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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
My kids tend to love cheesy baked pasta recipes, and this chicken tetrazzini is one the whole family can’t get enough of. It has everything you want in a cozy weeknight dinner: pasta, meaty chicken, a mix of veggies, a creamy cheese sauce, and a buttery, crisp topping. It’s a spin on this turkey tetrazzini recipe that I usually make after Thanksgiving, but with chicken, so you can make it year-round. Speaking of, I use store-bought rotisserie chicken which saves you tons of time in the kitchen. (Here are more easy-fix recipes using rotisserie chicken to try next.) If your crew is a fan of chicken spaghetti, they’ll love this too! It's hearty, warm, and welcome on my table any night of the week.
The magic of this chicken casserole comes from all the different cheeses. There’s cream cheese, smoked gouda, and parmesan, which add creaminess, tang, and savoriness to the dish. If you can't find smoked gouda, regular gouda will work.
When it comes to the pasta, the key is to cook the noodles for 2 minutes less than the recommended cooking time. They'll seem very al dente, but don't worry! The pasta will continue to soften up when you pop everything in the oven.
What kind of mushrooms are best for chicken tetrazzini?
This casserole is made with sauteed cremini mushrooms. You might see them labeled baby bella or brown mushrooms—they're all the same and will work just fine! If you can't find cremini, white or button mushrooms make a great substitute.
What kind of pasta is used for chicken tetrazzini?
I love using spaghetti in this creamy casserole, but I break the noodles in half before cooking so they're easier to stir into the sauce. If you have a different kind of pasta on hand, like penne or rigatoni, that will also work, just be sure not to overcook it in step one!
How long can you store chicken tetrazzini?
This casserole will last up to three days in an airtight container in the fridge. To serve leftovers, reheat individual servings in the microwave in 1-minute intervals. Or, to reheat a larger portion, transfer the casserole to an oven-safe baking dish, cover with foil, and bake at 350 degrees Fahrenheit until hot.
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Ingredients
- 4 Tbsp.
salted butter, plus more for the pan
- 1 tsp.
kosher salt, plus more for the pasta water
- 1 lb.
spaghetti, broken in half
- 1
(8-ounce) package cremini mushrooms, quartered
- 4
garlic cloves, finely chopped
- 3 Tbsp.
all-purpose flour
- 3/4 cup
dry white wine
- 4 cups
chicken broth
- 1
(8-ounce) package cream cheese, cubed
- 1 cup
shredded smoked gouda cheese (about 4 ounces)
- 1 cup
grated parmesan cheese
- 3 1/2 cups
shredded rotisserie chicken
- 1 cup
frozen peas
- 1/2 tsp.
black pepper, plus more to taste
- 1/2 cup
panko
- 1/4 cup
fresh parsley, chopped
Directions
- Step 1Preheat the oven to 350˚F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the spaghetti and cook 2 minutes less than the package directs. Reserve ½ cup cooking water, then drain.
- Step 2Heat 2 tablespoons butter in a large Dutch oven over medium-high heat. Add the mushrooms and ½ teaspoon salt and sauté until the mushrooms begin to turn golden, 5 to 7 minutes.
- Step 3Stir in the garlic and cook until fragrant, 1 minute. Sprinkle in the flour and cook, stirring, until toasted, 2 to 3 minutes. Add the wine and cook until reduced by half, 3 to 5 minutes. Slowly stir in the broth and cook until the sauce thickens, 7 to 9 minutes. Reduce the heat to medium-low. Gradually stir in the cream cheese, gouda, and ¾ cup parmesan until melted.
- Step 4Add the chicken, spaghetti, and peas to the sauce and stir. Add the reserved cooking water, about 2 tablespoons at a time, until very saucy.
- Step 5Melt the remaining 2 tablespoons butter in a bowl in the microwave. Stir in the panko, parsley, and the remaining ¼ cup parmesan.
- Step 6Pour the spaghetti mixture into the prepared baking dish and sprinkle with the panko mixture. Bake until bubbly and golden brown, about 25 minutes. Let rest about 5 minutes before serving.
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