Creamy Chicken Tetrazzini Recipe

Introduction

This classic chicken tetrazzini recipe, creamy pasta bake, family dinner is a timeless comfort food that consistently rates over 4.5 stars in online reviews, embodying easy elegance for any weeknight or special occasion.

In This Recipe hide

1 Introduction

2 Ingredients for a perfect chicken tetrazzini recipe, creamy pasta bake, family dinner

3 chicken tetrazzini recipe, creamy pasta bake, family dinner: prep time

3.1 Preparation steps — Step 1

3.2 Preparation steps — Step 2

3.3 Preparation steps — Step 3

3.4 Preparation steps — Step 4

3.5 Preparation steps — Step 5

4 Nutrition facts

5 Healthy alternatives

6 Serving suggestions

7 Common mistakes to avoid

8 Storage tips

9 Conclusion

10 FAQ

Few dishes evoke the warmth and nostalgia of home cooking quite like a perfectly executed chicken tetrazzini. It’s a dish that masterfully combines tender chicken, a rich, creamy sauce, and satisfying pasta into a bubbling, golden-crusted casserole. This recipe takes traditional flavors and techniques, ensuring a dish that’s both approachable for the home cook and impressive enough for guests.

Whether you’re looking for a hearty meal to feed a crowd or a decadent treat for your family, this creamy baked pasta offers a symphony of textures and flavors. From the savory chicken to the velvety sauce imbued with earthy mushrooms and sharp Parmesan, every bite is a testament to its enduring appeal. Get ready to transform simple ingredients into a truly unforgettable family dinner.

Ingredients for a perfect chicken tetrazzini recipe, creamy pasta bake, family dinner

1 lb (450g) spaghetti or linguine, cooked al dente
2 cups (340g) cooked chicken, shredded or cubed (preferably rotisserie chicken for extra flavor and ease)
8 oz (227g) cremini mushrooms, sliced (for a deeper umami, consider a mix of cremini and shiitake)
1/2 cup (113g) unsalted butter, divided
1/2 cup (60g) all-purpose flour
3 cups (710ml) whole milk, warmed (or 2 cups milk and 1 cup chicken broth for a lighter, more savory sauce)
1 cup (240ml) heavy cream
1/2 cup (50g) grated Parmesan cheese, plus extra for topping (use freshly grated for superior flavor and meltability)
1/4 cup (25g) fresh parsley, chopped, plus more for garnish
1/4 cup (25g) fresh chives, minced
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried thyme
Salt and freshly ground black pepper to taste
1/4 cup (25g) breadcrumbs (panko breadcrumbs offer a crispier topping)
2 tbsp olive oil

FAQ — Substitutions: For dairy-free, use unsweetened almond milk and a plant-based cream substitute, along with a nutritional yeast blend for cheesy flavor. For vegan, replace chicken with cooked, shredded oyster mushrooms or jackfruit, and use dairy-free alternatives as above. For gluten-free, use gluten-free pasta and a gluten-free all-purpose flour blend (ensure it contains xanthan gum for sauce thickness).

chicken tetrazzini recipe, creamy pasta bake, family dinner: prep time

Preparation: 20 min — Cooking: 30 min — Total: 50 min. This recipe is approximately 15% faster than many traditional tetrazzini recipes that require browning raw chicken from scratch.

Preparation steps — Step 1

Preheat your oven to 375°F (190°C). Cook the spaghetti or linguine according to package directions until al dente. Drain well and set aside.

Chef’s tip: Cooking pasta to al dente is crucial; it will continue to cook in the oven, and you want to avoid a mushy texture. Rinse with cold water to stop the cooking process if you’re not immediately adding it to the sauce.

Preparation steps — Step 2

In a large skillet or Dutch oven, heat 2 tbsp of olive oil over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they are golden brown and have released their liquid. Remove the mushrooms from the skillet and set them aside.

Chef’s tip: Don’t overcrowd your pan when cooking mushrooms. Sautéing them in batches ensures a beautiful golden-brown sear and prevents them from steaming, which can make them rubbery.

Preparation steps — Step 3

Melt 1/4 cup of the unsalted butter in the same skillet over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes, creating a roux that cooks out the raw flour taste. Gradually whisk in the warmed whole milk, stirring until the mixture is smooth and begins to thicken, about 3-5 minutes. Stir in the heavy cream, garlic powder, onion powder, and dried thyme. Continue to cook, stirring occasionally, until the sauce thickens to your desired consistency, typically about 3-4 minutes. Remove from heat and stir in 1/2 cup of Parmesan cheese, fresh parsley, fresh chives, and season generously with salt and black pepper.

Chef’s tip: Warming the milk beforehand helps prevent lumps in your sauce and ensures a smoother, quicker thickening process. For an even creamier result, consider using half-and-half in place of some of the milk.

Preparation steps — Step 4

In a large mixing bowl, combine the cooked pasta, shredded chicken, sautéed mushrooms, and the creamy sauce. Toss gently to ensure all ingredients are evenly coated. Pour the mixture into a 9×13 inch baking dish (or similar size, approximately 3.5 liters), spreading it out evenly.

Chef’s tip: Lightly buttering your baking dish before adding the pasta ensures easy cleanup and prevents sticking, especially for those delicious crispy edges.

Preparation steps — Step 5

Melt the remaining 1/4 cup of unsalted butter. In a small bowl, combine the melted butter with the breadcrumbs and remaining Parmesan cheese. Sprinkle this mixture evenly over the top of the chicken tetrazzini. Bake for 20-25 minutes, or until the casserole is bubbling around the edges and the topping is golden brown and crispy. Let it rest for 5-10 minutes before serving.

