If you’re on the hunt for a comforting, rich, and truly satisfying dish that brings the family around the table with smiles, the Creamy Chicken Tetrazzini with Mushrooms and Peas Recipe is a must-try. This timeless casserole masterfully combines tender chicken, earthy mushrooms, and sweet peas in a luscious, creamy sauce, all tossed with perfectly cooked spaghetti and topped with melty mozzarella and Parmesan. It’s like a warm hug on a plate, marrying textures and flavors that dance beautifully together. Whether for a weeknight dinner or a cozy weekend treat, this classic is sure to become one of your go-to favorites.
Ingredients You’ll Need
What’s wonderful about this recipe is how straightforward yet impactful the ingredients are. Each one plays a key role in delivering the perfect balance between creaminess, savoriness, and a gentle brightness from the peas and herbs.
- 1 large boneless skinless chicken breast: Provides tender, lean protein that soaks up all the delicious sauce.
- 2 teaspoons Italian Seasoning: Adds vibrant herbal notes that elevate the dish’s overall flavor profile.
- Salt and Pepper: Essential seasonings to enhance every component’s natural taste.
- 2 Tablespoons olive oil: Used to sauté the chicken and vegetables for richness and a silky texture.
- 2 Tablespoons butter: Gives the sauce richness and helps carry the flavors.
- ¼ cup dry white wine: A subtle acidity that cuts through the creaminess and deepens taste complexity.
- 8 oz. button mushrooms (diced): Adds earthiness and a meaty texture that pairs perfectly with chicken.
- ½ diced yellow onion: Introduces sweetness and a fragrant base for the sauce.
- 3 cloves garlic (minced): Infuses aromatic warmth throughout the dish.
- 10.5 oz. cream of chicken soup: Forms part of the luxurious sauce, contributing savory depth.
- 10.5 oz. cream of mushroom soup: Combines with the chicken soup for a richer mushroom flavor.
- 1 cup sour cream: Brings tanginess and creaminess, balancing the richness.
- 1 cup milk: Smooths out the sauces and helps achieve the perfect creamy texture.
- ¾ cup grated Parmesan cheese: Offers salty, nutty undertones and helps thicken the sauce.
- 1 cup frozen peas: Adds a pop of color and sweet freshness.
- ¾ lb. spaghetti: The pasta base that soaks up all the savory, creamy goodness.
- 2 cups mozzarella cheese: Melts beautifully on top for a golden, gooey crust.
- Fresh parsley (to garnish): Provides a fresh, herbaceous finish to brighten each bite.
How to Make Creamy Chicken Tetrazzini with Mushrooms and Peas Recipe
Step 1: Cook the Chicken and Prepare the Vegetables
Start by seasoning the chicken breast with Italian seasoning along with salt and pepper. Heat olive oil in a large skillet over medium heat and cook the chicken until it’s golden on both sides and cooked through. Once done, remove and let it rest before dicing it into bite-sized pieces. In the same skillet, add butter and sauté diced mushrooms, yellow onions, and minced garlic until they are tender and fragrant, absorbing all those beautiful browned bits left behind from the chicken. This layering of flavors is what sets this dish apart.
Step 2: Create the Creamy Sauce
Now it’s time for the magic sauce. Pour the dry white wine into the skillet and let it reduce for a minute or two, scraping up any savory bits stuck to the skillet. Then stir in the cream of chicken and mushroom soups, sour cream, and milk until everything is smooth and velvety. Stir in grated Parmesan cheese, then season with salt and pepper to taste. This sauce is ultra-rich but balanced by the wine’s brightness and the sour cream’s tang.
Step 3: Cook the Spaghetti and Combine All Ingredients
Cook the spaghetti according to package instructions until al dente, then drain well. Toss the spaghetti into the skillet along with the cooked chicken, sautéed veggies, and peas. Mix everything gently to coat the pasta evenly with that luscious cream sauce. Transfer this mixture into a lightly greased baking dish, top generously with mozzarella cheese, then bake in a preheated oven at 350°F (175°C) for about 25-30 minutes until bubbly and golden on top.
How to Serve Creamy Chicken Tetrazzini with Mushrooms and Peas Recipe
Garnishes
A sprinkle of freshly chopped parsley doesn’t just add a burst of green color but also a fresh herbal brightness that perfectly contrasts the creamy richness of the Tetrazzini. For an extra flourish, a light dusting of grated Parmesan right before serving offers a salty, nutty finish.
Side Dishes
This dish shines as a stand-alone meal, but pairing it with a crisp green salad dressed in a lemon vinaigrette helps cut through the richness beautifully. Roasted asparagus or steamed green beans provide a fresh, crunchy balance that complements the silky texture of the casserole.
Creative Ways to Present
For a fuss-free family meal, serve straight from the baking dish, letting everyone dig in. For more elegant occasions, portion the Tetrazzini into individual ramekins, bake until bubbly, and garnish with parsley. This adds a touch of sophistication while keeping it cozy and inviting.
