This creamy chicken tetrazzini pasta bake is a warm hug in a dish! Made with tender chicken, comforting pasta, and a rich, cheesy sauce, it’s perfect for cozy dinners.
Honestly, who can resist the mixture of gooey cheese and crunchy topping? I like to serve it with a side salad for a balanced meal—plus, it’s great for leftovers! 😊
Key Ingredients & Substitutions
Pasta: I like to use spaghetti or linguine, but any pasta works! You could substitute with penne or fusilli for a fun twist. Just ensure it’s cooked al dente to avoid mushiness in the bake.
Mushrooms: Cremini mushrooms add great flavor, but you can swap them for button mushrooms or even sautéed spinach for a different taste. If you’re not a mushroom fan, feel free to skip them altogether!
Heavy Cream: For a lighter version, you can replace heavy cream with half-and-half or whole milk. This will still keep your sauce creamy without all the richness. Just remember to adjust cooking time to ensure it thickens properly.
Chicken: Rotisserie chicken is a favorite of mine for convenience, but you can use any leftover chicken. For a vegetarian dish, consider using cooked chickpeas or shredded jackfruit for protein and texture.
How Do I Make a Creamy Sauce Without Clumps?
Creating a smooth, creamy sauce is key in this recipe. To avoid lumps, start by making a roux, which is a mixture of fat and flour. Here’s how:
- Melt butter in a skillet and add sliced mushrooms. Cook until they’re tender.
- Sprinkle flour over the mushrooms and stir constantly for 1-2 minutes. This cooks the flour and helps prevent clumping.
- Slowly whisk in the chicken broth and heavy cream, stirring continuously. This helps the sauce thicken gradually and keeps it smooth.
Follow these steps for a delicious, clump-free sauce every time!
How to Make Creamy Chicken Tetrazzini Pasta Bake
Ingredients You’ll Need:
Pasta:
- 12 oz spaghetti or linguine pasta
For the Sauce:
- 2 tablespoons unsalted butter
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Chicken and Veggies:
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen peas (optional)
For the Topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This creamy and delicious Chicken Tetrazzini takes about 15 minutes to prepare and about 25-30 minutes to bake, making a total time of around 45 minutes from start to finish. It’s a perfect dish for a hearty weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
First, preheat your oven to 350°F (175°C). Then, grease a 9×13 inch baking dish to prevent sticking.
2. Cook the Pasta:
Next, boil a large pot of salted water and cook your pasta until al dente, following the package instructions. Once done, drain and set aside.
3. Sauté the Vegetables:
In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté them until they’re softer and browned, which should take about 5-7 minutes. Add the minced garlic and cook for another minute until it’s fragrant.
4. Make the Sauce:
Sprinkle the flour over the cooked mushrooms and garlic, stirring constantly for 1-2 minutes until it forms a roux. Gradually whisk in the chicken broth and heavy cream, stirring until the sauce thickens, roughly 3-5 minutes.
5. Season the Sauce:
Season your sauce with salt, black pepper, and dried thyme. Make sure to mix everything well.
6. Mix in the Chicken and Veggies:
Stir in your cooked chicken and frozen peas (if you’re using them), and heat everything through for another couple of minutes.
7. Combine with Pasta:
Take your cooked pasta and combine it with the creamy chicken sauce in the skillet or in a large bowl, mixing until all the pasta is well coated.
8. Transfer to Baking Dish:
Pour the pasta mixture into your greased baking dish. Evenly sprinkle shredded mozzarella and Parmesan cheese on top.
9. Add the Crunchy Topping:
If you’d like, mix the breadcrumbs with a little melted butter, then sprinkle this crunchy topping over the cheese layer to enhance the texture.
10. Bake:
Place your baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden and bubbly.
11. Rest and Serve:
Once done, take it out and allow it to rest for about 5 minutes. Garnish with fresh parsley if desired before serving. Enjoy this delicious and comforting Chicken Tetrazzini Pasta Bake!
Can I Use Different Types of Pasta?
Absolutely! While spaghetti or linguine works best, you can substitute with any pasta you have on hand such as penne, fusilli, or even gluten-free options. Just be sure to adjust cooking time according to the pasta type for the best results!
How Can I Make This Recipe Healthier?
To lighten it up, consider using whole grain pasta, low-fat milk instead of heavy cream, and reducing the cheese topping. Additionally, you can add more vegetables like spinach or bell peppers for extra nutrition and flavor!
What Should I Do with Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply place in the microwave or warm in the oven at 350°F (175°C) until heated through. You may want to add a splash of chicken broth or milk to revitalize the creamy texture.
Can I Freeze This Dish?
Yes, you can freeze Chicken Tetrazzini! Just prepare the dish up until baking, then cover tightly and freeze for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight and bake directly from the refrigerator, adding about 5-10 extra minutes to the baking time.