Description
Welcome to another delightful recipe! If you’re a fan of creamy pasta bakes, you’re in for a treat with this Creamy Chicken Tetrazzini Pasta Bake with Mushrooms. Perfect for a cozy family dinner or when you need to impress guests, this dish combines tender chicken, mushrooms, and a rich, creamy sauce. Chicken tetrazzini is a fantastic comfort meal that will become a staple in your kitchen. Read on for this easy, step-by-step recipe!
Ingredients
- 12 oz spaghetti – Cooked according to package instructions
- 2 cups cooked, shredded chicken – Rotisserie chicken works perfectly here
- 1 cup sliced mushrooms – Button or cremini mushrooms are ideal
- 1/4 cup butter – Unsalted for the best control over flavor
- 1/4 cup all-purpose flour – Helps to thicken the sauce
- 2 cups chicken broth – Use low-sodium if you prefer
- 1 cup heavy cream – For a rich, creamy sauce
- 1 cup grated Parmesan cheese – Adds a deliciously salty, cheesy flavor
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper – To taste
- 1/4 cup breadcrumbs – For the crunchy topping
- 2 tablespoons olive oil – To mix with the breadcrumbs
Optional Substitutions:
- Gluten-free pasta can be used for those avoiding gluten.
- For a lighter version, substitute half of the heavy cream with milk.
- Vegetarian? Swap the chicken for tofu or roasted vegetables, like zucchini or bell peppers.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This allows the dish to bake evenly and ensures the breadcrumb topping becomes golden and crispy.
Step 2: Cook the Spaghetti
Cook the spaghetti according to the package instructions. Once done, drain the pasta and set it aside.
Step 3: Sauté the Mushrooms
In a large pan, melt the butter over medium heat. Add the sliced mushrooms and cook for about 5 minutes or until tender and golden. This step brings out the natural flavors of the mushrooms, giving the dish an earthy richness.
Step 4: Make the Creamy Sauce
Sprinkle the flour over the mushrooms and stir for about a minute to cook off the raw flour taste. Slowly whisk in the chicken broth and heavy cream, ensuring there are no lumps. Continue whisking until the mixture is smooth and thickened, which will take around 3 to 5 minutes.
Step 5: Add Seasoning and Cheese
Stir in the grated Parmesan cheese, garlic powder, onion powder, and season the sauce with salt and pepper. Allow the cheese to melt into the sauce, creating a creamy, flavorful base for the pasta.
Step 6: Combine Pasta, Chicken, and Sauce
Add the cooked spaghetti and shredded chicken to the sauce. Toss everything together so the pasta and chicken are well coated with the creamy sauce.
Step 7: Transfer to a Baking Dish
Grease a 9×13-inch baking dish lightly with olive oil or butter. Pour the pasta mixture into the baking dish and spread it out evenly.
Step 8: Prepare the Breadcrumb Topping
In a small bowl, mix the breadcrumbs with the olive oil until well combined. Sprinkle the breadcrumb mixture evenly over the top of the pasta.
Step 9: Bake
Bake the dish in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling. This will give the dish that perfect crispy topping that contrasts beautifully with the creamy pasta underneath.
Step 10: Let It Set
Once baked, allow the dish to sit for a few minutes before serving. This helps the bake set and makes it easier to serve.
Notes
- Use fresh Parmesan cheese for the best flavor. Pre-grated Parmesan can be a bit dry and less flavorful.
- If you prefer a richer sauce, you can substitute some of the chicken broth with more heavy cream.
- For a bit of extra flavor, try adding a splash of white wine to the sauce as it cooks.
- Season your mushrooms with a bit of thyme or rosemary while sautéing for an added layer of flavor.