Chicken Tetrazzini is a classic Italian-American dish that has been loved by generations. It is a creamy, cheesy, and flavorful casserole made with spaghetti, chicken, mushrooms, and a rich white sauce. This dish is perfect for a cozy family dinner, potluck parties, or special occasions. In this blog, I will share my personal experience of making Chicken Tetrazzini and guide you through the step-by-step process of making this delicious dish.
I remember the first time I attempted to make Chicken Tetrazzini, I felt like a chef in a fancy Italian restaurant. I had never cooked with such sophistication before, and I was nervous about whether I could pull off such a complex dish.
As I gathered the ingredients, I felt like I was embarking on a culinary adventure. The aroma of the chicken broth filled the air as I whisked it together with flour and heavy cream, creating a creamy white sauce. As I added the sautéed mushrooms and freshly cooked spaghetti, the dish came together in a harmonious blend of flavors and textures.
As I waited for the Tetrazzini to bake in the oven, I couldn't resist taking a little taste of the sauce. It was perfect - rich, creamy, and indulgent. I was already dreaming about the moment when I could sink my teeth into the finished dish.
With every bite, I savored the rich, savory flavors of the dish. The creamy white sauce perfectly complemented the tender chicken and al dente spaghetti, while the sautéed mushrooms added a deep earthy flavor. As I finished my plate, I knew that this was a dish that would become a staple in my recipe collection.
- 8 oz spaghetti
- 2 cups cooked chicken, shredded or chopped
- 1 cup sliced mushrooms
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- ¼ cup chopped fresh parsley
How to Make Chicken Tetrazzini:
Preheat the oven to 375°F. Cook spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add mushrooms and sauté for 5-6 minutes until browned. Remove the mushrooms from the skillet and set aside.
In the same skillet, whisk together flour and chicken broth until smooth. Add heavy cream, parmesan cheese, garlic powder, salt, and black pepper. Cook over medium heat, stirring constantly until the sauce thickens, about 5-6 minutes.
Add cooked spaghetti, chicken, and sautéed mushrooms to the sauce. Toss until well combined.
Transfer the mixture to a 9x13-inch baking dish. Sprinkle chopped parsley on top.
Bake for 25-30 minutes until the top is golden brown and bubbly.
Let the dish cool for a few minutes before serving.
How to Store Chicken Tetrazzini:
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To freeze, transfer the Tetrazzini to a freezer-safe container and store it for up to 3 months.
How to Reheat Chicken Tetrazzini:
To reheat, you can either use a microwave or an oven. If using a microwave, transfer the Tetrazzini to a microwave-safe dish and heat for 2-3 minutes until heated through. If using an oven, preheat it to 350°F and bake for 15-20 minutes until heated through.
Tips to Make it More Delicious:
- Use homemade chicken broth for a richer flavor.
- Add sautéed onions or peppers for extra flavor and texture.
- Use a mix of different cheeses like mozzarella or cheddar for a different flavor profile.
- Add a touch of nutmeg to the white sauce for a subtle earthy flavor.
- Top the Tetrazzini with breadcrumbs or crushed croutons for a crunchy texture.
Can I use leftover turkey instead of chicken?
Yes, you can substitute leftover turkey for chicken in this recipe.
Can I use other types of pasta instead of spaghetti?
Yes, you can use other types of pasta like fettuccine or linguine. Just make sure to cook them according to package instructions.
Can I make this dish ahead of time?
Yes, you can assemble the dish ahead of time and store it in the refrigerator until ready to bake.
Can I use canned mushrooms instead of fresh mushrooms?
Yes, you can use canned mushrooms, but they may not have the same texture and flavor as fresh mushrooms.
Can I make this dish without heavy cream?
Yes, you can substitute heavy cream with half-and-half or milk, but the sauce may not be as creamy.
Can I add vegetables to this dish?
Yes, you can add vegetables like peas, carrots, or broccoli to this dish for extra nutrition and flavor. Just make sure to cook them before adding to the sauce.
Chicken Tetrazzini is a delicious and easy-to-make dish that is perfect for any occasion. With simple ingredients and a straightforward recipe, you can create a flavorful casserole that will impress your family and friends. Try making this dish today and enjoy the creamy, cheesy, and comforting inental taste of Chicken Tetrazzini.
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian Seasoning
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- ¼ cup dry white wine
- 8 oz. button mushrooms, diced
- ½ diced yellow onion
- 3 cloves garlic, minced
- 10.5 oz. cream of chicken soup
- 10.5 oz. cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- ¾ cup grated Parmesan cheese
- 1 cup frozen peas
- ¾ lb. spaghetti, *see notes
- 2 cups mozzarella cheese
- Fresh Parsley, to garnish
Prepare the Chicken
- Cut the chicken breast in half to create two thinner pieces of equal size.
- Season each side of the chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large pot over medium high heat. Add the chicken and sear for 5-6 minutes on each side, until golden brown and cooked through.
- Set aside and let it rest for 10 minutes prior to cutting into bite-sized pieces. Add any juices from the chicken back to the pot as it rests.
Prepare the Sauce
- Preheat oven to 350 degrees.
- Melt the butter in the same pot and add the wine. Run a silicone spatula along the bottom of the pot to lift up any remnants from the chicken, this will give the sauce plenty of flavor. Let it boil gently for 5 minutes and let it reduce.
- Add the mushrooms and onions, cook for 5 more minutes. Add the garlic, cook for 1 more minute.
- Reduce heat to medium-low. Add the cream of chicken + cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and diced chicken. Stir to combine and heat over low heat.
- Cook the spaghetti until just al dente, about 10 minutes. Drain.
- Return the spaghetti back to the pot you boiled it in. Pour in the warm sauce over it and stir to combine.
Assemble/Bake the Casserole
- Transfer the pasta to a 9x13 casserole dish or large oven-safe pot. Top with mozzarella.
- Bake uncovered for 15 minutes. Increase heat to 450 and heat for 10 minutes or until the top is bubbly and begins to brown.
- Let sit for 5 minutes. Garnish with fresh parsley and serve!
- I like to use Pinot Grigio or Sauvignon Blanc with this recipe, chicken broth may be used instead if you don’t cook with wine.
- You can use 2 cups of cooked chicken in this recipe, either leftover chicken or rotisserie. The benefit of cooking fresh chicken in the pot is that it transfers more flavor into the sauce.
- You can use a whole pound of pasta, I like to use ¾ for extra creamy results.
- Assemble the casserole, cover and refrigerate for up to 2 days.
- Let it sit out for 30 minutes prior to baking. Cover and bake at 350° for 20 minutes. Remove cover and bake for 15.
- Increase to 450° and cook for another 10 minutes or until the top begins to brown.
- You can also freeze this casserole and let it thaw completely prior to baking. (It may take up to 24 hours to completely thaw in the fridge.