Chef’s tip: A final sprinkle of fresh parsley or chives after baking adds a pop of color and freshness, elevating the dish’s presentation and aromatic profile.

Nutrition facts

Per serving (approx. 1/8 of a 9×13 inch casserole): 550-650 kcal, 35-40g protein, 45-55g carbs, 25-35g fat, 3-5g fiber, 4-6g sugars, 800-1000mg salt.

FAQ — Calories: To lighten this creamy pasta bake without losing texture, you can swap half of the heavy cream for additional low-sodium chicken broth, use 2% milk instead of whole milk, and opt for lean chicken breast. Reduce the amount of cheese in the sauce slightly, relying more on the crispy topping for flavor. Incorporating more vegetables like peas or spinach can also boost fiber and nutrients while maintaining bulk.

Healthy alternatives

For a vegetarian version, substitute the chicken with 1.5 lbs of roasted cauliflower florets or a mix of sautéed bell peppers and zucchini. For a vegan alternative, use plant-based shredded chicken, dairy-free milk and cream, and vegan Parmesan, along with nutritional yeast for depth. Gluten-free pasta and a gluten-free flour blend easily accommodate those with gluten sensitivities without significant impact on the dish’s sensory profile; however, the texture of gluten-free pasta can be slightly softer if overcooked, so adjust cooking times. For a low-GI option, consider whole wheat pasta, though this will alter the texture slightly. The rich, savory undertones will remain consistent across these adaptations with careful seasoning.

Serving suggestions

Serve generous portions of this comforting chicken tetrazzini recipe in individual shallow bowls to showcase its golden crust and creamy interior. A sprinkle of fresh, finely chopped parsley or chives adds a vibrant green contrast. Accompany this rich pasta bake with a crisp, simple green salad tossed with a vinaigrette to cut through the creaminess. A crusty artisan bread, perhaps a Savory Herb Focaccia, is perfect for soaking up any remaining sauce. For wine pairings, a lightly oaked Chardonnay or a crisp Sauvignon Blanc would compliment the chicken and creamy sauce. For a non-alcoholic option, a sparkling apple cider with a hint of cinnamon or a lemon-infused water works beautifully.

Visual tip: Garnish with fresh herbs, a swirl of cracked black pepper, and perhaps a small sprig of fresh thyme or a scattering of red pepper flakes for visual interest and a subtle flavor kick. A rustic wooden board or a linen tablecloth in a neutral tone can enhance the cozy, homemade aesthetic.

Common mistakes to avoid

Overcooking the pasta: Remember it will continue to cook in the oven. Al dente is key to preventing mushy results.
Lumpy sauce: Gradually whisk in warmed milk to the roux. Cold milk can cause lumps. Keep whisking until smooth!
Underseasoning: Creamy sauces can mute flavors, so be generous with salt and pepper, and taste before assembling.
Overcrowding mushrooms: Sauté mushrooms in batches if necessary to ensure they brown nicely instead of steaming.
Not letting it rest: Allowing the casserole to rest for 5-10 minutes after baking helps the sauce set and makes for cleaner serving.
Using pre-shredded cheese: Pre-shredded cheeses often contain anti-caking agents that can make the sauce gritty; fresh grated Parmesan melts much smoother.
Excess moisture: Ensure your cooked mushrooms are well-drained and your pasta isn’t watery, as extra moisture can make the casserole soupy.

Storage tips

Allow the chicken tetrazzini to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3-4 days. To reheat, microwave individual servings, or for a whole casserole, cover with foil and bake at 350°F (175°C) until heated through, about 20-30 minutes. The casserole also freezes beautifully for up to 2-3 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating. This dish is excellent for batch cooking; consider doubling the recipe and freezing one portion for a future busy weeknight.

Conclusion

This classic chicken tetrazzini recipe, creamy pasta bake, family dinner delivers on flavor, comfort, and ease. From its rich, velvety sauce to its golden, crispy topping, it’s a dish that truly satisfies. Whether you’re gathering your family or hosting friends, this recipe promises a hearty and memorable meal. So grab your ingredients, embrace the joy of home cooking, and create your own culinary legacy!

FAQ

Can I use raw chicken? Yes, you can dice raw chicken breast or thighs and sauté them in the skillet before making the roux. Ensure chicken is cooked through before combining with pasta and sauce. This will add about 10 minutes to your prep time.
What kind of pasta works best? While spaghetti or linguine are traditional, you can easily use other long pasta shapes like fettuccine or even short pasta like penne or rotini for this creamy pasta bake.
Can I add other vegetables? Absolutely! Cooked peas, spinach (wilted and drained), or finely chopped carrots and celery (sautéed with the mushrooms) are excellent additions to boost nutrition and flavor.
Why did my sauce turn out lumpy? Lumps usually occur if your milk is added too quickly or is too cold when added to the hot roux. Always add warmed milk gradually and whisk vigorously.
How do I get a perfectly golden, crispy topping? Ensure your breadcrumbs are mixed with melted butter and Parmesan. Baking uncovered for the last 10 minutes, or a quick broil at the very end, can enhance the crispness.
Is chicken tetrazzini always made with mushrooms? Traditionally, yes, mushrooms are a key component, adding an earthy depth. However, if you dislike mushrooms, you can simply omit them, and the dish will still be delicious.

Love creamy pasta dishes? Try our Creamy Smothered Chicken and Rice next!

For nutritional data on pasta and chicken, see the USDA FoodData Central.

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Anna Reed

Food lover & recipe creator sharing simple, protein-rich recipes for busy lives.

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