Description
Chicken Tetrazzini is a creamy, comforting pasta dish that combines tender chicken with a rich mushroom sauce and cheesy goodness. Baked to golden perfection, this delightful recipe is perfect for family dinners or gathering with friends. Easy to prepare and versatile, you can customize it with your favorite vegetables or proteins.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 8 oz linguine or spaghetti
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup freshly grated Parmesan cheese
- 1 cup frozen peas
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 tsp dried thyme
- 1 tsp dried oregano
Instructions
- Preheat the oven to 350°F (175°C).
- Boil salted water in a large pot and cook pasta until al dente. Drain and set aside.
- In a skillet over medium heat, melt butter. Add diced chicken and sauté until golden brown, about 5-7 minutes. Stir in minced garlic until fragrant.
- Sprinkle flour over cooked chicken and stir well. Gradually add chicken broth and milk while whisking continuously until thickened (3-5 minutes).
- Mix in cream of mushroom soup, thyme, oregano, salt, and pepper until combined.
- In a large bowl, combine cooked pasta, sauce mixture, frozen peas, and half of the Parmesan cheese. Mix gently.
- Transfer to a greased baking dish, top with remaining Parmesan cheese, and bake uncovered for 25-30 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg