Ingredients
– 12 oz spaghetti – Forms the hearty pasta base, cooked al dente for perfect texture.
– 8 oz sliced mushrooms – Adds earthy flavor and umami depth to the creamy sauce.
– 2 tbsp butter – Sautés mushrooms for rich, golden results without sogginess.
– 4 tbsp butter – Base for the roux, creating a smooth, thickened sauce.
– 1/4 cup flour – Thickens the sauce into a velvety consistency.
– 2 cups chicken broth – Provides savory liquid base, enhancing chicken flavors.
– 1 cup cream – Delivers luxurious creaminess central to this classic dish.
– 1/2 cup Parmesan cheese – Melts into sauce for sharp, nutty taste.
– 2 cups shredded cooked chicken – Main protein; use rotisserie or leftovers for ease.
– Salt and pepper, to taste – Seasons layers for balanced flavor.
– 1/2 cup peas, optional – Adds pop of color and sweetness.
– 1/2 cup breadcrumbs – Creates crispy, golden topping.
– 2 tbsp melted butter – Mixes with breadcrumbs for buttery crunch.
– 1/4 cup Parmesan cheese – Sprinkled on top for extra cheesy crust.
Instructions
1-First Step: Cook the PastaBoil 12 oz spaghetti in salted water until al dente, about 8-10 minutes. Drain well but do not rinse starch helps sauce cling. This step takes 10 minutes. Tip: Undercook slightly as it bakes more. Set aside. Proper pasta texture prevents mushiness in the final bake.
2-Second Step: Sauté the MushroomsHeat 2 tbsp butter in a large skillet over medium heat. Add 8 oz sliced mushrooms; cook 5-7 minutes until soft and browned. Stir occasionally for even cooking. Remove mushrooms to a plate. Mushrooms release moisture cook it off for concentrated flavor. This builds the dish’s savory base.
3-Third Step: Make the Creamy SauceIn the same skillet, melt 4 tbsp butter over medium heat. Whisk in 1/4 cup flour; cook 1 minute to form roux without browning. Slowly pour in 2 cups chicken broth while whisking to avoid lumps. Add 1 cup cream; simmer 5 minutes until thickened. Stir in 1/2 cup Parmesan until melted. Season with salt and pepper. Taste and adjust sauce should coat a spoon. This roux method ensures silky results every time.
4-Fourth Step: Combine IngredientsAdd 2 cups shredded cooked chicken, sautéed mushrooms, cooked pasta, and optional 1/2 cup peas to the sauce. Toss gently to coat evenly. Heat through for 2 minutes. Chicken absorbs sauce flavors here. If using leftover chicken tetrazzini style, cold chicken warms perfectly. Transfer mixture to prepared baking dish, spreading evenly.
5-Fifth Step: Prepare and Add ToppingMix 1/2 cup breadcrumbs, 2 tbsp melted butter, and 1/4 cup Parmesan. Sprinkle over casserole for crunchy contrast. Press lightly. This topping toasts beautifully.
6-Final Step: Bake and ServeBake at 375°F for 25 minutes until bubbly and top is golden. Broil 1-2 minutes for extra crisp if needed watch closely. Let rest 5-10 minutes before serving. Scoop hot portions; garnish with parsley. Pairs with salad or green beans. Total time: 45 minutes. Serves 6-8 generously. For similar bakes, see our chicken pot pie pasta.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🐔 Rotisserie chicken saves time and adds flavor.
🍄 Don’t skip mushrooms – they make the sauce rich.
🧀 Fresh grated Parmesan melts smoother than pre-shredded.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American
- Diet: Omnivore
Nutrition
- Serving Size: 1/6 casserole
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg