Chicken and Mushroom Pasta Bake Spaghetti Tetrazzini

Transform dinnertime into a comforting feast with this Chicken and Mushroom Pasta Bake Spaghetti Tetrazzini, a creamy casserole brimming with savory flavors and cheesy goodness. Tender spaghetti is coated in a luxuriously rich white sauce made from a blend of chicken broth, whole milk, and Parmesan, then combined with juicy shredded chicken and golden sautéed mushrooms. Topped with a mouthwatering trio of melty mozzarella, sharp cheddar, and crispy breadcrumbs, this baked pasta dish boasts a golden, bubbly crust that’s impossible to resist. Perfect for busy weeknights or cozy family gatherings, this classic spaghetti tetrazzini is easy to prepare ahead of time and delivers restaurant-worthy flavor right from your oven. Garnish with fresh parsley for a pop of color and a touch of herbal brightness.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 ounces spaghetti
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1.5 pounds chicken breast
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 teaspoon dried thyme
• 3 garlic cloves, minced
• 8 ounces white mushrooms, sliced
• 4 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups whole milk
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 0.5 cup breadcrumbs
• 2 tablespoons parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breast with salt, pepper, and dried thyme. Cook the chicken for 6-8 minutes per side until golden and cooked through. Remove from the pan, let it rest for a few minutes, then shred or cube into bite-sized pieces.

Step 4

In the same skillet, add the remaining olive oil and 2 tablespoons of butter. Sauté the minced garlic for about 30 seconds until fragrant, then add the sliced mushrooms. Cook for 5-7 minutes until the mushrooms have released their liquid and are golden brown. Set aside.

Step 5

Reduce the heat to low and melt the remaining butter in the skillet. Sprinkle the flour over the melted butter and whisk continuously for 1-2 minutes to cook out the raw flour taste.

Step 6

Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 4-5 minutes until the sauce has thickened.

Step 7

Stir in the Parmesan cheese and season with additional salt and pepper to taste. Add the cooked mushrooms and shredded chicken into the sauce and mix well.

Step 8

Combine the cooked spaghetti with the sauce mixture, ensuring the pasta is fully coated. Transfer the mixture to the prepared baking dish.

Step 9

Sprinkle the mozzarella, cheddar, and breadcrumbs evenly over the top of the pasta.

Step 10

Bake in the preheated oven for 20-25 minutes or until the top is golden brown and bubbly.

Step 11

Remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	(2706.9g)

Amount per serving	% Daily Value*
Calories	4028.1

Total Fat 205.4g	0%
Saturated Fat 100.5g	0%
Polyunsaturated Fat 7.9g
Cholesterol 1056.7mg	0%
Sodium 9898.3mg	0%
Total Carbohydrate 214.1g	0%
Dietary Fiber 12.1g	0%
Total Sugars 36.4g
Protein 340.3g	0%

Vitamin D 246.4IU	0%
Calcium 3338.3mg	0%
Iron 16.0mg	0%
Potassium 4069.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 33.5%

Carbs: 21.1%