Print

Chicken Noodle Tetrazzini

Chicken Noodle Tetrazzini - recipe card
Print Recipe

A classic comfort casserole featuring tender chicken, spaghetti, and mushrooms in a rich, creamy sauce, topped with melted Parmesan and mozzarella cheese. Baked until golden and bubbly, this dish offers a hearty, satisfying texture with a savory depth from sherry and nutmeg.

Ingredients

Scale
  • 8 oz (227g) dry spaghetti, broken in half
  • 2 cups (about 12 oz) cooked chicken breast, shredded
  • 8 oz (227g) cremini mushrooms, cleaned and sliced 1/4-inch thick
  • 1 small yellow onion (about 4 oz), finely diced (approx 1/2 cup)
  • 2 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/4 cup dry sherry (optional, or additional broth)
  • 1/2 cup grated Parmesan cheese (about 2 oz)
  • 1/2 cup shredded part-skim mozzarella cheese (about 2 oz)
  • 1/2 tsp kosher salt, plus more for pasta water
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 7-8 minutes (the pasta will continue cooking in the oven). Drain and set aside.
  2. While the pasta cooks, melt 2 tablespoons of butter in a large, oven-safe skillet (12-inch) over medium heat. When the butter foams and subsides, add the sliced mushrooms. Cook undisturbed for 3 minutes, then stir and cook until they release their liquid and edges brown, about 5 more minutes. Transfer mushrooms to a plate and set aside.
  3. Reduce the heat to medium-low and add the remaining 1 tablespoon of butter. Once melted, add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the onion mixture and whisk continuously for 1-2 minutes to form a pale roux. It should be thick and bubbling without browning.
  5. Gradually stream in the chicken broth while whisking constantly to avoid lumps. Then whisk in the heavy cream and sherry (if using). Continue cooking over medium heat, whisking, until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
  6. Remove the skillet from the heat. Stir in the cooked mushrooms, shredded chicken, salt, black pepper, and nutmeg. Taste and adjust seasoning if needed.
  7. Add the drained spaghetti to the sauce mixture and toss gently with tongs until all strands are evenly coated. Spread the mixture into an even layer in the skillet (or transfer to a buttered 9×13-inch baking dish if your skillet is not oven-safe).
  8. Sprinkle the Parmesan cheese evenly over the top, followed by the mozzarella cheese. Place the skillet or baking dish on the middle rack of the oven.
  9. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. For extra browning, switch to broil for the last 1-2 minutes, watching carefully.
  10. Let the tetrazzini rest for 5 minutes before serving. Garnish with fresh parsley and serve hot.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Assemble casserole (without baking), wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Reheating: Bake at 350°F (177°C) for 15–20 minutes or microwave individual portions on high for 2 minutes until hot. The sauce may thicken upon standing; stir in a splash of milk or broth when reheating if needed.

Nutrition

Keywords: chicken tetrazzini, chicken noodle tetrazzini, tetrazzini recipe, creamy chicken casserole, baked pasta, mushroom chicken pasta, comfort food, weeknight dinner, leftover chicken recipe, spaghetti casserole

Find it online: https://copycatkitchenco.com/chicken-noodle-tetrazzini/