Ingredients

1 large boneless skinless chicken breast

2 teaspoons Italian seasoning

Salt and pepper, to taste

2 tablespoons olive oil

2 tablespoons butter

¼ cup dry white wine

8 oz. button mushrooms, diced

½ yellow onion, diced

3 cloves garlic, minced

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

2 cups mozzarella cheese

Fresh parsley, for garnish

Instructions

Step 1: Cut the chicken breast in half to create two thinner pieces of equal size. Season both sides with salt, pepper, and Italian seasoning.

Step 2: Heat olive oil in a large pot over medium-high heat. Add the chicken and sear for 5-6 minutes on each side until golden brown and cooked through. Set aside and let rest for 10 minutes, then cut into bite-sized pieces. Pour any juices from the chicken back into the pot.

Step 3: Preheat the oven to 350°F (175°C).

Step 4: Melt butter in the same pot over medium heat. Add the white wine and stir, scraping up any browned bits from the pot bottom. Let the wine reduce gently for about 5 minutes.

Step 5: Add diced mushrooms and onions to the pot, cooking for 5 minutes. Add minced garlic and cook for 1 more minute.

Step 6: Lower the heat to medium-low. Stir in cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, frozen peas, and the diced chicken. Combine well and warm through on low heat.

Step 7: Cook the spaghetti in boiling salted water until just al dente, about 10 minutes. Drain and return to the pot.

Step 8: Pour the warm sauce over the spaghetti and stir gently to coat.

Step 9: Transfer the coated pasta to a 9×13-inch casserole dish or large oven-safe pot. Sprinkle evenly with mozzarella cheese on top.

Step 10: Bake uncovered for 15 minutes at 350°F. Then increase oven temperature to 450°F and bake for an additional 10 minutes or until the cheese is bubbly and lightly browned.

Step 11: Let the casserole sit for 5 minutes before garnishing with fresh parsley to serve.

Tips & Variations

Use leftover rotisserie chicken for a quick shortcut without cooking chicken from scratch.

Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.

Substitute spaghetti with fettuccine or linguine for a different noodle texture.

For a richer sauce, stir in a little grated Gruyère or extra mozzarella before baking.

If you prefer, replace frozen peas with fresh peas or steamed broccoli florets.

If you want a gluten-free version, use gluten-free pasta and check the soup labels carefully.

FAQs

Can I make Chicken Tetrazzini ahead of time?

Yes, you can assemble the casserole a day in advance and refrigerate it before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What type of wine should I use?

A dry white wine like Sauvignon Blanc or Pinot Grigio works best. If you prefer not to use wine, you can substitute with chicken broth for flavor without the alcohol.