Description

This classic Chicken Tetrazzini recipe features tender, seasoned chicken breast combined with a rich and creamy mushroom and cheese sauce, tossed with spaghetti and baked to bubbly, golden perfection. With a blend of cream soups, Parmesan, mozzarella, and peas, this comforting casserole is perfect for a hearty family dinner.

Ingredients

Scale

Chicken and Seasoning

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 and Topping

¾ lb. spaghetti
2 cups shredded mozzarella cheese
Fresh parsley for garnish

Instructions

Prepare the Chicken: Cut the chicken breast in half horizontally to create two thinner pieces of equal size. Season each side with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat, then sear the chicken for 5-6 minutes on each side until golden brown and cooked through. Set aside to rest for 10 minutes before cutting into bite-sized pieces, and add any juices released back into the pot.
Prepare the Sauce: Preheat the oven to 350°F (175°C). In the same pot, melt butter and add the dry white wine, scraping the bottom to lift any browned bits from the chicken. Allow the wine to gently boil and reduce for 5 minutes. Add mushrooms and diced onion; cook for 5 minutes. Add minced garlic and cook for an additional minute.
Add Sauce Ingredients: Reduce 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. Combine well and keep the sauce warm over low heat.
Cook the Pasta: Boil the spaghetti in salted water until just al dente, about 10 minutes, then drain. Return the spaghetti to the pot used for boiling.
Combine Pasta and Sauce: Pour the warm sauce over the drained spaghetti and stir gently until fully combined.
Assemble and Bake the Casserole: Transfer the pasta and sauce mixture into a 9×13-inch casserole dish or a large oven-safe pot. Top evenly with shredded mozzarella cheese. 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 topping is bubbly and browned.
Finish and Serve: Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh chopped parsley before serving.

Notes

Dry white wine adds great flavor but can be omitted or replaced with chicken broth for a non-alcoholic version.
Use good-quality Parmesan and mozzarella for best taste and texture.
Spaghetti can be substituted with linguine or fettuccine if preferred.
To prevent overbaking, keep an eye on the cheese during the final baking stage to avoid burning.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: Chicken Tetrazzini, chicken casserole, creamy chicken pasta bake, comfort food, baked pasta, chicken dinner