Go Back
Golden, bubbling cheese-topped pasta bake, similar to this chicken tetrazzini
Chef Emma

Chicken Tetrazzini

Spaghetti, cooked chicken and browned mushrooms folded into a homemade Parmesan cream sauce, topped with buttered panko and baked at 375°F until bubbling and golden.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta and filling
  • 12 oz spaghetti 340 g, broken in half
  • 3 cups cooked chicken about 420 g, shredded or cubed
  • 8 oz cremini or white mushrooms 225 g, sliced
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 cup frozen peas 145 g, optional
Sauce
  • 5 tbsp unsalted butter 70 g, divided
  • 1/3 cup all-purpose flour 42 g
  • 1/4 cup dry sherry 60 ml, optional; or more broth
  • 2 1/2 cups low-sodium chicken broth 600 ml
  • 1 cup whole milk 240 ml
  • 1/2 cup heavy cream 120 ml
  • 3/4 cup finely grated Parmesan 75 g
  • 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1 pinch ground nutmeg
Topping
  • 1/4 cup finely grated Parmesan 25 g
  • 1/2 cup panko breadcrumbs 30 g
  • 1 tbsp unsalted butter melted
  • fresh parsley chopped, to serve

Equipment

  • 9x13-inch baking dish
  • Large pot
  • Large deep skillet or Dutch oven
  • Whisk

Method
 

  1. Heat the oven to 375°F (190°C) and butter a 9x13-inch baking dish. Cook the spaghetti in well-salted boiling water 2 minutes less than the package time. Drain and rinse briefly with warm water.
  2. Melt 1 tbsp butter in a large skillet over medium-high heat. Brown the mushrooms 6 to 8 minutes until their liquid cooks off. Add the onion for 3 to 4 minutes, then the garlic for 30 seconds.
  3. Lower the heat to medium, add the remaining 4 tbsp butter, sprinkle in the flour and stir 1 to 2 minutes.
  4. Add the sherry, if using, for 30 seconds. Slowly whisk in the broth, then the milk and cream. Add salt, pepper, thyme and nutmeg and simmer 4 to 5 minutes until the sauce coats a spoon but is still pourable.
  5. Off the heat, stir in 3/4 cup Parmesan. Fold in the chicken, peas and spaghetti, then spread in the baking dish.
  6. Top with the remaining Parmesan and the panko tossed with melted butter. Bake uncovered 25 to 30 minutes, until bubbling, golden and 165°F (74°C) in the center.
  7. Rest 5 to 10 minutes, sprinkle with parsley and serve.

Notes

Make ahead: assemble without the crumbs and refrigerate up to 24 hours, or freeze up to 3 months and thaw overnight in the fridge. Drizzle with 1/4 cup broth, add the crumbs, bake covered 20 minutes, then uncovered 20 to 25 minutes to 165°F. Refrigerate leftovers within 2 hours for 3 to 4 days. Calories are an estimate per serving from USDA FoodData Central values.