Spend 30 minutes in the kitchen to make chicken tetrazzini for a delicious, filling dinner that will bring the restaurant feel to your home.
Last year, when restaurants were closed due to the COVID pandemic, we had to get creative in the kitchen. We tried to come up with new recipes to keep dinner interesting for ourselves and for the boys. And, I liked to make recipes based on those we enjoy when eating out but couldn’t have at that time.
There are a few restaurants that we typically go to, including an Italian restaurant. My favorite meal is usually a cheese stromboli, but I have ventured out to other meals occasionally. One such time, I tried a chicken tetrazzini. I wasn’t sure what to expect, but it was delicious.
Of course, that meant I had to try to make something similar at home. The first thing I did was look up “tetrazzini” to know the basics of the recipe. Then it was time to experiment in the kitchen.
Chicken Tetrazzini Step by Step
Ingredients
- 8 oz spaghetti noodles, uncooked
- 1 tbsp olive oil
- 1/2 yellow onion, chopped
- 4 oz white mushrooms, sliced
- 1 tbsp sherry cooking wine
- 1 tbsp butter, unsalted
- 1 1/2 tbsp flour
- 1 cup chicken broth
- 3 oz parmesan cheese, shredded
- 3 oz cream cheese
- 1/4 tsp salt
- 1 lb chicken breast, cooked and shredded
- 1/2 cup panko bread crumbs
- 1 tbsp parsley
Preparation
Cook the pasta according to the directions until it is al dente.
Meanwhile, in a dutch oven, heat the oil over medium-high. Add the onion and cook until softened, stirring occasionally, about 5 minutes.
Add the mushrooms and cook another 7-8 minutes, stirring occasionally.
Reduce the heat to medium and stir in the sherry cooking wine and butter until it’s melted. Add the flour and whisk constantly until smooth, about 1-2 minutes.
Pour the chicken broth in and cook, stirring often, for about 3-4 minutes. If it’s too thick, add about 1/4 cup of water to the pan.
Stir in 1/2 cup of the shredded parmesan cheese, cream cheese, and salt. Cook, stirring constantly, for about 5 minutes.
Remove the pan from the heat and add the chicken and cooked pasta. Stir gently to coat. Preheat the broiler to high and transfer the pasta to a deep 9×13 baking dish.
Top with the panko and remaining 1/4 cup of parmesan cheese.
Broil for about 3-4 minutes, until the cheese starts to melt and the panko is golden brown.
Remove from the oven and garnish with parsley before serving.
Leftovers
Leftover chicken tetrazzini is almost better than when it’s freshly made! Keep any leftovers in an airtight container in the refrigerator for up to 2-3 days. I like to reheat a serving in a saucepan over medium heat for about 5-10 minutes, just until it’s warm. If the chicken tetrazzini seems a little dry, add a splash of chicken broth or milk as it cooks. For a large amount of leftovers, reheat in the oven. Just don’t put a cold casserole dish in a warm oven or it can shatter!
Recipe
Originally Published On: September 6, 2021
Chicken Tetrazzini
Ingredients
- 8 oz spaghetti noodles (uncooked)
- 1 tbsp olive oil
- 1/2 yellow onion (chopped)
- 4 oz white mushrooms (sliced)
- 1 tbsp sherry cooking wine
- 1 tbsp butter (unsalted)
- 1 1/2 tbsp flour
- 1 cup chicken broth
- 3 oz parmesan cheese (shredded)
- 3 oz cream cheese
- 1/4 tsp salt
- 1 lb chicken breast (cooked and shredded)
- 1/2 cup panko bread crumbs
- 1 tbsp parsley
Recommended Equipment
Instructions
- Cook the pasta according to the directions until it is al dente
- Meanwhile, in a dutch oven, heat the oil over medium-high
- Add the onion and cook until softened, stirring occasionally, about 5 minutes
- Add the mushrooms and cook another 7-8 minutes, stirring occasionally
- Reduce the heat to medium and stir in the sherry cooking wine and butter until it’s melted
- Add the flour and whisk constantly until smooth, about 1-2 minutes
- Pour the chicken broth in and cook, stirring often, for about 3-4 minutes
- If it’s too thick, add about 1/4 cup of water to the pan
- Stir in 1/2 cup of the shredded parmesan cheese, cream cheese, and salt
- Cook, stirring constantly, for about 5 minutes
- Remove the pan from the heat and add the chicken and cooked pasta
- Stir gently to coat
- Preheat the broiler to high and transfer the pasta to a deep 9×13 baking dish
- Top with the panko and remaining 1/4 cup of parmesan cheese
- Broil for about 3-4 minutes, until the cheese starts to melt and the panko is golden brown
- Remove from the oven and garnish with parsley before serving
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Chicken Tetrazzini FAQs
According to the Webster dictionary: prepared with pasta and a white sauce seasoned with sherry and served au gratin
By cooking them al dente, or just undercooked, you allow them to have a few more minutes of cooking time when put with the other ingredients and under the broiler. The noodles would end up overcooked and mushy if you fully cook them then heat again.
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This looks delicious. I can’t wait to make it. I am assuming that I can use cremini mushrooms in place of the white button mushrooms?
I don’t see why that would make much of a difference in the dish.
I love how comforting this is with a tasty mix of the mushroom sauce and crispness on the top. Yum.
It’s such a perfect combination of crispy and saucy 🙂
Oh wow, this brought me back. My mom made this a lot when I was growing up. Not sure why I was craving it all of a sudden but sure am glad I found this recipe. It is just as comforting and creamy as I remember. Thanks!
I love when meals can bring back such fond memories!
This will be a delicious way to use up the leftover rotisserie chicken I have in the fridge. Thanks for sharing!
Sounds perfect! We tend to have extra when we get rotisserie chicken, too.
I never heard of this dish before but I love chicken and pasta! I have to try this!
It’s a great combination and so yummy!
Looks delicious. I’m always down for comfort food.
I love all your chicken recipes, this too looks really delicious. Thanks for sharing!
I’m happy to see this. I had actually forgotten about how delicious this type of dish is and how good it is for food prep.
Such a great recipe to add to my list. It can be hard for moms to juggle meal planning, work, home, and schools events. Thanks for making this easier
This is awesome! It looks soo good and I cant wait to make it
Mouth-watering recipe yet again! This is my kind of comfort food! I love mushrooms and chicken, and this is a perfect combo with the spaghetti that my son will surely love.
Thanks for sharing your latest recipe! It looks delicious, and I should try this recipe at once 🙂
Drooling over these delicious chicken recipes. thanks for sharing.
I also experimented a lot in the kitchen last year during peak Covid. This recipe looks really delicious, I will save this for making one day.