Go Back

Chicken And Broccoli Tetrazzini

Chicken and Broccoli Tetrazzini is a rich, oven-finished pasta casserole made with tender chicken, broccoli florets, and spaghetti coated in a velvety cheese sauce. This comforting dish bakes until hot and bubbly, with a golden layer of melted mozzarella on top.
Print Pin
Course: Casserole, Main Course
Cuisine: American
Keyword: Chicken And Broccoli Tetrazzini
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

For the Pasta:

  • 8 ounces spaghetti snapped in half

For the Sauce:

  • 1 cup whole milk
  • 1 tablespoon garlic minced
  • 1/4 cup all-purpose flour
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon Italian seasoning
  • 2 cups chicken stock
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup unsalted butter
  • 1 teaspoon sea salt
  • 1 cup shredded mozzarella cheese
  • 1/2 cup onion finely diced

For the Casserole:

  • 1 pound broccoli cut into small florets
  • 2 cups cooked chicken shredded or chopped

For the Topping:

  • 1 cup mozzarella cheese shredded

Instructions

  • Preheat the oven to 350°F.
  • Cook the halved spaghetti in accordance with the package directions. Drain well once tender and place the pasta in a large mixing bowl. Do not rinse, as the natural starch helps the sauce cling to the noodles.
  • Meanwhile, set a large stockpot over medium heat and melt the butter. Add the chopped onion and minced garlic, then sauté for about 4 minutes, or until the onion is soft and translucent.
  • Sprinkle in the flour, sea salt, and black pepper. Whisk continuously for 30 to 60 seconds, allowing the mixture to bubble lightly so the flour loses its raw flavor.
  • Gradually pour in the chicken stock and milk, whisking steadily until smooth. Continue cooking until the sauce begins to thicken slightly.
  • Add the Parmesan, Italian seasoning, and 1 cup of mozzarella. Whisk until the cheeses are fully melted and the sauce becomes smooth and creamy.
  • Pour the finished sauce over the drained spaghetti. Add the broccoli florets and cooked chicken, then stir until all components are evenly coated and well combined.
  • Transfer the mixture to a 9×9-inch baking dish. Scatter the remaining 1 cup of shredded mozzarella evenly across the top.
  • Cover the dish with a lid or aluminum foil and bake for 20 minutes. Remove the cover and continue baking for 10 minutes more, or until the casserole is bubbling and the cheese on top is lightly golden.
  • Remove from the oven and let the casserole rest briefly before serving warm.

Notes

For the best flavor, use freshly ground black pepper.
Finely chopping the onion helps create a smoother sauce.
This casserole is especially well-suited for a comforting family meal or casual gathering.