buttery cream sauce with garlic and Italian seasoning, layered over spaghetti and topped with mozzarella cheese for a delicious baked meal perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Sauce 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%)
Other Ingredients
- 2 cups cooked, chopped chicken
- 1 cup frozen peas
- 375 grams dry spaghetti (about 13 oz)
- 1 cup shredded mozzarella cheese
Instructions
- Prepare the Sauce: In a large skillet, melt the unsalted butter over medium heat. Add the chopped mushrooms and finely diced onion and sauté until the onion is softened and mushrooms are browned, about 5 minutes.
- Add Seasonings: Stir in minced garlic, Italian seasoning, salt, and black pepper, cooking for about 1 minute until fragrant.
- Make the Roux: Sprinkle the all-purpose flour over the butter mixture and stir continuously until the flour is completely absorbed, forming a smooth base.
- Add Liquids: Slowly whisk in the chicken stock and cream until the sauce is smooth. Continue to cook over medium heat, whisking often until the sauce thickens slightly; it should be creamy but not overly thick.
- Combine with Chicken and Peas: Stir the cooked, chopped chicken and frozen peas into the sauce. Set aside.
- Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the dry spaghetti until just al dente. Drain well.
- Assemble the Casserole: Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish. Place the drained spaghetti into the dish and pour the prepared sauce evenly over the pasta, spreading gently with a spatula to ensure the sauce soaks through.
- Add Cheese and Bake: Sprinkle the shredded mozzarella cheese evenly over the top. Bake in the preheated oven for about 20 minutes, or until the cheese is golden, bubbly, and slightly browned around the edges.
Notes
- To save time, use leftover or rotisserie chicken for the cooked chicken component.
- You can substitute cream with half-and-half for a lighter sauce, but the texture may be less rich.
- Make sure to cook the pasta al dente as it will continue to cook slightly during baking.
- Optional: Top with breadcrumbs mixed with melted butter before baking for a crunchy topping.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Keywords: Chicken Tetrazzini, creamy chicken pasta, baked spaghetti casserole, mushroom chicken bake, comfort food, cheesy pasta casserole
