Creamy Cheesy Chicken Tetrazzini

A close up photo of chicken tetrazzini being scooped up with a wooden spoon.

Chicken Tetrazzini is a deliciously easy pasta-bake made with chicken, mushrooms,
cheese, and a buttery cream sauce

Course Entrees

Cuisine American

Keyword Chicken, pasta bake

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 706kcal

Author Wendie

Ingredients

1 lb of spaghetti
2 tablespoons olive oil
1 ½ pounds chicken thighs cut into bit sized cubes.
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons butter
1 lb mushrooms sliced
3 cloves garlic minced
1 onion diced about 1 cup
4 tablespoons flour
2 cups chicken broth
2 cups milk
1 cup heavy whipping cream
1/2 cup frozen peas
3 cups cheese shredded (I use cheddar and pepper jack)

Instructions

Cook pasta to al dente and drain and set aside.
Preheat oven to 325 degrees.
Heat olive oil in a large skillet or pot to medium-high. Add chicken, salt, and pepper and cook for about 8 minutes turning halfway through. Remove to a plate and set aside.
Reduce heat to medium-low and add in the butter and let melt then add in the sliced mushrooms and cook for 3 minutes. Add in the diced onions and garlic and cook another 2-3 minutes to soften the onions a bit.
Add in the flour and stir for 30 seconds. Slowly add in the chicken broth and whisk until smooth and slightly thickened.
Mix in the milk and heavy cream, and simmer until sauce thickens about 3-4 minutes.
Turn off heat and add in 2 cups of the cheese, frozen peas, cooked chicken, and cooked pasta, and toss (the cheese doesn’t have to melt it will melt in the oven.)
Pour in a 9x13 baking dish and top with the rest of the cheese.
Bake for 25 minutes.

Video

Notes

Spaghetti, thin spaghetti, or even linguini will work.

Chicken breast can also be used.

Use leftover chicken. If you have leftover chicken that’s already cooked, you can use that instead. It will definitely make the whole recipe go faster.

Nutrition