Savor a dish of Chicken Tetrazzini Pasta Bake, featuring creamy sauce, savory chicken, spaghetti, earthy mushrooms, and a decadent cheese topping. Perfect for comfort dining!
Every family has that one recipe that feels like a warm hug, and in our house, it’s the Chicken Tetrazzini Pasta Bake. It started with my grandmother, who was an absolute wizard in the kitchen. She had this magical ability to turn simple ingredients into dishes that lingered in your memory. This recipe was one of her Sunday dinner specials, and it became a tradition. It was the dish that brought everyone to the table, no matter what. As kids, we’d watch her orchestrate the kitchen with a wooden spoon in one hand and a sprinkle of salt in the other. Now, whenever I cook this dish, I feel her presence in the kitchen with me—guiding the salt, stirring the sauce. It’s more than just a meal; it’s a cherished memory baked into each cheesy, creamy bite.
Why You’ll Love Chicken Tetrazzini Pasta Bake
The Chicken Tetrazzini Pasta Bake is not just a meal; it’s a masterpiece of flavors and textures that promises to transform your dinner table into a place of comfort and joy. Here’s why you’ll love it:
- Comfort in Every Bite: The combination of creamy sauce, tender chicken, and al dente spaghetti offers a comforting embrace with each forkful.
- Cheesy Goodness: A generous layer of mozzarella and parmesan cheese melts into golden perfection, creating a crispy topping that’s irresistible.
- Versatile and Forgiving: This recipe is perfect for using up leftovers and can be adapted to include whatever you have on hand.
- Perfect for Any Occasion: Whether it’s a casual family dinner or a more festive gathering, this dish scales beautifully and is sure to impress.
Ingredients Notes
Diving into the Chicken Tetrazzini Pasta Bake, each ingredient plays a pivotal role in crafting the ultimate comfort food experience. Here’s a quick guide on what to expect and how to choose the best:
- Spaghetti: Opt for high-quality pasta as it’s the backbone of the dish, ensuring it holds up to the sauce and baking process.
- Chicken: Boneless, skinless breasts are ideal for a quick cook and easy shred, making every bite tender.
- Mushrooms: Brown mushrooms add a lovely earthiness and meaty texture that complements the creamy sauce.
- Cheeses: A mix of mozzarella for meltiness and parmesan for a salty, umami kick enhances the overall flavor.
- Seasonings: Simple seasonings like Italian herbs, salt, and pepper subtly enhance the flavors without overpowering the main ingredients.
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How To Make Chicken Tetrazzini Pasta Bake
Creating the Chicken Tetrazzini Pasta Bake is an adventure in flavors that ends in a delicious masterpiece. Here’s how to bring it all together:
- Preheat and Prep: Start by setting your oven and preparing your baking dish. This ensures everything is ready for the assembly stage.
- Pasta Perfection: Cooking the pasta al dente is crucial, as it continues to cook in the oven. Rinse it to stop the cooking process and prevent sticking.
- Chicken Basics: Season and cook the chicken just right—golden outside and juicy inside. Shredding it while still warm keeps it moist.
- Sautéed Layers: Using the same pan for onions and mushrooms builds layers of flavor, picking up all the delicious browned bits left by the chicken.
- Roux and Sauce: A golden roux thickens your stock and cream into a silky sauce that binds all the elements together with cheesy goodness.
- Combine and Layer: Mixing all components ensures each bite is full of flavor. Layering with extra cheese and breadcrumbs promises a crispy top.
- Baking to Perfection: Bake until bubbly and golden. A quick broil can add an extra dimension of texture and color to the cheesy crust.
Storage Options
The Chicken Tetrazzini Pasta Bake offers excellent storage flexibility. It can be refrigerated for up to three days, making it a great make-ahead meal for busy weekdays. For longer storage, it freezes well for up to two months. Just be sure to cover it tightly with foil or store it in an airtight container. To reheat, thaw overnight in the refrigerator if frozen, then warm in the oven or microwave until heated through.
Variations and Substitutions
The beauty of Chicken Tetrazzini Pasta Bake lies in its versatility. Here are some creative twists you can apply to make it uniquely yours:
- Gluten-Free Option: Substitute the regular pasta and flour with gluten-free alternatives to accommodate dietary restrictions without sacrificing taste.
- Protein Swap: Turkey or ham can easily replace chicken for a different flavor profile or to use up holiday leftovers.
- Vegetarian Delight: Skip the chicken and double up on mushrooms or add other vegetables like spinach or bell peppers for a hearty vegetarian version.
- Dairy Adjustments: Use lactose-free dairy products or plant-based alternatives for those with dairy sensitivities. Adjust the thickening agent in the sauce as needed to ensure it’s still lusciously creamy.
Chicken Tetrazzini Pasta Bake
Ingredients
- 4 liters of water
- 5 teaspoons 30 grams of kosher salt, divided; additional salt for seasoning as required
- 1 pound 454 grams of spaghetti
- 1 ½ pounds 681 grams of boneless, skinless chicken breasts
- ½ teaspoon of ground black pepper; additional pepper for seasoning as required
- 2 tablespoons 30 milliliters of olive oil
- ½ cup 120 grams of unsalted butter, divided
- ½ cup 64 grams of finely diced yellow onion
- 1 tablespoon 10 grams of minced garlic
- ½ teaspoon of dried Italian seasoning
- 1 pound 454 grams of brown mushrooms, sliced into ½-inch thick pieces
- ½ cup 71 grams of all-purpose flour
- 2 cups 480 milliliters of unsalted chicken stock or broth
- 2 cups 480 milliliters of heavy whipping cream
- 1 cup 117 grams of shredded mozzarella cheese, divided
- 1 cup 107 grams of grated Parmesan cheese, divided
- 1 cup 136 grams of peas, either fresh or frozen
- ¼ cup 32 grams of breadcrumbs, plain or panko
- 1 tablespoon 4 grams of freshly chopped parsley
Instructions
- Oven Preparation: Adjust the oven rack to the middle position and preheat the oven to 375°F (190°C).
- Pasta Cooking: In a substantial Dutch oven or pot, bring the water to a rolling boil. Incorporate 1 tablespoon of kosher salt. Introduce the spaghetti and cook it as per the package instructions until it reaches an al dente texture, approximately 9 to 10 minutes. Following this, drain the pasta in a colander and swiftly rinse under cool water for about 30 seconds to halt the cooking process immediately. Ensure to retain a slight moisture on the pasta’s surface to avert any sticking, then set aside.
- Chicken Preparation: Halve each chicken breast horizontally to form two thinner cutlets. Season each side adequately with salt and black pepper.
- Chicken Cooking: Place a large skillet over a medium flame and pour in the olive oil. Once the oil is heated but not smoking, lay the chicken breasts in the skillet. Cook until they achieve a light golden-brown coloration, about 5 minutes on each side. Ensure the internal temperature reaches between 160 to 165°F (71 to 74°C). Afterward, transfer the chicken to a cutting board to rest for 5 to 10 minutes before shredding or cutting into approximately ½-inch pieces. Set aside.
- Vegetable Sauté: Utilize the same skillet to melt 2 tablespoons of butter over medium heat. Add the onions and sauté until they become fragrant and translucent, approximately 3 minutes. Include the minced garlic and Italian seasoning, continuing to sauté for an additional 30 seconds. Incorporate the mushrooms along with 1 teaspoon of salt and ½ teaspoon of black pepper, cooking until the mushrooms have released most of their moisture and are tender, about 5 to 6 minutes. Transfer the contents to a separate bowl and set aside.
- Sauce Preparation: In the same pan, melt the remaining 6 tablespoons of butter. Stir in the flour and cook until the roux achieves a golden blonde color, about 2 minutes. Increase the heat to medium-high and gradually whisk in the chicken stock, continuously stirring until the mixture thickens. Introduce the heavy cream and continue whisking until a smooth sauce forms. Remove from heat. Mix in ½ cup of the mozzarella and ½ cup of the parmesan cheese until they are thoroughly melted. Add 1 teaspoon of salt and adjust seasoning with additional salt and black pepper to taste.
- Combining Ingredients: To the sauce, add the previously prepared pasta, diced chicken, peas, and sautéed mushrooms. Stir well to ensure an even distribution of ingredients.
- Assembling the Casserole: Lightly grease a 13×9-inch baking dish with olive oil or butter. Transfer the pasta mixture to the baking dish, spreading it evenly. Evenly sprinkle the remaining ½ cup of mozzarella cheese, ½ cup of parmesan cheese, and breadcrumbs over the top.
- Baking: Place the dish in the preheated oven and bake until the edges are bubbly and the top surface turns lightly golden brown, about 30 to 35 minutes. Optionally, for a crispier and more golden surface, broil for an additional 2 to 3 minutes, keeping a vigilant eye to avoid burning.
