Chicken Tetrazzini: The Ultimate Comfort Bake
A comforting pasta bake with tender chicken, mushrooms, peas, and a crispy panko topping.
Chicken Tetrazzini: A Comforting Pasta Casserole
When you crave classic comfort, Chicken Tetrazzini stands out as a homey, satisfying crowd-pleaser. This flavorful casserole blends tender chicken, hearty pasta, earthy mushrooms, sweet peas, and a velvety cheesy sauce, all crowned with a buttery panko topping. Perfect for busy weeknights or a casual family gathering, this dish delivers both ease and rich taste.
What Is Chicken Tetrazzini?
Chicken Tetrazzini is a classic American pasta casserole featuring diced or shredded cooked chicken (often rotisserie for convenience), spaghetti or similar noodles, and vegetables baked in a creamy sauce—usually enriched with cheeses like Parmesan or Gouda. The origin of the dish traces to the early 20th century and is named after Italian opera singer Luisa Tetrazzini. Over time, the hearty, all-in-one meal earned a place as a comfort food staple in American kitchens.
Ingredients You’ll Need
- Salted Butter: Adds richness and creates the base for sautéing veggies and thickening the sauce.
- Kosher Salt: For seasoning pasta water and flavoring every layer of the dish.
- Spaghetti: Broken in half for easier casserole servings. Other long pasta like linguine or fettuccine works too.
- Cremini Mushrooms: Quartered for deep, earthy flavor and texture.
- Garlic: Finely chopped—essential for aromatic undertones.
- All-Purpose Flour: Thickens the sauce for that coveted creamy result.
- Dry White Wine: Builds flavor complexity and depth; can be substituted with chicken broth.
- Chicken Broth: Lends hearty backbone and moisture to the sauce.
- Cream Cheese: Adds silkiness and weight to the sauce.
- Smoked Gouda Cheese: For a mild smoky note; shredded for easy melting.
- Parmesan Cheese: Offers salty, nutty character—both in the sauce and the topping.
- Rotisserie Chicken: Shredded—makes for a quick assembly and deep flavor.
- Frozen Peas: Provide color, sweetness, and contrasting texture.
- Black Pepper: For a little kick and added warmth.
- Panko Breadcrumbs: Makes the topping crisp and golden.
- Fresh Parsley: Chopped for garnish and subtle brightness.
Step-by-Step Directions
- 1. Prepare the Oven & Dish: Preheat oven to 350 °F. Butter a 9 × 13-inch baking dish.
- 2. Cook the Pasta: Bring salted water to a boil. Cook spaghetti 2 minutes less than package directions; reserve 1/2 cup of pasta water and drain noodles.
- 3. Sauté Vegetables: Melt 2 tablespoons butter in a large Dutch oven. Add mushrooms; cook until browned (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
- 4. Make the Roux: Stir in flour, coating mushrooms and garlic. Cook about 1 minute until raw flavor is gone.
- 5. Deglaze & Build Sauce: Gradually add white wine, scraping up the bits; cook until most liquid is absorbed. Pour in chicken broth, bring to simmer.
- 6. Enrich the Sauce: Add cream cheese, stirring until melted and smooth. Add gouda and parmesan, continuing to stir until fully incorporated.
- 7. Combine Main Ingredients: Add shredded chicken, peas, cooked spaghetti, reserved pasta water, salt, and pepper. Fold gently to blend evenly.
- 8. Assemble & Top: Transfer mixture to the prepared dish. Mix panko, parsley, parmesan, black pepper, and 2 tablespoons melted butter, then sprinkle over casserole.
- 9. Bake: Bake uncovered 30–35 minutes, until casserole is bubbly and topping is crisp and golden.
- 10. Serve: Let rest 10 minutes before serving. Garnish with fresh parsley if desired.
Why This Recipe Works
- Balanced Creaminess: Blending broth, cream cheese, gouda, and parmesan achieves a luscious texture without becoming heavy or cloying.
- Layered Flavor: White wine, mushrooms, garlic and fresh herbs provide sophistication beyond basic casseroles.
- Convenience: Using rotisserie chicken saves time and adds depth, while breaking noodles simplifies portions.
- Versatile Modern Additions: You can swap or add vegetables, use leftover turkey, and adjust cheese or sauce thickness to taste.
Tips for the Best Chicken Tetrazzini
- Break spaghetti in half before boiling—it makes mixing and serving easier.
- Don’t overcook the pasta; slightly underdone noodles finish cooking in the oven, avoiding mushy casserole.
- Reserve pasta water—its starch helps keep the sauce creamy and prevents dryness.
- Use high-quality, full-fat cream cheese and cheese for rich texture and flavor.
- If you dislike wine, substitute with equal chicken broth for a mild finish.
- Golden panko topping adds crunchy contrast—use fresh parsley for color.
Chicken Tetrazzini Variations
| Ingredient Swap | Resulting Flavor/Texture | Purpose/Benefit |
|---|---|---|
| Turkey instead of chicken | Similar, more robust flavor | Great use for holiday leftovers |
| Mixed vegetables | Greater color & sweetness | Increases nutrition, customizes taste |
| Gruyère or Fontina for Gouda | Nutty or mild flavors | Customizes cheese profile |
| Gluten-free pasta & flour | Casserole stays tender | Suitable for gluten-free diets |
Make-Ahead & Storage Guide
- Prep Ahead: Assemble casserole (stop before baking), cover, and refrigerate up to 2 days.
