What Is Chicken Tetrazzini?

Chicken tetrazzini is a delightful cream-based pasta bake typically made with chicken and mushrooms, although turkey or shrimp can also be used as alternatives. It was first created by an American chef named Ernest Arbogast to honor the famed Italian soprano Luisa Tetrazzini in the early 1900s, hence the name.

Ingredients for Chicken Tetrazzini

The full recipe and amounts can be found in the recipe card below.

• Fettuccine: Its wider noodles are perfect for holding onto the creamy sauce.
• Butter: A key component for sautéing the mushrooms, with optional garlic for extra flavor.
• Mushrooms: I prefer baby Bella mushrooms, but feel free to use your favorite type.
• Shredded Chicken Breast: Cooked shredded chicken thighs are a mouthwatering dark meat substitute!
• Condensed Cream of Chicken Soup: This can easily be swapped with condensed cream of mushroom soup if you prefer.
• Sour Cream: Full-fat sour cream adds richness, but reduced-fat or Greek yogurt can also work.
• Pasta Water: Don’t forget to save some! The starch helps the sauce to cling beautifully to the pasta.
• Salt and Pepper: A pinch of salt is usually enough, as the condensed soup is already salty.
• Parsley: Adds a vibrant touch and a fresh flavor that brightens up the dish.
• Parmesan Cheese: For the best flavor, consider grating real Parmesan cheese right before using.

How to Make Chicken Tetrazzini

1. Preheat the Oven:

   Preheat your oven to 350°F (175°C). In a large skillet, melt the butter and sauté the mushrooms for about 5 minutes until they are tender and cooked through.

2. Cook the Pasta:

   Prepare the fettuccine according to the package instructions. Remember to reserve ½ cup of the pasta cooking water before draining it. While the pasta is cooking, shred your cooked chicken.

3. Combine Ingredients:

   In a large bowl, mix together the cooked pasta, reserved pasta water, shredded chicken, cream of chicken soup, sautéed mushrooms, and sour cream. Stir well to combine, and adjust with additional water if the sauce feels too thick.

4. Bake the Tetrazzini:

   Grease a 9×13-inch casserole dish and pour in the pasta mixture. Sprinkle generously with Parmesan cheese and bake in the oven for 30 minutes, or until bubbly and golden on top.

Make-Ahead and Storing Leftovers

If you’d like to prepare this dish in advance, feel free to mix all the ingredients together and store it in the refrigerator overnight until you’re ready to bake.

For any leftovers, before reheating, drizzle in a little water to refresh the sauce, as creamy sauces can thicken when cooled.

I recommend storing it while it’s still warm in an airtight container; the steam will help keep the sauce from becoming too thick. Just wait for it to cool a bit before putting it in the fridge.

What to Serve with Chicken Tetrazzini

This dish is nearly a complete meal by itself! However, pairing it with a zesty side salad and a piece of crusty bread elevates your dining experience even more.

Some delightful recipes to consider are a fresh tossed salad, rich creamy Caesar salad dressing, or perhaps a warm Dutch oven no-knead bread. Enjoy!

Recipe Tips

1. Don’t Overcook the Pasta: It’s crucial to cook the fettuccine al dente since it will continue to cook when baked.
2. Check Chicken for Doneness: Avoid overcooking chicken to keep it tender and juicy.
3. Add Pasta Water: This is essential because the starch helps the sauce adhere better.
4. Season to Taste: Always taste the mixture before baking and adjust the seasoning as necessary.
5. Monitor Baking Time: Bake until the cheese is melted and the dish is bubbly, but don’t let it dry out.

Other Recipes You Might Enjoy: Be sure to check out additional delightful recipes that complement this creamy chicken tetrazzini!