Chicken Tetrazzini it's this ameriсan casserole that got tender chicken , creamy sauce and pasta in one pan , topped off with a crunchy golden crust . It kind of feels like a warm blanket for your tоngue and always goes down easy when you hang with fam or friends . You can switch up the pasta mix or the sauce so it fits any taste or диet you need .
You can trace the start of Chicken Tetrazzini back to early 1900 s when some chef at a San Francisco hotel named it for Luisa Tetrazzini who sang opera . They say he mixed her Italian roots with some yankee cooking style then boom you get the first recipe . Since then lots of folks have made their own twists adding new stuff or spices .
These days Chicken Tetrazzini is right in the home comfort food hall of fame , mixing food traditions like a big melting pot . Whether for birthdays or just a regular weeknight dinner it always gives that cozy feeling at the table .
What is Chicken Tetrazzini?
It's a nice creamy dish with pasta chunks and chicken all baked up until it's bubbly and a bit brown on top , it feels fancy but is real easy to whip up . You just need pasta , chicken and a cream sauce to hold it all . Good for dinner or when you want to impress but not slave all day in the kitchen .
Typical stuff you throw in includes cooked spaghetti or fettuccine , shredded chicken , butter , cream , milk and broth mixed into a sauce , cheese like Parmesan or mozarella , and you can toss in peas or mushrоoms for fun texture . The mix of these things makes it rich and savoury and super comforty .
One cool thing is you can swap the chicken for shrimp or crab for a seafood version or leave meat out and pile in veggies like zucchini or spinach for a green twist , you can also go gluten free or dairy free easy by using alt pasta or plant based cream .
Nutritional Information
This casserole is pretty filling with about 400 – 600 calories a serving depending on how much cheese and cream you use . You get good protein from the chicken and cheese , carbs from the pasta and fat from the sauce .
Compare to other pasta it might have more fat but also more protein , and if you stuff it with veggies you get fiber and vitamins too . So yeah it's comfort meets real food .
Ingredients Required for Chicken Tetrazzini
To make a simple Chicken Tetrazzini you'll want:
- Cooked pasta (spaghetti or fettuccine)
- Shredded cooked chicken
- Butter , heavy cream , milk and chicken broth for the sauce
- Parmesan or mozzarella cheese
- Veggies like peas , mushrоoms or asparagus
- Salt , pepper and herbs such as thyme or parsley
Optional swaps include:
- Shrimp , crab or tofu instead of chicken
- Bell peppers , zucchini or spinach for veg version
- Plant based cream or cheese for dairy free
- Gluten free pasta if you need it
Detailed Recipe Section
1. Ingredients
Gather:
- 8 oz cooked spaghetti or fettuccine
- 2 cups shredded chicken
- 1 cup sliced mushrоoms
- 2 tablespoon butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes or garlic (optional)
2. Directions
- Prepping the Chicken: Shred cooked chicken into bite–sized pieces and set aside .
- Cooking the Pasta: Cook pasta in a large pot until al dente then drain .
- Making the Sauce: In a skillet melt butter over medium heat then add sliced mushrоoms and sauté until golden . Stir in flour for a minute , then pour in broth and cream slowly , stirring until thick .
- Combining: Remove from heat and mix in chicken , pasta and half the cheese . Season with salt , pepper and any extras .
- Baking: Preheat oven to 350°F (175°C) . Pour mixture into a baking dish , sprinkle rest of cheese on top and bake 25–30 minutes until bubbly and golden .
3. Cooking Advice and Tips
- Chicken: Leftover or rotisserie chicken works great .
- Pasta: Fettuccine holds sauce well but use whatever you got .
- Storage: Store leftovers in fridge up to 3 days and reheat in oven or microwave .
Chicken Tetrazzini
Equipment
- 1 large pot
- 1 strainer
- 1 large skillet
- 1 mixing bowl
- 1 baking dish (3-quart)
- 1 whisk
- 1 oven
Ingredients
- 8 oz spaghetti or linguine
- 2 cups cooked chicken, chopped You can use leftover rotisserie chicken for a quicker option.
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish, optional
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti or linguine according to package instructions until al dente, then drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the sliced mushrooms and cook until browned, about 5 minutes.
- Sprinkle the flour over the mushrooms and stir to combine. Cook for 1-2 minutes to form a roux.
- Gradually whisk in the chicken broth and heavy cream. Continue stirring until the mixture thickens, about 3-5 minutes.
- Add garlic powder, onion powder, black pepper, chopped chicken, and frozen peas to the skillet. Stir to combine.
- In the baking dish, combine the cooked pasta with the chicken and sauce mixture. Sprinkle grated Parmesan cheese on top and mix well.
- Top with shredded mozzarella cheese and place in the oven.
- Bake for 20-25 minutes or until the cheese is bubbly and golden brown.
- Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley if desired before serving.
