Chicken Tetrazzini Recipe

Chicken Tetrazzini is a delicious and creamy pasta casserole featuring tender chicken, savory mushrooms, and peas, all baked in a rich, flavorful sauce made with cream of chicken and mushroom soups, Parmesan, and sour cream. This comforting dish is perfect for family dinners or feeding a crowd, and it’s incredibly easy to make. The combination of creamy ingredients and hearty chicken, topped with melty mozzarella, makes it a crowd-pleaser. Serve this creamy chicken pasta bake with a side salad or garlic bread for a complete, satisfying meal. A must-try for pasta lovers and fans of comforting casseroles!

Ingredients

Chicken

• 1 large boneless, skinless chicken breast
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Sauce

• 2 tablespoons butter
• ¼ cup dry white wine (see notes)
• 8 oz button mushrooms, diced
• ½ small yellow onion, diced
• 3 cloves garlic, minced
• 10.5 oz can cream of chicken soup
• 10.5 oz can cream of mushroom soup
• 1 cup sour cream
• 1 cup milk
• ¾ cup grated Parmesan cheese
• 1 cup frozen peas

Pasta Bake

• ¾ lb spaghetti (see notes)
• 2 cups shredded mozzarella cheese
• Fresh parsley, to garnish

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Instructions

Prepare the Chicken

1. Slice the chicken breast in half horizontally to create two thinner pieces of equal size.
2. Season both sides with salt, pepper, and Italian seasoning.
3. Heat the olive oil in a large pot over medium-high heat.
4. Add the chicken and sear each side for 5-6 minutes until golden brown and cooked through.
5. Remove the chicken from the pot, let it rest for 10 minutes, then cut it into bite-sized pieces. Be sure to add any juices from the chicken back into the pot.

Prepare the Sauce

1. Preheat your oven to 350°F.
2. In the same pot, melt the butter over medium heat.
3. Add the wine and use a silicone spatula to scrape up any brown bits from the bottom of the pot. Let it simmer for 5 minutes to reduce.
4. Add the diced mushrooms and onions, cooking for an additional 5 minutes.
5. Add the garlic and cook for 1 minute until fragrant.
6. Lower the heat to medium-low and stir in the cream of chicken soup, cream of mushroom soup, sour cream, milk, Parmesan cheese, peas, and the diced chicken. Mix until smooth and heated through.

Cook the Pasta

1. Cook the spaghetti according to package instructions, just until al dente, about 10 minutes. Drain well.
2. Return the drained spaghetti to the pot and pour the warm sauce over the pasta. Stir to combine.

Assemble and Bake

1. Transfer the pasta mixture to a 9×13 casserole dish or a large oven-safe pot.
2. Top with shredded mozzarella cheese.
3. Bake uncovered at 350°F for 15 minutes.
4. Increase the heat to 450°F and bake for an additional 10 minutes or until the top is bubbly and lightly browned.
5. Let the casserole sit for 5 minutes before serving. Garnish with fresh parsley.

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Why You’ll Love This Recipe

• Creamy and comforting: A rich, creamy sauce made with both cream of chicken and mushroom soups, sour cream, and Parmesan.
• Packed with flavor: The savory combination of Italian seasoning, garlic, mushrooms, and white wine gives this dish a depth of flavor that’s irresistible.
• Easy and versatile: This casserole is a complete meal, combining chicken, pasta, veggies, and a flavorful sauce all in one dish.
• Family-friendly: Perfect for feeding a crowd, whether it’s a family dinner or a gathering with friends.

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Tips

• Searing chicken: For best results, make sure the chicken is well-seasoned and fully seared on both sides for a golden crust.
• Use fresh or frozen peas: Adding peas to the sauce not only provides color but also gives a nice pop of flavor and texture.
• Resting the chicken: Allowing the chicken to rest after cooking makes it easier to slice and helps keep it juicy.

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Variations and Substitutions

• Protein options: Swap the chicken for turkey, ground beef, or even rotisserie chicken for a quicker option.
• Pasta alternatives: Use your favorite pasta, like fettuccine, penne, or rigatoni, instead of spaghetti.
• Add more veggies: Try adding spinach, bell peppers, or zucchini to the sauce for extra flavor and nutrition.
• Dairy-free option: Replace the cream of soups and sour cream with dairy-free alternatives and use non-dairy milk.

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FAQs

Can I make Chicken Tetrazzini ahead of time?

Yes, you can prepare the casserole up to the point of baking, then cover and refrigerate it for up to 24 hours. When ready to bake, add about 10 extra minutes to the baking time.

Can I freeze Chicken Tetrazzini?

This casserole can be frozen before baking. Simply assemble the dish, cover it tightly with foil, and freeze for up to 3 months. Bake from frozen at 350°F for 45-50 minutes, or until heated through.

Can I use other types of pasta?

Absolutely! Penne, rotini, or even gluten-free pasta will work great in this recipe.

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Serving and Suggestions

• Serve with a side salad: Pair with a simple green salad or a Caesar salad for a well-rounded meal.
• Add garlic bread: Serve with warm garlic bread for a complete comfort food dinner.
• Wine pairing: A light white wine, such as Sauvignon Blanc, complements the creamy flavors of the Chicken Tetrazzini.