Go Back
–+ servings
A plate of chicken tetrazzini with a fork inside.

Easy Chicken Tetrazzini

No ratings yet
Created by Mariam Ezzeddine
This Chicken Tetrazzini is one of my favorite pasta bakes that combines chicken, noodles, and a flavorful creamy sauce! It’s creamy, cheesy, and satisfying, making it a family favorite. Plus, it can be made ahead of time so busy weeknights are a little less busy.
Print
Pin
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings
servings

Ingredients

  • 1.5 lb. chicken tenderloins cubed
  • ½ tsp. salt to season the chicken
  • 2 tsps. olive oil light tasting or canola
  • ¼ tsp. black pepper fresh cracked
  • 1½ cup mozzarella to season the chicken
  • 1 cup green peas frozen or fresh
  • 8 oz. spaghetti pasta
  • fresh chopped parsley for garnishing

Creamy Sauce

  • 1 large onion diced
  • ¼ cup flour
  • 2 tbsps. olive oil light tasting or canola
  • ¼ cup butter
  • 1 tsp. black pepper fresh cracked
  • 10 oz. baby mushroom fresh, sliced
  • 4-6 cloves garlic minced
  • 1¼ cup half and half
  • 1½ cup chicken broth
  • ¾ tsp. salt more or less to taste

Instructions

  • Preheat oven to 400 F.
  • Cook pasta al dente according to package directions.
  • Mince onion, and cube the chicken.
  • Bring a large oven safe skillet over medium-high heat and add 2 tsps. of oil.
  • Season the chicken with salt and pepper (½ tsp. each) and add into the skillet.
  • Cook the chicken until golden brown in color, then remove from skillet and set them in a bowl. Cover with aluminum foil wrap.
  • In the same skillet, melt the butter and sauté the onion until translucent in color.
  • Add in the sliced mushroom, garlic and continue sautéing for another 2-3 minutes until the mushroom is soft.
  • Add in the black pepper, salt, and flour. Mix together to blend very well.
  • Add in the half and half milk, chicken broth and mix well. Bring to simmer until the sauce thickens up.
  • Add in the cooked pasta, cooked chicken, green peas and mix everything together to coat with the sauce.
  • Top the dish with some mozzarella cheese. You can add as much as you want.
  • Baked in the oven for 30 minutes, or until bubbly and the cheese has obtained nice brown blisters.
  • Remove from the oven, top with some fresh chopped parsley and serve.

Notes

  • This dish makes 4 large servings. 
  • If you don't have an oven safe skillet, just cook the first part in a normal skillet and transfer the content to a baking dish before finishing it off in the oven.
  • Want to save time? You can shred a rotisserie chicken instead of cooking the chicken tenderloin. 
  • The cream sauce should not be very thick as it thickens more when cheese is added and again when baked. If it’s too thick to start, the sauce might not be very pleasant after baking. 
  • Don’t have chicken? Feel free to use turkey!
  • Make this spicy with the addition of red chili flakes or cayenne powder.
  • Finish the creamy pasta with a generous sprinkle of chopped parsley, fresh oregano or thinly sliced basil leaves.

Nutrition

Calories: 914kcal | Carbohydrates: 64g | Protein: 62g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 1127mg | Potassium: 1413mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1243IU | Vitamin C: 18mg | Calcium: 355mg | Iron: 3mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.