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- 8 oz spaghetti or fettuccine pasta - 2 cups cooked chicken, shredded or diced - 1 cup mushrooms, sliced - 1 cup frozen peas - 1/2 cup onion, finely chopped - 3 cloves garlic, minced - 2 cups chicken broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 2 tablespoons olive oil - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When making this easy chicken tetrazzini, the right ingredients make all the difference. I love using fresh items, but frozen peas are a great shortcut. They add color and sweetness. You can use any cooked chicken, even leftover rotisserie. It saves time and brings great flavor. - You can swap chicken for turkey or a mix of veggies for a vegetarian dish. - Try using mushrooms, spinach, or broccoli for added nutrition. If you want a lighter dish, consider using low-fat cream or broth. These swaps help keep the meal tasty without too many calories. Remember, the key to a great tetrazzini is to balance the flavors and textures. For the full recipe, check out the savory chicken tetrazzini. 1. Preheat oven and prepare pasta First, set your oven to 350°F (175°C). While it heats, cook 8 oz of spaghetti or fettuccine. Follow the package directions until the pasta is al dente. After cooking, drain the pasta and set it aside. 2. Sautéing the vegetables Next, take a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 1/2 cup of finely chopped onion and 3 cloves of minced garlic. Sauté these for about 3-4 minutes until the onion becomes soft and clear. Now, add 1 cup of sliced mushrooms. Cook them for about 5 minutes until they’re soft and browned. 1. Combining ingredients in the skillet After the vegetables are ready, stir in 2 cups of cooked chicken, shredded or diced, and 1 cup of frozen peas. Add 1 teaspoon of dried thyme, salt, and pepper to taste. Mix everything well and cook for another 2-3 minutes. 2. Mixing pasta with the chicken mixture Pour in 2 cups of chicken broth and 1 cup of heavy cream. Stir well, bringing the mixture to a simmer. Let it cook for about 5 minutes to thicken. In a large bowl, combine your cooked pasta with the chicken mixture. Make sure all the pasta is coated well. 1. Transfer to baking dish and adding cheese Grease a baking dish and pour the chicken tetrazzini mixture into it. Sprinkle 1 cup of grated Parmesan cheese and 1 cup of shredded mozzarella cheese evenly on top. 2. Baking and cooling time Place the dish in your preheated oven. Bake for 25-30 minutes, until the cheese is bubbly and golden brown. Once you take it out of the oven, let it cool for a few minutes before serving. Garnish with fresh parsley for a nice touch. Check out the Full Recipe for more details. To make the best chicken tetrazzini, focus on the pasta texture. Cook the spaghetti or fettuccine just until it is al dente. This means it should be firm to the bite. If you overcook it, the pasta will become mushy when you bake it. Enhancing flavors is key. Use salt and pepper generously. Fresh garlic and onions boost the taste. Dried thyme adds a nice touch too. Feel free to experiment with herbs and spices you love. You will need some basic tools. Start with a large pot for the pasta. A large skillet will help you sauté the veggies. A mixing bowl is essential for combining all ingredients. Choose a baking dish that can hold everything. A 9x13 inch dish works great. It allows for even cooking and nice cheese melting. Watch out for overcooking the pasta. If you let it go too long, it can ruin your dish. Always check the pasta a minute or two early. Another mistake is not adding enough seasoning. Taste as you cook. Adjust the salt, pepper, and herbs to suit your palate. A well-seasoned dish will bring joy to every bite. For a full recipe, check out the details above. {{image_2}} You can switch out the chicken for other proteins. Turkey, shrimp, or even tofu work well. If you want a veggie option, try adding spinach or bell peppers. These swaps keep the dish fresh and tasty. For those with dietary needs, there are dairy-free and gluten-free options. Use gluten-free pasta and almond milk instead of cream. Nutritional yeast can replace cheese for a dairy-free flavor. Herbs and spices make this dish sing. Add fresh basil or parsley for a burst of flavor. A pinch of red pepper flakes adds a nice kick. Cheese can change the game, too. Try using smoked gouda for a rich taste. Or mix in some cheddar for extra sharpness. Each cheese brings a unique twist to your tetrazzini. Pair your chicken tetrazzini with sides like a green salad or garlic bread. These sides add crunch and balance to your meal. For a cozy night, serve it with a warm soup. This dish shines on family nights or cozy get-togethers. It's perfect for potlucks or when you want comfort food. Everyone loves a warm, cheesy plate of tetrazzini! For the complete recipe, check out the Full Recipe. To keep your chicken tetrazzini fresh, store it in airtight containers. Glass or plastic containers work great. Make sure they are sealed tightly. You can keep the tetrazzini in the fridge for up to three days. If you want to store it for longer, consider freezing it. It can last up to three months in the freezer. When reheating chicken tetrazzini, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the tetrazzini in an oven-safe dish and cover it with foil. Heat for about 20 minutes. This method helps keep it moist. If you find it dry, add a splash of cream or broth to restore creaminess. You can also use the microwave. Heat it in short bursts, stirring in between to ensure even warming. You can use several tasty options instead of chicken. Tofu works well for a vegetarian dish. It soaks up flavors and adds protein. Cooked or canned chickpeas are great too. They add texture and are filling. You can also try cooked shrimp or turkey for a different twist. If you're aiming for a lighter meal, consider sautéed vegetables like zucchini, bell peppers, or spinach. Yes, you can prep Chicken Tetrazzini in advance. Cook the pasta and make the sauce a day before. Combine everything in a baking dish, then cover it with foil. Keep it in the fridge until you are ready to bake. When you are ready, just pop it in the oven. It may need a few extra minutes to warm through. Chicken Tetrazzini stays fresh in the fridge for about 3 to 4 days. Store it in an airtight container to keep it safe. If you want it to last longer, you can freeze it. In the freezer, it can last for up to 2 months. Just make sure to thaw it overnight in the fridge before reheating. This blog post covered how to make a delicious Chicken Tetrazzini. You learned about key ingredients, like pasta and chicken, and optional swaps to fit your taste. We walked through detailed steps from prep to baking. I shared best practices and common mistakes to help you succeed. In the end, Chicken Tetrazzini is versatile and easy. You can customize it for any meal. Enjoy cooking!

Easy Chicken Tetrazzini

Indulge in this comforting Savory Chicken Tetrazzini that the whole family will love! With tender chicken, creamy sauce, and flavorful mushrooms, this dish is perfect for any night of the week. Follow our easy step-by-step recipe to create a cheesy, baked delight that will impress your guests. Ready to make your kitchen smell divine? Click through to explore the recipe and make mealtime magical!
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Ingredients
  

8 oz spaghetti or fettuccine pasta

2 cups cooked chicken, shredded or diced

1 cup mushrooms, sliced

1 cup frozen peas

1/2 cup onion, finely chopped

3 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large pot, cook the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside.

      In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.

        Add the sliced mushrooms to the skillet and cook until they’re soft and browned, about 5 minutes.

          Stir in the cooked chicken, frozen peas, dried thyme, salt, and pepper. Cook everything together for another 2-3 minutes.

            Pour in the chicken broth and heavy cream, stirring well to combine. Bring to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken slightly.

              In a large mixing bowl, combine the cooked pasta with the chicken mixture, ensuring everything is evenly coated.

                Transfer the chicken tetrazzini mixture into a greased baking dish. Sprinkle the grated Parmesan cheese and shredded mozzarella cheese evenly over the top.

                  Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

                    Once out of the oven, let it cool for a few minutes before serving. Garnish with freshly chopped parsley.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6