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Chicken Tetrazzini
5 from 33 votes

Chicken Tetrazzini

Chicken Tetrazzini is a baked casserole featuring spaghetti, a creamy Parmesan sauce, tender chicken, and peas, topped with buttery toasted bread crumbs. The sauce blends broth, half and half, onions, garlic, and thyme with Parmesan for savory depth. The toasted bread crumb topping adds a crisp contrast to the creamy casserole, making it a comforting dish suitable for family meals.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 8 servings (1 cup each)
Calories: 336 kcal
Course: Main Course
Cuisine: American

Ingredients

For the topping:
  • 2 lices sandwich bread lightly toasted (see note 1, high-quality
  • 2 tablespoons butter melted
For the casserole:
  • black pepper see note 2, freshly ground
  • salt see note 2, freshly ground
  • 8 ounces spaghetti broken in half (see note 3)
  • 2 tablespoons butter
  • 1 medium onion peeled and finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon thyme minced fresh
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half and half
  • 1/2 cup Parmesan Cheese grated
  • hot sauce to taste, optional (see note 2)
  • 2 cups chicken chopped or shredded (see note 4, cooked
  • 1 cup peas frozen

Instructions

    Cup of Yum
  1. Tear the slices into 2-inch pieces. In a food processor, process the pieces until finely ground. In a small bowl, add bread crumbs and melted butter and toss until evenly coated. Set aside.
  2. Adjust an oven rack to the middle position and heat oven to 400 degrees. In a large pot or Dutch oven, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 7 to 9 minutes. Drain well and rinse with cold water to stop the cooking.
  3. Return the same large pot to medium-high heat and melt butter until foaming. Add onions and cook until softened, about 5 minutes. Stir in garlic and thyme until fragrant, about 30 seconds. 
  4. Stir in flour and cook until golden, stirring constantly, about 1 minute. Whisk in broth and half and half. Bring to a simmer and continue to whisk until sauce thickens, about 1 minute longer. 
  5. Remove from heat and whisk in Parmesan cheese. Season to taste with salt, pepper, and hot sauce if desired. Do not skip this step or your casserole may be bland!
  6. To the pot with sauce, add cooked pasta, chicken and frozen peas, and toss to combine. Pour into a 2-quart baking dish and sprinkle with breadcrumb topping. 
  7. Bake until the sauce is bubbling and the topping has browned, about 10 to 15 minutes. Cool 5 minutes before serving.

Notes

  • Substitute bread crumbs for the toasted bread topping if preferred, mixing with melted butter as directed.
  • Season the sauce well after it thickens to avoid blandness; hot sauce or red pepper flakes can be added for extra flavor.
  • Use leftover cooked chicken such as rotisserie or grilled, shredded or chopped.
  • Long pasta like linguine or fettuccine snapped in half works well for serving.
  • This recipe yields about 2 quarts, enough for 8 servings of 1 cup each.
  • Store leftover casserole covered in the refrigerator for up to 4 days.

Nutrition Information

Serving 1 cup Calories 336kcal (17%) Carbohydrates 33g (11%) Protein 19g (38%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 43mg (14%) Sodium 349mg (15%) Potassium 387mg (8%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 606IU (12%) Vitamin C 13mg (14%) Calcium 135mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 servings (1 cup each)

Amount Per Serving

Calories 336

% Daily Value*

Serving 1 cup
Calories 336kcal 17%
Carbohydrates 33g 11%
Protein 19g 38%
Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 43mg 14%
Sodium 349mg 15%
Potassium 387mg 8%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 606IU 12%
Vitamin C 13mg 14%
Calcium 135mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.