Easy Chicken Tetrazzini Dinner

This creamy 2-for-1 Chicken Tetrazzini solves the eternal "what's for dinner" question not once but twice. The rich, velvety sauce coats every strand of spaghetti, while tender chicken and earthy mushrooms create a comforting dish that feels like a warm hug on a plate.

I first made this tetrazzini during a particularly hectic week when I was desperate for a dinner solution that would stretch beyond just one night. The triumphant moment came when my pickiest eater asked for seconds and then cheered weeks later when I pulled the second casserole from the freezer.

Ingredients

• Spaghetti: Cook it just to al dente as it will continue softening in the oven.
• Butter: Use unsalted for better control of the final seasoning.
• All purpose flour: Thickens the sauce beautifully. Be sure to cook it with the butter for at least a minute to remove the raw flavor.
• Salt and white pepper: White pepper keeps the sauce pristinely creamy without black specks.
• Chicken broth: Adds savory depth to the sauce. Choose low sodium if watching salt intake.
• Half and half cream plus heavy whipping cream: Provides richness without being too heavy.
• Cooked chicken: Use rotisserie chicken for convenience and extra flavor.
• Mushrooms: Fresh sautéed mushrooms elevate the dish.
• Pimientos: Provide bright color and mild sweetness.
• Parmesan cheese: Freshly grated melts better than pre grated variety.

Step-by-Step Instructions

Prepare the Pasta:

Cook the spaghetti according to package directions but aim for al dente. Reserve about 1/2 cup of the starchy pasta water before draining.

Create the Roux Base:

Melt the butter over medium heat until it foams. Sprinkle in the flour, salt, and white pepper, whisking constantly to prevent lumps. Cook about 2 minutes until nutty and light golden.

Build the Creamy Sauce:

Gradually add chicken broth to the roux, whisking continuously. Slowly add both the half and half and heavy cream while whisking. Continue cooking, stirring constantly until the sauce thickens.

Combine Components:

Gently fold the cubed chicken into the sauce. Add drained mushrooms and pimientos, stirring carefully to distribute evenly.

Assemble the Casseroles:

Add drained spaghetti to the chicken mixture and fold to coat. Divide the mixture between two greased baking dishes and sprinkle Parmesan cheese on top.

Bake Now and Later:

Bake one casserole uncovered at 350°F for 20-25 minutes until bubbly. Freeze the second casserole tightly wrapped for future use.

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The white pepper in this recipe is my secret weapon for a perfectly smooth cream sauce. My grandmother taught me this trick when I was just learning to cook, explaining that white pepper blends invisibly while adding a subtle warmth that black pepper can't match. Every time I make this tetrazzini, I think of her standing beside me in the kitchen, guiding my hand as I whisked the sauce.

Make It Your Own

Tetrazzini is incredibly versatile and forgiving. Try swapping the chicken for leftover turkey or use cooked shrimp. For a vegetarian version, double the mushrooms and add peas, broccoli, or asparagus. Customize the sauce with wine, Dijon mustard, or fresh herbs. Light cream or whole milk can replace heavy cream for lower calories, and whole wheat pasta adds fiber while brown rice pasta makes it gluten free.

Perfect Pairing Suggestions

Pair with a crisp green salad dressed with lemon vinaigrette or roasted vegetables like Brussels sprouts. For beverages, chilled Chardonnay, Pinot Grigio, or sparkling water with lemon work well. Serve garlic bread or warm dinner rolls alongside and finish with a simple dessert like fresh berries or lemon sorbet.

The History in Your Dish

Chicken Tetrazzini was created in early 1900s America and named after Italian opera star Luisa Tetrazzini. The original used turkey and sherry cream sauce. Over time, adaptations like the freezer-friendly version make it practical and popular for modern households.

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This recipe is guaranteed to become a family favorite, providing comforting meals that fit even the busiest schedules.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute spaghetti with fettuccine, linguine, or any long pasta you prefer. The dish will still taste amazing!

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.

→ Can I replace the pimientos?

Absolutely! If you’re not a fan of pimientos, you can leave them out or replace them with diced bell peppers for a similar flavor.

→ What’s the best way to freeze this dish?

After assembling the casserole but before baking, cover it tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

→ Can I make this dish lighter?

For a lighter version, use milk instead of half-and-half or heavy cream, and consider reducing the cheese.

→ What other vegetables can I add?

You can add peas, broccoli, or spinach to enhance the dish with extra veggies and flavor.

→ How can I ensure the sauce isn’t too thick?

If the sauce seems too thick, add a little extra chicken broth or milk until it reaches your desired consistency.