Chicken tetrazzini in a white casserole dish next to a wooden serving spoon with a white towel behind all on a white and blue surface (with logo overlay)

Chicken Tetrazzini

Spend 30 minutes in the kitchen to make chicken tetrazzini for a delicious, filling dinner that will bring the restaurant feel to your home.

Jump to Recipe

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.

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.

Diced onion in a large pot on a white and blue surface

Add the mushrooms and cook another 7-8 minutes, stirring occasionally.

Diced onion and mushrooms in a large pot on a white and blue surface

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.

Diced onion and mushrooms with butter and cooking sherry in a large pot on a white and blue surface

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.

Diced onion and mushrooms with butter, cooking sherry, and chicken broth in a large pot on a white and blue surface

Stir in 1/2 cup of the shredded parmesan cheese, cream cheese, and salt. Cook, stirring constantly, for about 5 minutes.

Chicken tetrazzini sauce in a large pot on a white and blue surface

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.

Chicken tetrazzini and noodles in a white casserole dish on a white and blue surface

Top with the panko and remaining 1/4 cup of parmesan cheese.

Chicken tetrazzini and noodles topped with panko and parmesan cheese in a white casserole dish on a white and blue surface

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.

Chicken tetrazzini in a white casserole dish next to a wooden serving spoon with a white towel behind all on a white and blue surface (vertical)

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 in a white casserole dish next to a wooden serving spoon with a white towel behind all on a white and blue surface

Chicken Tetrazzini

Spend 30 minutes in the kitchen to make chicken tetrazzini for a delicious, filling dinner that will bring the restaurant feel to your home.
Prep Time 30 minutes
Total Time 30 minutes
Course:
Main Dish
Cuisine:
American
Keyword:
casserole
|
chicken
|
chicken casserole
|
pasta
|
spaghetti
Dietary Needs:
Egg-Free
|
Nut-Free
Meat:
Chicken/Turkey
Servings: 8
5 from 4 votes

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

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
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Nutrition Facts
Chicken Tetrazzini
Amount Per Serving (1 cup)
Calories 305 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Trans Fat 1g
Cholesterol 59mg20%
Sodium 493mg21%
Potassium 389mg11%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 2g2%
Protein 21g42%
Vitamin A 329IU7%
Vitamin C 4mg5%
Calcium 157mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

What is tetrazzini?

According to the Webster dictionary: prepared with pasta and a white sauce seasoned with sherry and served au gratin

Why are the noodles cooked al dente?

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.

10 thoughts on “Chicken Tetrazzini”

  1. 5 stars
    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?

  2. 5 stars
    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!

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