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- 12 ounces fettuccine pasta - 2 cups cooked chicken, shredded - 1 cup mushrooms, sliced - 1 cup frozen peas - 1 cup grated Parmesan cheese - 1 cup cream (or coconut milk for a dairy-free option) - 1 cup chicken broth - 1/2 cup onion, finely chopped - 2 cloves garlic, minced - 3 tablespoons butter - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley for garnish In this recipe, you will need fettuccine pasta as the base. This pasta type holds the creamy sauce well. You should also have cooked chicken, which adds protein and flavor. Use shredded chicken for easy mixing. Next, let's talk about the mushrooms. These add a nice texture and earthiness. Peas bring a pop of color and sweetness. Parmesan cheese gives the dish its rich, savory flavor. You can use cream for a rich sauce, or coconut milk if you want a dairy-free option. Chicken broth keeps the sauce balanced and adds depth. Onions and garlic create a fragrant base for the dish. Butter and olive oil help sauté the veggies and add richness. Finally, you'll want dried thyme and garlic powder for herbs and seasoning. Salt and pepper are essential to bring out all the flavors. Don’t forget fresh parsley for garnish; it makes the dish look vibrant and fresh. Each ingredient plays a key role in making creamy chicken tetrazzini a comforting meal. {{ingredient_image_1}} - Bring a large pot of salted water to a boil. - Add 12 ounces of fettuccine pasta and cook for 8-10 minutes. - Drain the pasta and set it aside for later. - In a large skillet, heat 1 tablespoon of olive oil and 3 tablespoons of butter over medium heat. - Add 1/2 cup of finely chopped onion and sauté until it turns translucent, about 3-4 minutes. - Next, add 1 cup of sliced mushrooms and 2 cloves of minced garlic. Cook for another 5 minutes until the mushrooms become soft. - Reduce the heat to low. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, and salt and pepper to taste. - Pour in 1 cup of cream and 1 cup of chicken broth, stirring until well combined. - Fold in 1 cup of frozen peas and cook for 2-3 more minutes until they are heated through. - In the skillet, add 2 cups of shredded cooked chicken to the sauce mixture. Stir well to combine. - Gently fold in the cooked fettuccine until the pasta is evenly coated with the creamy sauce. If it seems too thick, add a little more chicken broth or cream to reach your desired consistency. - Preheat your oven to 350°F (175°C). - Transfer the tetrazzini mixture to a greased 9x13 inch baking dish. - Sprinkle 1 cup of grated Parmesan cheese evenly over the top. Dot with the remaining 2 tablespoons of butter, cut into small pieces. - Bake for 20-25 minutes until the top is golden and bubbling. - Remove the dish from the oven and let it cool slightly. - Garnish with chopped fresh parsley before serving. Enjoy your creamy chicken tetrazzini! To adjust the creaminess of your sauce, use chicken broth. Adding more broth gives a lighter texture. If you want a richer flavor, stick to heavy cream. Fresh herbs can lift the taste. Try thyme, parsley, or basil for a bright finish. Fresh herbs make each bite burst with flavor. Cook your fettuccine until it’s al dente. This gives a nice bite to the dish. Plan to boil pasta and prepare the sauce at the same time. This way, both parts are hot and ready to mix. Timing helps the sauce coat the pasta better. Serve your creamy chicken tetrazzini with garlic bread. The crunch of bread balances the creamy dish. A side salad also works well, adding freshness. This meal shines when served warm. Enjoy it straight from the oven for the best taste! Pro Tips Use Fresh Herbs: Fresh thyme or parsley can elevate the flavor of your tetrazzini. Add them just before serving for a burst of freshness. Experiment with Cheese: While Parmesan is traditional, feel free to mix in other cheeses like mozzarella or cheddar for a different flavor profile. Make it Ahead: This dish can be prepared in advance and stored in the refrigerator. Just bake it when you're ready to serve for a quick meal. Customize the Veggies: Add other vegetables like bell peppers or spinach to the mix for added nutrition and color. {{image_2}} You can change up the protein in your chicken tetrazzini. If you want a twist, try using turkey or ham instead of chicken. This adds a new flavor while keeping it simple. For a vegetarian option, add more veggies like bell peppers, zucchini, or spinach. This way, you can enjoy the same creamy goodness while keeping it meat-free. Your sauce can also change the dish. Instead of using a heavy cream sauce, try using Alfredo or mushroom sauce. Both options bring their own rich taste. You can also experiment with different types of cheese. Try adding Gouda for a smoky flavor or a mix of cheeses for a complex taste. The options are endless! If you need a gluten-free meal, swap the fettuccine pasta for gluten-free pasta. There are many great options available, so you won’t miss out on taste. For a dairy-free version, use coconut milk for the cream. It keeps the dish creamy while being friendly to your diet. Enjoy this comforting meal without worry! To store your Creamy Chicken Tetrazzini, place it in airtight containers. This keeps it fresh. I recommend eating it within three days for the best taste. If you want to freeze it, prepare the dish before baking. Don't bake it yet! Cover it tightly and freeze. When ready to eat, thaw it in the fridge overnight. This way, it cooks evenly. When you're ready to enjoy leftovers, use an oven or a microwave. Cover the dish to keep moisture in. This helps the dish stay creamy and tasty. Yes, you can use rotisserie chicken. It saves time and adds great flavor. Simply shred the chicken. Mix it into the dish just like you would with cooked chicken. To add spice, use crushed red pepper or your favorite hot sauce. Start small, then taste. Adjust the heat to your liking. Yes, you can prepare Chicken Tetrazzini in advance. Cook everything and layer it in a dish. Cover it and store it in the fridge. Bake it the next day. Yes, you can use alternatives like coconut milk or a dairy-free cream. These options keep it creamy and rich. I recommend serving Garlic bread or a fresh salad. These sides enhance the meal and balance the flavors. This Chicken Tetrazzini recipe is easy and full of flavor. You learned how to cook pasta, sauté veggies, and create a creamy sauce. Don’t forget the fun of adding your own twist! Try different proteins or sauces for variety. Store leftovers well, and they can be just as tasty later. Enjoy this dish warm with your favorite sides. Cooking can be simple and enjoyable. Experimenting with flavors makes every meal better. Your kitchen is now a place for tasty adventures!

Luscious Creamy Chicken Tetrazzini

A rich and creamy pasta dish featuring fettuccine, chicken, and mushrooms, topped with Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

  • 12 ounces fettuccine pasta
  • 2 cups cooked chicken, shredded
  • 1 cup mushrooms, sliced
  • 1 cup frozen peas
  • 1 cup grated Parmesan cheese
  • 1 cup cream (heavy or coconut milk for a dairy-free option)
  • 1 cup chicken broth
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  • In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the sliced mushrooms and minced garlic; cook for another 5 minutes until the mushrooms are soft.
  • Reduce the heat to low, then sprinkle in the dried thyme, garlic powder, salt, and pepper. Stir well. Pour in the cream and chicken broth, stirring to combine. Add the frozen peas and cook for another 2-3 minutes until heated through.
  • In the skillet, add the shredded chicken to the sauce mixture, stirring well. Gently fold in the cooked fettuccine until everything is evenly coated with the creamy sauce. If the mixture looks too thick, you can add a little more chicken broth or cream to achieve the desired consistency.
  • Preheat your oven to 350°F (175°C). Transfer the tetrazzini mixture to a greased 9x13 inch baking dish. Sprinkle the grated Parmesan cheese evenly over the top. Dot with the remaining 2 tablespoons of butter, cut into small pieces.
  • Place the dish in the oven and bake for 20-25 minutes until the top is golden and bubbling.
  • Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Notes

For a dairy-free option, substitute cream with coconut milk.
Keyword casserole, chicken, creamy, pasta