Chicken Tetrazzini is easy, obscenely delicious, and screams comfort food. This dish is perfect for leftover chicken, easy to make, and even better as leftovers. My love for this dish began during a teenage sleepover, where I discovered its creamy, cheesy, and mushroom-filled goodness. It’s a dish that brings back...
Ingredients
thin spaghetti or angel hair12oz
shredded chicken (breasts or thighs)4cups
medium onion, chopped1
garlic, minced and smashed with salt3clove
baby bella mushrooms, sliced1lb
salted butter4tbsp
all-purpose flour1/3cup
chicken broth3cups
Sherry cooking wine3tbsp
whole milk1 1/2cups
sea salt1tbsp
coarsely ground pepper1/4tsp
parsley, chopped (plus more for garnish)1/4cup
Provolone cheese, shredded1cup
Parmesan cheese, shredded1 1/2cups
Nutrition (per serving)
Calories
641.7kcal (32.08%)
Protein
43.3g (86.66%)
Carbs
50.0g (18.18%)
Sugars
3.3g (6.66%)
Healthy Fat
10.2g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
How to make Chicken Tetrazzini
- Step 1
Preheat oven to 350˚F.
- Step 2
Cook pasta in a large pot of salted water until al dente, then remove from heat.
- Step 3
Shred the chicken using a rotisserie chicken or by cooking and shredding chicken breasts or thighs. Set aside.
- Step 4
Place a large Dutch oven or pot over medium-high heat. Add oil, then sauté mushrooms until soft and sizzling.
- Step 5
Add onions and cook until fragrant, about 5 minutes. Add garlic and sauté for another 1-2 minutes until fragrant.
- Step 6
In the same pot, melt butter and whisk in flour until it starts to thicken, about 1-2 minutes.
- Step 7
Add chicken broth, lemon juice, salt, and pepper. Whisk until smooth.
- Step 8
Add milk and bring the mixture to a simmer.
- Step 9
Stir in Provolone cheese until melted and combined.
- Step 10
Add the shredded chicken and cooked pasta to the pot. Sprinkle in a small handful of parsley and stir to combine.
- Step 11
Transfer the mixture to a baking dish. Sprinkle the top generously with Parmesan cheese.
- Step 12
Cover with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes until the top is golden and bubbly.
Nutrition (per serving)
Nutrition (per serving)
Calories
641.7kcal (32.08%)
Protein
43.3g (86.66%)
Carbs
50.0g (18.18%)
Sugars
3.3g (6.66%)
Healthy Fat
10.2g
Unhealthy Fat
15.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use a stand mixer to shred chicken quickly and easily.
Smashing garlic with a knife after mincing it with salt creates a nice paste for better flavor.
If leftovers seem dry, add a bit of milk, stir, and reheat to restore creaminess.
FAQS
Can I use a different type of pasta?
Yes, you can use other thin pasta like vermicelli or even regular spaghetti, but thinner pasta like angel hair works best for this recipe.
Can I substitute the Sherry cooking wine?
Yes, you can use white wine or omit it entirely, but Sherry adds a unique depth of flavor to the dish.
Can I make this dish ahead of time?
Yes, you can prepare the dish up to the baking step, cover it, and refrigerate. Bake it when ready to serve.
What can I use instead of Provolone cheese?
You can substitute Provolone with Mozzarella or Swiss cheese for a similar creamy texture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to restore creaminess.
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Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia