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Creamy Chicken Tetrazzini Pasta Bake

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A quick and easy creamy chicken tetrazzini pasta bake with parmesan that combines tender chicken, perfectly cooked pasta, and a luscious cheesy sauce for a comforting weeknight dinner.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great)
  • 8 ounces spaghetti or linguine, broken into shorter pieces (penne or rigatoni can be used)
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • 1 teaspoon dried thyme or Italian seasoning (optional)
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of spaghetti broken into shorter pieces. Cook according to package instructions until al dente, about 8-9 minutes. Drain and set aside.
  2. In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute, without browning.
  3. Sprinkle 3 tablespoons of all-purpose flour into the butter and garlic mixture, whisking constantly. Cook for about 2 minutes until the flour is slightly golden and toasted.
  4. Gradually whisk in 2 cups low-sodium chicken broth, breaking up any lumps. Then pour in 1 cup heavy cream, whisking constantly until the sauce thickens, about 5-7 minutes. It should coat the back of a spoon.
  5. Stir in dried thyme or Italian seasoning (if using), salt, and freshly ground black pepper to taste. Remove from heat and stir in 1 cup freshly grated parmesan cheese until melted and smooth.
  6. In a large mixing bowl, toss the cooked pasta with 2 cups shredded cooked chicken. Pour the creamy sauce over and stir gently to coat evenly.
  7. Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle 1 cup shredded mozzarella evenly over the top.
  8. Preheat oven to 350°F (175°C). Bake uncovered for 20-25 minutes, or until the cheese is golden and bubbly.
  9. Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley if desired before serving.

Notes

Do not overcook pasta to avoid mushiness after baking. Use fresh parmesan for best flavor and melting. Whisk roux constantly to avoid lumps; strain sauce if lumps form. Let bake rest before serving to prevent watery plates. Leftover chicken works well. For gluten-free, use gluten-free pasta and flour. For dairy-free, substitute cream and cheese with alternatives.

Nutrition

Keywords: chicken tetrazzini, creamy pasta bake, chicken pasta bake, parmesan pasta, easy dinner, comfort food, weeknight dinner

Find it online: https://evabake.com/creamy-chicken-tetrazzini-pasta-bake-recipe-perfect-for-easy-dinners/