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- 2 cups cooked chicken, shredded - 8 oz spaghetti or fettuccine - 1 cup mushrooms, sliced - 1/2 cup frozen peas - 1/4 cup onion, finely chopped - 3 cloves garlic, minced - 1/4 cup all-purpose flour - 3 cups chicken broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon olive oil - 1/2 cup breadcrumbs (optional for topping) Each ingredient adds its own flavor and texture to the dish. The shredded chicken provides protein, while the pasta serves as a filling base. Mushrooms add earthiness, and peas bring a pop of color and sweetness. Onion and garlic give a savory depth. Flour helps to thicken the creamy sauce. Chicken broth makes the sauce flavorful and rich. Heavy cream creates a smooth, luxurious texture. Parmesan cheese gives a salty, nutty taste. Italian seasoning adds warmth and aroma, while salt and pepper enhance all the flavors. You can customize this dish easily. For example, use different pasta types or add more veggies. This flexibility makes Creamy Chicken Tetrazzini Bake a fun recipe to explore. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This warms up the space for baking. 2. Cook the spaghetti or fettuccine in boiling salted water. Follow the package instructions until it is al dente. Drain and let it cool a bit. 3. Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3 minutes. You want it to look clear. 4. Add minced garlic and sliced mushrooms. Cook for about 5 minutes. Stir occasionally until the mushrooms are soft. 1. Sprinkle in the all-purpose flour and mix well. Cook for another minute. This helps the flour blend with the veggies. 2. Gradually whisk in the chicken broth while stirring. This keeps lumps from forming. Bring it to a gentle simmer to thicken. 3. Stir in heavy cream along with Italian seasoning, salt, and black pepper. Cook for 5-7 minutes, stirring often until the sauce is creamy. 1. Gently fold in the shredded chicken, cooked pasta, and frozen peas. Make sure everything is coated in the creamy sauce. 2. Transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly. 3. If you like a crunchy top, sprinkle breadcrumbs over the dish. 4. Grate Parmesan cheese on top. This adds rich flavor and helps create a golden crust. 5. Place the dish in the oven and bake for 25-30 minutes. Look for a golden and bubbly top. The smell will be amazing! 6. Once it's done, take it out of the oven and let it cool for a few minutes. This helps set the layers. To make the sauce just right, focus on its thickness. It should be creamy but not too runny. Start by adding the chicken broth slowly while whisking. This helps the sauce stay smooth. When you add the heavy cream, keep stirring. If you see lumps, break them up with a whisk. Cook it longer for a thicker sauce. Remember, it will thicken more as it bakes. If you want a lighter dish, swap out heavy cream. Use half-and-half or a mix of milk and Greek yogurt. These options still give great flavor without being too rich. For pasta, spaghetti or fettuccine works well. You can also try penne or rotini. These shapes hold the sauce nicely. Garnish your dish with fresh parsley or basil. This adds a pop of color and fresh taste. You might also sprinkle more Parmesan on top right before serving. For side dishes, a simple salad pairs well. Garlic bread or roasted vegetables can make the meal even better. Enjoy your creamy chicken tetrazzini bake hot for the best taste! Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand, making it a great time-saver. Customize Your Veggies: Feel free to add or substitute other vegetables like bell peppers, spinach, or broccoli for added flavor and nutrition. Make it Ahead: You can prepare the dish in advance and store it covered in the fridge. Just bake it when you're ready to serve! Breadcrumb Topping: If you prefer a crustier top, mix the breadcrumbs with a little melted butter and Italian herbs before sprinkling them on for extra flavor. {{image_4}} To make a vegetarian version, simply remove the chicken. You can add a mix of veggies instead. Think bell peppers, zucchini, and spinach. These add color and flavor. You can sauté them just like the mushrooms. This change keeps the dish hearty and delicious. Adding different herbs and spices can lift the flavor. Try thyme or rosemary for a fresh taste. You can also sprinkle in some red pepper flakes for heat. Using flavored broth can also change the taste. A mushroom or vegetable broth works well. It adds depth and richness to the sauce. If you want fewer calories, substitute light cream for heavy cream. This keeps it creamy but cuts down on fat. You can also skip the breadcrumbs on top. This makes the dish lighter while still tasty. Enjoy your creamy chicken tetrazzini bake, tailored to fit your needs! To keep your creamy chicken tetrazzini fresh, use airtight containers. Glass or plastic containers work well. Make sure to cool the dish to room temperature before sealing. Store the leftovers in the fridge. They will stay good for up to three days. The best way to reheat this dish is in the oven. Preheat your oven to 350°F (175°C). Place the tetrazzini in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until warm. You can also use the microwave. Heat in short intervals, stirring in between. This keeps the texture nice. You can freeze this dish either before or after baking. If freezing before baking, assemble the dish and cover it tightly. It can last up to three months in the freezer. To bake from frozen, add an extra 15-20 minutes to your baking time. If you freeze it after baking, let it cool first. Thaw it in the fridge overnight before reheating. Yes, you can use leftover rotisserie chicken. It saves time and adds flavor. Just shred the chicken and mix it in. This way, you create a hearty meal with less effort. To make this dish gluten-free, swap regular pasta for gluten-free pasta. Use a gluten-free flour blend in the sauce too. Check your chicken broth for gluten-free options. These changes let everyone enjoy this tasty dish. Serve this bake with a simple green salad. Garlic bread pairs well too. A light dessert, like sorbet, can balance the meal. These sides enhance the overall dining experience. Yes, you can prepare it ahead of time. Assemble the dish and cover it. Store it in the fridge for up to 24 hours. Just bake it when you're ready to serve. This makes it great for busy days. For a richer sauce, use half-and-half instead of heavy cream. You can also add cream cheese for extra creaminess. Try mixing in some shredded cheese, like cheddar, for more flavor. These tweaks create your perfect creamy sauce. Creamy Chicken Tetrazzini Bake is a simple yet satisfying dish. This recipe combines tender chicken, pasta, and a rich sauce. You learned about easy steps for preparation, baking, and storage tips. I shared helpful variations to suit different diets. As you try this recipe, remember to explore ingredient swaps and serving ideas. Enjoy your cooking, and savor every bite of this creamy comfort food!

