Chicken tetrazzini is a true American classic, named after an Italian opera singer but born in the U.S. in the early 1900s. It’s spaghetti and tender chicken baked in a creamy mushroom and Parmesan sauce, topped with a golden, crispy crust. It feeds a crowd, reheats beautifully and is perfect for using up leftover or rotisserie chicken.
- Servings: 8
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: 1 hour 5 minutes
Ingredients
- 12 oz (340 g) spaghetti
- 4 tablespoons butter, plus 1 tablespoon melted for the topping
- 8 oz (225 g) mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/3 cup (40 g) all-purpose flour
- 2 cups (480 ml) chicken broth
- 1 1/2 cups (360 ml) whole milk
- 1/2 cup (120 ml) dry white wine or more broth
- 3 cups cooked chicken, shredded
- 1 cup (130 g) frozen peas
- 1 cup (90 g) grated Parmesan, divided
- 1/2 cup (30 g) panko breadcrumbs
- Salt, pepper and chopped parsley
Instructions
- Prep. Preheat the oven to 350°F (180°C) and butter a 9×13-inch baking dish. Cook the spaghetti 2 minutes less than the package says, drain and set aside.
- Cook the vegetables. Melt 4 tablespoons of butter in a large pot over medium heat. Cook the mushrooms and onion 8 minutes until golden. Add the garlic and cook 1 minute.
- Make the sauce. Sprinkle in the flour and stir 1 minute. Gradually whisk in the broth, milk and wine. Simmer, stirring, for 5 minutes until thickened. Stir in half the Parmesan and season with salt and pepper.
- Combine. Add the chicken, peas and spaghetti to the sauce and toss until everything is coated.
- Top. Spread in the baking dish. Mix the panko with the remaining Parmesan and the melted butter, and sprinkle on top.
- Bake 25 to 30 minutes, until bubbling and golden on top. Sprinkle with parsley and serve.
Tips
- Shortcut: a store-bought rotisserie chicken gives you about 3 to 4 cups of meat.
- Turkey tetrazzini: it’s the classic way to use up Thanksgiving leftovers. Just swap the chicken for turkey.
- Make ahead: assemble without the topping, cover and refrigerate up to 1 day. Add the topping and bake 10 minutes longer.
Leer esta receta en español: Pollo Tetrazzini Gratinado
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