Chicken Tetrazzini Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
771 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Tetrazzini Recipe
Description
The Chicken Tetrazzini Recipe brings together spaghetti with cooked chicken, mushrooms, onions, and garlic in a creamy sauce made from a butter and flour roux, chicken broth, milk, and heavy cream. The sauce is seasoned with salt, pepper, and parsley and includes shredded mozzarella and Parmesan cheese for richness. The method involves cooking pasta al dente, sautéing mushrooms, onions, and garlic until tender, then preparing a creamy, thick sauce as a base. Everything is combined and baked until bubbling and slightly browned. The final bake can be finished under a broiler for a golden topping.
This casserole serves well as a hearty main dish, great for family dinners or occasions when leftover cooked chicken is available, especially from a rotisserie. Its creamy texture and cheese content make it satisfying and warming. The use of fresh parsley adds some brightness to the rich sauce.
For practical tips, salting the pasta water is essential to season the noodles properly. Using a large rotisserie chicken yields enough meat for the dish. For convenience, the casserole may be assembled and baked in an oven-safe Dutch oven, which reduces cleanup though the edges may not crisp as much. Broiling at the end gives appealing color to the top.
Ingredients
For the Chicken Tetrazzini:
- 1 pound spaghetti 450g, thin or linguine
- ¼ cup butter 56g, unsalted
- 8 ounces button mushrooms sliced (225g)
- 2 pounds chicken breast cubed or shredded (900g), or meat from 1 rotisserie chicken, cooked
- 1 medium onion chopped (250g)
- 5 garlic minced, cloves
For the Creamy Sauce:
- ¼ cup butter 56g, unsalted
- ⅓ cup all-purpose flour (40g)
- 2 cups chicken broth (480mL)
- 2 cups milk 480mL, whole
- 1 cup heavy cream (240mL)
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper freshly ground
- ¼ cup parsley chopped, plus more to garnish
- 2 cups mozzarella cheese divided (8 ounces/226g, shredded
- ¼ cup Parmesan Cheese shredded (23g)
Instructions
For the Chicken Tetrazzini:
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil over high heat. Season the water generously with salt, then add the pasta. Cook the pasta for 1 minute less than the package instructions, to al dente, then drain, rinse with cold water and set aside.
- In a large pot or Dutch oven over medium-high heat, melt the butter. Add the mushrooms and cook, stirring occasionally, until they start to soften and turn golden.
- Add the onion and cook for about 5 minutes, until softened, stirring occasionally.
- Add the garlic and cook for 1 more minute. Once fragrant and softened, remove from the heat and transfer the mixture to a bowl.
For the Sauce:
- Place the butter in the large pot and return it to medium heat. Once melted, whisk in the flour. Cook for 1 to 2 minutes while whisking to make a roux.
- Whisk in the chicken stock until smooth. Then whisk in the milk, then heavy cream. Season with the salt and pepper. Cook for 8 to 12 minutes, whisking frequently, or until the mixture reaches a low boil and thickens.
- Once thickened, add the cooked chicken, mushroom mixture, and parsley and stir to combine.
- Stir in the pasta, 1½ cups of mozzarella (170g) and Parmesan cheese. Season with more salt and pepper to taste.
- Transfer to 9x13-inch casserole dish, smooth out and top with the remaining ½ cup (55g) mozzarella cheese.
- Bake for 30 to 35 minutes until the cheese on top is melted and the casserole is bubbling.
Notes
- Salting the pasta water is crucial to flavor the noodles properly before cooking.
- Use a large rotisserie chicken (about 3 pounds) to yield enough cooked meat for the recipe.
- For easier cleanup, use an oven-safe pot to both make the sauce and bake the casserole, though it may reduce crispiness on the edges and browning on top.
- Finish the casserole under the broiler for 2-3 minutes after baking to create a golden brown cheese topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 771 kcal
% Daily Value*
| Calories | 771kcal | 39% |
| Carbohydrates | 54g | 18% |
| Protein | 55g | 110% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 193mg | 64% |
| Sodium | 858mg | 36% |
| Potassium | 709mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1288IU | 26% |
| Vitamin C | 5mg | 6% |
| Calcium | 319mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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