Chicken Tetrazzini Easy
Chicken Tetrazzini is the ultimate comfort food that brings warmth and joy to your dinner table. This creamy pasta dish combines tender chicken, earthy mushrooms, and a cheesy sauce, all topped with a crunchy panko layer. Perfect for family gatherings or cozy nights in, it’s a delicious way to use up leftovers while satisfying everyone’s taste buds. With its delightful aroma and rich flavors, this Chicken Tetrazzini is sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz spaghetti or linguine
- 1 cup fresh mushrooms, sliced
- 2 cloves fresh garlic, minced
- 1 small onion, chopped
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- ¾ cup panko bread crumbs
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Boil salted water in a large pot for pasta.
- Cook spaghetti or linguine according to package instructions until al dente; drain.
- In a skillet over medium heat, sauté onions and garlic in olive oil until translucent. Add sliced mushrooms and cook until softened.
- Cut chicken into bite-sized pieces and add to the skillet; cook until no longer pink.
- Stir in chicken broth and heavy cream; simmer until slightly thickened. Season with salt and pepper.
- Combine cooked pasta with the sauce and half of the Parmesan cheese; mix well.
- Transfer to a baking dish, sprinkle with remaining cheese and panko breadcrumbs, then bake for 25-30 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 480
- Sugar: 3g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg