Easy Chicken Tetrazzini Recipe
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Easy Chicken Tetrazzini Recipe

ByLily Carter
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Looking for a delicious and easy-to-make dish for any occasion? This Chicken Tetrazzini recipe is the perfect choice! With its creamy sauce, savory chicken, and pasta, this dish is sure to become a family favorite.

Why You’ll Love This Recipe?

  1. Great flavors that blend perfectly together.
  2. Quick and easy prep time, perfect for busy weeknights.
  3. Ideal for meal prep and leftovers taste even better the next day.

Ingredient Notes:

  • Dry fettuccini noodles
  • Cubed rotisserie or roast chicken meat
  • Olive oil and unsalted butter
  • Button mushrooms, yellow onion, garlic, and fresh thyme
  • White wine, whole milk, heavy cream, and low-sodium chicken broth
  • All-purpose flour, nutmeg, seasoned salt, kosher salt, black pepper
  • Parmesan cheese, breadcrumbs, and fresh parsley

Step-by-Step Instructions:

  1. Cook fettuccini noodles according to package instructions.
  2. In a skillet, sauté mushrooms, onion, garlic, and thyme in olive oil and butter.
  3. Add wine, milk, cream, and chicken broth.
  4. Mix in flour, nutmeg, salt, pepper, and Parmesan cheese.
  5. Combine cooked noodles, chicken, and sauce. Top with breadcrumbs and parsley.
  6. Bake until golden and bubbly. Enjoy!

Helpful Tips:

  • Use rotisserie chicken for a shortcut.
  • Swap mushrooms for your favorite veggies.
  • Store leftovers in an airtight container in the fridge.

Expert Tips for the Best Results:

  1. Use freshly grated Parmesan for maximum flavor.
  2. Don’t overcook the noodles for the best texture.
  3. Garnish with additional parsley for a pop of freshness.

Serving Suggestions:

Serve Chicken Tetrazzini with a side salad, garlic bread, and a glass of white wine for a complete meal.

Easy Chicken Tetrazzini Recipe

Storage and Reheating Tips:

To store, cover with foil and refrigerate for up to 3 days. Reheat in the oven at 350°F until heated through.

Frequently Asked Questions:

  1. Can I use leftover turkey instead of chicken?
    Yes, leftover turkey works great in this recipe.
  2. Can I make this dish ahead of time?
    Yes, assemble the dish and refrigerate until ready to bake.
  3. Can I freeze Chicken Tetrazzini?
    Yes, freeze before baking for up to 3 months.
  4. Can I use gluten-free pasta?
    Yes, feel free to use gluten-free noodles for a suitable alternative.

Conclusion:

Now that you have the recipe for this delicious Chicken Tetrazzini, give it a try and enjoy a comforting and satisfying meal. Don’t forget to share your feedback with us!

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Easy Chicken Tetrazzini Recipe

Easy Chicken Tetrazzini

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  • Author: Lily Carter
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian
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Description

A delicious and comforting chicken tetrazzini recipe with a creamy sauce, mushrooms, and pasta. This hearty baked pasta dish is perfect for family dinners and makes great leftovers too.

Ingredients

– 1 pound dry fettuccini noodles

– 3 cups cubed rotisserie or roast chicken meat

– 2 tablespoons olive oil

– 2 1/4 sticks unsalted butter, divided

– 1/2 pound button mushrooms, diced

– 1 medium yellow onion, chopped

– 4 cloves garlic, chopped

– 1 tablespoon chopped fresh thyme leaves

– 1/2 cup semi-dry or dry white wine

– 3 cups whole milk

– 1 cup heavy cream

– 1 cup low-sodium chicken broth

– 1/3 cup all-purpose flour

– 1/4 teaspoon ground nutmeg

– 1 teaspoon seasoned salt

– 1 teaspoon kosher salt

– 1/2 teaspoon freshly ground black pepper

– 1/2 cup grated Parmesan cheese

– 1/2 cup breadcrumbs

– 1/3 cup chopped fresh parsley, divided

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a large baking dish.

  2. Cook the fettuccine noodles according to package directions. Drain and set aside.

  3. In a large skillet, heat olive oil and ¼ stick of butter over medium heat. Sauté mushrooms, onions, garlic, and thyme until tender, about 6–7 minutes.

  4. Add white wine and cook for 2–3 minutes until reduced.

  5. In a separate saucepan, melt remaining butter. Stir in flour to make a roux and cook for 1 minute. Gradually whisk in milk, cream, and chicken broth.

  6. Add nutmeg, seasoned salt, kosher salt, and black pepper. Cook until sauce thickens, about 5–7 minutes.

  7. Stir in sautéed vegetables, chicken, cooked pasta, half the parsley, and Parmesan cheese. Toss until evenly coated.

  8. Transfer to the prepared baking dish. Sprinkle with breadcrumbs and the rest of the parsley.

  9. Bake for 25–30 minutes until golden and bubbly. Let rest for 5 minutes before serving.

Notes

– To make this recipe vegetarian, replace the chicken with diced tofu or extra mushrooms.

– For a gluten-free version, use gluten-free pasta and breadcrumbs.

Nutrition

  • Serving Size: 1 plate
  • Calories: 610
  • Sugar: 5g
  • Sodium: 720mg
  • Fat: 34g
  • Saturated Fat: 19g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 140mg
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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