Description
An easy and comforting chicken tetrazzini made with tender chicken, creamy sauce, pasta, and melted cheese, perfect for a quick family dinner.
Ingredients
- 12 oz (340 g) spaghetti, cooked and drained
- 2 cups (300 g) cooked chicken breast, shredded
- 1/4 cup (60 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) heavy cream
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 cup (120 g) sliced mushrooms
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 2 tablespoons chopped parsley (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a large skillet, melt butter over medium heat and sauté garlic and mushrooms until softened.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth, milk, and cream until smooth and thickened.
- Add mozzarella and Parmesan cheese, stirring until melted.
- Season with salt and black pepper.
- Add cooked spaghetti and shredded chicken to the sauce and toss to coat evenly.
- Transfer mixture to the prepared baking dish.
- Bake for 25–30 minutes until bubbly and lightly golden on top.
- Garnish with parsley and serve warm.
Notes
- Rotisserie chicken works well for convenience.
- You can add peas or spinach for extra vegetables.
- Let rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American