Description
Creamy Chicken Mushroom Spaghetti Bake is a comforting and flavorful casserole featuring tender chicken, sautéed baby mushrooms, and spaghetti noodles smothered in a rich, garlicky cream sauce. Baked to golden perfection with melted Parmesan cheese and fresh parsley, this dish is perfect for a cozy family dinner or gathering.
Ingredients
Scale
Pasta
- 8 ounces spaghetti noodles (or the pasta of your choice, gluten free works great)
Chicken and Mushroom Mixture
- 5 tablespoons butter (divided)
- 3 large cloves garlic (minced)
- 8 ounces baby mushrooms (sliced thin)
- 3 cups cooked chicken (chopped small)
Sauce
- 2 tablespoons all-purpose flour (brown rice flour works great for gluten free)
- 2 cups chicken broth
- 1 cup heavy cream
- ½ teaspoon kosher salt (adjust as needed if using store-bought chicken broth)
- ½ teaspoon freshly ground black pepper
Topping
- ½ cup shredded Parmesan or Pecorino Romano cheese
- 2 tablespoons fresh Italian parsley (chopped)
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 350°F. Cook the spaghetti noodles according to package instructions until al dente. Drain and set aside.
- Sauté Garlic and Mushrooms: Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add minced garlic and thinly sliced mushrooms, cooking for 3-5 minutes until the mushrooms are browned and fragrant, stirring occasionally.
- Add Chicken: Toss the cooked, chopped chicken into the skillet with the mushrooms and garlic, coating it well with the butter mixture. Remove the skillet from heat.
- Make the Cream Sauce: In a separate saucepan over medium heat, melt the remaining 2 tablespoons of butter. Whisk in the flour until smooth, then slowly add chicken broth while continuing to whisk. Increase heat to medium-high and bring to a simmer. Cook for 2 minutes, then stir in heavy cream. Let the sauce simmer gently on low heat for 8-10 minutes, stirring constantly, until it thickens slightly. Season with salt and freshly ground black pepper to taste.
- Assemble the Bake: In a 9×13 inch baking dish, spread the cooked pasta evenly. Layer the chicken and mushroom mixture over the pasta. Pour the creamy sauce evenly over the top, making sure everything is well coated.
- Add Cheese and Bake: Sprinkle the shredded Parmesan or Pecorino Romano cheese over the top of the dish. Bake in the preheated oven for 20 minutes or until the sauce is bubbling and the cheese has melted and slightly browned.
- Garnish and Serve: After baking, stir the casserole gently to combine and sprinkle fresh Italian parsley on top for a burst of color and freshness. Serve hot and enjoy!
Notes
- The BEST chicken tetrazzini recipe begins with chicken, mushrooms, and pasta tossed together with a creamy, garlicky sauce.
- Use gluten-free pasta and brown rice flour to make this dish gluten free.
- Adjust salt depending on the saltiness of your chicken broth.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
- To add a crunchy topping, sprinkle breadcrumbs mixed with melted butter and Parmesan before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 384
- Sugar: 3 g
- Sodium: 576 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.4 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 71 mg