- Freezer Friendly: Wrap well before freezing for up to 3 months. Thaw overnight in the fridge, bake as directed plus extra 10–15 minutes.
- Leftovers: Store in a sealed container; refrigerate up to 4 days. Reheat in the oven or microwave with a splash of broth to restore creaminess.
What others are reading
Serving Suggestions
- Green Salad: Bright, acidic greens cut through the richness—use vinaigrette, fresh citrus, or bitter greens for balance.
- Garlic Bread: Crunchy bread offers complementary texture and flavor.
- Roasted Vegetables: Choose carrots, broccoli, or asparagus for color and nutrition.
- Wine Pairing: Crisp Pinot Grigio or light Chardonnay mirror the sauce.
Nutrition Facts
| Per Serving | Approximate Amount |
|---|---|
| Calories | 660 kcal |
| Protein | 35 g |
| Carbohydrates | 52 g |
| Fat | 34 g |
| Sodium | 852 mg |
| Fiber | 3 g |
Frequently Asked Questions (FAQ)
Q: Can I use other kinds of chicken?
A: Absolutely. Leftover grilled, roasted, or poached chicken works well. Rotisserie is preferred for flavor and ease.
Q: Is there a way to make Chicken Tetrazzini gluten-free?
A: Yes. Substitute gluten-free pasta and use a gluten-free flour blend for the roux.
Q: What if I don’t have Gouda?
A: Use mozzarella or Monterey Jack for mildness, or Gruyère for complexity. Parmesan is indispensable for flavor.
Q: How do I keep my casserole from drying out?
A: Use reserved pasta water when combining ingredients, cover closely with foil while baking, and do not over-bake.
Q: Can I freeze Chicken Tetrazzini?
A: Yes, uncooked or baked. Wrap tightly, freeze for up to 3 months, thaw in the fridge overnight, and bake until heated through.
Q: What can I substitute for wine?
A: Use equal part chicken broth—flavor will be a little less complex but still delicious.
Pro Tips & Troubleshooting
- Texture: If sauce is too thick prior to baking, a few tablespoons more broth or reserved pasta water helps loosen it.
- Chicken Dryness: If chicken seems dry, stir it into hot sauce to rehydrate before adding other ingredients.
- Topping Too Brown: Cover loosely with foil for last 5–10 minutes if topping is browning too quickly.
- Flavor Boost: Add a sprinkle of red pepper flakes or fresh herbs such as thyme for deeper flavor.
Recipe Card: Chicken Tetrazzini
- Prep time: 20 minutes
- Cook time: 40 minutes
- Yield: 8 servings
Ingredients:
- 4 tbsp salted butter, plus more for pan
- 1 tsp kosher salt, plus more for pasta water
- 1 lb spaghetti, broken in half
- 8 oz cremini mushrooms, quartered
- 4 garlic cloves, finely chopped
- 3 tbsp all-purpose flour
- 3/4 cup dry white wine
- 4 cups chicken broth
- 8 oz cream cheese, cubed
- 1 cup shredded smoked gouda
- 1 cup grated parmesan
- 3 1/2 cups shredded rotisserie chicken
- 1 cup frozen peas
- 1/2 tsp black pepper, plus more to taste
- 1/2 cup panko
- 1/4 cup fresh parsley, chopped
Instructions:
- Preheat oven to 350°F. Butter a 9×13-inch baking dish.
- Cook spaghetti in salted water until 2 minutes shy of al dente. Drain, reserving 1/2 cup pasta cooking water.
- In large Dutch oven, melt 2 tbsp butter and sauté mushrooms until browned. Add garlic and cook 1 minute.
- Stir in flour, cook 1 minute. Gradually add wine, then chicken broth. Simmer and whisk until smooth.
- Add cream cheese, gouda, and parmesan, stirring until melted.
- Fold in chicken, peas, pasta, reserved water, salt, and pepper. Mix gently.
- Transfer mixture to baking dish.
- Mix panko, parsley, remaining parmesan, pepper, and 2 tbsp melted butter. Sprinkle over casserole.
- Bake uncovered for 30–35 minutes, until topping is golden.
- Let stand before serving. Garnish with parsley.
Summary: Why Chicken Tetrazzini Hits the Spot
This classic casserole brings together textures and flavors—creamy, cheesy, crisp, savory—in every forkful. Quick assembly, adaptable ingredients, and ease of storage make it a modern comfort food hero, promising warmth and satisfaction for family dinners, potlucks, or as a make-ahead freezer meal. Whether you stick to tradition or tweak to fit your pantry, Chicken Tetrazzini remains deeply comforting and reliably delicious.
References
- https://bellyfull.net/chicken-tetrazzini-recipe/
- https://natashaskitchen.com/chicken-tetrazzini/
- https://www.halfscratched.com/chicken-tetrazzini-recipe-pioneer-woman/
- https://www.thepioneerwoman.com/food-cooking/recipes/a63496698/chicken-tetrazzini-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11691/turkey-tetrazzini/
- https://www.food.com/recipe/turkey-tetrazzini-can-use-chicken-too-pioneer-woman-ree-drummo-510232
- https://cz.pinterest.com/pin/126241595801496498/
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