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 13x9-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:

1. Garlic Bread: For a crunchy side to scoop up the sauce.
2. Caesar Salad: A refreshing contrast to the creamy dish.
3. 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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📖 Recipe

Yield: 8

Chicken Tetrazzini Pasta Bake

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Enjoy this Chicken Tetrazzini Pasta Bake as a cozy, crowd-pleasing meal that’s sure to impress!

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Ingredients

• 4 liters water
• 5 teaspoon kosher salt, divided
• 1 pound spaghetti
• 1 ½ pounds boneless, skinless chicken breasts
• ½ teaspoon ground black pepper
• 2 tablespoon olive oil
• ½ cup unsalted butter, divided
• ½ cup diced yellow onion
• 1 tablespoon minced garlic
• ½ teaspoon 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 tablespoon freshly chopped parsley

Instructions

Preheat the oven to 375°F (190°C).

Cook spaghetti in salted water until al dente. Drain and set aside.

Season chicken, cook in skillet with olive oil, and shred or cut. Set aside.

Sauté onions, garlic, and mushrooms with butter and seasonings. Set aside.

Prepare the sauce by whisking flour into melted butter, adding stock and cream, then melting in cheese.

Combine pasta, chicken, vegetables, and sauce. Transfer to a greased 13x9-inch dish.

Top with remaining cheese and breadcrumbs. Bake for 30-35 minutes, broil if desired.

Garnish with parsley and serve.

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