Chicken Tetrazzini Recipe

Spaghetti: The base of the dish, providing a hearty and satisfying texture.

Chicken: Adds protein and a savory flavor to the dish.

Mushrooms: Contribute an earthy taste and meaty texture.

Butter: Used to sauté the mushrooms and create the roux for the sauce.

All-purpose flour: Thickens the sauce to a creamy consistency.

Chicken broth: Adds depth of flavor to the sauce.

Heavy cream: Makes the sauce rich and creamy.

Parmesan cheese: Adds a nutty, salty flavor to the sauce.

Frozen peas: Provide a sweet contrast and a pop of color.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and warmth.

Breadcrumbs: Create a crispy, golden topping.

When making Chicken Tetrazzini, ensure that the butter is fully melted before adding the mushrooms. This allows the mushrooms to cook evenly and develop a rich, golden color. When incorporating the flour, stir continuously to avoid lumps and achieve a smooth roux. Gradually whisk in the chicken broth and heavy cream to create a velvety sauce. For an extra layer of flavor, toast the breadcrumbs lightly in a dry pan before sprinkling them on top of the dish. This will give your Chicken Tetrazzini a delightful crunch and enhance the overall texture.

• uncooked spaghetti - Substitute with fettuccine: Fettuccine has a similar texture and can hold the sauce well.

• shredded cooked chicken - Substitute with shredded turkey: Turkey has a similar texture and flavor profile to chicken.

• sliced mushrooms - Substitute with zucchini: Zucchini provides a similar texture and absorbs flavors well.

• butter - Substitute with olive oil: Olive oil can provide a similar fat content and richness.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken sauces similarly to flour.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor.

• heavy cream - Substitute with coconut milk: Coconut milk can provide a creamy texture and a slight sweetness.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor.

• frozen peas - Substitute with edamame: Edamame provides a similar texture and a slightly different but complementary flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness with an additional umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the dish.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can provide a similar crunchy texture.

• Allow the chicken tetrazzini to cool completely before storing. This prevents condensation, which can make the dish soggy.

• For short-term storage, transfer the chicken tetrazzini to an airtight container and refrigerate. It will stay fresh for up to 3-4 days.

• If you plan to freeze the dish, portion it into individual servings. This makes reheating easier and reduces waste.

• Wrap each portion tightly with plastic wrap, then place in a freezer-safe container or heavy-duty freezer bag. This double layer of protection helps prevent freezer burn.

• Label each container with the date and contents. This ensures you know what you’re grabbing and how long it’s been stored.

• When ready to reheat, thaw the chicken tetrazzini in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• For reheating, preheat your oven to 350°F (175°C). Transfer the thawed chicken tetrazzini to an oven-safe dish and cover with foil to prevent drying out. Heat for about 20-25 minutes, or until warmed through.

• Alternatively, you can reheat individual portions in the microwave. Place the portion in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals until hot.

• If the chicken tetrazzini seems dry upon reheating, add a splash of chicken broth or heavy cream to moisten it.

• Enjoy your reheated chicken tetrazzini with a fresh sprinkle of parmesan cheese or a side of steamed vegetables for a complete meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover Chicken Tetrazzini in an oven-safe dish. Cover with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes, or until it's warmed through and bubbly. For an extra crispy topping, remove the foil during the last 5 minutes of reheating.

• Stovetop Method: Transfer the Chicken Tetrazzini to a large skillet or saucepan. Add a splash of chicken broth or heavy cream to help maintain its creamy texture. Heat over medium-low heat, stirring occasionally, until it's thoroughly warmed. This method helps to keep the dish moist and prevents it from drying out.

• Microwave Method: Place a portion of the Chicken Tetrazzini in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until it's hot. Be cautious not to overheat, as this can make the pasta rubbery.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Chicken Tetrazzini in an air fryer-safe dish. Cover with aluminum foil to keep it from drying out. Heat for about 10-15 minutes, checking halfway through. This method can give the breadcrumbs a nice, crispy texture.

• Double Boiler Method: Fill a pot with a couple of inches of water and bring it to a simmer. Place the Chicken Tetrazzini in a heatproof bowl that fits snugly over the pot without touching the water. Cover the bowl with a lid or foil. Heat, stirring occasionally, until it's warmed through. This gentle method helps retain the dish's creamy consistency.

• Oven: Used to bake the chicken tetrazzini until it is bubbly and golden brown.

• Large skillet: Essential for cooking the mushrooms and preparing the sauce.

• Whisk: Helps in gradually whisking in the chicken broth and heavy cream to ensure a smooth sauce.

• Spatula: Useful for stirring the ingredients together and ensuring even mixing.

• Large pot: Needed to cook the spaghetti according to package directions.

• Colander: Used to drain the cooked spaghetti.

• Greased baking dish: The final mixture is transferred here before baking.

• Measuring cups: Necessary for measuring out the chicken broth, heavy cream, and other ingredients.

• Measuring spoons: Used to measure the salt, pepper, and other small quantities of ingredients.

• Knife: For slicing the mushrooms.

• Cutting board: Provides a safe surface for slicing mushrooms.

• Mixing bowl: Useful for combining the cooked chicken, peas, and spaghetti before transferring to the baking dish.

• Cheese grater: Needed if you are grating your own parmesan cheese.

• Breadcrumbs: Sprinkled on top of the mixture before baking to add a crunchy texture.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking your own.

Pre-sliced mushrooms: Buy pre-sliced mushrooms to skip the slicing step.

Frozen peas: Use frozen peas directly without thawing to save prep time.

Pre-grated cheese: Purchase pre-grated parmesan cheese to avoid grating it yourself.

One-pot cooking: Cook the spaghetti in the same pot as the sauce to reduce cleanup time.

Make ahead: Prepare the dish a day in advance and refrigerate. Just bake when ready to serve.