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Classic Cozy Chicken Tetrazzini Recipe Easy Homemade Cream of Mushroom Sauce

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A comforting and classic chicken tetrazzini featuring a rich homemade cream of mushroom sauce, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken works great for convenience)
  • 12 ounces spaghetti or linguine (whole wheat or gluten-free pasta can be swapped)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh parsley, chopped
  • 12 ounces fresh mushrooms, sliced (cremini or white button mushrooms are ideal)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or gluten-free flour blend)
  • 2 cups chicken broth, low sodium
  • 1 cup whole milk (or dairy-free milk like oat milk)
  • 2 garlic cloves, minced
  • ½ cup dry white wine (optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of spaghetti or linguine and cook until al dente, about 8-10 minutes. Drain and set aside, tossing with a bit of olive oil to prevent sticking.
  2. If you haven’t already, shred or dice about 2 cups of cooked chicken.
  3. In a large skillet over medium heat, melt 3 tablespoons of unsalted butter. Add 12 ounces sliced mushrooms and cook until golden brown, about 6-8 minutes. Stir often to avoid burning. Add 2 minced garlic cloves in the last minute and cook until fragrant.
  4. Sprinkle 3 tablespoons of all-purpose flour over the mushrooms and stir continuously for 2 minutes to cook out the raw flour taste.
  5. Slowly whisk in 2 cups chicken broth and 1 cup whole milk, stirring constantly to avoid lumps. Add ½ cup dry white wine if using. Bring to a gentle simmer and cook until the sauce thickens, about 5-7 minutes.
  6. Add salt, freshly ground black pepper, and a pinch of nutmeg to taste. Stir in ½ cup grated Parmesan cheese until melted and combined. Remove from heat.
  7. In a large mixing bowl, combine the cooked pasta, shredded chicken, mushroom cream sauce, and 1 cup shredded mozzarella cheese. Toss gently to coat evenly.
  8. Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle with extra Parmesan and mozzarella on top.
  9. Preheat oven to 350°F (175°C). Bake uncovered for 25-30 minutes, until bubbly and golden on top. If the top browns too quickly, loosely cover with foil.
  10. Remove from oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top before serving.

Notes

Do not overcook pasta as it will cook further in the oven. Use fresh Parmesan for best flavor. You can assemble the dish ahead and refrigerate before baking. If sauce is too thick, whisk in extra broth. For dairy-free, substitute butter with olive oil and use dairy-free milk and cheese alternatives.

Nutrition

Keywords: chicken tetrazzini, homemade cream of mushroom sauce, cozy dinner, easy casserole, comfort food, weeknight meal

Find it online: https://sparklechew.com/classic-cozy-chicken-tetrazzini-recipe-easy-homemade-cream-of-mushroom-sauce/