I had this recipe set aside in my to make soon pile for way to long! Chicken Tetrazzini is such a great creamy pasta dish I knew my family would love it. I tried to tempt my son with his choice of frozen entrees at the grocery store but he wasn’t interested. “Can’t you just make something”? Ok fine, of course. Now I do appreciate that he loves my cooking but sometimes you just want to go the easy route.
Chicken Tetrazzini isn’t a hard recipe to make but it’s not super quick. The directions for this one were very unclear too. I did some quick research, went with my cooking intuition and it turned out really delicious!
This recipe was in the wooden recipe box I purchased at an estate sale. I really am so glad to have this treasure but it always makes me feel bad that it wasn’t something any of her family wanted. Its a beautiful box crammed full of neatly sorted recipes. Don’t worry Mrs. I’m loving and sharing them.
While this was a delicious dinner that we all enjoyed it really wasn’t super photogenic so I apologize for the less than flattering photographs. I’m working on a new set up and that should really kick them up a notch. It doesn’t help that when I share a main course like this it’s my families dinner so they are all waiting while I play photographer! My pretty Fiestaware dishes do help!
Chicken Tetrazzini Recipe Notes
If you don’t want to read my whys and hows just scroll down to the recipe card! I’ve added all the changes there for you!
Just a few notes before we jump right in to the recipe. Like I said before the directions on this card were not very clear. This is just the way I made it and it came out great. I didn’t put in green pepper because my son won’t eat it. I’m sure that and onion would be great in it. For the mushrooms I drained them and sauteed just a bit for extra flavor. Next time I will try it with fresh.
Since I was not making this the day before I went ahead and did everything except boiling the pasta and cooking the chicken in my large dutch oven. It worked great but you could use a large sauce pan and transfer to a baking dish. I love using the dutch oven so I use it whenever I can!
The chicken can be prepared however you prefer, or use a rotisserie chicken. I pressure cooked frozen chicken breasts in my Ninja Foodie. Super fast and easy. Especially handy when you forget to plan ahead! Mine were frozen in a solid lump so it took 15 minutes on high. If you freeze yours individually it would be 12 minutes. Some day I will repack them and not just come home from Costco and toss them in the chest freezer. Or maybe even remember to thaw the day before.
As written this recipe was extremely bland. You will want to be sure to taste and season the sauce a bit more. My chicken broth was salt free (it’s all there was) so it needed a significant amount of more salt. I used at least 2 tsp of chicken bouillian. I also added about 1/8 C more sherry and extra pepper. I will be changing those measurements in the recipe card bellow.
Parmesan cheese gives such a good flavor I decided to ignore the recipe and add some to the sauce as well. Can’t go wrong with extra cheese!
My timing was off when boiling the spaghetti noodles so I drained them, rinsed, and then gave them another quick rinse before mixing them in.
A classic chicken and pasta dish.
This also freezes very well! Prepare as directed, transfer to freezer safe dish, cover and freeze. Or make the day before.
- 2 C chopped or shredded chicken
- 6-8 oz spaghetti noodles
- 6 oz can of drained mushrooms or fresh
- 1 C Parmesan cheese
- 1/4 C butter plus 2 TBSP to saute mushrooms
- 1/2 C flour
- 2 3/4 C reduced sodium chicken broth
- 1 C half and half
- 1/3 C dry sherry
- 2 tsp chicken bouillon or salt more to taste
- large dash of pepper
- Preheat oven to 350. Bring a large pot of salted water to a boil, for spaghetti noodles. In a dutch oven or large saucepan, melt 2 tablespoons butter. Add mushrooms season to taste with salt and pepper. Cook until lightly browned, about 10 minutes, transfer to a dish and set aside for later. Cook pasta about 2 minutes less than directed, drain, and rinse.
- For the sauce: In same pan you used to brown the mushrooms, melt remaining 4 tablespoons butter over medium heat. Add flour, whisk for about 3 minutes until browning slightly. Whisking constantly, very slowly add half and half, broth, and sherry. Bring to a boil; reduce to a simmer, and add 1/2 C Parmesan, chicken bouillon, and pepper. Add more pepper and bouillon (or salt) to your tastes.
- Add, chicken and mushrooms to the sauce. Stir well. Mix in the spaghetti noodles. If using a dutch oven sprinkle with remaining Parmesan. Or transfer to a baking dish and then top with Parmesan. Bake until browned, about 30 minutes.
This recipe is great to make the day before or to make and freeze. You could easily double the recipe and just freeze half.
I hope you enjoy this recipe! We really did. The super picky teen appreciated the classic creamy sauce.