Prep time: 10 mins | Cook time: 55 mins | Total time: 1 hr 5 mins
Creamy and super comforting. This Chicken Tetrazzini is one of the best pasta dinners I’ve made with juicy chicken and plump mushrooms. It is an insanely cheesy pasta that you can easily and quickly make at home. If you are searching for a wonderful pasta dinner, this Chicken Tetrazzini is a great option!
2 tbsp olive oil
2 tsp Italian Seasoning
1 large boneless, skinless chicken breast
3 cloves garlic, minced
2 tbsp butter
8 ounces button mushrooms, diced
¼ c. dry white wine, see notes
½ diced yellow onion
10.5 ounces cream of mushroom soup
10.5 ounces cream of chicken soup
1 c. milk
1 c. sour cream
1 c. frozen peas
¾ c. grated Parmesan cheese
2 c. mozzarella cheese
Fresh Parsley, to garnish
¾ pound spaghetti
How to make Chicken Tetrazzini
Step 1: In half, cut the chicken breast to make two equally size thinner pieces. Sprinkle both sides of the chicken with salt, pepper, and Italian seasoning.
Step 2: In a large pot, heat the olive oil over medium-high heat. Once hot, add the chicken and cook on each side for about 5 to 6 minutes until cooked through and golden brown.
Step 3: Set the chicken aside when done and allow it to rest for about 10 minutes. Then, slice it into bite-sized pieces. Into the pot, add any juices from the chicken.
Step 4: Prepare the oven. Preheat it to 350 degrees.
Step 5: In the now-empty pot, melt the butter, then pour in the wine. Along the bottom of the pot, run a silicone spatula to remove any remnants from the chicken. Allow it to boil for about 5 minutes until the mixture has reduced.
Step 6: Then, add the mushrooms along with the onions. Continue to cook for another 5 minutes before adding the garlic. Cook for an additional minute.
Step 7: Adjust the heat to medium-low, then add the cream of chicken to the pot along with the cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and diced chicken. Mix well and adjust the heat to low.
Step 8: Following the package directions, cook the spaghetti until al dente. Drain when done.
Step 9: To the pot, add the spaghetti. Over the warm spaghetti, pour the warm sauce and toss to coat.
Step 10: Into a large oven-safe pot or 9 x 13-inch casserole dish, transfer the pasta and sprinkle with mozzarella. Place in the preheated oven and bake for about 15 minutes, uncovered. Then, adjust the oven temperature to 450 degrees and continue baking for another 10 minutes or until the top of the dish is bubbly and starts to brown.
Step 11: Remove from the oven when done and allow the dish to sit for about 5 minutes. Serve garnished with some fresh parsley. Enjoy!
For this recipe, I like to use Pinot Grigio or Sauvignon Blanc. You can replace the wine with chicken broth if desired.
In this recipe, you can use 2 c of cooked chicken. You can use rotisserie or leftover chicken.
If desired, you can use 1 pound of pasta. For creamy results, use 3/4 of the pasta.
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