Description

Chicken Tetrazzini is a creamy, comforting chicken pasta bake that blends smoky turkey bacon, fresh mushrooms, and melty plant-based cheese in a luscious sauce. This easy one-dish meal offers rich flavor, tender textures, and a cozy finish, perfect for weeknight dinners or whenever you crave classic comfort food with a fresh twist.

Ingredients

Scale

Protein

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

Vegetables

1 1/2 cups fresh mushrooms, sliced
Fresh parsley, chopped (for garnish)

Pasta

8 ounces spaghetti or linguine (use gluten-free pasta if preferred)

Sauce

3 tablespoons plant-based butter
3 tablespoons all-purpose flour (use gluten-free flour if preferred)
1/2 teaspoon natural gelling agent
2 1/2 cups chicken broth
1 cup plant-based cheese, shredded
1 tablespoon vegetarian Worcestershire sauce (natural)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon apple cider vinegar

Instructions

Prepare the pasta and bacon: Cook the pasta in boiling water until just al dente. Drain and set aside. Meanwhile, cook the smoked turkey bacon in a skillet over medium heat until crispy. Remove from heat and chop into bite-sized pieces.
Sauté the mushrooms: In the same skillet used for bacon, add the sliced mushrooms and cook until they release their juices and turn golden brown, enhancing their rich, savory flavor.
Make the creamy sauce: In a separate saucepan, melt the plant-based butter over medium heat. Whisk in the all-purpose flour and natural gelling agent to create a roux, cooking briefly. Slowly pour in the chicken broth while stirring continuously until the sauce thickens. Add the plant-based cheese, vegetarian Worcestershire sauce (natural), garlic powder, onion powder, and apple cider vinegar. Stir until smooth and creamy.
Combine all elements: In a large mixing bowl, gently mix the cooked pasta, shredded chicken, crispy turkey bacon, sautéed mushrooms, and creamy sauce until everything is evenly coated. Transfer the mixture into a greased baking dish.
Bake the casserole: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until the top is bubbly and golden. Remove from oven and garnish with fresh chopped parsley before serving for a vibrant finish.

Notes

Undercook the pasta slightly to prevent mushiness after baking.
Use a good melting plant-based cheese for best creaminess and sauce texture.
Ensure mushrooms are well cooked and moisture is reduced to avoid sogginess.
Do not skip apple cider vinegar and vegetarian Worcestershire sauce (natural) for subtle tang and umami.
Allow casserole to rest a few minutes after baking to thicken and ease serving.

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

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 550mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 25g
Cholesterol: 45mg

Keywords: Chicken Tetrazzini, creamy chicken casserole, plant-based cheese, smoky turkey bacon, comfort food, gluten-free chicken bake, easy weeknight dinner