Chicken Tetrazzini is a comforting and delicious dish that combines perfectly cooked pasta, tender chicken, and a creamy sauce, all baked to golden perfection. This dish makes a fantastic meal for family dinners, potlucks, or cold nights when you crave something hearty and warm. Enjoyed by both adults and kids, it’s a surefire hit at any table.
Why Make This Recipe
There are countless reasons to make Chicken Tetrazzini! First, it’s a simple one-dish meal that packs a lot of flavors. It’s an excellent way to use leftover chicken, making it both economical and practical. Furthermore, the creamy sauce combined with mushrooms creates a wonderful flavor that will leave everyone asking for seconds. Plus, it’s easy to prepare, making it perfect for busy weeknights.
How to Make Chicken Tetrazzini
Making Chicken Tetrazzini is straightforward and involves a few key steps. You will start by cooking your pasta and preparing the chicken and sauce. Here’s how to do it step-by-step:
Ingredients:
- 500g / 1lb spaghetti or other long pasta, cooked per packet (penne, macaroni, ziti are okay 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 (or substitute with 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 the Chicken: In a large skillet, melt 2 tablespoons of butter. Add the chicken thighs and sear them on both sides until golden brown and cooked through. Remove the chicken and let it cool, then shred or chop it into bite-sized pieces.
Prepare the Sauce: In the same skillet, add the remaining 4 tablespoons of butter. Once melted, add the sliced mushrooms, chopped onion, and minced garlic. Cook until the mushrooms are soft and the onions are translucent.
Thicken the Sauce: Sprinkle in the flour and stir for about a minute. Gradually whisk in the milk, cream, and chicken stock. Continue stirring until the mixture thickens. Add black pepper and salt.
Combine: In a large bowl, mix the cooked pasta, shredded chicken, and creamy sauce. Stir well to coat everything evenly.
Bake: Preheat your oven to 180°C (350°F). Transfer the mixture to a baking dish and top with shredded cheese. Bake for about 25–30 minutes, or until bubbly and golden on top.
How to Serve Chicken Tetrazzini
Serve Chicken Tetrazzini hot from the oven. It pairs beautifully with a fresh salad or steamed vegetables for a well-rounded meal. For an extra touch, sprinkle some fresh parsley or black pepper on top before serving.
How to Store Chicken Tetrazzini
If you have leftovers, store them in an airtight container in the refrigerator. Chicken Tetrazzini will last for 3–4 days. Reheat in the oven at 180°C (350°F) until heated through, adding a little milk if it looks dry.
Tips to Make Chicken Tetrazzini
- Make sure not to overcook the pasta; you want it al dente since it will continue cooking in the oven.
- Feel free to add vegetables like peas or spinach for extra nutrition.
- For a crunchier top, you can mix some breadcrumbs with the cheese before baking.
Variation
You can swap chicken for turkey or even a meat alternative for a vegetarian version. You could also use different kinds of cheese based on your preferences.
FAQs
1. Can I make Chicken Tetrazzini ahead of time?
Yes, you can prepare the dish and assemble it ahead of time. Just cover it well and keep it in the fridge. Bake it when you’re ready to serve.
2. Can I freeze Chicken Tetrazzini?
Absolutely! Chicken Tetrazzini freezes well. Just thaw it in the refrigerator overnight before baking.
3. What if I don’t have chicken stock?
You can use water with stock cubes, or simply omit the stock and use more milk and cream to maintain a creamy texture.
With its creamy sauce and tender chicken, Chicken Tetrazzini is sure to become a favorite in your home. Enjoy your cooking!
Chicken Tetrazzini
Ingredients
Pasta and Chicken
- 500 g 500g / 1lb spaghetti or other long pasta, cooked per packet (penne, macaroni, ziti are okay too)
- 500 g 500g / 1lb chicken thighs, skinless boneless
Sauce
- 4 tbsp 4 tbsp flour
- 2 cups 2 cups milk, any fat, any type
- 1 cup 1 cup cream, heavy / thickened (or substitute with more milk)
- 2 cups 2 cups chicken stock/broth, low sodium (or water + 2 stock cubes)
- ½ tsp 1/2 tsp black pepper
- 1 tsp 1 tsp salt
Vegetables and Butter
- 500 g 500g / 1lb mushrooms, sliced 1/2 cm / 1/5″ thick
- 2 tbsp 2 tbsp (30g) butter
- 4 tbsp 4 tbsp butter, unsalted
- 2 cloves 2 garlic cloves, minced
- 1 onion 1 onion, finely chopped
Cheese Topping
- 2 cups 2 cups cheese, shredded (cheddar, jack, colby) (not mozzarella)
Instructions
Preparation
- In a large skillet, melt 2 tablespoons of butter. Add the chicken thighs and sear them on both sides until golden brown and cooked through. Remove the chicken and let it cool, then shred or chop it into bite-sized pieces.
- In the same skillet, add the remaining 4 tablespoons of butter. Once melted, add the sliced mushrooms, chopped onion, and minced garlic. Cook until the mushrooms are soft and the onions are translucent.
- Sprinkle in the flour and stir for about a minute. Gradually whisk in the milk, cream, and chicken stock. Continue stirring until the mixture thickens. Add black pepper and salt.
Mixing and Baking
- In a large bowl, mix the cooked pasta, shredded chicken, and creamy sauce. Stir well to coat everything evenly.
- Preheat your oven to 180°C (350°F). Transfer the mixture to a baking dish and top with shredded cheese. Bake for about 25–30 minutes, or until bubbly and golden on top.
