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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/chicken-parmesan-tetrazzini-recipe/