This creamy Chicken Tetrazzini, packed with protein in just one dish, will be your new go-to comfort food this season.
Chicken tetrazzini, like many classic American dishes, was first made in either New York City or San Francisco. People still debate where it really came from, but it was named after the famous Italian opera singer Luisa Tetrazzini.
There are a few stories about how this dish was created. In San Francisco, some say it was made to celebrate Tetrazzini’s American debut in 1905 or after her Christmas Eve performance in 1910. Manhattan also claims the dish, with reports of local restaurants and hotels honoring her, as mentioned in 1908 by Good Housekeeping. Wherever it originated, this dish is delicious and loved by many.
Even though chicken tetrazzini was made to honor Luisa Tetrazzini, the flavor profile makes me feel like it was made just for me. Every bite has all my favorites: creamy garlic-butter-Parmesan sauce over tender chicken and perfectly cooked pasta. If you want to be a real rock star, you can even make Homemade Pasta. It’s truly delicious. Chicken tetrazzini also features mushrooms and peas and is baked with extra Parmesan and mozzarella. At the end, we top it with fresh parsley. You’ll also taste hints of oregano, thyme, and black pepper throughout.
Aside from being one of my favorites for its rich flavors, chicken tetrazzini is surprisingly simple to make. Anything with one dish is a mom’s dream. It requires everyday ingredients and can be prepped ahead—perfect for busy weeknights. It’s a delicious, one-pan meal that’s easy and comforting.
Chicken tetrazzini: shredded or cubed?
In the recipe, you can use either cubed or shredded chicken breast for chicken tetrazzini. I’ve tried both ways and enjoy them equally. It really depends on which texture you like best.
Shredded: I like using shredded chicken because it’s very easy and requires little effort. Just poach the chicken breasts, let them cool, and use your stand mixer to shred them. Shredded chicken also soaks up the sauce well, which makes it great for creamy chicken tetrazzini.
Cubed: When I’m serving this dish to guests, rather than my kids on a weeknight, I usually go with cubed chicken breast. It may seem strange, but to me, cubed chicken looks a bit more polished and tidy than shredded. Chicken tetrazzini has plenty of moisture, so the chicken stays tender.
How do I store leftovers?
Once your chicken tetrazzini has cooled to room temperature, it can be stored in an airtight container in the refrigerator for up to 4 days. When ready to enjoy, reheat your dish in the oven at 350°F for 20 to 25 minutes, adding more cream or liquid if necessary.
Serving suggestions
Pair your chicken tetrazzini with your favorite bread to soak up the tasty sauce. I love Pull-Apart Garlic Bread, but this simple Italian Bread or Artisan Bread also works well. Even though chicken tetrazzini already has peas and mushrooms, I like to add a copycat Olive Garden Salad on the side for more veggies and a fresh crunch. If you’re craving something sweet after your savory meal, try Tiramisu Cheesecake or buttery Ricotta Cookies to keep the Italian theme going.
Chicken Tetrazzini
Ingredients
- 12 ounces spaghetti break the noodles in half
- 3 tablespoons unsalted butter
- 6 ounces mushrooms sliced
- 1 medium onion chopped
- 4 garlic cloves minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 3/4 cup low-fat milk
- 3/4 cup low-fat sour cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 3 cups cooked chicken breast cubed or shredded
- 1/3 cup frozen peas
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
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Preheat the oven to 350°F. Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente. Drain and set aside.
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In a large skillet, melt the butter over medium heat. Add the mushrooms, onion, and garlic. Sauté until the onions are soft and the mushrooms are lightly browned, about 5 to 7 minutes.
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Sprinkle the flour over the vegetables and stir for about 1 minute. Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the sauce to a simmer and let it thicken for 3 to 4 minutes. Stir in the sour cream, dried thyme, oregano, salt, and pepper.
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In a large bowl, combine the cooked spaghetti, chicken, the sautéed vegetable sauce, and frozen peas. Mix until well combined.
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Transfer the mixture into a lightly greased 9×13-inch casserole dish. Evenly sprinkle the mozzarella and Parmesan cheeses on top. Bake in the preheated oven for 25 to 30 minutes, until the cheese is melted and bubbly. Garnish with chopped fresh parsley and serve warm.
Nutrition
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