Name: Chicken Tetrazzini: The Ultimate Comfort Food Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8 servings
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/4 tsp paprika; 1/2 cup butter; 1 cup sliced mushrooms; 1/2 cup all-purpose flour; 4 cups chicken broth; 1 cup heavy cream; 1/2 cup dry sherry (optional); 1/4 cup grated Parmesan cheese; 1/4 tsp nutmeg; Salt and pepper to taste; 1 lb spaghetti or fettuccine; 1/2 cup grated Parmesan cheese (for topping); 1/4 cup breadcrumbs (optional, for topping); 2 tbsp chopped fresh parsley (for garnish)

Chicken Tetrazzini, a creamy, comforting casserole, is the ultimate weeknight indulgence that feels like a warm hug on a plate. Have you ever craved a dish that's both elegant and incredibly easy to make? This is it! Imagine tender pieces of chicken nestled in a rich, velvety sauce, tossed with perfectly cooked pasta and topped with a golden, bubbly crust. It’s a symphony of textures and flavors that will have everyone at the table asking for seconds.

While its exact origins are debated, Chicken Tetrazzini is widely believed to have been created in the early 20th century, named after the celebrated Italian opera singer, Luisa Tetrazzini. It quickly became a popular dish in upscale restaurants and home kitchens alike, offering a touch of sophistication without requiring hours in the kitchen. The beauty of Chicken Tetrazzini lies in its versatility. It’s a fantastic way to use leftover cooked chicken or turkey, making it a budget-friendly and sustainable meal option. People adore this dish for its creamy, cheesy goodness, its satisfying texture, and the sheer convenience of throwing it all together in one casserole dish. It’s the perfect comfort food for a chilly evening or a potluck gathering, guaranteed to be a crowd-pleaser every time!

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp paprika

For the Sauce:

1/2 cup butter
1 cup sliced mushrooms
1/2 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
1/2 cup dry sherry (optional)
1/4 cup grated Parmesan cheese
1/4 tsp nutmeg
Salt and pepper to taste

For the Pasta and Assembly:

1 lb spaghetti or fettuccine
1/2 cup grated Parmesan cheese (for topping)
1/4 cup breadcrumbs (optional, for topping)
2 tbsp chopped fresh parsley (for garnish)

Preparing the Chicken:

First, we need to cook the chicken. Pat the chicken breasts dry with paper towels. This helps them brown nicely.
In a small bowl, combine the salt, pepper, garlic powder, and paprika. This is our simple but effective spice rub.
Rub the spice mixture all over the chicken breasts, ensuring they are evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the skillet.
Cook the chicken for about 5-7 minutes per side, or until they are cooked through and reach an internal temperature of 165°F (74°C). Use a meat thermometer to be sure!
Remove the chicken from the skillet and let it cool slightly. Once cool enough to handle, shred the chicken using two forks. Set aside.

Making the Creamy Sauce:

Now, let's get started on the creamy sauce, which is the heart of this dish. In the same skillet you used to cook the chicken (no need to wash it!), melt the butter over medium heat.
Add the sliced mushrooms to the melted butter and cook until they are softened and lightly browned, about 5-7 minutes. Stir occasionally to prevent burning.
Sprinkle the flour over the mushrooms and butter. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce. It's important to cook the flour to get rid of the raw flour taste.
Gradually whisk in the chicken broth, making sure to break up any lumps that may form. Continue whisking until the sauce is smooth.
Bring the sauce to a simmer and let it cook for about 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking.
Reduce the heat to low and stir in the heavy cream, sherry (if using), Parmesan cheese, and nutmeg. Season with salt and pepper to taste. Remember to start with a little salt and pepper and adjust as needed.
Simmer the sauce for another 2-3 minutes, stirring occasionally, until it is heated through and the cheese is melted. Be careful not to boil the sauce after adding the cream, as it can curdle.

Cooking the Pasta:

While the sauce is simmering, cook the pasta according to the package directions. Be sure to salt the pasta water generously – this is your only chance to season the pasta itself.
Cook the pasta until it is al dente, meaning it is still slightly firm to the bite. Overcooked pasta will become mushy in the Tetrazzini.
Once the pasta is cooked, drain it well.

