Description
This classic Chicken Tetrazzini is a comforting Italian-American casserole featuring tender seared chicken, sautéed mushrooms and onions, a creamy cheesy sauce, tender spaghetti, and melted mozzarella baked to bubbly perfection. It’s an easy all-in-one pasta bake perfect for hearty weeknight dinners or family gatherings.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian Seasoning
- Salt and Pepper to taste
- 2 Tablespoons olive oil
Sauce
- 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
Pasta & Topping
- ¾ lb. spaghetti
- 2 cups mozzarella cheese
- Fresh parsley, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breast in half to create two thinner pieces. Season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat and sear the chicken for 5-6 minutes per side until golden and fully cooked. Remove and let rest for 10 minutes before dicing into bite-sized pieces. Pour any chicken juices back into the pot.
- Preheat Oven: Set the oven to 350°F (175°C) to warm up for baking.
- Make the Sauce Base: In the same pot used for chicken, melt butter over medium heat. Add white wine and scrape the bottom of the pot with a spatula to loosen browned bits, then gently boil for 5 minutes to reduce.
- Sauté Vegetables: Add diced mushrooms and onion to the pot and sauté for about 5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Combine Sauce Ingredients: Lower 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 pieces. Mix well and warm through on low heat.
- Cook Pasta: Boil spaghetti in salted water until just al dente, approximately 10 minutes. Drain well and return to the pot you boiled it in.
- Mix Pasta and Sauce: Pour the warm creamy chicken sauce over the drained spaghetti and stir thoroughly to combine all ingredients evenly.
- Assemble Casserole: Transfer the pasta mixture into a 9×13 inch casserole dish or large oven-safe pot. Evenly sprinkle the mozzarella cheese over the top.
- Bake: Bake uncovered at 350°F for 15 minutes. Then increase the oven temperature to 450°F and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the casserole sit for 5 minutes to set before garnishing with fresh parsley. Serve warm and enjoy!
Notes
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor; substitute with chicken broth if preferred.
- For easier prep, day-old cooked chicken or rotisserie chicken can be used.
- Be sure to not overcook the spaghetti during boiling; al dente texture holds better during baking.
- Fresh parsley adds color and a bright herbal note—optional but recommended.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: Chicken Tetrazzini, creamy chicken pasta bake, cheesy casserole, Italian-American comfort food, baked spaghetti casserole
