Description

This easy Chicken Tetrazzini recipe offers a warm, comforting dish featuring tender chicken, smoky turkey bacon, and creamy plant-based cheese. It delivers rich, savory flavors with simple ingredients, perfect for a family-friendly, cozy dinner that can be customized to suit different tastes and dietary needs.

Ingredients

Scale

Protein

2 cups cooked chicken, shredded or diced
4 slices smoked turkey bacon, chopped

Pasta

8 oz spaghetti noodles (substitute gluten-free pasta for gluten-free option)

Vegetables and Aromatics

1 cup mushrooms, sliced (shiitake, cremini, or portobello for variation)
1 medium onion, diced
3 cloves garlic, minced

Sauce Components

3 tablespoons plant-based butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup plant-based cheese (mild, melting, e.g., mozzarella-style or cheddar-style)
1 teaspoon apple cider vinegar (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1/2 teaspoon natural gelling agent

Seasoning

Salt and pepper, to taste

Instructions

Prepare the Ingredients: Cook the spaghetti according to the package instructions until al dente, then drain and set aside. While the pasta cooks, dice the onion and garlic, clean and slice the mushrooms, chop the smoked turkey bacon, and shred or dice the cooked chicken.
Cook the Base: In a large skillet, melt the plant-based butter over medium heat. Add the diced onion and garlic and sauté until fragrant and translucent. Add the turkey bacon pieces and mushrooms, cooking until mushrooms soften and bacon crisps slightly, releasing its smoky aroma.
Make the Creamy Sauce: Sprinkle the flour over the cooked ingredients and stir continuously to form a roux. Cook for about two minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth to avoid lumps. Add the plant-based cheese, apple cider vinegar, and vegetarian Worcestershire sauce. Stir continuously until the sauce thickens and becomes smooth. Gently incorporate the natural gelling agent to ensure the sauce stays creamy and well-held.
Combine Everything: Fold the shredded chicken and cooked spaghetti into the sauce, tossing gently to coat everything evenly. Adjust seasoning with salt and pepper as needed. Transfer the mixture into a greased baking dish.
Bake Until Bubbling: Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until the top is golden and the sauce bubbles around the edges. Let it rest for a few minutes before serving to allow the casserole to set for the best texture and flavor.

Notes

Cook pasta al dente to prevent mushiness after baking.
Use warm chicken broth for a smooth, lump-free sauce.
Fold ingredients gently to keep chicken tender and noodles intact.
Allow the dish to rest after baking for optimal texture.
Leftover cooked chicken can be used for convenience.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 40 mg

Keywords: Chicken Tetrazzini, comfort food, plant-based cheese, turkey bacon, creamy casserole, family dinner, gluten-free pasta