Assembling the Chicken Tetrazzini:

Preheat your oven to 350°F (175°C).
In a large bowl, combine the cooked pasta, shredded chicken, and creamy sauce. Toss gently to coat everything evenly. Make sure every strand of pasta is lovingly coated in that delicious sauce!
Pour the mixture into a greased 9x13 inch baking dish.
In a small bowl, combine the remaining Parmesan cheese and breadcrumbs (if using). Sprinkle this mixture evenly over the top of the Tetrazzini. The breadcrumbs add a nice textural contrast.
Bake for 20-25 minutes, or until the Tetrazzini is bubbly and the topping is golden brown.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with chopped fresh parsley before serving. This adds a pop of color and freshness.

Tips and Variations:

Vegetable Variations:

Feel free to add other vegetables to your Chicken Tetrazzini. Some great options include:

Peas
Asparagus
Bell peppers
Onions

Add these vegetables to the skillet along with the mushrooms and cook until tender.

Cheese Variations:

You can experiment with different cheeses in your Chicken Tetrazzini. Some good alternatives or additions include:

Mozzarella cheese
Provolone cheese
Gruyere cheese

Add these cheeses along with the Parmesan cheese to the sauce or sprinkle them on top before baking.

Make-Ahead Instructions:

Chicken Tetrazzini is a great dish to make ahead of time. You can assemble the Tetrazzini in the baking dish, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you're ready to bake it, remove the plastic wrap and bake as directed, adding an extra 10-15 minutes to the baking time if necessary.

Freezing Instructions:

You can also freeze Chicken Tetrazzini for longer storage. Assemble the Tetrazzini in a freezer-safe baking dish, cover it tightly with plastic wrap and then with aluminum foil, and freeze for up to 3 months. When you're ready to bake it, thaw it in the refrigerator overnight. Remove the plastic wrap and foil and bake as directed, adding an extra 15-20 minutes to the baking time if necessary.

Using Leftover Chicken:

This recipe is a great way to use up leftover cooked chicken. Simply shred the chicken and add it to the sauce along with the pasta.

Spice it Up:

If you like a little heat, add a pinch of red pepper flakes to the sauce.

Wine Pairing:

Chicken Tetrazzini pairs well with a crisp white wine, such as Chardonnay or Pinot Grigio.

Serving Suggestions:

Serve Chicken Tetrazzini with a side salad and some crusty bread for a complete and satisfying meal.

Gluten-Free Option:

To make this recipe gluten-free, use gluten-free pasta and gluten-free flour.

Lower-Fat Option:

To make this recipe lower in fat, use skim milk instead of heavy cream and reduce the amount of butter.

Vegetarian Option:

To make this recipe vegetarian, substitute the chicken with cooked mushrooms or other vegetables.

Conclusion:

This isn't just another pasta bake; it's a creamy, comforting hug in a dish, and that's why this Chicken Tetrazzini recipe is an absolute must-try! The combination of tender chicken, perfectly cooked noodles, and that luscious, cheesy sauce is simply irresistible. It's the kind of meal that brings everyone to the table with smiles, and honestly, who doesn't want more of that in their life? But beyond the sheer deliciousness, this recipe is also incredibly versatile. Looking for serving suggestions? A simple green salad with a light vinaigrette is the perfect counterpoint to the richness of the Tetrazzini. Some steamed broccoli or asparagus would also be lovely additions. And for a truly special occasion, consider serving it with a side of crusty garlic bread to soak up every last bit of that amazing sauce. Now, let's talk variations! Feel free to experiment with different types of mushrooms – shiitake or cremini would add a wonderful earthy depth. If you're not a fan of peas, you could substitute them with chopped green beans or even some roasted red peppers for a pop of color and sweetness. For a spicier kick, add a pinch of red pepper flakes to the sauce or use a pepper jack cheese in the topping. And if you're short on time, you can even use rotisserie chicken to speed things up – just shred it and add it to the sauce. I've made this Chicken Tetrazzini countless times, and it's always a hit. It's perfect for weeknight dinners, potlucks, or even a cozy weekend gathering. It's also a fantastic make-ahead meal. You can assemble it completely and then bake it just before serving, making it ideal for busy schedules. I truly believe that this recipe will become a staple in your kitchen, just as it has in mine. It's a classic for a reason, and I've tweaked it to perfection to ensure that it's both easy to make and incredibly flavorful. So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience the magic of homemade Chicken Tetrazzini. I'm confident that you'll love it as much as I do. And most importantly, I want to hear about your experience! Did you make any variations? What did your family think? Share your photos and stories in the comments below. I can't wait to see your creations and hear all about your Tetrazzini adventures. Happy cooking! I hope you enjoy this Chicken Tetrazzini as much as my family and I do! Don't forget to rate the recipe and let me know what you think!