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As the weather turns crisp and the leaves begin to fall, there's a certain magic in the air that calls for cozy meals shared with loved ones. One of my all-time favorite dishes for this season is Creamy Chicken Tetrazzini with Mushrooms. This dish has a special place in my heart, not just because it's delicious, but also due to the memories it evokes of family dinners around the table, laughter filling the air, and the aroma of comfort wafting through the kitchen.

Creamy Chicken Tetrazzini with Mushrooms

Warm up your fall evenings with a comforting bowl of Creamy Chicken Tetrazzini with Mushrooms. This family classic combines tender chicken, earthy mushrooms, and a luscious creamy sauce over your choice of spaghetti or fettuccine. Perfect for weeknight dinners or gatherings, this dish evokes cozy memories and delicious aromas that fill your kitchen with love. Discover the simple steps to create this delightful meal that promises to become a staple in your home!
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Ingredients
  

8 oz spaghetti or fettuccine

2 cups cooked chicken, shredded or diced

8 oz mushrooms, sliced (cremini or button)

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 cup grated Parmesan cheese

1 cup frozen peas (optional)

1 tablespoon olive oil

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon dried thyme

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a large baking dish.

    Cook Pasta: In a large pot of salted boiling water, cook the spaghetti or fettuccine according to package instructions until al dente. Drain and set aside.

      Sauté Vegetables: In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Then, add the sliced mushrooms and garlic, stirring occasionally until the mushrooms are softened and browned, about 6-8 minutes.

        Make the Sauce: Sprinkle the flour over the sautéed vegetables in the skillet, stirring to combine for about a minute. Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, allowing the sauce to thicken. Add in the thyme, garlic powder, salt, and pepper. Stir in ½ cup of the Parmesan cheese until melted and smooth.

          Combine Ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, the creamy mushroom sauce, and frozen peas (if using). Mix well until everything is evenly coated.

            Transfer to Dish: Pour the mixture into the prepared baking dish. Top with the remaining ½ cup of Parmesan cheese, distributing it evenly across the surface.

              Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.

                Garnish and Serve: Remove from the oven, let it cool for a few minutes, then garnish with chopped fresh parsley. Serve warm and enjoy your creamy chicken tetrazzini!

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings