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
Scale
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.
