Chicken Tetrazzini Recipe

I recently discovered a Tetrazzini Chicken dish that has become a cherished part of my family meals. Shredded chicken, mushrooms, and al dente spaghetti entangle in a rich, savory sauce. Each bite reveals layers of flavor that transform an ordinary dinner into an unforgettable experience perfect for entertaining and celebrating special moments.

I gotta say, this Chicken Tetrazzini has been in my family for years and it’s always a hit when I’m hosting a get-together or bringing a dish to a new mom’s celebration. I always cook up 1 lb spaghetti until it’s al dente and mix it with 2 cups of shredded chicken that gives the dish a hearty punch.

I start by melting 2 tbsp of butter in my pan and toss in a diced onion, 8 oz of sliced mushrooms, and some minced garlic until everything is soft and fragrant. Then I stir in about 1/4 cup all-purpose flour to make a roux before gradually adding 2 cups chicken broth, 1 cup heavy cream and a splash of 1/2 cup dry sherry which really ups the flavor.

I finish it off with 1/2 cup grated Parmesan cheese and garnish with fresh parsley. It’s an easy comfort recipe that’s perfect for quick weeknight dinners and bigger dinner ideas too.

Enjoy and dig in!

Why I Like this Recipe

1. I really love this chicken tetrazzini because it feels like a warm hug, the cream sauce and tender chicken makes me feel all comforted and nostalgic.
2. I like how the sauce is so rich and flavorful with the garlic, onions, and mushrooms all blended together perfectly even if i sometimes mess up the measurements a little.
3. I enjoy how the pasta soaks up all that creamy goodness, making every bite burst with flavor and just really satisfying, even on a lazy day.
4. This recipe is awesome because it brings my family together, and i appreciate that it’s simple enough to make without too many complicated steps while still tasting like a gourmet meal.

Ingredients

• Spaghetti: Simple carbs that give energy and add a satisfying, firm texture.
• Chicken: Lean protein that makes the dish hearty and boosts nutrition.
• Mushrooms: Earthy, fiber-rich slices offering vitamins and a subtle umami flavor.
• Heavy Cream: Adds smooth richness and a luxurious, velvety mouthfeel.
• Onion: Brings a natural sweetness and robust aroma that deepens the flavor.

Ingredient Quantities

• 1 lb spaghetti, cooked al dente
• 2 cups cooked chicken, shredded
• 2 tbsp butter
• 1 medium onion, finely diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup dry sherry (optional but recommended)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

How to Make this

1. Preheat your oven to 350°F so its ready when you mix the ingredients.

2. In a large skillet, melt the butter over medium heat and add the diced onion, sliced mushrooms, and minced garlic. Cook them for about 5 minutes until they start getting soft.

3. Stir in the 1/4 cup of all-purpose flour and let it cook with the veggies for about a minute to remove the raw taste.

4. Slowly whisk in the 2 cups of chicken broth, 1 cup of heavy cream, and if you’re using it, the 1/2 cup of dry sherry. Keep stirring until the sauce thickens a bit.

5. Add the 2 cups of shredded chicken and half of the 1/2 cup grated Parmesan cheese. Season it with salt and pepper to taste and let it simmer for another couple minutes.

6. In a large bowl, gently mix the cooked spaghetti with the sauce, making sure all the pasta is nicely coated.

7. Pour the pasta and sauce mixture into a greased casserole dish and sprinkle the remaining Parmesan cheese over the top.

8. Place the dish in the preheated oven and bake for about 25 to 30 minutes until the edges are bubbly and the top is lightly browned.

9. When it’s done, take the dish out of the oven and let it sit for a few minutes before serving so it sets a bit.

10. Garnish with fresh chopped parsley and serve warm. Enjoy this comforting dish, perfect for a family favorite or even a treat for a new mom!

Equipment Needed

1. Oven – to bake the casserole after mixing all ingredients.
2. Large skillet – to melt butter and cook the onions, mushrooms, and garlic.
3. Whisk – to slowly mix in the chicken broth, heavy cream, and dry sherry for the sauce.
4. Knife and cutting board – for dicing the onion, slicing mushrooms, and mincing garlic.
5. Measuring cups and spoons – to accurately measure butter, flour, broth, cream, sherry and Parmesan cheese.
6. Large mixing bowl – to combine the cooked spaghetti with the sauce evenly.
7. Greased casserole dish – for baking the final pasta dish in the oven.
8. Spatula – for stirring ingredients while cooking and mixing.

FAQ

Chicken Tetrazzini Recipe Substitutions and Variations

• If you dont have dry sherry, you can use a splash of white wine mixed with a little lemon juice instead
• Instead of heavy cream, try mixing whole milk with a bit of melted butter as a lighter alternative
• If you dont have all-purpose flour, a small amount of cornstarch mixed with water can thicken the sauce nicely
• Butter can be replaced with olive oil when saut6ing the onions and mushrooms for a different flavor twist
• If chicken broth is missing, vegetable broth can be used in its place with only a slight change in taste

Pro Tips

1. When you add the broth and cream after the flour, do it slowly while stirring so you don’t end up with lumps in your sauce. If it seems too thick, feel free to toss a bit more broth in.

2. Make sure you let your onions and mushrooms get a bit browned, not burnt. Browning really brings out a deeper flavor and makes your dish taste richer.

3. Before you serve, let the pasta casserole sit for a few minutes after you take it out of the oven. This helps the sauce thicken up and makes it easier to serve.

4. While seasoning your dish, season lightly at first and taste as you go. This way, you can adjust the salt and pepper without overdoing it later.