Chicken Tetrazzini Pasta Bake is a comforting and hearty dish loaded with tender spaghetti, juicy chicken, sautéed mushrooms, and peas, all wrapped in a rich, creamy cheese sauce and topped with a crispy, golden breadcrumb crust. This classic casserole is perfect for family dinners or special gatherings.
Why You’ll Love This Chicken Tetrazzini Pasta Bake :
This dish is a delicious combination of pasta, protein, and vegetables, all baked to perfection with a layer of gooey cheese and a crispy breadcrumb topping. The creamy sauce, infused with garlic, onions, and Italian herbs, elevates the flavors, making it a comforting meal that’s perfect for any night of the week.
“This Chicken Tetrazzini Pasta Bake is the ultimate comfort food, with a rich, creamy sauce that pairs beautifully with tender chicken and al dente pasta.”
Ingredients You’ll Need for Chicken Tetrazzini Pasta Bake :
Main Ingredients:
- 4 liters of water
- 5 teaspoons (30 grams) kosher salt, divided
- 1 pound (454 grams) spaghetti
- 1 ½ pounds (681 grams) boneless, skinless chicken breasts
- ½ teaspoon ground black pepper
- 2 tablespoons (30 milliliters) olive oil
- ½ cup (120 grams) unsalted butter, divided
- ½ cup (64 grams) finely diced yellow onion
- 1 tablespoon (10 grams) minced garlic
- ½ teaspoon dried Italian seasoning
- 1 pound (454 grams) brown mushrooms, sliced into ½-inch thick pieces
- ½ cup (71 grams) all-purpose flour
- 2 cups (480 milliliters) unsalted chicken stock or broth
- 2 cups (480 milliliters) heavy whipping cream
- 1 cup (117 grams) shredded mozzarella cheese, divided
- 1 cup (107 grams) grated Parmesan cheese, divided
- 1 cup (136 grams) peas (fresh or frozen)
- ¼ cup (32 grams) plain or panko breadcrumbs
- 1 tablespoon (4 grams) freshly chopped parsley
Step-by-Step Guide to Making Chicken Tetrazzini Pasta Bake :
Step 1: Oven Preparation
Adjust the oven rack to the middle position and preheat the oven to 375°F (190°C).
Step 2: Cook the Pasta
Bring 4 liters of water to a boil in a large Dutch oven or pot. Add 1 tablespoon of kosher salt. Cook the spaghetti according to package instructions until al dente, about 9-10 minutes. Drain the pasta and rinse it under cool water to stop the cooking process. Keep it slightly moist to prevent sticking. Set aside.
Step 3: Prepare the Chicken
Halve each chicken breast horizontally to create thinner cutlets. Season with salt and black pepper on both sides. Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Cook the chicken for about 5 minutes on each side until lightly golden brown and the internal temperature reaches 160-165°F (71-74°C). Remove from the skillet and let rest for 5-10 minutes before shredding or cutting into ½-inch pieces. Set aside.
Step 4: Sauté the Vegetables
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 3 minutes until translucent. Add the minced garlic and Italian seasoning, cooking for another 30 seconds. Add the sliced mushrooms, 1 teaspoon of salt, and ½ teaspoon of black pepper. Cook for 5-6 minutes until the mushrooms are tender and have released their moisture. Transfer to a bowl and set aside.
“Sautéing the vegetables in the same skillet used for the chicken infuses more flavor into the dish.”
Step 5: Make the Creamy Sauce
In the skillet, melt the remaining 6 tablespoons of butter over medium heat. Stir in the flour and cook for 2 minutes until the roux is golden. Increase the heat to medium-high and gradually whisk in the chicken stock, stirring continuously until it thickens. Add the heavy cream and whisk until smooth. Remove from heat and stir in ½ cup of mozzarella and ½ cup of Parmesan until melted. Season with salt and black pepper to taste.
Step 6: Combine the Ingredients
Add the spaghetti, chicken pieces, sautéed mushrooms, and peas to the sauce. Stir to evenly distribute the ingredients.
Step 7: Assemble the Casserole
Lightly grease a 13×9-inch baking dish with olive oil or butter. Transfer the pasta mixture into the dish, spreading it evenly. Top with the remaining ½ cup of mozzarella, ½ cup of Parmesan, and breadcrumbs.
Step 8: Bake
Bake in the preheated oven for 30-35 minutes until the edges are bubbly and the top is lightly golden. For a crispier top, broil for an additional 2-3 minutes, watching closely to prevent burning.
“Broiling at the end adds a perfect golden crust, giving the dish a satisfying crunch.”
Notes, Substitutions, and Variations :
- Cheese Options: Use Gruyere or Monterey Jack for different flavor profiles.
- Protein Substitution: Swap out chicken for turkey or rotisserie chicken for convenience.
- Vegetables: Add spinach or broccoli florets for extra greens.
- Gluten-Free Option: Substitute with gluten-free pasta and all-purpose gluten-free flour.
Frequently Asked Questions :
Q: Can I make this dish ahead of time?
A: Yes, assemble the casserole and refrigerate for up to 24 hours. Bake when ready, adding an extra 5-10 minutes to the baking time if starting from cold.
Q: Can I freeze Chicken Tetrazzini?
A: Yes, you can freeze the unbaked casserole for up to 3 months. Thaw overnight in the refrigerator and bake as instructed.
Q: What can I serve with Chicken Tetrazzini?
A: Pair it with a simple green salad or garlic bread for a complete meal.
Serving Suggestions for Chicken Tetrazzini Pasta Bake :
Serve this comforting Chicken Tetrazzini Pasta Bake with:
- Garlic Bread: For a crunchy side to scoop up the sauce.
- Caesar Salad: A refreshing contrast to the creamy dish.
- Steamed Vegetables: Add broccoli or green beans for a well-rounded meal.
“A sprinkle of freshly chopped parsley on top before serving adds a touch of color and freshness.”
Why You’ll Love Making Chicken Tetrazzini Pasta Bake :
This Chicken Tetrazzini Pasta Bake is an all-in-one dish that brings comfort and flavor to the table. It’s easy to prepare, feeds a crowd, and is perfect for making ahead or serving fresh from the oven. The combination of creamy sauce, tender chicken, and a cheesy, crisp topping makes it a go-to recipe for any occasion.
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Chicken Tetrazzini Pasta Bake
Enjoy this Chicken Tetrazzini Pasta Bake as a cozy, crowd-pleasing meal that’s sure to impress!
Ingredients
- 4 liters water
- 5 tsp kosher salt, divided
- 1 pound spaghetti
- 1 ½ pounds boneless, skinless chicken breasts
- ½ tsp ground black pepper
- 2 tbsp olive oil
- ½ cup unsalted butter, divided
- ½ cup diced yellow onion
- 1 tbsp minced garlic
- ½ tsp dried Italian seasoning
- 1 pound brown mushrooms, sliced
- ½ cup all-purpose flour
- 2 cups chicken stock
- 2 cups heavy whipping cream
- 1 cup shredded mozzarella, divided
- 1 cup grated Parmesan, divided
- 1 cup peas
- ¼ cup breadcrumbs
- 1 tbsp freshly chopped parsley