Creamy Chicken Tetrazzini Bake

A delicious and creamy pasta bake featuring chicken, mushrooms, and a rich sauce topped with Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 8 oz spaghetti or fettuccine
  • 1 cup mushrooms, sliced
  • 1 2 cup frozen peas
  • 1 4 cup onion, finely chopped
  • 3 cloves garlic, minced
  • 1 4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 2 teaspoon salt
  • 1 4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 2 cup breadcrumbs (optional for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C) to prepare for baking.
  • In a pot of boiling salted water, cook the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside to cool slightly.
  • In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3 minutes until it becomes translucent.
  • Introduce the minced garlic and sliced mushrooms into the skillet. Cook for approximately 5 minutes, stirring occasionally, until the mushrooms become tender and release their moisture.
  • Sprinkle in the all-purpose flour and stir thoroughly, cooking for an additional minute to ensure the flour is well combined with the vegetables and starts to toast slightly.
  • Gradually whisk in the chicken broth while continuously stirring to prevent any lumps from forming. Bring the mixture to a gentle simmer, allowing it to thicken.
  • Incorporate the heavy cream along with the Italian seasoning, salt, and black pepper into the sauce. Continue to cook for 5-7 minutes, stirring occasionally, until the sauce thickens to your desired creamy consistency.
  • Carefully fold in the shredded chicken, cooked pasta, and frozen peas, ensuring everything is evenly coated in the luscious sauce.
  • Transfer the creamy chicken and pasta mixture into a greased 9x13 inch baking dish, spreading it out evenly.
  • If using breadcrumbs, sprinkle them generously over the top to add a delightful crunch to the dish.
  • Finish by grating an ample layer of Parmesan cheese over the top, providing a rich flavor and golden color as it bakes.
  • Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly, making your kitchen smell irresistible.
  • Once finished, remove the dish from the oven and let it cool for a few minutes before serving. This will help in setting the layers.

Notes

Serve hot from the oven, garnished with fresh parsley and extra Parmesan cheese.
Keyword bake, chicken, comfort food, creamy, pasta