Creamy Chicken Tetrazzini

Creamy Chicken Tetrazzini
🧾 Ingredients
340 g (12 oz) spaghetti or linguine
2 cups cooked chicken (shredded or diced)
2 tablespoons butter
1 small onion, finely chopped
3 cloves garlic, minced
225 g (8 oz) mushrooms, sliced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream (or half-and-half)
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
Salt and black pepper, to taste
½ cup frozen peas (optional)
½ cup breadcrumbs (optional, for topping)
2 tablespoons melted butter (for topping)
Fresh parsley, chopped (for garnish)
👩‍🍳 Instructions
Cook pasta
Boil spaghetti in salted water until al dente. Drain and set aside.
Sauté aromatics
In a large skillet, melt butter over medium heat. Add onion and cook until soft (about 3–4 minutes). Add garlic and cook 1 minute more.
Cook mushrooms
Add sliced mushrooms and cook until tender and browned.
Make the sauce
Sprinkle flour over the mixture and stir for 1–2 minutes. Gradually whisk in chicken broth, then add cream. Simmer until thickened.
Add cheese & seasoning
Stir in Parmesan, half the mozzarella, Italian seasoning, salt, and pepper.
Combine everything
Add cooked chicken, pasta, and peas (if using). Mix well.
Assemble & bake
Transfer to a greased baking dish. Top with remaining mozzarella.
Mix breadcrumbs with melted butter and sprinkle on top (optional).
Bake
Bake at 180°C (350°F) for 25–30 minutes, until bubbly and golden.
Serve
Garnish with fresh parsley and serve warm.
💡 Tips
Use rotisserie chicken for extra flavor and convenience.
Add a splash of white wine to the sauce for a deeper taste.
Swap mushrooms for broccoli if you prefer.