Name: Creamy Garlic Chicken Tetrazzini
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 6 ounces spaghetti; 5 tablespoons butter, divided; 3 large cloves garlic; 8 ounces mushrooms, sliced; 1 cup frozen baby English peas, thawed; 3 cups cooked chicken, chopped; 3 tablespoons all purpose flour; 2 cups chicken broth, fat free, low sodium; ¾ cup heavy cream; ¼ cup dry white wine; 1 cup of shredded cheese; ½ teaspoon kosher salt; ¼ teaspoon freshly ground cracked black pepper; ½ cup shredded Parmesan cheese

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This decadent chicken tetrazzini is a rich and creamy pasta casserole that the whole family will love. It has a tasty white wine and garlic sauce.

This recipe takes under an hour to make, and is a great way to repurpose leftover cooked chicken that needs to be used up.

The flavor of this recipe is tasty on so many levels. After all, we are talking about garlic and mushrooms and cream and chicken with a toasty cheese topping. What is not to like?

Keep reading to learn how to make this chicken tetrazzini with a decadent and creamy white wine and garlic sauce.

Ingredients for this creamy chicken tetrazzini

I’ve made chicken tetrazzini before by using cream of mushroom soup but today I wanted a richer sauce. The ingredients pictured below are the are the base of my dish. I can’t wait to get started on it!

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To make this creamy chicken tetrazzini recipe you’ll need:

6 ounces spaghetti
5 tablespoons butter, divided
3 large cloves garlic
8 ounces mushrooms, sliced
1 cup frozen baby English peas, thawed
3 cups cooked chicken, chopped
3 tablespoons all purpose flour
2 cups fat free, low sodium chicken broth
¾ cup heavy cream
¼ cup dry white wine
1 cup of shredded cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground cracked black pepper
½ cup grated Parmesan cheese

How to make this creamy chicken tetrazzini recipe

Start by preheating your oven to 350ºF (180ºC).

Make the pasta

For 6 servings of chicken tetrazzini, I used 6 ounces of spaghetti.
That is less than you would normally cook for 6 servings but I like to use less pasta in a dish like this, since there are already lots of other calories with the butter, cheese and heavy cream.
Cook your pasta according to package directions.

Cook the chicken and mushrooms

While your pasta is boiling, melt 3 tablespoons of butter a sauté pan over medium heat.
Add the mushrooms and garlic, and cook until browned (3-5 minutes).
Add the chicken to the pan and toss well to coated it.
Remove the chicken and mushroom mixture and let it rest on a platter while you prepare the delicious sauce. It’s important for the chicken to soak up the flavor of the garlic and butter for a while.

Make the tetrazzini sauce

Melt the remaining 2 tablespoons of butter in the saucepan.
Stir the flour into the melted butter.
Slowly add the chicken broth and wine, whisking to combine.
Increase the heat to medium high and bring the sauce to a simmer.
Cook for 2 minutes, then stir in the shredded cheese and thawed peas, stirring well.
When the sauce starts to simmer, reduce the heat to medium. Add the cream and let it cook on low, stirring constantly for 3 minutes. The sauce will thicken slightly as it cooks.
Season it to taste with salt and pepper.

Tip: The cheese that I chose for the sauce is a Cabot reduced fat cheese. It has less calories but a lot of flavor and cooks well in a dish like this.

Cook the creamy chicken tetrazzini pasta casserole

Put the cooked pasta, chicken mushroom mixture, and the sauce into a 9 x 13 inch baking dish. Stir everything so it’s mixed well.
Sprinkle Parmesan cheese over the casserole.
Bake it in the preheated oven for about 20 minutes until it’s bubbly and the cheese is sort of crusty and browned.

Can you believe something so luscious is made so easily? Why used canned sauces when you can make THIS in just a few steps and in about a half hour? It is rich, creamy, so incredibly tasty.

Perfect for any special occasion because you can do most of it ahead of time and just cook that last 20 minutes before serving.

Add a tossed salad or some garlic bread and prepare for your family to be impressed! The flavor of the sauce is amazing.

This chicken tetrazzini sauce is NOTHING like the ones I have made using canned soup. The butter and cream take it to another level. Seriously, take my word for it, you will love this dish.

What is your favorite way to use leftover rotisserie chicken? Tell us about it in the comments below!

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Yield: 6 servings of chicken tetrazzini

Creamy Garlic Chicken Tetrazzini

This creamy garlic chicken tetrazzini is a perfect weeknight meal that the whole family will love!

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

6 ounces spaghetti
5 tablespoons butter, divided
3 large cloves garlic
8 ounces mushrooms, sliced
1 cup frozen baby English peas, thawed
3 cups cooked chicken, chopped
3 tablespoons all purpose flour
2 cups chicken broth, fat free, low sodium
¾ cup heavy cream
¼ cup dry white wine
1 cup of shredded cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground cracked black pepper
½ cup shredded Parmesan cheese

Instructions

Preheat the oven to 350ºF (180ºC).
Cook and drain the pasta, according to the package directions.
In a large nonstick skillet, melt 3 tablespoons of the butter over medium heat.
Add the garlic and the mushrooms, and cook for 3-5 minutes until they browned, stirring occasionally.
Add the chicken, toss to coat well and remove from the heat.
Melt the remaining 2 tablespoons of butter in the saucepan. Stir the flour into the melted butter and slowly add the chicken broth and wine, whisking to combine. Increase the heat to medium high and bring the sauce to a simmer. Cook for 2 minutes, stir in the shredded cheese and thawed peas, stir well.
When the sauce starts to simmer, reduce the heat to medium, add the cream and let it cook on low, stirring constantly for 3 minutes. The sauce will thicken slightly as it cooks. Season it to taste with salt and pepper.
Place the cooked and drained pasta in a 9 x 13" baking dish and then spread the chicken mixture over top of it. Pour the sauce over the ingredients and stir to coat thoroughly, then sprinkle with the Parmesan cheese.
Bake for 20 minutes, until the sauce is bubbling and the cheese has melted. Enjoy!

Creamy Garlic Chicken Tetrazzini Recipe

Ingredients for this creamy chicken tetrazzini