Description
Classic chicken tetrazzini pasta bake blends creamy sauce with tender pasta and succulent chicken. Comforting Italian-American casserole delivers rich flavors with parmesan cheese and mushroom depth you’ll savor to the last bite.
Ingredients
Scale
- 1 1/2 lbs (681 g) boneless, skinless chicken breasts
- 1 lb (454 g) spaghetti
- 1 lb (454 g) brown mushrooms, sliced into 1/2-inch thick pieces
- 2 cups (480 ml) heavy whipping cream
- 2 cups (480 ml) unsalted chicken stock or broth
- 1 cup (117 g) shredded mozzarella cheese
- 1 cup (107 g) grated Parmesan cheese
- 1 cup (136 g) peas, fresh or frozen
- 1/2 cup (120 g) unsalted butter
- 1/2 cup (64 g) finely diced yellow onion
- 1/2 cup (71 g) all-purpose flour
- 4 liters water
- 1/4 cup (32 g) breadcrumbs, plain or panko
- 2 tbsps (30 ml) olive oil
- 1 tbsp (10 g) minced garlic
- 1 tbsp (4 g) freshly chopped parsley
- 5 tsps (30 g) kosher salt
- 1/2 tsp dried Italian seasoning
- 1/2 tsp ground black pepper
- Additional salt and pepper for seasoning
Instructions
- Preheat the oven to 375°F, positioning the rack in the middle position for optimal heat distribution.
- Boil salted water in a large pot and cook spaghetti until al dente, approximately 9-10 minutes. Drain and rinse briefly to stop cooking, keeping pasta slightly moist to prevent sticking.
- Slice chicken breasts horizontally into thinner cutlets and season with salt and pepper on both sides.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden brown, about 5 minutes per side, ensuring internal temperature reaches 160-165°F. Rest for 5-10 minutes, then shred or dice into ½-inch pieces.
- In the same skillet, melt butter and sauté onions until translucent. Add garlic and Italian seasoning, cooking for 30 seconds. Incorporate mushrooms, salt, and pepper, cooking until mushrooms release moisture and become tender.
- Create a roux by melting butter and stirring in flour until golden. Whisk in chicken stock and cream until smooth. Remove from heat and blend in mozzarella and parmesan cheeses, seasoning to taste.
- Combine sauce with pasta, chicken, peas, and sautéed mushrooms, ensuring even distribution of ingredients.
- Grease a 13×9-inch baking dish and transfer the pasta mixture. Top with remaining cheese and breadcrumbs, spreading evenly.
- Bake for 30-35 minutes until edges bubble and top turns golden brown. Optional: broil for 2-3 minutes for extra crispiness, watching carefully to prevent burning.
Notes
- Prevent pasta from sticking by rinsing with cool water and leaving slight moisture, ensuring smooth mixing later.
- Choose chicken breasts of uniform thickness for even cooking and consistent texture throughout the dish.
- Experiment with different protein alternatives like turkey, shrimp, or plant-based options for dietary variety and personal preference.
- Enhance nutritional value by adding extra vegetables like spinach, bell peppers, or zucchini during the sautéing stage for more depth and nutrients.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 518 kcal
- Sugar: 3 g
- Sodium: 564 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 105 mg