Name: Chicken Tetrazzini: The Ultimate Comfort Food Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 70 min
Yield: 8-10 servings
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 lb spaghetti or linguine; 8 oz cremini mushrooms, sliced; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 1/2 cup (1 stick) unsalted butter; 1/2 cup all-purpose flour; 4 cups low-sodium chicken broth; 1 cup heavy cream; 1/4 cup dry sherry (optional); 1 cup grated Parmesan cheese, divided; 1 cup shredded mozzarella cheese; Salt to taste; Black pepper to taste; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 2 tablespoons olive oil; 1/4 cup chopped fresh parsley, for garnish

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 celebrated Italian opera singer, Luisa Tetrazzini. Whether the story is true or not, the dish quickly gained popularity in upscale restaurants and home kitchens alike, becoming a symbol of elegant comfort food.

What makes this dish so beloved? It's the perfect combination of creamy, savory, and cheesy goodness. The tender chicken provides a hearty protein base, while the mushrooms add an earthy depth. The sherry-infused cream sauce elevates the dish to something truly special, and the crispy breadcrumb topping adds a delightful textural contrast. Plus, it's incredibly versatile! You can easily customize it with your favorite vegetables or cheeses. And let's be honest, who can resist a casserole that's both delicious and easy to make?

Ingredients:

Chicken: 2 lbs boneless, skinless chicken breasts
Pasta: 1 lb spaghetti or linguine
Mushrooms: 8 oz cremini mushrooms, sliced
Onion: 1 medium yellow onion, chopped
Garlic: 3 cloves garlic, minced
Butter: 1/2 cup (1 stick) unsalted butter
Flour: 1/2 cup all-purpose flour
Chicken Broth: 4 cups low-sodium chicken broth
Heavy Cream: 1 cup heavy cream
Dry Sherry: 1/4 cup dry sherry (optional, but highly recommended!)
Parmesan Cheese: 1 cup grated Parmesan cheese, divided
Mozzarella Cheese: 1 cup shredded mozzarella cheese
Salt: To taste
Black Pepper: To taste
Dried Thyme: 1 teaspoon
Dried Oregano: 1/2 teaspoon
Olive Oil: 2 tablespoons
Fresh Parsley: 1/4 cup chopped, for garnish

Preparing the Chicken and Pasta

Cook the Chicken: There are a few ways you can cook the chicken. My favorite is to poach it. Place the chicken breasts in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F). Alternatively, you can bake the chicken at 375°F for 20-25 minutes, or until cooked through. You can also use leftover cooked chicken or rotisserie chicken to save time.
Shred the Chicken: Once the chicken is cool enough to handle, shred it using two forks. Set aside. Make sure to remove any bones or cartilage if you are using leftover chicken.
Cook the Pasta: While the chicken is cooking, cook the spaghetti or linguine according to package directions. Cook until al dente. Reserve about 1 cup of pasta water before draining. This starchy water will help to create a creamy sauce. Drain the pasta and set aside.

Making the Creamy Sauce

Sauté the Vegetables: In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they are softened and have released their moisture, about 8-10 minutes. Stir occasionally.
Make the Roux: Sprinkle the flour over the vegetables and mushrooms. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help to thicken the sauce. Make sure to cook out the raw flour taste.
Add the Chicken Broth: Gradually whisk in the chicken broth, making sure to break up any lumps that may form. Bring the mixture to a simmer, stirring constantly.
Simmer and Thicken: Reduce the heat to low and simmer for about 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
Add the Cream and Sherry: Stir in the heavy cream and dry sherry (if using). Season with salt, black pepper, dried thyme, and dried oregano. Taste and adjust seasonings as needed.
Incorporate the Cheese: Stir in 1/2 cup of the grated Parmesan cheese until melted and smooth.

Assembling and Baking the Tetrazzini

Combine Ingredients: Add the cooked pasta and shredded chicken to the sauce. Toss to coat everything evenly. If the sauce seems too thick, add a little of the reserved pasta water to thin it out.
Transfer to Baking Dish: Pour the mixture into a greased 9x13 inch baking dish.
Top with Cheese: Sprinkle the remaining 1/2 cup of Parmesan cheese and the shredded mozzarella cheese evenly over the top.
Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the tetrazzini is heated through. The top should be lightly golden brown.
Rest and Serve: Let the tetrazzini rest for a few minutes before serving. Garnish with fresh chopped parsley.

Tips and Variations

Use Different Types of Mushrooms: Feel free to experiment with different types of mushrooms, such as shiitake, oyster, or portobello.
Add Vegetables: You can add other vegetables to the tetrazzini, such as peas, carrots, or bell peppers. Add them to the skillet along with the mushrooms.
Spice it Up: For a little heat, add a pinch of red pepper flakes to the sauce.
Make it Gluten-Free: Use gluten-free pasta and gluten-free flour to make this dish gluten-free.
Make it Ahead: You can assemble the tetrazzini ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
Freezing Instructions: To freeze, assemble the tetrazzini in a freezer-safe dish. Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add a little extra chicken broth or cream when baking to prevent it from drying out.
Broth Options: While chicken broth is the standard, you can use vegetable broth for a lighter flavor or even a combination of chicken and mushroom broth for a richer, earthier taste.
Wine Pairing: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with Chicken Tetrazzini. The acidity cuts through the richness of the cream sauce.
Cheese Variations: While Parmesan and Mozzarella are classic choices, you can experiment with other cheeses like Gruyere, Fontina, or even a little bit of sharp cheddar for a bolder flavor.
Herb Infusion: For a more pronounced herb flavor, consider adding a bay leaf to the sauce while it simmers. Remember to remove it before serving. You can also use fresh herbs like rosemary or sage in addition to or instead of the dried thyme and oregano.
Breadcrumb Topping: For a crispy topping, mix breadcrumbs with melted butter and Parmesan cheese and sprinkle over the tetrazzini before baking.
Slow Cooker Option: You can adapt this recipe for a slow cooker. Cook the chicken in the slow cooker with the chicken broth until tender. Shred the chicken and add it back to the slow cooker along with the cooked pasta, sautéed vegetables, cream, sherry, and cheese. Cook on low for 30-60 minutes, or until heated through and the cheese is melted.

Serving Suggestions

Chicken Tetrazzini is a complete meal on its own, but it also pairs well with a simple side salad or steamed vegetables. A crusty bread is also a great addition for soaking up the delicious sauce.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

Calories: 600-800 per serving
Protein: 40-50g
Fat: 30-40g
Carbohydrates: 50-60g

Conclusion:

This isn't just another pasta bake; it's a creamy, comforting hug in a dish, and that's why this Chicken Tetrazzini recipe is an absolute must-try! The combination of tender chicken, perfectly cooked noodles, and that luscious, cheesy sauce is simply irresistible. It's the kind of meal that brings everyone to the table with smiles, and it's surprisingly easy to make, even on a busy weeknight. Trust me, once you taste it, you'll understand why it's a family favorite in my home. But the best part? It's incredibly versatile! Feel free to get creative and adapt it to your own tastes. For a lighter version, you can substitute the heavy cream with half-and-half or even a combination of milk and a little cornstarch to thicken it up. If you're a mushroom lover, add a generous handful of sautéed mushrooms to the sauce for an earthy depth of flavor. Want to kick up the spice? A pinch of red pepper flakes will do the trick! Serving suggestions are endless. A simple green salad with a light vinaigrette is the perfect accompaniment to cut through the richness of the Tetrazzini. Garlic bread is always a welcome addition, especially for soaking up all that delicious sauce. And for a truly decadent experience, try topping each serving with a sprinkle of freshly grated Parmesan cheese and a few chopped fresh herbs like parsley or chives. This Chicken Tetrazzini is also fantastic for meal prepping. You can assemble the entire dish ahead of time and bake it just before serving. It also reheats beautifully, making it a great option for lunch the next day. Just be sure to store it in an airtight container in the refrigerator. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's more than just a meal; it's an experience. It's the perfect dish for a cozy night in, a potluck with friends, or a special occasion with family. It's a crowd-pleaser that's guaranteed to leave everyone feeling satisfied and happy. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I promise you won't regret it! This Chicken Tetrazzini is a guaranteed winner. And now, for the most important part: I want to hear from you! Once you've tried this recipe, please come back and share your experience in the comments below. Did you make any variations? What did your family think? Any tips or tricks you'd like to share? I'm always eager to learn from my readers and see how you've made this recipe your own. Your feedback is invaluable, and it helps me continue to create recipes that you'll love. So, don't be shy – let me know what you think! Happy cooking! I can't wait to hear all about your Chicken Tetrazzini adventures!