Description
A creamy, comforting Three Cheese Chicken Tetrazzini featuring tender chicken, savory mushrooms, and a luscious cheese sauce made with cream cheese, parmesan, and mozzarella. This baked pasta dish combines spaghetti and a rich sauce for a crowd-pleasing dinner perfect for family meals or gatherings.
Ingredients
Scale
Pasta
- 12 ounces uncooked spaghetti
- 1 tablespoon olive oil
Protein & Vegetables
- 2 uncooked chicken breasts, cut into 1″ pieces
- 1/2 medium onion, chopped
- 7 ounces cremini or white mushrooms, sliced
- 4 cloves garlic, minced
Dairy & Sauces
- 3 tablespoons butter, divided
- 3/4 cup chicken broth
- 1 cup heavy/whipping cream
- 8 ounces cream cheese (softened)
- 1 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
Seasonings
- Salt & pepper, to taste
- 1/4 teaspoon Italian seasoning
Instructions
- Prep steps: Prep all ingredients before starting. Microwave the cream cheese for 20-30 seconds to soften or leave it at room temperature for a few hours. Season the cut chicken with salt and pepper. Preheat oven to 350°F and place the rack in the top third position.
- Cook pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook 2 minutes less than package instructions (about 7 minutes). Drain the pasta and set aside.
- Sauté onions: Heat olive oil and 1 tablespoon butter in a pot over medium-high heat. Add chopped onion and cook for 4-5 minutes until lightly browned.
- Cook chicken: Add seasoned chicken pieces to the pot and cook for 5-6 minutes until almost cooked through. Remove chicken to a plate but leave any remaining onions in the pot.
- Cook mushrooms and garlic: Add garlic, remaining 2 tablespoons butter, Italian seasoning, and mushrooms to the pot. Cook for about 5 minutes until mushrooms release moisture and it mostly evaporates.
- Make sauce: Increase heat to high, add chicken broth, heavy cream, and softened cream cheese (cut into smaller pieces). Cook for 5 minutes, stirring almost constantly until cream cheese melts and sauce thickens slightly. Avoid overcooking to prevent dryness.
- Combine chicken and pasta: Turn off heat. Return cooked chicken to the pot with sauce and add the drained spaghetti. Stir everything thoroughly to combine.
- Assemble for baking: Transfer the entire mixture to a 9×13 inch baking dish and spread evenly. Sprinkle parmesan cheese over the top, followed by shredded mozzarella cheese.
- Bake and broil: Bake uncovered at 350°F for 30 minutes. Then broil for a few minutes until the cheese on top browns slightly. Watch carefully to prevent burning.
- Rest and serve: Let the dish sit for about 5 minutes after removing from oven. Use a spatula to portion it like lasagna, ensuring everyone gets a cheesy, delicious serving.
Notes
- Do not overcook chicken during stovetop step to keep it tender.
- Soften cream cheese before adding to the sauce to ensure smooth melting and consistency.
- Broiling at the end gives the cheese a beautiful golden top but watch carefully to prevent burning.
- Letting the dish rest before serving helps it set and makes portioning easier.
- You can substitute spaghetti with linguine or fettuccine if preferred.
