Easy Chicken Tetrazzini

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Easy Chicken Tetrazzini is basically comfort food with an attitude. Creamy sauce, shredded chicken, melty cheddar, and a golden top that makes you feel fancy even if you wore pajama pants while cooking.

If you love creamy pasta vibes, you might also enjoy this butter chicken pasta recipe that brings a different kind of cozy to the table. Trust me, both dishes are dangerously good on a weeknight.

Why This Recipe is Awesome

This recipe hits all the good notes: simple, forgiving, and ridiculously satisfying. It uses pantry staples and leftover chicken so you can fake gourmet with zero judgment. It is basically comfort in a casserole dish.

It is idiot proof. Even I did not mess it up the first time. The sauce hides a million sins like slightly overcooked pasta or your tendency to forget the garlic. Plus it bakes into a bubbly, golden-topped masterpiece that gets you compliments without doing much work. Win win.

Ingredients You’ll Need

• 8 oz spaghetti, because classic pasta equals happy people
• 2 cups cooked chicken, shredded, use rotisserie or last night leftovers
• 1 cup mushrooms, sliced, optional but recommended if you like texture
• 1 cup chicken broth, salty and savory backbone of the sauce
• 1 cup heavy cream, the reason this is called comfort food
• 1 cup cheddar cheese, shredded, gives it personality
• 1/2 cup Parmesan cheese, grated, for that umami bite
• 1/2 cup frozen peas, little pops of sweetness and color
• 2 cloves garlic, minced, because garlic is never optional
• 1 onion, chopped, the flavor base, brown it a bit for depth
• Salt and pepper to taste, use your judgment, not your entire spice rack
• 1/4 cup breadcrumbs, optional, for a crunchy top when you want drama

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook spaghetti according to package instructions; drain and set aside.
3. In a large skillet, sauté onion, garlic, and mushrooms until softened.
4. Stir in the cooked chicken, chicken broth, heavy cream, and bring to a simmer.
5. Mix in the cheddar cheese, peas, salt, and pepper, and then combine with the cooked spaghetti.
6. Transfer the mixture to a greased baking dish and sprinkle with Parmesan and breadcrumbs if using.
7. Bake in the preheated oven for 25-30 minutes or until bubbly and golden. Let cool slightly before serving.

Common Mistakes to Avoid

• Not preheating the oven. Seriously, thinking you can skip this is a rookie move. The casserole needs a warm welcome.
• Overcooking the pasta. You will bake the dish, so cook the spaghetti al dente. It should hold up and not turn into mush.
• Skimping on salt. The cream mellows flavors. Taste and then salt like you mean it.
• Forgetting to brown the onions. Raw onion flavor is sad. Sauté until they look kind of proud.
• Adding all the cheese at once and melting it into a puddle. Save some cheese for the top so you get that crunchy, cheesy finish.

Alternatives & Substitutions

Want to switch things up? Easy. Swap the cheddar for mozzarella or Gruyere if you want a stretchier cheese pull. No heavy cream? Use half and half mixed with a tablespoon of butter for richness. Out of chicken broth? Vegetable stock or even a well-diluted bouillon works fine.

If you prefer a leaner dish, sub Greek yogurt for half the cream and reduce the cheddar a bit. Going vegetarian? Replace the chicken with extra mushrooms, roasted squash, or chickpeas. Craving a crunchier top but no breadcrumbs? Toss crushed crackers or potato chips over the casserole before baking. For a fun international twist try serving alongside crispy Japanese flavors like in this chicken katsu bento box if you want crispy chicken and pickled vibes on the side.

My hot take: peas make everything feel like a working adult meal. Use them. FYI, leftovers get even better the next day.

FAQ (Frequently Asked Questions)

Q Why is my sauce too thin?
A Did you skip simmering? Bring the sauce to a gentle simmer to reduce it a bit. If it still looks thin, stir in a small slurry of flour and water or keep baking uncovered to thicken.

Q Can I use rotisserie chicken?
A Absolutely. Rotisserie is the shortcut of champions. Shred it and toss it in. You get flavor and laziness points.

Q Can I freeze this?
A Yes. Cool completely, cover tightly, and freeze for up to 2 months. Thaw in the fridge before reheating. Reheat covered with foil at 350°F until bubbly.

Q What if I do not have heavy cream?
A Use half and half with a tablespoon of butter per cup or full fat milk mixed with a tablespoon of cornstarch to help thicken. It will still be tasty.

Q Can I make this gluten free?
A Swap the spaghetti for a gluten free pasta and use gluten free breadcrumbs or leave them out. The end meal still hugs your soul.

Q How do I get a crisp topping?
A Sprinkle extra Parmesan and breadcrumbs and broil the last 2 to 3 minutes, watching like a hawk so it does not burn.

Q Can I add wine to the sauce?
A You can. A splash of white wine while the mushrooms cook adds depth. Let it reduce before adding cream so you do not taste raw alcohol.

Final Thoughts

You made it. You now have a warm, cheesy, slightly smug casserole that says I care but not too much. This Easy Chicken Tetrazzini gives you comfort without a lot of fuss and looks like you tried harder than you actually did. Serve with a simple salad or bread and let people think you are domestic goals.

Now go impress someone or yourself with your new culinary skill. You earned it.

Easy Chicken Tetrazzini

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A creamy and comforting pasta bake made with shredded chicken, cheddar cheese, and a golden breadcrumb topping, perfect for a cozy weeknight dinner.

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Ingredients

Scale 1x2x3x

• 8 oz spaghetti
• 2 cups cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup cheddar cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1 onion, chopped
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook spaghetti according to package instructions; drain and set aside.
3. In a large skillet, sauté onion, garlic, and mushrooms until softened.
4. Stir in the cooked chicken, chicken broth, heavy cream, and bring to a simmer.
5. Mix in the cheddar cheese, peas, salt, and pepper, and then combine with the cooked spaghetti.
6. Transfer the mixture to a greased baking dish and sprinkle with Parmesan and breadcrumbs if using.
7. Bake in the preheated oven for 25-30 minutes or until bubbly and golden. Let cool slightly before serving.

Notes

For a crisp topping, sprinkle extra Parmesan and breadcrumbs and broil for the last 2-3 minutes. You can also use rotisserie chicken for a quicker option.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: chicken casserole, comfort food, pasta, easy recipe, weeknight dinner