Chicken Tetrazzini


  • 8 ounces spaghetti noodles broken into thirds, cooked according to pkg directions and drained
  • 5 Tbs. unsalted butter divided use
  • 2 cloves garlic crushed
  • 8 oz. baby Bella mushrooms slices
  • 3 cups cooked chicken chopped
  • 2 Tbs. all-purpose flour
  • 2 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • 4 oz. cream cheese
  • Kosher salt and freshly ground black pepper to taste
  • 2/3 cup shredded Parmesan cheese


  1. Preheat oven to 350 degrees F.
  2. Melt 3 tablespoons of butter in a large skillet over medium high heat. Add the garlic and the mushrooms, cook for 3-5 minutes until browned, stirring occasionally. Add the chicken, tossing to coat, then remove from skillet; reserve.
  3. Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium high and bring to a simmer. Cook for 2 minutes and then add the cream and cream cheese. Reduce heat to low, stirring constantly until sauce is smooth and thickened.  When the sauce begins Season to taste with salt and pepper.
  4. Place the cooked pasta into the bottom of the cast iron skillet, then top with the reserved chicken mixture. Evenly pour the sauce over everything; sprinkle Parmesan. Bake for 25-27 minutes, or hot throughout and the sauce is bubbling. Serve at once.