Description
Chicken Tetrazzini is a creamy, comforting pasta bake featuring tender seared chicken, mushrooms, peas, and a rich sauce made with cream of chicken and mushroom soups, sour cream, Parmesan, and white wine. This crowd-pleasing casserole is baked until bubbly and golden, perfect for a hearty dinner.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 2 tablespoons butter
- ¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 8 oz button mushrooms, diced
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 10.5 oz cream of chicken soup
- 10.5 oz cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- ¾ cup grated Parmesan cheese
- 1 cup frozen peas
Pasta Bake
- ¾ lb spaghetti
- 2 cups shredded mozzarella cheese
- Fresh parsley, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breast in half to create two thinner, equal-sized pieces. Season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and fully cooked. Remove from the pot and let rest for 10 minutes before dicing into bite-sized pieces. Return any chicken juices to the pot.
- Prepare the Sauce: Preheat the oven to 350 degrees Fahrenheit. In the same pot, melt butter and add the white wine. Use a silicone spatula to scrape any browned bits from the bottom to enhance flavor. Let the mixture boil gently and reduce for 5 minutes. Add diced mushrooms and onions and cook for 5 more minutes. Add minced garlic and cook for an additional minute.
- Combine Sauce Ingredients: Reduce heat to medium-low. Stir in cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and diced chicken. Mix well and heat over low until warmed through.
- Cook Pasta: Boil spaghetti until just al dente, about 10 minutes. Drain and return pasta to the pot used for boiling.
- Mix Pasta and Sauce: Pour the warm sauce over the cooked spaghetti and stir to combine evenly.
- Assemble and Bake: Transfer the pasta mixture to a 9x13 inch casserole dish or large oven-safe pot. Sprinkle mozzarella cheese evenly over the top. Bake uncovered at 350 degrees Fahrenheit for 15 minutes. Then increase oven temperature to 450 degrees Fahrenheit and bake for another 10 minutes or until the cheese is bubbly and beginning to brown.
- Serve: Remove from oven and let sit for 5 minutes. Garnish with fresh parsley before serving.
Notes
- Use Pinot Grigio or Sauvignon Blanc for the wine; chicken broth is a non-alcoholic substitute.
- Using freshly cooked chicken in the pot enhances sauce flavor, but leftover or rotisserie chicken works too.
- You can use a full pound of pasta, though ¾ pound yields a creamier casserole.
- To make ahead, assemble and refrigerate covered for up to 2 days. Let sit at room temperature for 30 minutes before baking at 350° for 20 minutes, uncover and bake 15 minutes, then increase to 450° for 10 minutes until browned.
- This casserole freezes well; thaw completely in the fridge for up to 24 hours before baking.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg
