This cheesy baked chicken tetrazzini is the perfect family dinner recipe. It's made with rotisserie chicken, spaghetti, creamy sauce, and a crispy topping.
Ryan LiebeYields: 4 - 6 serving(s)Prep Time: 30 minsTotal Time: 1 hr SavePrintMy kids love a big cheesy baked pasta casserole for dinner, and this chicken tetrazzini is one they—and I—can't get enough of. It has everything: pasta, meaty chicken, a mix of veggies, a creamy cheese sauce, and a buttery, crisp topping. Yum!
This dish is a spin on the turkey tetrazzini recipe that I usually make after Thanksgiving, but with chicken so you can make it year-round. Speaking of, I use store-bought rotisserie chicken, which saves tons of time in the kitchen, but you can cook and shred your own chicken if you want. (These air fryer chicken breasts would be perfect!)
The magic of this chicken casserole comes from all the different cheeses. There’s cream cheese, smoked gouda, and parmesan, which add creaminess, tang, and savoriness to the dish. If you can't find smoked gouda, regular gouda will work. When it comes to the pasta, the key is to cook the noodles for 2 minutes less than the recommended cooking time. They'll seem very al dente, but don't worry! The pasta will continue to soften up when you pop everything in the oven.
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Preheat the oven to 350˚F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the spaghetti and cook 2 minutes less than the package directs. Reserve ½ cup cooking water, then drain.
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2
Heat 2 tablespoons butter in a large Dutch oven over medium-high heat. Add the mushrooms and ½ teaspoon salt and sauté until the mushrooms begin to turn golden, 5 to 7 minutes.
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3
Stir in the garlic and cook until fragrant, 1 minute. Sprinkle in the flour and cook, stirring, until toasted, 2 to 3 minutes. Add the wine and cook until reduced by half, 3 to 5 minutes. Slowly stir in the broth and cook until the sauce thickens, 7 to 9 minutes. Reduce the heat to medium-low. Gradually stir in the cream cheese, gouda, and ¾ cup parmesan until melted.
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4
Add the chicken, spaghetti, peas, pepper, and remaining 1/2 teaspoon salt to the sauce and stir. Add the reserved cooking water, about 2 tablespoons at a time, until very saucy.
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5
Melt the remaining 2 tablespoons butter in a bowl in the microwave. Stir in the panko, parsley, and the remaining ¼ cup parmesan.
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6
Pour the spaghetti mixture into the prepared baking dish and sprinkle with the panko mixture. Bake until bubbly and golden brown, about 25 minutes. Let rest about 5 minutes before serving.
