Craving a dish that's both comforting and surprisingly simple to create? Dive into this Chicken Tetrazzini Pasta Bake recipe, where tender chicken meets a luscious, creamy sauce and bubbly cheese.
Get ready to discover all the secrets to mastering this irresistible classic!
Ingredients
For this Chicken Tetrazzini Pasta Bake, here's whatcha need: 500g/1lb of spaghetti or another long pasta (penne, macaroni, and ziti work too!) cooked per the packet — you know, al dente and all that jazz, and some butter and chicken!
Yep, I'm talkin' 'bout 2 tbsp (30g) of butter and 500g/1lb of skinless, boneless chicken thighs. Thighs are, like, the MVP here 'cause they stay juicy!
Now, for the creamy sauce, you'll need 4 tbsp (60g) of unsalted butter—don't skimp!—plus 500g/1lb of sliced mushrooms, two minced garlic cloves, and one finely chopped onion. We're layin' the flavor foundation!
Then, grab 4 tbsp of flour, 2 cups of any-fat milk, 1 cup of heavy cream (or more milk!), and 2 cups of low-sodium chicken stock (or water plus stock cubes). Feel free to incorporate different cheeses to elevate this chicken pasta bake. Season with 1/2 tsp of black pepper and 1 tsp of salt.
And last, but def not least, 2 cups of shredded cheese—cheddar, jack, or colby—just not mozzarella, okay?
Instructions
Alright, let's jump into how I make this incredible Chicken Tetrazzini Pasta Bake! First, sear your chicken. Melt 2 tablespoons of butter in a pot over high heat. Add the chicken, sprinkle with salt and pepper, and cook for about 1 1/2 minutes per side, until golden. It doesn't need to be fully cooked—it'll finish in the oven.
Now, chop or shred the chicken. Next, preheat your oven to 325°F. In the same pot, melt 4 tablespoons of butter and cook sliced mushrooms for 4 minutes. Toss in minced garlic and chopped onion, cook for 3 more minutes until golden and fragrant—yum!
Reduce the heat to medium, add 4 tablespoons of flour, and stir for 30 seconds. Pour in 2 cups of milk, stirring for 10 seconds until thickened. Finally, add 1 cup of cream, 2 cups of chicken broth, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Stir and simmer until the sauce thickens enough to coat the back of a spoon. Achieving a rich flavor profile similar to a classic dish like Chicken Marsala is key. Stir and simmer until the sauce thickens enough to coat the back of a spoon.
Recipe Notes
Given all that work, I've got a few extra tips to make your bake even better! You know, just some nuggets of wisdom I've picked up along the way.
First, about the pasta, don't even think about using risoni. It's too small, and your bake will be sad and lacking volume. On the chicken front – thighs are the way to go since they don't dry out.
Now, if you hate washing dishes, cool pasta means less sauce gets soaked up in the oven. Clever, right? As for substitutions, go wild! Margarine for butter, any flour you like, different milks, even stock cubes.
Leftovers? They're awesome. This bake stays surprisingly moist, unlike some others! And finally, feel free to make it ahead or even freeze it. Just bake it longer and cover it with foil. Enjoy!
Short Recipe Version
Chicken Tetrazzini Pasta Bake Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Serving Size: 6
Ingredients:
- 1 lb spaghetti
- 3 tbsp butter
- 1/2 cup onion, chopped
- 8 oz mushrooms, sliced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup dry sherry (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cooked chicken, diced
- 1/2 cup grated Parmesan cheese
Instructions:
- Preheat oven to 350°F (175°C). Cook spaghetti according to package directions.
- Melt butter in a large skillet over medium heat. Add onion and mushrooms; cook until softened.
- Stir in flour until smooth. Gradually whisk in chicken broth and milk until thickened.
- Stir in cream, sherry (if using), salt, and pepper.
- Combine sauce with cooked spaghetti and chicken.
- Pour into a greased 9×13 inch baking dish.
- Sprinkle with Parmesan cheese.
- Bake for 20-30 minutes, or until bubbly and golden brown.
- Let cool slightly before serving.
Nutrition Information (Per Serving, Estimated):
- Calories: 450
- Protein: 30g
- Fat: 20g
- Carbohydrates: 40g