Easy Chicken Tetrazzini
This Easy Chicken Tetrazzini is a creamy, comforting pasta dish that combines tender chicken, mushrooms, and a rich sauce, all baked to perfection. It's a perfect weeknight meal that the whole family will love!
Equipment
- 1 large pot
- 1 large skillet
- 1 baking dish (3-quart)
- 1 whisk
- 1 mixing spoon
- 1 set measuring cups and spoons
- 1 colander
Ingredients
- 8 ounces spaghetti or your choice of pasta
- 2 cups cooked chicken shredded
- 1 cup mushrooms sliced
- 1 cup frozen peas
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 small onion chopped
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- ½ cup breadcrumbs optional, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and fragrant, about 3-4 minutes.
- Add the sliced mushrooms and cook for an additional 4-5 minutes until they're tender.
- Stir in the cooked chicken, frozen peas, chicken broth, heavy cream, dried thyme, salt, and pepper. Bring to a simmer and let it cook for about 5 minutes.
- In a large mixing bowl, combine the cooked spaghetti with the chicken and mushroom mixture. Mix well to combine.
- Pour the mixture into a greased baking dish. Top with shredded cheddar cheese, grated Parmesan cheese, and breadcrumbs if using.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
You can use leftover rotisserie chicken to save time.
Feel free to add any other vegetables you like, such as bell peppers or spinach.
This dish can be frozen before baking; just make sure to thaw it before cooking.