Creamy Cheesy Chicken Tetrazzini Recipe Without Canned Soup

This Chicken Mushroom Pasta Bake is a delightful blend of creamy, cheesy comfort and hearty flavors, perfect for sharing with friends or cozying up on a quiet night. From the rich garlic and mushroom sauté to that melty mozzarella topping, each bite is like a warm hug—definitely adding this to my weeknight recipe rotation! 🍝✨

I love making comforting dishes that forgo canned shortcuts, like my Creamy Cheesy Chicken Tetrazzini. From fresh ingredients, such as tender, shredded chicken and delicate mushrooms, and a rich blend of Parmesan and mozzarella, this dish delivers real flavor.

It’s like a fancy mac and cheese with much more nuance and a lot more mushroom.

Creamy Cheesy Chicken Tetrazzini Recipe Without Canned Soup Ingredients

• Chicken Breasts: High in protein, low in fat, excellent for muscle building.
• Mushrooms: Rich in antioxidants and vitamin D, low in calories.
• Parmesan Cheese: Adds depth and umami; good source of calcium.
• All-Purpose Flour: Provides carbohydrates; acts as thickening agent.
• Heavy Cream: Provides richness; source of healthy fats and calories.
• Garlic: Adds flavor; has potential immune-boosting properties.
• Olive Oil: Heart-healthy monounsaturated fats, adds mild flavor.
• Pasta: Source of carbohydrates, energizing and satisfying.

Creamy Cheesy Chicken Tetrazzini Recipe Without Canned Soup Ingredient Quantities

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• 1 pound spaghetti or fettuccine
• 4 tablespoons unsalted butter
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

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How to Make this Creamy Cheesy Chicken Tetrazzini Recipe Without Canned Soup

1. Set your oven to 350°F (175°C) to warm up. In a large pot of water, salted and brought to a rolling boil, cook the spaghetti or fettuccine according to the package directions until tender but still with some resistance, i.e., not too soft. Drain and reserve.

2. In a big frying pan over moderate heat, combine 2 tablespoons of the butter and the olive oil and heat until the butter is melted. Add the onion, finely chopped, and cook until it is translucent, about 3-4 minutes.

3. Add minced garlic and sliced mushrooms to the skillet. Cook until tender, about 5 minutes. Season with salt and black pepper.

4. Relocate the mushroom mixture to one side of the skillet. Add the remaining 2 tablespoons of butter to the empty side. When the butter is completely melted, give the pan a little shake so that the mushroom mixture and the butter are in two distinct areas. Go ahead and add the flour like you’re sprinkling it onto the face of the moon. Stir the flour into the butter until it looks like a paste, then cook the mixture for 1-2 minutes, as you might cook a roux, until it is just lightly browned.

5. Slowly integrate the chicken broth into the mixture, making sure it doesn’t form any lumps. Let it simmer 2-3 minutes, and serve when it thickens.

6. Mix in the heavy cream and bring the sauce to a gentle simmer. Stir in the grated Parmesan cheese and mix until the cheese has melted and the sauce is smooth.

7. Mix the soft, shredded chicken with sauce in the skillet. Make sure the chicken is well coated.

8. In a big mixing bowl, put together the cooked pasta, the chicken, and the sauce. Place the shredded mozzarella cheese in the bowl, and mix until everything is combined and evenly coated.

This serves four.

9. Move the pasta mix to a 9×13-inch baking dish that has been lightly greased. Spread the contents evenly across the dish.

10. In the oven that has been preheated, bake for 25-30 minutes, until the top is golden and the cheese is bubbly. You may, if you desire, garnish with chopped fresh parsley before serving. Enjoy while hot!

Creamy Cheesy Chicken Tetrazzini Recipe Without Canned Soup Equipment Needed

1. Large pot
2. Large frying pan or skillet
3. Oven
4. 9×13-inch baking dish
5. Cutting board
6. Chef’s knife
7. Wooden spoon or spatula
8. Whisk
9. Measuring cups
10. Measuring spoons
11. Mixing bowl
12. Colander or strainer

FAQ

• What can I substitute for heavy cream in this recipe?For a comparable creamy texture, you can use any of these: half-and-half, whole milk, or melted butter (1 tablespoon).
• Can I use a different type of pasta?Absolutely! You can replace the spaghetti or fettuccine with any long pasta, such as linguini or tagliatelle.
• Is it necessary to use fresh mushrooms?The most flavorful mushrooms are fresh, but as a convenient alternative, you can use canned mushrooms.
• How do I cook the chicken before shredding it?You can boil, bake, or sauté the chicken until completely done, and then use two forks to shred it.
• What can be used instead of chicken broth?Homemade stock or vegetable broth can be used instead of chicken broth.
• Can I prepare this dish in advance?Certainly! The tetrazzini can be put together a day prior to when you want to serve it and then baked just prior to serving.
• Is there a vegetarian option for this recipe?Replace the chicken with sautéed tofu or leave it out altogether, and use vegetable broth for a vegetarian version.

Creamy Cheesy Chicken Tetrazzini Recipe Without Canned Soup Substitutions and Variations

1 lb. of spaghetti or fettuccine: You can use linguine or penne instead.
4 tablespoons unsalted butter. You can use salted butter or olive oil as a substitute.
1 pound of chicken breasts that are both boneless and skinless, cooked and shredded: Substitute with a completely different flavor by using rotisserie chicken or turkey.
8 ounces of mushrooms, sliced: If you prefer, you can use zucchini or bell peppers for a different texture.
1 cup of heavy cream: Half-and-half or evaporated milk could be used as substitutes.

Pro Tips

1. Sear the Chicken for Extra Flavor Before shredding, consider searing the chicken breasts in the pan for a few minutes on each side until golden brown. This adds flavor and helps lock in the juices.

2. Use Fresh Parmesan Freshly grated Parmesan cheese melts better and provides a richer flavor than pre-packaged options. This can enhance the overall taste of the sauce.

3. Deglaze with a Splash of White Wine After cooking the mushrooms and garlic, consider deglazing the pan with a splash of white wine before adding the flour. This will add depth to the sauce and complement the richness of the cream.

4. Customize with Herbs Add some fresh or dried herbs like thyme or basil to the sauce for an additional layer of flavor. This can also work well with the optional parsley garnish.

5. Broil for a Crispy Top For an extra-crispy cheese topping, switch the oven to broil for the last 2-3 minutes of baking. Keep an eye on it to prevent burning, but this step helps achieve a golden, bubbly finish.