Chicken Tetrazzini

By bhutta shaharyar

Chicken Tetrazzini

Description

Chicken Tetrazzini is a classic American baked pasta dish made with tender chicken, spaghetti (or similar pasta), and a rich, creamy sauce typically flavored with mushrooms, garlic, and Parmesan cheese. It’s finished in the oven until bubbly and lightly golden on top. Think of it as a cozy, creamy casserole with layers of flavor and texture.

Ingredients

Main

  • 300–400g spaghetti (or linguine)
  • 2 cups cooked chicken (shredded or diced)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 small onion (finely chopped)
  • 3–4 cloves garlic (minced)
  • 1½ cups mushrooms (sliced)

Sauce

  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup milk or cream
  • ½ cup sour cream (optional but recommended)
  • 1 cup grated Parmesan cheese
  • Salt & black pepper (to taste)
  • ½ tsp dried thyme or Italian seasoning

Topping

  • ½ cup mozzarella or cheddar cheese
  • ¼ cup breadcrumbs (optional)
  • 1 tbsp melted butter (for breadcrumbs)

Instructions

1. Cook Pasta

  • Boil pasta in salted water until al dente.
  • Drain and set aside.

2. Sauté Base

  • Heat olive oil + butter in a pan.
  • Add onions and cook until soft.
  • Add garlic and mushrooms; sauté until mushrooms are tender.

3. Make Sauce

  • In another pan, melt butter.
  • Stir in flour → cook 1–2 minutes.
  • Gradually whisk in chicken broth and milk.
  • Cook until thickened.
  • Add Parmesan, sour cream, seasoning, salt, and pepper.

4. Combine

  • Mix pasta + chicken + sautéed vegetables.
  • Pour sauce over and combine well.

5. Bake

  • Transfer to a greased baking dish.
  • Top with cheese and breadcrumbs.
  • Bake at 180°C (350°F) for 25–30 minutes until golden and bubbly.

Servings

  • Serves 4–6 people

Notes

  • You can use leftover roast chicken or rotisserie chicken.
  • Sauce thickness matters—don’t make it too thick before baking.
  • Pasta continues absorbing sauce in the oven.

Tips for Best Results

  • ✔ Use freshly grated Parmesan for better flavor
  • ✔ Slightly undercook pasta to avoid mushiness
  • ✔ Add a splash of pasta water if mixture feels dry
  • ✔ Let it rest 5–10 minutes after baking (improves texture)

Variations

  • Add peas or spinach for extra nutrition
  • Replace chicken with turkey or seafood
  • Use whole wheat pasta for a healthier option
  • Add chili flakes for a spicy kick

Nutritional Information (Approx. per serving)

  • Calories: 450–550 kcal
  • Protein: 25–30g
  • Carbohydrates: 40–50g
  • Fat: 20–25g
  • Fiber: 2–4g

(Varies based on ingredients used)

Benefits

  • ✅ High in protein (from chicken)
  • ✅ Comfort food that’s filling and satisfying
  • ✅ Great for meal prep and leftovers
  • ✅ Easily customizable

Q&A

Q1: Can I make Chicken Tetrazzini ahead of time?

Yes. Assemble it, cover, and refrigerate for up to 24 hours before baking.

Q2: Can I freeze it?

Absolutely. Freeze before baking for up to 2 months. Thaw overnight before baking.

Q3: What can I use instead of cream?

Milk with a bit of butter works, or evaporated milk for richness.

Q4: Why is my tetrazzini dry?

Likely overbaked or not enough sauce. Always keep the mixture slightly saucy before baking.

Q5: Can I make it healthier?

Use low-fat milk, less cheese, and add vegetables like broccoli or peas.

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