If you’re looking for a comforting and utterly delicious dish to impress family or friends, look no further than this Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe. It’s a luscious, saucy casserole where tender chunks of chicken and earthy mushrooms come together with rich Parmesan cheese and perfectly cooked noodles in a creamy, dreamy sauce. Every bite is a warm hug on a plate, making it ideal for a cozy dinner or a special occasion. Trust me, once you try this recipe, it’s going to be your new go-to comfort food classic.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet essential ingredients that each bring their own magic to the dish. From the buttery mushrooms to the savory chicken broth, every item plays a vital role in layering flavors, textures, and colors for the perfect Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe.
- Dry fettuccini noodles: The sturdy texture holds up beautifully to the creamy sauce without getting mushy.
- Cubed rotisserie or roast chicken meat: Using pre-cooked chicken makes the recipe quick and adds rich, savory flavor.
- Olive oil: Helps sauté the mushrooms and onion to bring out their natural sweetness.
- Unsalted butter: Added in stages for richness and helps create the velvety sauce.
- Button mushrooms: Diced for that lovely, earthy taste and meaty texture.
- Yellow onion: Chopped finely to melt into the background with subtle sweetness.
- Garlic: Fresh and chopped for a fragrant punch.
- Fresh thyme leaves: Bright, herbal notes that elevate the whole dish.
- Semi-dry or dry white wine: Adds acidity and depth to balance the creaminess.
- Whole milk and heavy cream: The foundation for the rich and smooth sauce.
- Low-sodium chicken broth: Adds savory flavor without overpowering the dish.
- All-purpose flour: Used to thicken the sauce into the perfect consistency.
- Freshly grated nutmeg: A subtle warming spice that enhances the creamy sauce.
- Seasoned salt, kosher salt, and black pepper: Perfect balances of seasoning to bring all flavors alive.
- Grated Parmesan cheese: Sharp and nutty, it melds beautifully into the sauce and crust.
- Breadcrumbs: For a golden, crunchy topping that contrasts the creamy interior.
- Chopped fresh parsley: Divided for freshness and a pop of color at the end.
How to Make Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe
Step 1: Prepare Your Oven and Dish
Start by heating your oven to 425°F and spraying a large casserole dish with nonstick baking spray. This simple step ensures your tetrazzini comes out cleanly without sticking, letting that cheesy crust shine.
Step 2: Cook the Fettuccini
Boil the fettuccini noodles in salted water following package directions just until al dente. Once done, drain and rinse them with cold water to stop cooking. Spread them out on a baking sheet so they dry slightly and don’t clump together—this keeps your dish from getting gummy.
Step 3: Sauté Mushrooms and Onions
In a large skillet over medium heat, warm the olive oil and a bit of butter. Add diced mushrooms and chopped onions, seasoning lightly with salt and pepper. Sauté until onions turn translucent and mushrooms soften, releasing their earthiness. This step builds a flavorful base for your tetrazzini’s sauce.
Step 4: Add Aromatics and Wine
Stir in garlic, thyme, and white wine to the skillet. Use a wooden spoon to scrape up any browned bits on the pan’s bottom—those add incredible depth. Let the mixture reduce for about two minutes to intensify the flavors, then transfer it to a bowl and set aside.
Step 5: Warm Milk, Cream, and Broth
In a medium saucepan, bring the whole milk, heavy cream, and chicken broth just under a simmer—when steam starts to rise but not boiling. This warm liquid will be combined with the roux in the next step to create your luscious sauce.
Step 6: Make the Roux
Back to the sauté pan, melt three tablespoons of butter over medium heat. Whisk in flour and keep stirring until the mixture is light golden brown—this cooks out the raw flour taste while thickening the sauce nicely.
Step 7: Create the Creamy Sauce
Slowly whisk in the warm milk mixture into the roux, ensuring it stays smooth and lump-free. Add nutmeg, seasoned salt, kosher salt, and black pepper. Bring to a boil briefly, then reduce to low and whisk continuously for 8-10 minutes until thickened to a creamy perfection. Remove from heat to keep it silky.
