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–+ servings

Chicken Tetrazzini Pasta Bake

Enjoy this Chicken Tetrazzini Pasta Bake as a cozy, crowd-pleasing meal that’s sure to impress!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Breakfast Recipes, Brunch Ideas, Casseroles
Cuisine American
Servings 8

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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