Description
Are you searching for a comforting and delicious dish that can please a crowd? Look no further than Chicken Tetrazzini Pasta Bake! This dish combines tender pasta, shredded chicken, and mushrooms, all enveloped in a creamy sauce that will make your taste buds dance.
Ingredients
Scale
- 12 oz spaghetti or linguine, broken in half
- 2 tablespoons olive oil or butter
- 2 cups cooked chicken, shredded or diced
- 1 small onion, finely chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup dry white wine (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Start by bringing a large pot of salted water to a rolling boil. Add the broken spaghetti or linguine and cook it until just al dente. This will ensure the pasta holds its shape during baking. Once cooked, drain the pasta and set it aside while you prepare the sauce.
- In a large skillet over medium heat, add the olive oil or butter. Once heated, introduce the finely chopped onion and sliced mushrooms to the pan. Sauté these ingredients for about 6-8 minutes, stirring frequently until the onions are soft and the mushrooms are golden brown. After this, add the minced garlic and cook for another minute until fragrant.
- Once your vegetables are cooked, sprinkle the flour evenly over them in the skillet, stirring for about 1 minute to mix. Gradually whisk in the chicken broth, white wine (if using), and milk, ensuring no lumps remain. Continue to cook and stir the mixture for approximately 5 minutes until the sauce thickens to a creamy consistency.
- Bring down the heat to low and carefully mix in the sour cream, grated Parmesan cheese, and half of the shredded mozzarella. Season the mixture with salt, black pepper, and thyme or Italian seasoning. Stir this mixture until everything is well combined, and you have a smooth and rich sauce.
- In a large mixing bowl, combine the cooked pasta and shredded chicken. Pour the creamy sauce over them, gently tossing to ensure every piece is well-coated. This is where the magic happens as the beautiful flavors meld together.
- Toss the pasta and chicken mixture into a greased 9×13-inch baking dish and evenly spread it out. Top with the remaining mozzarella cheese, layering it generously over the top for that gooey finish. Cover the dish loosely with foil to prevent over-browning during baking.
- Slide the baking dish into the preheated oven and bake for 20 minutes. Afterward, remove the foil and bake for an additional 10 minutes. At this stage, keep an eye on it—it should be bubbling and golden brown on top.
- After removing the Chicken Tetrazzini from the oven, allow it to rest for about 5-10 minutes before serving. This not only helps the casserole set but makes it easier to serve. Garnish your dish with freshly chopped parsley for a pop of color and freshness.
Notes
Make sure not to overcook the pasta; it should be firm so they can retain their shape during baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 600 mg
- Protein: 25 g