Super Easy Chicken Tetrazzini
Chicken tetrazzini is a timeless casserole that embodies warmth and satisfaction in every bite. This recipe takes you through the steps of creating a creamy sauce, layering it with tender pasta, juicy chicken, and a cheesy topping, resulting in a dish that’s perfect for weeknight dinners or weekend potlucks.
The beauty of chicken tetrazzini lies in its use of everyday ingredients. The creamy sauce is made with a base of butter, flour, and chicken broth, enriched with heavy cream and seasoned with lemon juice, thyme, and black pepper.
This recipe uses shredded chicken, but feel free to get creative! Leftover roasted chicken adds a deeper flavor, while diced chicken breasts offer a lighter option.
For a veggie boost, incorporate sliced mushrooms or chopped onions into the sauce. If you prefer a lighter dish, substitute low-fat milk for the heavy cream.
A blend of mozzarella and Parmesan cheese finishes the casserole, creating a golden brown, bubbly top crust.
Chicken tetrazzini reheats well, making it ideal for meal prepping or leftovers. So, preheat your oven, gather your ingredients, and get ready to create a comforting classic!
Questions I often get asked about this recipe:
Can I use a different type of pasta?
Yes, absolutely! While spaghetti is traditional, other options like fettuccine, linguine, or even penne would work well.
I don’t have heavy cream. Can I use something else?
Sure! You can substitute the heavy cream with an equal amount of milk for a lighter dish. However, the sauce won’t be quite as rich and creamy. You could also try using half-and-half for a middle ground.
Are there any other vegetables I can add?
Absolutely! Chopped broccoli, chopped spinach, or even a diced red bell pepper would be delicious additions.
How can I prevent the pasta from getting mushy?
Cook the pasta according to the package directions for al dente (firm to the bite). This ensures it won’t continue to cook excessively in the casserole.
My sauce is too thin. What can I do?
If your sauce seems runny after simmering, you can try adding a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Slowly whisk the slurry into the simmering sauce until it thickens to your desired consistency.
Can I make this ahead of time?
Yes! You can assemble the casserole completely and refrigerate it for up to 24 hours before baking. Let it come to room temperature for about 30 minutes before baking.
What you need to make Chicken Tetrazzini:
For the Creamy Sauce:
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 ½ cups low-sodium chicken broth
1 tablespoon lemon juice
1 ½ cups heavy cream (or half-and-half)
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup chopped fresh parsley
For the Casserole:
8 ounces spaghetti noodles
4 cups cooked, shredded chicken (about 1 pound)
½ cup frozen peas
½ cup sliced mushrooms
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
How to make it:
Preheat oven to 350°F (175°C). Cook the spaghetti according to package directions, drain, and set aside.
Make the sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth, whisking constantly until smooth and thickened. Stir in lemon juice, cream, thyme, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat and stir in parsley.
Assemble the casserole: In a large bowl, combine cooked spaghetti, shredded chicken, peas, and creamy sauce. Toss to coat evenly.
Transfer mixture to a greased 9×13 inch baking dish. Sprinkle with mozzarella cheese and Parmesan cheese.
Bake uncovered for 20-25 minutes, or until bubbly and golden brown on top. Let cool slightly before serving.
Tips:
For a richer flavor, use leftover roasted chicken instead of shredded chicken breasts.
You can substitute sliced mushrooms, chopped onions, or other vegetables into the sauce for added flavor and texture.If you prefer a lighter dish, use low-fat milk instead of heavy cream.
For a crispy topping, broil the casserole for the last few minutes of cooking.
Enjoy leftover chicken tetrazzini for lunch or dinner the next day.
Latest Reviews:
This chicken tetrazzini was a hit with my family! The creamy sauce was delicious and the cheesy topping perfectly golden. It came together quickly and easily, even on a busy weeknight. Definitely a keeper! Ginny P.
Followed this recipe for a potluck and everyone raved about it. The balance of flavors between the chicken, sauce, and cheese was perfect. Loved the tip about using leftover roasted chicken for extra flavor. Will definitely make again! Rich T.
I wasn’t sure about making my own sauce from scratch, but this recipe was surprisingly simple. The instructions were clear and the sauce turned out amazing. A comforting and flavorful casserole that satisfied everyone at the table. Sarah S.
Printable Recipe:
Chicken Tetrazzini
This recipe combines creamy chicken sauce, tender pasta, and melty cheese for a comforting and flavorful casserole.
Ingredients:Ingredients
- For the Creamy Sauce:
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 ½ cups low-sodium chicken broth
- 1 tablespoon lemon juice
- 1 ½ cups heavy cream (or half-and-half)
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley
- For the Casserole:
- 8 ounces spaghetti noodles
- 4 cups cooked, shredded chicken (about 1 pound)
- ½ cup frozen peas
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C). Cook the spaghetti according to package directions, drain, and set aside.
- Make the sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth, whisking constantly until smooth and thickened. Stir in lemon juice, cream, thyme, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat and stir in parsley.
- Assemble the casserole: In a large bowl, combine cooked spaghetti, shredded chicken, peas, and creamy sauce. Toss to coat evenly.
- Transfer mixture to a greased 9x13 inch baking dish. Sprinkle with mozzarella cheese and Parmesan cheese.
- Bake uncovered for 20-25 minutes, or until bubbly and golden brown on top. Let cool slightly before serving.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
Copycat Orange Julius
Homemade Pineapple Soft-Serve Ice Cream
Summer Lemon Mousse
