I still laugh when I think about the first time my aunt served her Chicken Tetrazzini. It was this baked pasta that looked kinda plain, but man, it was creamy, cheesy, and a little crunchy on top. Back then I didnt know why it was called “Tetrazzini,” but I sure knew it tasted awesome. Everyone dug in, even my picky cousin, and it pretty much vanished off the table.
Over the years I learned this dish is super easy to tweak. You can throw in extra veggies, swap chicken for turkey, or add more cheese if you feel fancy. Folks love it cause it’s warm and filling, perfect for a weeknight supper or a big family get-together. Here we’ll talk about where this casserole came from, what you need to make it, and how to bake it just right. Plus, I’ll share some tips, variations, and ideas for sides so you’ll look like a total kitchen pro.
What is Chicken Tetrazzini?
Chicken Tetrazzini got its name from Luisa Tetrazzini, an Italian opera singer who was all the rage in the early 1900s. They say chefs at the Palace Hotel in San Francisco whipped up this creamy pasta bake as a shout-out to her. The mix of spaghetti, chicken, mushrooms, and cheesy sauce was a hit back then, and it’s still a crowd-pleaser today.
The recipe borrows a bunch of Italian flavors—garlic, Parmesan, fresh herbs—then blends them with classic American comfort food. Over time cooks added peas, onions, or even bacon. That mash-up of two cuisines makes this meal both rich and homey, so pretty much anyone can dig in and love it.
At its simplest, Chicken Tetrazzini is cooked chicken, spagetti or linguini, a creamy sauce (usually mushroom soup plus milk or cream), and toppings like cheese and breadcrumbs. Mushrooms and peas give it extra texture and flavor. While the OG recipe is still solid, home cooks’ve come up with tons of twists to suit whatever’s in their fridge.
Ingredients for Chicken Tetrazzini
This classic bake is built on a few key items:
- Chicken: cooked & shredded – its the main meat
- Pasta: spagetti or linguini, but penne works too
- Cream of mushroom soup: to make it all creamy
- Milk or cream: add more if you want it saucy
- Parmesan cheese: grate it on top or mix it in
- Garlic and mushrooms: chop and sautee them first
- Peas: for a bit of green and sweet
- Breadcrumbs: so its got a crunchy top
You can switch things up easily. Maybe use leftover turkey or swap peas for bell peppers. Gluten-free or whole wheat pasta is fine too. Just try to pick decent cheese and fresh veggies—bad ingredients can make it taste bland or soggy.
Ingredients for Chicken Tetrazzini
Here’s another look at the must-haves, in case you missed something:
- Chicken: leftover or fresh, either way works
- Spagetti or linguine: cook till still a bit firm
- Mushroom soup: store-bought or homemade
- Milk/cream: to thin that soup
- Parmesan: shredded or powdered
- Garlic: minced small pieces
- Mushrooms: slice or chunk them
- Peas: frozen is ok
- Bread crumbs: for the top
Detailed Chicken Tetrazzini Recipe
Ingredients
You’ll need:
- Main Ingredients:
- Chicken (cooked, shredded)
- Spagetti or linguine
- Cream of mushroom soup
- Milk or cream
- Parmesan cheese
- Garlic
- Mushrooms
- Peas
- Breadcrumbs
- Optional Ingredients:
- Bell peppers or onions
- Fresh herbs like parsley or thyme
Directions
- Preparation:
- Preheat oven to 350°F (180°C).
- Cook pasta in salted water until al dente, dont let it turn mushy.
- In a pan, saute garlic and mushrooms in a bit of oil until soft.
- Mixing Ingredients:
- Grab a big bowl and stir together chicken, pasta, mushrooms, peas, and any other veggies.
- Pour in the soup and milk, then mix it all so its covered.
- Spread this in a greased baking dish.
- Baking:
- Sprinkle Parmesan and breadcrumbs over the top.
- Bake for 30–35 minutes until it’s bubbly and the top is golden.
- Serving Suggestions:
- Serve with a green salad or garlic bread for more flavor.
Tips for Making the Perfect Chicken Tetrazzini
- Cook Pasta Al Dente: It ll keep cooking in the oven, so dont overdo it.
- Customize Flavors: Throw in extra herbs or spices you like.
- Store Leftovers Properly: Keep in an airtight box in the fridge. Reheat in the oven or microwave.
- Avoid Common Pitfalls: Dont dry out the chicken by cooking it too much before baking.
Nutritional Information
This dish can be rich, but you can lighten it up:
- Use low-fat milk or even Greek yogurt instead of cream.
- Load up on veggies for more fiber and vitamins.
- Pick low-sodium soup and cheese to cut back on salt.
Watch out for allergens—dairy and gluten are big ones. Swap in dairy-free milk or gluten-free pasta if needed.
Chicken Tetrazzini Pairings and Serving Suggestions
- Side Dishes:
- Simple green salad with vinaigrette
- Garlic bread or cheesy breadsticks
- Steamed broccoli or green beans
- Wine Pairings:
- Try a crisp white like Sauvignon Blanc or Chardonnay
- Occasions:
- Great for family dinners, potlucks, or a cozy night in
Popular Variations of Chicken Tetrazzini
- Seafood Tetrazzini: Swap chicken for shrimp or crab for a shellfish twist.
- Vegetarian Tetrazzini: Use zucchini, peppers, and spinach instead of meat.
- Alternate Pastas: Penne, fusilli, or gluten-free shapes all work.
- Global Flavors: Add curry powder, taco spices, or pesto for a fusion vibe.
FAQs
Common Questions
- What can I substitute for chicken? Turkey, seafood, or just a mix of roasted veggies work fine.
- Can I make it ahead? Yep, you can build it a day early and keep it in the fridge. Bake when you’re ready.
- Is it freezer-friendly? Totally—freeze in a sealed dish for up to 3 months.
- Can I use gluten-free pasta? Sure thing. It won’t change the taste much.
- How do I make it healthier? Whole grain pasta, less cheese, and more veggies help a lot.
Conclusion
Chicken Tetrazzini is one of those dishes that always feels like a hug on a plate. Whether you stick to the original or try crazy new variations, it’s hard to mess up. So grab your favorite ingredients, have fun in the kitchen, and get ready to hear “wow” from everyone at the table.
References
For more info, check out cookbooks, reputable food blogs, and history articles on classic American casseroles and Italian-American cuisine.
Chicken Tetrazzini
Equipment
- 1 large pot
- 1 skillet
- 1 mixing bowl
- 1 9x13 inch baking dish
- 1 whisk
- 1 wooden spoon
- 1 oven
Ingredients
- 8 oz spaghetti
- 2 cups cooked shredded chicken You can use leftover roasted chicken or rotisserie chicken for convenience.
- 1 cup sliced mushrooms
- ½ cup chopped onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon paprika
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing until soft.
- Add the sliced mushrooms to the skillet and cook until they are tender and browned.
- Stir in the flour, salt, pepper, thyme, and paprika. Cook for about 1 minute, stirring continuously.
- Gradually whisk in the chicken broth and heavy cream. Continue to cook, stirring, until the sauce thickens, about 5 minutes.
- Remove the skillet from the heat and stir in the cooked chicken, half of the Parmesan cheese, and the cooked spaghetti until everything is well combined.
- Transfer the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining Parmesan and the mozzarella cheese evenly on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden brown.
- Let the Chicken Tetrazzini cool for a few minutes before serving. Enjoy!
