Serves 8 generously.

Chicken Tetrazzini is the ultimate comfort food that earns its place at the table through a perfect marriage of rich, velvety cream sauce and tender chicken. The combination of butter, cream, and Parmesan creates a deeply savory base that coats every strand of pasta, while the mushrooms add an earthy depth that keeps each bite interesting. A splash of dry sherry lifts the whole dish with subtle complexity. Baked until golden and bubbling, the crispy breadcrumb topping provides a satisfying contrast to the creamy interior. Serve it alongside a crisp green salad and crusty garlic bread or pair with a glass of unoaked Chardonnay for a complete, satisfying meal.

Ingredients

For the casserole

• 12 oz spaghetti or linguine, broken in half
• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 8 oz cremini or button mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1/3 cup dry sherry or white wine
• 2 1/2 cups chicken broth
• 1 1/2 cups heavy cream
• 3 tablespoons all-purpose flour
• 1 cup frozen peas (optional)
• 1 1/2 cups Parmesan cheese, freshly grated, divided
• 1 cup shredded mozzarella cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon red pepper flakes (optional)

For the topping

• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped

Directions

1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish and set aside.
2. Cook the pasta in a large pot of salted boiling water until just shy of al dente, about 1 to 2 minutes less than the package directions. Drain and set aside. The pasta will finish cooking in the oven, so do not overcook it here.
3. In a large, deep skillet or Dutch oven, melt the butter over medium-high heat. Add the onion and cook for 3 to 4 minutes until softened. Add the mushrooms and cook for another 5 to 6 minutes until they release their moisture and begin to brown. Add the garlic and cook for 1 minute more.
4. Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 to 2 minutes to eliminate the raw flour taste. Pour in the sherry and stir, scraping up any browned bits from the bottom of the pan. Let it cook for 1 minute.
5. Gradually whisk in the chicken broth, then the heavy cream. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens, about 5 to 7 minutes. Season with salt, pepper, nutmeg, and red pepper flakes if using.
6. Remove the pan from heat. Stir in 1 cup of the Parmesan, the mozzarella, the cooked chicken, peas if using, and the drained pasta. Toss everything together until well combined. Transfer the mixture to the prepared baking dish.
7. In a small bowl, combine the panko breadcrumbs, melted butter, and the remaining 1/4 cup Parmesan. Sprinkle the topping evenly over the casserole.
8. Bake uncovered for 25 to 30 minutes, until the top is golden brown and the edges are bubbling.
9. Let the casserole rest for 5 to 10 minutes before serving. Garnish with fresh parsley.

Tips

Leftovers reheat beautifully with a splash of chicken broth stirred in to loosen the sauce. The assembled casserole can be covered and refrigerated up to 24 hours before baking — just add 10 extra minutes to the bake time if going straight from the fridge.

Metric Equivalents

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