In this chicken tetrazzini recipe, spaghetti, chicken, broccoli and cheese are mixed with a from-scratch sauce (no canned soups), and baked until bubbly. A delicious, hearty dinner, that's a perfect way to use leftover chicken.
Break spaghetti noodles in half, then cooking according to package instructions. Drain and set aside in a large bowl but do not rinse.
While spaghetti is cooking, in a large stockpot melt butter.
Add onion and garlic and cook until onion is soft (about 4 minutes).
Add flour, sea salt and pepper and whisk to combine. Cook for 30-60 seconds until mixture starts bubbling.
Add chicken broth and whole milk and whisk to combine. Cook until the mixture just starts to thicken.
Whisk in parmesan cheese, Italian seasoning and 1 cup mozzarella cheese until melted.
Add sauce, broccoli and chicken to the spaghetti and stir to combine.
Pour mixture into a 9x9” pan. Top with remaining 1 cup of mozzarella cheese.
Cover and bake for 20 minutes, then uncover and bake for an additional 10 or until bubbly. Serve warm.
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Notes
Ingredient Notes & Substitutions
Spaghetti. We use regular spaghetti noodles but any shape of pasta works well in this recipe. I also have used chickpea pasta (gluten-free) with great results.
Salted butter. Unsalted butter works well too.
All-purpose flour. Gluten-free all-purpose works well in this recipe.
Whole milk. You need 1 cup of liquid dairy. Half and half is a great substitute for whole milk. Or you can use ½ cup whole milk and ½ cup heavy cream.
Broccoli. I use frozen broccoli because it's easy. Fresh broccoli cut in small pieces works well too. If you don't love broccoli you can substitute your favorite vegetable(s) or omit it.
Store/FreezeStore leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Reheat in the microwave or in the oven.