Three Cheese Chicken Tetrazzini
This Three Cheese Chicken Tetrazzini is a creamy, comforting pasta bake packed with tender chicken, mushrooms, and a luscious three-cheese sauce.
Servings: 4 servings
Ingredients
- 12 ounces uncooked spaghetti the perfect base to soak up the creamy sauce
- 1 tablespoon olive oil for sautéing and adding flavor
- 3 tablespoons butter divided; enriches both the chicken and the sauce
- 0.5 medium onion chopped; adds sweetness and depth
- 2 uncooked chicken breasts cut into 1" pieces; the hearty protein star
- Salt & pepper to taste; essential seasoning
- 4 cloves garlic minced; aromatic and flavorful
- 0.25 teaspoon Italian seasoning for a subtle herby note
- 7 ounces cremini or white mushrooms sliced; earthy and meaty texture
- 0.75 cup chicken broth adds moisture and savory richness
- 1 cup heavy/whipping cream makes the sauce luxuriously creamy
- 8 ounces cream cheese softened; smooth and tangy
- 1 cup freshly grated parmesan cheese sharp and nutty
- 1 cup shredded mozzarella cheese melty and stretchy
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, about 8-9 minutes. Drain and set aside. Toss with 1 tablespoon olive oil to prevent sticking.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Increase the heat to medium-high, add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, melt 1 tablespoon butter. Add the sliced mushrooms and sauté until they release their moisture and start to brown, about 6 minutes. Season lightly with salt and pepper.
- Add the chicken broth and heavy cream to the mushrooms. Bring to a gentle simmer, scraping up any browned bits on the pan. Reduce heat to low and add the softened cream cheese, stirring until smooth and creamy. Mix in the grated parmesan and half of the shredded mozzarella cheese until melted and fully incorporated.
- Return the cooked chicken to the skillet and stir to combine. Add the cooked spaghetti and toss gently to coat every strand in that luscious sauce.
- Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a greased 9x13 baking dish. Sprinkle the remaining mozzarella cheese evenly on top. Dot the last tablespoon of butter over the cheese to promote browning. Bake uncovered for 20-25 minutes or until the top is golden and bubbly.
- Let the Three Cheese Chicken Tetrazzini rest for about 5 minutes before serving. This allows the sauce to thicken slightly for perfect slicing and serving.
Equipment
- Large Pot
- Large skillet or sauté pan
- Measuring Cups and Spoons
- Mixing Bowl
- Baking Dish (9x13-inch)
- Wooden spoon or spatula
Notes
- Undercook the spaghetti slightly before baking to prevent mushiness.
- Soften cream cheese before adding to sauce to avoid lumps.
- Season well with salt and pepper to enhance flavors.
- Cut chicken pieces uniformly for even cooking.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.