Chicken Tetrazzini is a delicious and comforting dish that combines tender chicken, mushrooms, and pasta in a creamy sauce. It’s baked to perfection, making it a great choice for family dinners or gatherings. This hearty meal not only warms your heart but also fills your belly!
Why Make This Recipe
This recipe is perfect for several reasons. Firstly, it is incredibly satisfying with its creamy texture and rich flavors. Secondly, it is versatile; you can use different types of pasta and cheeses, and it’s a great way to use up leftover chicken. Lastly, it’s a one-pot wonder, meaning less mess in the kitchen!
How to Make Chicken Tetrazzini
Making Chicken Tetrazzini is easy and fun! Follow these simple steps to achieve a creamy and tasty dish that everyone will love.
Ingredients:
- 500g / 1lb spaghetti or other long pasta, cooked per packet (penne, macaroni, ziti ok too) (Note 1)
- 2 tbsp (30g) butter
- 500g / 1lb chicken thighs, skinless boneless (Note 2)
- 4 tbsp (60g) butter, unsalted
- 500g / 1lb mushrooms, sliced 1/2 cm / 1/5″ thick
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 4 tbsp flour
- 2 cups milk, any fat, any type
- 1 cup cream, heavy/thickened (sub more milk)
- 2 cups chicken stock/broth, low sodium (or water + 2 stock cubes)
- 1/2 tsp black pepper
- 1 tsp salt
- 2 cups cheese, shredded (cheddar, jack, colby – not mozzarella)
Directions:
- Sear Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken thighs and cook until golden brown. Remove chicken and set aside.
- Make the Sauce: In the same skillet, add 4 tablespoons of butter. Once melted, add the chopped onions and mushrooms. Sauté until softened. Stir in the minced garlic and cook for another minute.
- Thickening the Sauce: Sprinkle in the flour and stir well for about 2 minutes. Slowly add the milk, cream, and chicken stock while stirring continuously to avoid lumps. Cook until the sauce thickens.
- Combine Everything: Add the cooked pasta to the sauce. Tear the chicken into bite-sized pieces and mix it in. Season with salt and pepper.
- Bake: Pour the mixture into a baking dish. Top it with shredded cheese. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the cheese is bubbly and golden.
How to Serve Chicken Tetrazzini
Serve Chicken Tetrazzini hot from the oven. You can garnish it with fresh herbs like parsley for added flavor and color. It pairs perfectly with a simple green salad or garlic bread on the side.
How to Store Chicken Tetrazzini
If you have leftovers, let the dish cool down completely. Store it in an airtight container in the refrigerator for up to three days. You can also freeze it for longer storage. Just ensure it’s well covered to avoid freezer burn.
Tips to Make Chicken Tetrazzini
- Use Leftovers: This is a great recipe for using leftover rotisserie chicken.
- Add Veggies: Feel free to add more vegetables like peas or bell peppers for extra nutrition.
- Experiment with Cheese: Try different types of cheese to make the flavor more unique.
Variation
You can make a lighter version by using low-fat milk and skipping the cream. You can also switch the mushrooms with spinach or broccoli if you prefer different greens.
FAQs
- Can I use other types of pasta? Yes! You can easily use penne, macaroni, or any other pasta shape you like.
- Is it possible to make this dish gluten-free? Absolutely! Use gluten-free pasta and check that your chicken broth is gluten-free.
- Can I prepare Chicken Tetrazzini in advance? Yes, you can prepare it before baking. Just cover and refrigerate it until you’re ready to bake. You may need to increase the baking time if it’s cold from the fridge.
Enjoy making this Chicken Tetrazzini and savor every bite of its creamy goodness!
Chicken Tetrazzini
Ingredients
Pasta Ingredients
- 500 g 500g / 1lb spaghetti or other long pasta, cooked per packet (penne, macaroni, ziti ok too)
Chicken and Sauce Ingredients
- 500 g 500g / 1lb chicken thighs, skinless boneless
- 4 tbsp 4 tbsp (60g) butter, unsalted
- 500 g 500g / 1lb mushrooms, sliced 1/2 cm / 1/5″ thick
- 2 cloves 2 garlic cloves, minced
- 1 medium 1 onion, finely chopped
- 4 tbsp 4 tbsp flour
- 2 cups 2 cups milk, any fat, any type
- 1 cup 1 cup cream, heavy/thickened (sub more milk)
- 2 cups 2 cups chicken stock/broth, low sodium (or water + 2 stock cubes)
- 1/2 tsp 1/2 tsp black pepper
- 1 tsp 1 tsp salt
- 2 cups 2 cups cheese, shredded (cheddar, jack, colby – not mozzarella)
Instructions
Preparation
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken thighs and cook until golden brown. Remove chicken and set aside.
Making the Sauce
- In the same skillet, add 4 tablespoons of butter. Once melted, add the chopped onions and mushrooms. Sauté until softened. Stir in the minced garlic and cook for another minute.
- Sprinkle in the flour and stir well for about 2 minutes. Slowly add the milk, cream, and chicken stock while stirring continuously to avoid lumps. Cook until the sauce thickens.
Combining the Ingredients
- Add the cooked pasta to the sauce. Tear the chicken into bite-sized pieces and mix it in. Season with salt and pepper.
Baking
- Pour the mixture into a baking dish. Top it with shredded cheese. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the cheese is bubbly and golden.
