Chicken Parmesan Tetrazzini Recipe

Introduction

Chicken Parmesan Tetrazzini is a comforting casserole that combines tender pasta with a creamy, savory sauce loaded with chicken, mushrooms, and Parmesan cheese. Topped with buttery breadcrumbs and almonds, this classic baked dish is perfect for family dinners or special occasions.

Ingredients

• 1 – 8 ounce package dry spaghetti or fettucine noodles
• 1 ½ cups cooked shredded turkey or chicken
• 4 tablespoons butter, divided
• 1 cup sliced mushrooms
• ½ cup finely chopped green bell pepper
• 1 medium shallot, peeled and finely chopped
• 6 tablespoons flour
• 3 cups turkey or chicken broth
• 1 cup finely grated Parmesan cheese, divided in half
• 1 cup heavy or light cream
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly cracked black pepper
• ½ cup sliced almonds
• ¾ cup dry bread crumbs
• 2 tablespoons melted butter (for tossing with bread crumbs)
• 2 – 3 tablespoons freshly chopped parsley

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Melt 2 tablespoons of butter in a medium saucepan over medium-high heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until softened. Remove mushrooms and set aside.
2. Step 2: In the same saucepan, add the remaining 2 tablespoons of butter. Sauté the finely chopped shallot and green bell pepper over medium-high heat for about 5 minutes, stirring occasionally until softened.
3. Step 3: Stir the flour into the butter-vegetable mixture. Whisk and stir for 1 minute until smooth. Gradually add the broth and cream, stirring frequently. Cook over medium heat until the sauce thickens and becomes bubbly, about 8 to 10 minutes.
4. Step 4: Stir in half of the Parmesan cheese until smooth. Add the cooked chicken or turkey and mushrooms to the sauce mixture, stirring well. Taste and adjust seasoning with salt and pepper if needed. Remove from heat.
5. Step 5: Meanwhile, cook the pasta in boiling salted water until just tender. Drain, rinse under hot water, and drain again well. Transfer the pasta to a large mixing bowl.
6. Step 6: Pour the chicken cream sauce over the pasta. Add the chopped parsley and stir until everything is well combined. Transfer the mixture into a lightly buttered casserole dish.
7. Step 7: Prepare the topping by melting 2 tablespoons of butter. Toss the dry bread crumbs and sliced almonds in the melted butter. Sprinkle this mixture evenly over the casserole, then top with the remaining Parmesan cheese.
8. Step 8: Bake in the preheated oven for 30 minutes or until bubbly and golden on top. Let the casserole sit for 5–10 minutes before serving. Serves 8.

Tips & Variations

• For a richer sauce, use heavy cream, or opt for light cream for a lighter dish.
• Substitute sliced cremini or button mushrooms with shiitake or portobello for deeper flavor.
• Add a pinch of nutmeg to the sauce for a subtle warm note.
• Use fresh grated Parmesan cheese for the best taste and texture.
• Try swapping almonds for chopped walnuts or pecans if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and bake at 350°F (175°C) until heated through, about 15–20 minutes. You can also microwave individual portions on medium power until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Parmesan Tetrazzini ahead of time?

Yes, you can assemble the casserole a day ahead and keep it covered in the refrigerator. Bake it just before serving, adding a few extra minutes to the baking time if it’s chilled.

Can I use other types of pasta for this recipe?

Absolutely! While spaghetti or fettucine work well, you can also use linguine, penne, or any other pasta shape you like. Just adjust the cooking time according to the pasta you choose.

Chicken Parmesan Tetrazzini Recipe

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★★★★★

5 from 128 reviews

Chicken/Turkey Parmesan Tetrazzini is a creamy, comforting casserole combining tender pasta, shredded poultry, and a rich parmesan-infused cream sauce. Enhanced with sautéed mushrooms, bell pepper, and shallot, it’s topped with buttery bread crumbs, sliced almonds, and extra parmesan for a crispy, flavorful finish after baking. Perfect for a hearty family meal serving eight.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta and Poultry

• 1 – 8 ounce package dry spaghetti or fettucine noodles
• 1 ½ cups cooked shredded turkey or chicken

Sauce

• 4 tablespoons butter (divided)
• 1 cup sliced mushrooms
• ½ cup finely chopped green bell pepper
• 1 medium shallot, peeled and finely chopped
• 6 tablespoons flour
• 3 cups turkey or chicken broth
• 1 cup finely grated Parmesan cheese, divided
• 1 cup heavy or light cream
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly cracked black pepper

Topping

• ½ cup sliced almonds
• ¾ cup dry bread crumbs tossed in 2 tablespoons melted butter
• 2 – 3 tablespoons freshly chopped parsley

Instructions

1. Sauté Mushrooms: Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, for about 5 minutes until softened. Remove mushrooms from pan and set aside.
2. Sauté Vegetables: Add remaining 2 tablespoons butter to the same saucepan. Sauté the finely chopped shallot and green bell pepper over medium-high heat for about 5 minutes, stirring occasionally until softened.
3. Make Roux and Sauce: Stir the flour into the butter-vegetable mixture and whisk continuously for 1 minute until smooth. Gradually add turkey or chicken broth, cream, salt, and pepper, stirring frequently. Cook over medium heat until the sauce thickens and becomes bubbly, about 8 to 10 minutes. Stir in half of the Parmesan cheese until melted and smooth. Add the cooked shredded turkey or chicken and sautéed mushrooms, mixing well. Adjust seasoning to taste, then remove from heat.
4. Cook Pasta: Meanwhile, cook the spaghetti or fettucine in boiling salted water until just tender. Drain and rinse under hot running water, then drain again thoroughly. Transfer pasta to a large mixing bowl.
5. Combine Pasta and Sauce: Pour the prepared cream sauce with poultry and vegetables over the cooked pasta. Add chopped parsley, then stir all ingredients until well combined.
6. Prepare Baking Dish and Topping: Lightly butter a casserole dish. Pour the pasta and sauce mixture into the dish. Garnish the top evenly with sliced almonds and the breadcrumb mixture (breadcrumbs tossed in melted butter). Finally, sprinkle the remaining Parmesan cheese over the top.
7. Bake: Bake the casserole in a preheated oven at 350°F (175°C) for 30 minutes, or until it is bubbly and the topping is golden and crisp.
8. Rest and Serve: Allow the tetrazzini to rest for 5 to 10 minutes before serving to let it set and cool slightly. This recipe serves 8 people.

Notes

• You can substitute chicken or turkey based on availability or preference.
• Use light cream for a lighter sauce or heavy cream for richer texture.
• Rinsing the pasta under hot water stops the cooking process and helps prevent clumping.
• For extra crunch, toast almonds lightly before adding to the topping.
• Leftovers can be refrigerated and reheated in the oven for best texture retention.
• Adjust salt and pepper seasoning carefully, especially if using broth with added salt.

Keywords: Chicken Tetrazzini, Turkey Parmesan, Pasta Casserole, Creamy Pasta Bake, Comfort Food, Italian-American Recipe