Home > Dinner > Pasta & Pizza > Chicken Tetrazzini Chicken Tetrazzini February 25, 2024 | 3 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This Chicken Tetrazzini is pure comfort food, with a creamy, irresistible cheese sauce coating chicken and spaghetti. Reasons To Love Chicken Tetrazzini Satisfying: Provides a balanced mix of protein and carbs. Easy to Make: Doable for all cooking skills. Family Favorite: Loved by both adults and children alike! Ideal for Groups: Great for potlucks and family gatherings. Leftover-Friendly: Tastes great even when reheated! QUICK TIP What is Chicken Tetrazzini? A pasta dish featuring spaghetti, diced chicken, and a creamy cheese sauce, often baked with a breadcrumb topping. Chicken Tetrazzini Ingredients Spaghetti: Break in half before boiling. Butter: Use unsalted to control salt. Yellow Onion: Finely diced; use sweet onions for milder flavor. Garlic: Jarred is a quicker alternative. Flour: For thickening. Chicken Broth: Use low-sodium to manage salt. Half-and-Half: Offers a creamy texture with less fat than heavy cream. Cheese: Freshly grated for better melt and flavor. Chicken: Rotisserie for convenience; any cooked chicken works. Peas: Frozen works great — no need to thaw! How To Make Chicken Tetrazzini Pasta: Boil and drain spaghetti slightly undercooked. Sauté: In a pot, cook onion and garlic in butter. Sauce Base: Stir in flour, then gradually add half-and-half until thick. Season: Add chicken broth and seasonings. Cheese Addition: Off heat, mix in half the cheese. Combine: Add pasta, chicken, and peas; transfer to dish. Bake: Top with remaining cheese and breadcrumbs. Bake and enjoy! What To Serve With Chicken Tetrazzini Garden salad, Caesar Salad, or Italian Salad Roasted vegetables Dinner rolls or crusty French bread Winter Fruit Salad Roasted Carrots or Roasted Sweet Potatoes Storage Make-Ahead: Prepare without Panko topping, don’t bake, refrigerate up to 24 hours. Add Panko topping right before baking and add 10-15 minutes to baking time. Freezing: Assemble without Panko topping, freeze up to 3 months, thaw overnight, bake with extra 10-15 minutes. Storing Leftovers: Cool, store in fridge in airtight container for 3-5 days. Tip: If you plan to have leftovers, only add Panko topping to what you’ll be eating. More Crave-worthy Casseroles: Chicken Noodle Casserole Tuna Casserole Chicken Poppy Seed Casserole Chicken Enchilada Casserole Crockpot Cowboy Casserole FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Tetrazzini 5 from 2 votes - Review this recipe This Chicken Tetrazzini is the epitome of comfort food, with a creamy, irresistible cheese sauce coating seasoned rotisserie chicken and tender spaghetti. SAVE TO RECIPE BOX Print Recipe Chicken Tetrazzini 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Chicken Tetrazzini is the epitome of comfort food, with a creamy, irresistible cheese sauce coating seasoned rotisserie chicken and tender spaghetti. Course Dinner, Main Course Cuisine American Keyword Chicken Tetrazzini Prep Time 35 minutes minutes Cook Time 25 minutes minutes Total Time 55 minutes minutes Servings 8 servings Chelsea Lords Calories 368kcal Author Chelsea Lords Cost $9.92 Equipment9x13-inch pan Ingredients▢ 1 lb (16 oz) spaghetti, break in half▢ 4 tablespoons unsalted butter▢ 1-1/2 cups finely diced yellow onion (1 large)▢ 1 tablespoon minced garlic▢ 1/4 cup white all-purpose flour▢ 3 cups half and half (Note 1)▢ Fine sea salt & pepper▢ 1 teaspoon each: garlic powder, onion powder, dried thyme & dried parsley▢ 1/2 teaspoon ground mustard, optional▢ 2 cups low-sodium chicken broth▢ 2 cups freshly grated sharp cheddar cheese (8 oz)▢ 2 cups diced rotisserie chicken (or leftover grilled/cooked)▢ 1 cup frozen peas▢ Optional topping: 3/4 cup Panko breadcrumbs & 2 tbsp. butter (Note 2) InstructionsPREP: Preheat oven to 325°F. Measure & set out half & half to get it to room temp. Grease a 9x13-inch ceramic baking dish. Bring 12 cups of water to a boil. Add 1 tbsp salt, cook broken spaghetti for 1 minute less than package instructions, drain, and set aside.ONION & GARLIC: Melt 4 tbsp butter in a large pot over high heat. Sauté onion and garlic for 5 minutes until golden.SAUCE: Reduce heat to medium. Sprinkle flour on top, stir constantly for 1 minute. Gradually add 1-1/2 cups half-and-half, stirring until thickened (~30 seconds). Pour in chicken broth, remaining half-and-half, and seasonings. Season with salt (start with 3/4 tsp) & pepper (start with 1/2 tsp). Continue cooking, stirring occasionally, until sauce thickens enough to leave a tract on a spoon (Note 3).BAKE: Off heat, stir in half the cheese (no need to fully melt). Add pasta, chicken, and peas, mix until coated. Taste and adjust seasoning if needed (Note 4). Transfer to baking dish, top with remaining cheese and optional breadcrumb topping (Note 2). Bake for 20-25 minutes until cheese is bubbly and golden. Garnish with fresh thyme if desired. Recipe NotesNote 1: Half-and-half is a blend of equal parts whole milk and cream. Substitute with half whole milk and half heavy cream if necessary. Note 2: For the breadcrumb topping, either brown Panko in butter on the stovetop in a skillet with 1/4 teaspoon salt or mix Panko with melted butter (microwave) and salt, then sprinkle over casserole before baking. Note 3: Sauce thickness should leave a trail (doesn't rush to fill in the space). Whisk constantly to avoid flour settling and ensure even thickening. Doesn't need to be ultra thick -- sauce will thicken further upon adding pasta and chicken. Note 4: For extra flavor, especially if using less seasoned chicken, try adding chicken bouillon powder (starting with 1/2 tsp at a time) to taste. Nutrition FactsServing: 1serving | Calories: 368kcal | Carbohydrates: 21.1g | Protein: 22.2g | Fat: 21.7g | Cholesterol: 79.6mg | Sodium: 607mg | Fiber: 2.2g | Sugar: 9g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
This came out great, everyone loved it. We roasted a whole turkey on Saturday and used the leftovers turkey meat instead of chicken and I made a soup out of the carcass and used turkey soup instead of chicken broth. Great Thanksgiving leftover recipe. Reply
This looks amazing. I have everything except the 1/2 and 1/2. I have heavy cream though. Do you think that will be way to heavy for this dish? I want to try this soon and avoid a grocery run if possible. Reply
