Creamy Baked Chicken Tetrazzini
This comforting dish combines tender spaghetti, juicy chicken, and sautéed mushrooms in a rich, creamy sauce — all baked under a blanket of melted cheese and golden breadcrumbs. It’s a luxurious yet wholesome casserole-style meal that feels like pure comfort on a plate.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 4–6
Ingredients
For the Pasta and Chicken
250g (about 8 oz) spaghetti or linguine
2 cups cooked chicken breast, shredded or diced
1 tbsp olive oil
Salt, to taste
For the Creamy Sauce
1 tbsp olive oil
2 garlic cloves, minced
1 small onion, finely chopped
1 ½ cups mushrooms, sliced
2 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 cup milk
½ cup Greek yogurt or cream cheese
½ tsp dried thyme or oregano
Salt and black pepper, to taste
¼ tsp nutmeg
½ cup grated Parmesan cheese
For the Topping
½ cup mozzarella cheese, shredded
¼ cup breadcrumbs
1 tbsp olive oil or melted butter
1 tbsp fresh parsley, chopped
Instructions
Step 1: Cook the Pasta
Boil spaghetti in salted water until al dente (1 minute less than package instructions).
Drain, drizzle with olive oil, and set aside.
Step 2: Make the Creamy Sauce
In a large skillet, melt butter with olive oil over medium heat.
Add onion and garlic; saute for 2–3 minutes until fragrant.
Add mushrooms and cook until they release their moisture and turn golden (about 5 minutes).
Sprinkle in flour, stirring for 1 minute to form a roux.
Gradually whisk in chicken broth, ensuring no lumps.
Add milk, Greek yogurt (or cream cheese), thyme, salt, pepper, and nutmeg.
Stir and simmer until sauce thickens (4–5 minutes).
Stir in Parmesan cheese and mix until melted and smooth.
Step 3: Combine Everything
Add cooked pasta and shredded chicken into the skillet with the sauce.
Toss until evenly coated.
Adjust seasoning with salt and pepper if needed.
Step 4: Bake
Preheat oven to 375°F (190°C).
Transfer the mixture to a lightly greased baking dish.
Mix breadcrumbs with olive oil or melted butter, then sprinkle over top along with mozzarella cheese.
Bake uncovered for 20–25 minutes, until bubbly and golden on top.
Garnish with fresh parsley before serving.
Notes & Tips
Shortcut: Use rotisserie chicken to save time.
Veggie boost: Add baby spinach, peas, or chopped broccoli to the sauce for extra nutrition.
Lighter version: Use skim milk and skip the breadcrumbs for a leaner meal.
Make-ahead: Assemble the dish (before baking), cover, and refrigerate for up to 24 hours. Bake before serving.
- Freezer-friendly: Cool completely, wrap tightly, and freeze up to 2 months. Reheat in the oven until warm.
Frequently Asked Questions
Q: Can I use other pasta shapes?
Yes! Penne, fusilli, or fettuccine work great too — just cook them al dente.
Q: What if I don’t eat mushrooms?
You can substitute with chopped zucchini, spinach, or roasted red peppers.
Q: Can I make it without cheese?
You can omit mozzarella and increase Greek yogurt slightly for creaminess without extra cheese.
Nutritional Information
Calories: ~520 kcal
Protein: 38g
Carbs: 45g
Fat: 19g
Fiber: 3g