Description
A comforting Creamy Chicken Mushroom Spaghetti Bake featuring tender chicken, sautéed mushrooms, and spaghetti noodles in a rich, garlicky cream sauce baked to perfection with a cheesy topping. This hearty casserole is perfect for a cozy family meal.
Ingredients
Scale
Pasta
- 8 ounces spaghetti noodles (or gluten free pasta of your choice)
Chicken and Mushrooms
- 5 tablespoons butter (divided)
- 3 large cloves garlic (minced)
- 8 ounces baby mushrooms (sliced thin)
- 3 cups cooked chicken (chopped small)
Sauce
- 2 tablespoons all purpose flour (brown rice flour for gluten free)
- 2 cups chicken broth
- 1 cup heavy cream
- ½ teaspoon kosher salt (adjust as needed)
- ½ teaspoon freshly ground black pepper
- ½ cup shredded Parmesan or Pecorino Romano cheese
- 2 tablespoons fresh Italian parsley (chopped)
Instructions
- Preheat and Cook Pasta: Preheat the oven to 350°F. Cook and drain the spaghetti noodles according to package instructions, then set aside.
- Sauté Garlic and Mushrooms: Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the minced garlic and sliced mushrooms, cooking for 3-5 minutes until browned, stirring occasionally.
- Add Chicken: Add the chopped cooked chicken to the skillet, toss to coat with the garlic and mushrooms, then remove from heat.
- Prepare the Sauce: Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook briefly, then slowly whisk in the chicken broth. Increase heat to medium-high and bring to a simmer.
- Simmer with Cream: Cook for 2 minutes, then add the heavy cream. When the sauce simmers again, reduce heat to medium-low and simmer, stirring constantly, for 8-10 minutes until slightly thickened. Season with salt and pepper to taste.
- Assemble Bake: In a 9×13 baking dish, spread the cooked pasta evenly, top with the chicken and mushroom mixture, then pour the creamy sauce over everything to coat thoroughly.
- Bake: Sprinkle shredded Parmesan or Pecorino cheese over the top and bake in the preheated oven for 20 minutes until the sauce is bubbling and the cheese is melted.
- Garnish and Serve: Stir the bake gently, sprinkle with chopped fresh Italian parsley if desired, and serve hot.
Notes
- The BEST chicken tetrazzini starts with sautéed mushrooms, garlic, and tender chicken tossed in a creamy sauce with pasta.
- Use gluten-free pasta and brown rice flour for a gluten-free version.
- Adjust salt based on the saltiness of your chicken broth.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 384 kcal
- Sugar: 3 g
- Sodium: 576 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.4 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 71 mg