Step 8: Combine Ingredients
Mix your cooked chicken, sautéed mushroom and onion mix, noodles, and half the chopped parsley into the sauce. This step evenly distributes every ingredient so each bite bursts with flavor.
Step 9: Prepare for Baking
Pour everything into the prepared casserole dish, spreading it out smoothly. Sprinkle the top evenly with the golden breadcrumbs and freshly grated Parmesan cheese to create that signature crispy, savory topping.
Step 10: Add Final Butter Touch
Melt the remaining butter and drizzle it evenly over the breadcrumb topping. This little extra fat ensures a gorgeously browned crust during baking.
Step 11: Bake the Tetrazzini
Bake at 425°F for about 30 minutes until the topping turns a perfect golden brown and the dish bubbles enthusiastically from the edges. Let it rest for 5 to 10 minutes out of the oven; this resting allows the sauce to set slightly for easy serving.
Step 12: Garnish and Serve
Sprinkle the remaining fresh parsley over the top for a burst of color and fresh herbaceous flavor before serving. And there you have it—a spectacular Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe ready to be devoured!
Step 13: Enjoy!
Grab a plate, dig in, and savor every creamy, cheesy, comforting bite of this classic dish that feels both fancy and like a warm family hug.
How to Serve Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe
Garnishes
Fresh chopped parsley is a simple yet elegant garnish that adds a fresh herbal note and bright color. For a little extra flair, you might sprinkle some extra grated Parmesan just before serving, or add a light drizzle of truffle oil if you want to elevate that mushroom flavor further.
Side Dishes
This creamy, hearty pasta pairs wonderfully with crisp green salads dressed in lemon vinaigrette to cut through the richness. Roasted or steamed seasonal vegetables like broccoli, asparagus, or green beans offer a light and nutritious balance as well.
Creative Ways to Present
Serve the tetrazzini in individual ramekins for a charming presentation that’s perfect for dinner parties. Alternatively, for a hearty family meal, present it family-style garnished with a sprinkle of fresh herbs and Parmesan, letting everyone dive into the bubbling goodness together.
Make Ahead and Storage
Storing Leftovers
After your feast, transfer any leftovers into an airtight container and refrigerate. Properly stored, Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe stays fresh for 3 to 4 days and makes a fantastic next-day meal.
Freezing
You can freeze this dish for longer storage by tightly wrapping the casserole dish with foil or using freezer-safe containers. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat in the oven at 350°F covered loosely with foil until warmed through, about 20 minutes. This method preserves the creamy texture and prevents the topping from drying out. For a quick option, reheating portions in the microwave works well too but stir halfway through.
FAQs
Can I make this Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe gluten-free?
Absolutely! Swap out the fettuccini for your favorite gluten-free pasta, use gluten-free flour for the roux, and choose gluten-free breadcrumbs to keep the dish safe without compromising the delicious flavors.
What is the best type of chicken to use?
Using rotisserie or roast chicken makes this recipe incredibly quick and flavorful since it’s already cooked and seasoned. However, you can also poach or bake chicken breasts yourself if you prefer control over seasoning and doneness.
Can I use a different type of cheese?
While Parmesan is traditional and brings a sharp, nutty flavor, you could experiment with Pecorino Romano or a good aged Asiago for a slightly different but still delicious finish.
Is it possible to make this dish vegetarian?
Yes! Substitute the chicken with extra mushrooms and use vegetable broth in place of chicken broth. Add a bit more seasoning and perhaps some sautéed spinach or artichokes for added texture and flavor.
How thick should the sauce be before baking?
The sauce should be rich and thick enough to coat the back of a spoon nicely but still pourable enough to mix evenly with the pasta. It will thicken a bit more during baking, so avoid making it too stiff at the stovetop stage.
Final Thoughts
There’s something truly special about a Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe that brings comfort and a little elegance to the dinner table all in one. This recipe is a treasure for busy weeknights and cozy gatherings alike, delivering rich flavors and luscious textures with every forkful. I can’t wait for you to make it and share in the joyful experience of a timeless classic done right!
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Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
Chicken Tetrazzini is a creamy, comforting casserole featuring tender shredded chicken, sautéed mushrooms and onions, fettuccini pasta, and a rich white wine-infused sauce topped with Parmesan and breadcrumbs for a crispy finish. This classic American dish is baked to golden perfection, making it perfect for family dinners or gatherings.
Ingredients
Pasta
- 1 pound dry fettuccini noodles
Chicken
- 3 cups cubed rotisserie or roast chicken meat (from a 3–4 pound chicken)
Vegetables and Herbs
- ½ pound button mushrooms, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme leaves
- â…“ cup chopped fresh parsley, divided
Liquids and Dairy
- 2 tablespoons olive oil
- 18 tablespoons unsalted butter (divided, 2¼ sticks)
- ½ cup semi-dry or dry white wine
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
Pantry Staples and Seasonings
- â…“ cup all-purpose flour
- ⅛ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
- 1 teaspoon seasoned salt
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
Instructions
- Prep Oven and Dish: Preheat your oven to 425°F and spray a large casserole dish with nonstick baking spray to ensure easy cleanup and prevent sticking.
- Cook Pasta: Boil the fettuccini noodles in salted water until al dente, following package instructions. Drain well and rinse under cold water to stop cooking. Spread noodles on a large baking sheet to dry and set aside.
- Sauté Mushrooms and Onions: Heat a large skillet over medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Once melted, add diced mushrooms and chopped onion. Season lightly with salt and pepper. Cook, stirring occasionally, until onions are translucent and mushrooms are fragrant and softened, about 5-7 minutes.
- Add Garlic, Thyme, and Wine: Stir in chopped garlic and fresh thyme leaves. Pour in white wine and scrape any browned bits from the pan bottom with a wooden spoon. Cook for 2 more minutes to reduce the wine. Transfer this mixture to a medium bowl and set aside, leaving the pan out for the next step.
- Warm Liquids: In a medium saucepan over medium heat, bring whole milk, heavy cream, and low-sodium chicken broth just below simmering, watching for steam to rise. Remove from heat once heated.
- Make Roux: In the large sauté pan, melt 3 tablespoons butter over medium heat. Whisk in the all-purpose flour until it forms a paste and turns light golden brown, about 2 minutes.
- Prepare Sauce: Slowly whisk the warm milk, cream, and broth mixture into the roux, ensuring a smooth consistency with no lumps. Add freshly grated nutmeg, seasoned salt, kosher salt, and black pepper. Bring to a gentle boil, then reduce heat and whisk continuously until the sauce thickens, about 8-10 minutes. Remove from heat when done.
- Combine Ingredients: Add the cubed chicken, sautéed mushroom and onion mixture, cooked noodles, and half of the chopped parsley to the sauce. Mix thoroughly to combine.
- Assemble Casserole: Pour the combined mixture into the prepared casserole dish. Evenly sprinkle the top with breadcrumbs and grated Parmesan cheese.
- Add Butter Topping: Melt the remaining butter and drizzle it evenly over the breadcrumb and cheese topping to encourage browning.
- Bake: Place casserole in the preheated oven and bake for 30 minutes until the top is golden brown and the casserole is bubbly throughout.
- Rest: Remove from oven and let rest for 5-10 minutes before serving to allow flavors to meld and the dish to set slightly.
- Garnish and Serve: Sprinkle with the remaining chopped parsley for a fresh finish, then serve and enjoy your hearty chicken tetrazzini.
Notes
- Use low-sodium chicken broth to control the saltiness of the dish.
- Rotisserie or roast chicken works best as it’s already cooked and flavorful.
- Letting the pasta dry before mixing helps prevent a mushy texture.
- Fresh parsley adds a bright herbal note when sprinkled on top before serving.
- Ensure continuous whisking while making the sauce to avoid lumps and burning.
