Go Back
–+ servings
A fork holding up a helping of chicken tetrazzini over a plateful of the rest.
Print Recipe
5 from 1 vote

Chicken Tetrazzini

Chicken Tetrazzini is a creamy pasta bake with chicken, mushrooms, and diced tomatoes that will easily become one of your favorite meals to make for the family!
Prep Time5 minutes
Cook Time50 minutes
Course: Dinner
Cuisine: Southern
Servings: 8 servings
Calories: 503kcal
Author: Shani W.

Equipment

  • Large Pot for boiling pasta
  • Strainer
  • Nonstick Spray
  • Large Skillet with Deep Sides
  • Tongs
  • Chef's Knife
  • Wooden Spoon
  • Can Opener
  • Ceramic Baking Dish 8x13 inches
  • Aluminum Foil

Ingredients
  

  • 16 ounces spaghetti noodles
  • 12 ounces chicken thighs skinless and boneless
  • 2 teaspoon salt plus more for boiling pasta
  • 1 teaspoon black pepper
  • 16 ounces white mushrooms sliced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon minced garlic
  • 1 cup almond milk
  • 1 cup heavy cream
  • 1 teaspoon chicken bouillon
  • 1 teaspoon ground oregano
  • 1 teaspoon onion powder
  • 10 ounces Rotel tomatoes (hot) drained
  • 1 cup shredded Colby jack cheese plus more for topping

Instructions

  • Cook the package of spaghetti noodles in salted boiling water for about 6 minutes.
    We want them slightly underdone, since they will continue to cook in the oven.
  • Drain the pasta and rinse with cool water. Drain again, and set noodles aside to cool.
  • Spray a large skillet with nonstick spray, then add the chicken thighs. Season with 1 teaspoon of the salt and ½ teaspoon of black pepper.
  • Cook on medium heat for about 10 minutes, flipping once.
    Rest for 5 minutes, then chop or shred into small pieces. The chicken will be underdone and will finish cooking in the oven.
  • In that same pot, add your mushrooms to the juice created from the chicken thighs and sauté for about 5 minutes.
    Season the mushrooms with the remaining salt and pepper.
  • Add the flour and minced garlic and stir until the veggies are covered.
  • Pour in milk, heavy cream, chicken bouillon, oregano, onion powder, and drained Rotel tomatoes.
    Turn the heat down to low.
  • Let the sauce simmer for 5-10 minutes, until it begins to thicken.
    You should be able to lift your spoon and draw a line in the sauce that fills back up.
  • Preheat your oven to 325°F.
  • Stir the shredded cheese into the sauce and let cook for another few minutes until fully incorporated.
    Taste the sauce, and add any additional seasonings to your preference.
  • Once everything tastes good, stir in the chopped chicken.
  • Add the cooled noodles to the sauce pan and mix until everything is evenly distributed.
  • Pour the tetrazzini into a ceramic baking dish. Top with extra shredded cheese and then wrap the dish in aluminum foil.
  • Bake, covered, for 20-25 minutes. Serve hot and enjoy!

Notes

Tips and Tricks:
If you're short on time, you can use shredded Rotisserie chicken in this dish!
 
Storage Instructions:
Store in the refrigerator, in an airtight container, for up to 5 days. I don't recommend freezing due to the mushrooms and tomatoes - their texture will completely change after defrosting.

Nutrition

Calories: 503kcal | Carbohydrates: 49g | Protein: 22g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 91mg | Sodium: 775mg | Potassium: 525mg | Fiber: 3g | Sugar: 5g | Vitamin A: 682IU | Vitamin C: 5mg | Calcium: 207mg | Iron: 2mg