Today’s chicken Tetrazzini is truly a crowd-pleaser for any occasion—breakfast, lunch, or dinner.
Our chefs toss spaghetti, chicken breast, and mushrooms with aromatics, spices, and a velvety cream sauce. After spending some baking time in the oven, this chicken Tetrazzini attains a crispy outer layer and a warm, luscious interior that will melt away all your stress.
Is Chicken Tetrazzini Healthy?
Our chicken Tetrazzini is diet-appropriate as you will gain a bulk of nutrients like lean protein, vitamins, minerals, and fiber from the chicken and vegetables.
Among a wealth of chicken cuts, our chefs opt for chicken breast for its low-in-calorie and high-in-protein. Specifically, 3.5 oz of skinless boneless chicken breast has only 110 calories yet provides you with around 23.1 g of high-quality lean protein.
Our chefs also include white mushrooms, mozzarella cheese, whole milk, and butter for more nutrients. While mushrooms add more plant-based protein and fiber, dairy products help boost your calcium intake.
This main course has 495 calories, 7.4 g of saturated fat, and approximately 567 mg of sodium.
Ingredients for Chicken Tetrazzini
Looking at the list of ingredients, you will be surprised at how simple it is to pull off such sumptuous chicken goodness—full of pantry-ready items.
- Pasta: A pack of spaghetti will do the trick for this dish. However, if you have other long-shaped pasta available (fettuccine, pappardelle, or linguine), you can opt for one of them as a substitute.
- Chicken: Chicken breasts are one of the best choices when you want to eat healthily and on a budget.
- Mushrooms: Once cooked perfectly, white mushrooms possess a subtle earthiness and sweetness along with a chewy texture that complements the fillings of your chicken Tetrazzini.
- Onion: Apart from enhancing the flavor profile of your chicken, onion also contributes a bulk of micronutrients to your diet.
- Garlic and garlic powder: Our chefs use fresh garlic and garlic powder for a more noticeable garlicky note.
- Paprika: This seasoning is optional and adjustable to your liking.
- Cream sauce: The classic combination of whole milk, heavy cream, and all-purpose flour produces an expensive-looking-and-tasting cream sauce for this chicken masterpiece.
How to Store and Reheat Leftovers
1. How to Store
It’s not advisable to freeze such a dairy-rich dish as chicken Tetrazzini as its quality will decrease during the thawing process—soggy spaghetti, dried chicken, and separated cheese sauce will ensue.
Instead, place your leftovers in an airtight container and store them in the fridge. Your pasta will last from 3 to 4 days.
2. How to Reheat
When serving, transfer your pasta to a microwave-safe bowl, add a teaspoon of water, put on a microwave lid, and microwave until hot, about 1 minute.
What to Serve With Chicken Tetrazzini
For those looking for some refreshing side dishes that help cleanse the palate, take a look at these ideas.
How to Make Chicken Tetrazzini
Today's chicken Tetrazzini will show you how to turn leftover pasta into an American-style feast effortlessly. Al dente spaghetti, tender chicken, mushrooms, and cream sauce come together to create a wholesome dining experience.
- cook TIME 28 mins
- prep TIME 12 mins
- total TIME 40 mins
- COURSE Main Course
- CUISINE American
- SERVINGS servings
- CALORIES 495 kcal
- 12 ozcooked spaghetti (from 6 oz uncooked)
- 20 ozskinless boneless chicken breast
- 6 ozwhite mushrooms (sliced)
- 2 ozonion (diced)
- 1 ozfresh mozzarella cheese (shredded)
- 2 tbspheavy cream
- 1 tbspunsalted butter
- 1 cupwhole milk
- 2 tbspall-purpose flour
- 1.5 tbspolive oil
- 1 tbsplemon juice
- 0.5 tsppaprika
- 1 tbspgarlic (minced)
- 0.5 tspgarlic powder
- 0.8 tspsalt
- 0.5 tsppepper
- 2 tbspparsley (chopped)
Bring a pot of water to a boil, then add the pasta. Cook until al dente according to the package instructions. Rinse the pasta under the faucet to prevent overcooking and clumping.
Place the white mushrooms stem-side down on a cutting board. Cut them into thin slices.
Halve the onion lengthwise, and peel the skin. Trim one end, and lay the halved onion face down. Make vertical slices, 1/8 inch apart, such that you cut towards the root; leave about 1/8 inch at the end so that the root stays intact. Turn the half 90 degrees, and grip the root. Slice the onion horizontally again leaving 1/8 inch at the end to keep the root intact. Chop the onion into small, even cubes. Discard the root.
Remove the root part of each garlic clove. Use the side of a knife to press down and crush the cloves, then peel away the skin. Mince the peeled garlic.
Finely chop the parsley.
Marinate the chicken breasts: In a large mixing bowl, add 20 oz skinless boneless chicken breast, 1/2 tsp pepper, 1/2 tsp paprika, and half the prepared amount of salt. Mix well.
Stir-fry the chicken breast: Place a large non-stick pan over medium heat and add 1 1/2 tbsp olive oil. Gently place the well-seasoned chicken breast in the pan. Pan-sear each side for 2 minutes and 30 seconds, then remove from heat.
Sauté the aromatics: In the same pan, add 1 tbsp unsalted butter, 1 tbsp garlic, and 2 oz diced onion. Sauté until the garlic is fragrant and the onion is translucent for about 1 minute.
Cook the white mushrooms: Continue to add 6 oz sliced white mushrooms. Stir to cook for another 3 minutes.
Add the flour, salt, and garlic powder: To the mushrooms, add 2 tbsp all-purpose flour, 1/2 tsp garlic powder, and the rest of the salt. Stir frequently for 30 seconds.
Add the liquid: Pour 1 cup whole milk, 2 tbsp heavy cream, and 1 tbsp lemon juice into the pan. Stir continuously.
Cut the chicken breasts: Place the stir-fried chicken breasts on a cutting board and cut them into bite-sized chunks.
Combine the chicken and pasta with the sauce: Add 12 oz cooked spaghetti and chicken chunks into the mushroom mixture. Mix well.
Bake the chicken Tetrazzini: Prepare a clean baking dish. Evenly dispense the cooked ingredients into the baking dish. Preheat the oven to 400°F. Place the baking dish in the middle rack of the oven and bake at 400°F for 15 minutes.
Take it out and sprinkle on 1 oz of shredded fresh mozzarella cheese. Return the baking dish to the oven and bake at 480°F for another 5 minutes. Remove from the oven.
Garnish and serve: Transfer your desired portion onto a serving plate. Garnish with 2 tbsp chopped parsley. Enjoy!