Make Ahead and Storage
Storing Leftovers
Leftovers of Creamy Chicken Tetrazzini with Mushrooms and Peas Recipe reheat beautifully. Store in an airtight container in the refrigerator for up to 3 days. Make sure to cool it promptly to keep everything fresh and maintain the sauce’s creaminess without separation.
Freezing
If you want to save some for a later day, this dish freezes well. Portion into freezer-safe containers and freeze for up to 3 months. When freezing, slightly undercook the pasta by a minute so it doesn’t become mushy upon reheating.
Reheating
To reheat, thaw overnight in the refrigerator if frozen. Warm it gently in a covered baking dish at 350°F (175°C) until heated through. Adding a splash of milk or cream can help revive the sauce’s silky texture. Avoid microwave reheating for best results, as it can make the sauce separate or pasta tough.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs offer more juiciness and flavor. Just adjust the cooking time slightly to ensure they are fully cooked before chopping and adding to the sauce.
Is it possible to make this recipe vegetarian?
Yes! Replace the chicken with extra mushrooms or a plant-based protein, and use vegetarian-friendly cream soups. Adding more peas or even artichoke hearts can boost the texture and flavor without losing the creamy appeal.
What wine can I substitute if I don’t have dry white wine?
If you don’t have dry white wine, try using chicken broth with a splash of lemon juice or white grape juice. These alternatives provide acidity and moisture without overpowering the flavors.
Can I prepare this recipe gluten-free?
Yes, by swapping regular spaghetti for gluten-free pasta and ensuring the cream soups are gluten-free, you can enjoy a delicious gluten-free version of this creamy chicken tetrazzini.
How do I know when the Tetrazzini is done baking?
The Tetrazzini is ready when the cheese on top is golden and bubbly, and the sauce is hot throughout. Usually, this takes about 25 to 30 minutes at 350°F. A quick poke in the center with a fork should feel warm and creamy.
Final Thoughts
There’s something so effortlessly satisfying about the Creamy Chicken Tetrazzini with Mushrooms and Peas Recipe: it’s the kind of dish that comforts and delights all at once. Its layered flavors, velvety sauce, and inviting golden top make it a true crowd-pleaser. Give it a try soon; I promise it’s the kind of recipe that quickly becomes a treasured classic in your home, perfect for sharing with family and friends time and time again.
Print
Creamy Chicken Tetrazzini with Mushrooms and Peas Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
Chicken Tetrazzini is a comforting, creamy pasta casserole featuring tender chicken, mushrooms, peas, and a flavorful Parmesan cheese sauce, all baked to bubbly perfection. This classic dish blends sautéed chicken and vegetables with a medley of creamy soups and cheeses, topped with mozzarella for a golden crust and garnished with fresh parsley.
Ingredients
Chicken and Seasoning
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian Seasoning
- Salt and black pepper, to taste
Sauté Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- ¼ cup dry white wine (optional, see notes)
- 8 oz. button mushrooms, diced
- ½ yellow onion, diced
- 3 cloves garlic, minced
Sauce and Pasta
- 10.5 oz. cream of chicken soup
- 10.5 oz. cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- ¾ cup grated Parmesan cheese
- 1 cup frozen peas
- ¾ lb. spaghetti, cooked al dente (see notes)
Topping and Garnish
- 2 cups shredded mozzarella cheese
- Fresh parsley, chopped for garnish
Instructions
- Cook the Chicken: Season the chicken breast with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat, then sear the chicken until cooked through and golden on both sides, about 5-6 minutes per side. Remove chicken from skillet and let rest before dicing into bite-sized pieces.
- Sauté Vegetables: In the same skillet, melt butter and add diced mushrooms, onion, and minced garlic. Cook until vegetables are tender and fragrant, about 5-7 minutes. Pour in the white wine and cook until mostly evaporated, about 2 minutes, to deglaze the pan.
- Prepare Sauce: Lower heat and stir in the cream of chicken soup, cream of mushroom soup, sour cream, milk, and Parmesan cheese until smooth. Add frozen peas and diced chicken back into the sauce, stirring to combine and heat through.
- Combine with Pasta: Cook spaghetti in salted boiling water until al dente, then drain. Toss the cooked pasta with the creamy chicken and vegetable sauce until fully coated.
- Assemble and Bake: Preheat oven to 350°F (175°C). Transfer pasta mixture to a greased baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake until bubbly: Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and golden brown on top.
- Serve: Garnish with chopped fresh parsley before serving for a fresh burst of color and flavor.
Notes
- Dry white wine is optional but adds depth to the sautéed vegetables. Use a mild white wine like Sauvignon Blanc or Pinot Grigio.
- For best texture, cook spaghetti just until al dente; it will finish cooking in the sauce and oven.
- You can substitute cooked rotini or linguine if preferred.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely in the oven or microwave.
