Chicken Tetrazzini: The Ultimate Comfort Food Recipe

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 sophisticated and utterly satisfying? This is it! Imagine tender pieces of chicken nestled amongst a bed of perfectly cooked pasta, all enveloped in a luscious, cheesy sauce. It’s a symphony of flavors and textures that will have your family begging for seconds.

While its exact origins are debated, Chicken Tetrazzini is widely believed to have been created in the early 20th century, possibly named after the renowned Italian opera singer, Luisa Tetrazzini, who was a celebrated figure in San Francisco. Whether the story is true or a charming myth, the dish has certainly earned its place in culinary history. It represents a time when elegant comfort food reigned supreme.

People adore this dish for its incredible versatility and ease of preparation. It’s a fantastic way to use leftover cooked chicken, transforming it into a gourmet meal. The creamy sauce, often featuring mushrooms and sherry, adds a touch of elegance, while the baked, bubbly top provides a delightful textural contrast. Plus, it’s a crowd-pleaser that’s perfect for potlucks, family gatherings, or simply a cozy night in. The rich, savory flavor and comforting texture make it an irresistible classic that continues to delight generations.

Ingredients:

• Chicken: 2 lbs boneless, skinless chicken breasts
• Pasta: 1 lb spaghetti or fettuccine
• Mushrooms: 8 oz sliced fresh mushrooms (cremini or white button)
• Onion: 1 medium yellow onion, chopped
• Garlic: 2 cloves garlic, minced
• Butter: 1/2 cup (1 stick) unsalted butter
• Flour: 1/2 cup all-purpose flour
• Chicken Broth: 4 cups chicken broth
• Heavy Cream: 1 cup heavy cream
• Dry Sherry: 1/4 cup dry sherry (optional, but adds great flavor!)
• Parmesan Cheese: 1/2 cup grated Parmesan cheese, plus more for topping
• Salt: To taste
• Black Pepper: To taste
• Fresh Parsley: 1/4 cup chopped fresh parsley, for garnish
• Olive Oil: 2 tablespoons
• Optional Topping: 1/2 cup breadcrumbs, tossed with 2 tablespoons melted butter

Preparing the Chicken

1. First, we need to cook the chicken. You have a few options here. You can poach it, bake it, or even use leftover cooked chicken. My favorite method is poaching because it keeps the chicken super moist. To poach, place the chicken breasts in a large pot and cover them with water or chicken broth. Bring to a simmer over medium heat, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C).
2. Once the chicken is cooked, remove it from the pot and let it cool slightly. Then, shred the chicken using two forks. Set aside.

Cooking the Pasta

1. While the chicken is cooking, cook the pasta according to package directions. I prefer to use spaghetti or fettuccine for Chicken Tetrazzini, but you can use any long pasta you like.
2. Be sure to cook the pasta al dente, meaning it should still have a slight bite to it. It will continue to cook in the sauce later.
3. Once the pasta is cooked, drain it well and set aside. You can toss it with a little olive oil to prevent it from sticking together.

Making the Sauce

1. Now, let’s make the creamy, delicious sauce! In a large skillet or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Add the sliced mushrooms to the skillet and cook until they are softened and have released their moisture, about 8-10 minutes.
5. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly. This will help thicken the sauce.
6. Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. This adds a lot of flavor!
7. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
8. Stir in the heavy cream and dry sherry (if using). The sherry really elevates the flavor, but it’s optional if you don’t have it on hand.
9. Season with salt and black pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
10. Stir in the grated Parmesan cheese until it is melted and the sauce is smooth.

Assembling the Chicken Tetrazzini

1. Add the shredded chicken and cooked pasta to the sauce. Toss everything together until the chicken and pasta are evenly coated in the sauce.
2. At this point, you can either serve the Chicken Tetrazzini immediately or transfer it to a baking dish and bake it for a more casserole-like dish.

Baking (Optional)

1. Preheat your oven to 350°F (175°C).
2. Pour the Chicken Tetrazzini into a greased 9×13 inch baking dish.
3. If you want to add a crispy topping, toss the breadcrumbs with the melted butter and sprinkle them over the top of the casserole.
4. Sprinkle with additional Parmesan cheese.
5. Bake for 20-25 minutes, or until the casserole is heated through and the topping is golden brown and bubbly.

Serving

1. Remove the Chicken Tetrazzini from the oven and let it cool for a few minutes before serving.
2. Garnish with fresh chopped parsley.
3. Serve hot and enjoy! This dish is great on its own or with a side salad.

