Description

This Chicken Tetrazzini recipe offers a rich, cozy, and creamy pasta casserole made with tender cooked chicken, crispy smoked turkey bacon, and melted plant-based cheese. Combining simple ingredients into one comforting dish, it is perfect for dinners with family or friends and makes great leftovers that reheat beautifully.

Ingredients

Scale

Protein and Pasta

2 cups cooked chicken, shredded or cubed
8 ounces spaghetti pasta
4 slices smoked turkey bacon

Vegetables and Aromatics

1 cup mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced

Sauce Ingredients

2 tablespoons plant-based butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup plant-based milk
1 tablespoon apple cider vinegar (natural)
1 teaspoon natural gelling agent

Cheese and Seasonings

1 cup plant-based cheese, shredded, divided
Salt, to taste
Black pepper, to taste
1/4 teaspoon nutmeg
1/4 teaspoon paprika
2 tablespoons fresh parsley, chopped

Instructions

Prepare the Pasta and Chicken: Cook the spaghetti in a large pot of salted boiling water until al dente. Drain well and set aside. Shred or cube the cooked chicken so it is ready to combine with the sauce and pasta.
Sauté Vegetables and Turkey Bacon: In a large skillet, melt the plant-based butter over medium heat. Add diced onions and minced garlic, cooking until fragrant and translucent. Add sliced mushrooms and smoked turkey bacon. Continue cooking until the bacon is crispy and mushrooms are tender.
Make the Creamy Sauce: Sprinkle the all-purpose flour over the sautéed mixture. Stir constantly to create a roux. Slowly whisk in the chicken broth and plant-based milk. Add the apple cider vinegar (natural) for brightness. Stir in the natural gelling agent and continue stirring until the sauce thickens. Season with salt, pepper, nutmeg, and paprika.
Combine and Bake: In a large bowl, mix the cooked pasta, chicken, sautéed vegetable and bacon mixture, and half of the plant-based cheese. Transfer everything to a greased casserole dish. Sprinkle the remaining plant-based cheese evenly over the top. Bake at 350°F (175°C) for 25 minutes or until the top is golden and bubbly.
Garnish and Serve: Remove the bake from the oven and sprinkle fresh chopped parsley over the top. Serve hot for the best creamy and comforting experience.

Notes

Do not overcook the pasta; aim for al dente for better texture after baking.
Use fresh herbs like parsley to brighten the flavors.
Sauté the turkey bacon and mushrooms gently to develop rich flavors.
Balance the creaminess with apple cider vinegar (natural) and spices carefully.
Allow the casserole to rest for 10 minutes after baking to firm up before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 500mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 25g
Cholesterol: 50mg

Keywords: Chicken Tetrazzini, plant-based cheese, turkey bacon, creamy pasta casserole, comforting dinner