Classic Chicken Tetrazzini
Traditional dish · Italian-American
A comforting and classic baked pasta dish featuring tender chicken and mushrooms in a rich, creamy sauce, topped with cheese and breadcrumbs.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Spaghetti12 oz
- Chicken breast, cooked and shredded3 cups
- Mushrooms, sliced8 oz
- Butter1/2 cup
- All-purpose flour1/2 cup
- Chicken broth2 cups
- Heavy cream1.5 cups
- Parmesan cheese, grated1 cup
- Worcestershire sauce1 tsp
- Garlic powder1 tsp
- Saltto taste
- Black pepperto taste
- Breadcrumbs1/2 cup
- Olive oil1 tbsp
Steps
- 1
Preheat oven to 375°F (190°C). Cook spaghetti according to package directions; drain.
- 2
In a large skillet, melt butter over medium heat. Add mushrooms and cook until softened, about 5 minutes. Remove mushrooms and set aside.
- 3
Whisk flour into the melted butter and cook for 1 minute, stirring constantly.
- 4
Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer, stirring constantly, until thickened.
- 5
Stir in shredded chicken, cooked mushrooms, 1/2 cup Parmesan cheese, Worcestershire sauce, garlic powder, salt, and pepper. Mix well.
- 6
Add the drained spaghetti to the sauce and toss to coat. Pour into a greased 9x13 inch baking dish.
- 7
In a small bowl, combine breadcrumbs, remaining 1/2 cup Parmesan cheese, and olive oil. Sprinkle evenly over the pasta mixture.
- 8
Bake for 20-25 minutes, or until bubbly and lightly browned.