Tips and Variations

• Use Leftover Chicken: This is a great way to use up leftover cooked chicken or turkey.
• Add Vegetables: Feel free to add other vegetables to the sauce, such as peas, carrots, or bell peppers.
• Cheese Variations: You can use other types of cheese in addition to or instead of Parmesan, such as Gruyere, mozzarella, or provolone.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Make it Gluten-Free: Use gluten-free pasta and gluten-free flour to make this dish gluten-free.
• Freezing Instructions: Chicken Tetrazzini can be frozen for later. Let it cool completely, then transfer it to a freezer-safe container. Thaw overnight in the refrigerator before reheating. You can reheat it in the oven or microwave.
• Make Ahead: You can prepare the sauce and cook the pasta ahead of time. Store them separately in the refrigerator until ready to assemble and bake.
• Broth Options: While chicken broth is traditional, you can also use vegetable broth or even a combination of chicken and vegetable broth.
• Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with Chicken Tetrazzini.
• Breadcrumb Topping Alternatives: If you don’t have breadcrumbs, you can use crushed crackers or even potato chips for a crunchy topping.

Detailed Notes on Ingredients

Chicken Selection

The quality of your chicken will significantly impact the final dish. I highly recommend using boneless, skinless chicken breasts for convenience and ease of shredding. However, you can also use chicken thighs for a richer flavor. If using thighs, be sure to trim off any excess fat before cooking. Organic or free-range chicken will generally have a better flavor and texture.

Pasta Considerations

While spaghetti and fettuccine are the most common choices for Chicken Tetrazzini, don’t be afraid to experiment with other pasta shapes. Penne, rotini, or even elbow macaroni can work well. Just be sure to adjust the cooking time accordingly. The key is to cook the pasta al dente, as it will continue to cook in the sauce.

Mushroom Varieties

Cremini mushrooms (also known as baby bellas) and white button mushrooms are both excellent choices for this recipe. Cremini mushrooms have a slightly earthier flavor than white button mushrooms. You can also use a combination of different types of mushrooms, such as shiitake or oyster mushrooms, for a more complex flavor profile.

Sherry Substitute

If you don’t have dry sherry on hand, you can substitute it with dry white wine, chicken broth, or even a splash of lemon juice. The sherry adds a subtle nutty flavor, but it’s not essential to the recipe.

Cheese Choices

Parmesan cheese is the classic choice for Chicken Tetrazzini, but you can also use other hard cheeses, such as Asiago or Romano. For a creamier sauce, you can add a little bit of cream cheese or mascarpone cheese.

Fresh Herbs

Fresh parsley is the traditional garnish for Chicken Tetrazzini, but you can also use other fresh herbs, such as chives, thyme, or oregano. The fresh herbs add a bright, fresh flavor to the dish.

Conclusion:

This isn’t just another casserole; it’s a warm, comforting hug in a dish, and that’s why this Chicken Tetrazzini recipe is an absolute must-try. The creamy sauce, the perfectly cooked pasta, the tender chicken – it all comes together in a symphony of flavors that will have everyone at the table reaching for seconds (and maybe even thirds!). I know, I know, I’m biased, but I truly believe this is the best version you’ll ever taste. It’s the kind of meal that makes you feel good from the inside out, perfect for a cozy night in, a potluck with friends, or even a special occasion. But the best part? It’s incredibly versatile! While I’ve shared my classic version, feel free to get creative and make it your own.

Serving Suggestions and Variations:

* Elevate the Veggies: Add some sautéed mushrooms, asparagus, or peas for an extra boost of nutrients and flavor. A handful of spinach stirred in at the end would also be delicious. * Spice it Up: If you like a little kick, add a pinch of red pepper flakes to the sauce or use a spicy Italian sausage instead of chicken. * Cheese, Please!: Experiment with different cheeses! Gruyere, Fontina, or even a smoked Gouda would add a unique twist to the flavor profile. A sprinkle of freshly grated Parmesan cheese before baking is always a good idea. * Make it Lighter: For a lighter version, use Greek yogurt instead of sour cream or cream cheese. You can also use whole wheat pasta for added fiber. * Breadcrumb Topping: For an extra crispy topping, mix breadcrumbs with melted butter and sprinkle over the casserole before baking. Panko breadcrumbs work particularly well. * Serving Sides: A simple green salad with a light vinaigrette is the perfect accompaniment to this rich and creamy dish. Garlic bread or crusty rolls are also a great option for soaking up all that delicious sauce. I’ve made this Chicken Tetrazzini countless times, and it’s always a crowd-pleaser. The beauty of this recipe is that it’s easily adaptable to your own preferences and dietary needs. Don’t be afraid to experiment and find your perfect combination of flavors. I truly hope you give this recipe a try. I’m confident that you’ll love it as much as I do. It’s a comforting, satisfying, and utterly delicious meal that’s perfect for any occasion. Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any modifications? What did your family and friends think? Share your photos and comments below – I can’t wait to see your creations! Your feedback helps me improve the recipe and inspire other home cooks to try it too. Happy cooking, and enjoy your delicious Chicken Tetrazzini! Let me know if you have any questions, I’m always happy to help.

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