Chicken Tetrazzini

Chicken Tetrazzini is a baked pasta casserole made with chopped rotisserie chicken, cream sauce and pasta. It’s classic comfort food at its best!

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Chicken Tetrazzini falls into that unique category of Italian-American dishes. If you look up ‘tetrazzini’ in an Italian dictionary, you aren’t going to find anything. Similarly, I suspect you won’t find Chicken Tetrazzini on many menus in Italy. Instead, this dish is American in origin, although it does use many of the same ingredients as you find in Italian cooking.

What is Chicken Tetrazzini?

Chicken Tetrazzini is a casserole-style pasta dish that features spaghetti in a cream sauce. The dish often includes shredded chicken, although it is a popular way to use leftover turkey after Thanksgiving. (I personally love Thanksgiving leftovers, although I wouldn’t be sad about Turkey Tetrazzini showing up in my kitchen!)

Chicken Tetrazzini often includes onions, garlic and mushrooms in addition to the spaghetti, chicken and cream sauce. Once cooked, the ingredients are combined in a casserole dish and Parmesan and/or mozzarella cheese is sprinkled on top. The dish is then baked until the cheese has completely melted.

As with many casseroles, there are dozens of variations. In addition to the commonly used turkey substitution, I’ve come across tetrazzini variations with Italian sausage, seafood and even hot dogs (frankfurters). Other versions call for cans of cream of mushroom soup or cream of chicken soup and shredded American cheese. This version leans a bit more towards classic Chicken Tetrazzini.

Name Origins

As noted above, Chicken Tetrazzini is not a traditional Italian recipe. It was named after Luisa Tetrazzini, an Italian opera star in the early 1900’s. The funny thing is tetrazzini (the recipe) is not even mentioned in Luisa’s autobiography. We can’t really say for sure whether she even knew about the dish that shared her name.

As with many classic recipes, the origins of tetrazzini are disputed. Some claim it was invented at the Palace Hotel in San Francisco. (Luisa Tetrazzini did make her American debut there in 1905, so there is some logic to the Palace Hotel creating this dish.) Others claim the recipe was created by the Knickerbocker Hotel in New York City.

Whatever the origin, Chicken Tetrazzini was widely popular by the 1950’s and 1960’s. It was (and still is) an economical way to use leftover chicken or turkey. This dish truly is comfort food at its best.

Ingredients

• Spaghetti. Spaghetti noodles are the traditional type of pasta used in tetrazzini, although I suspect fettuccini or other types of pasta could work in a pinch, too.

• Butter, Olive Oil, Mushrooms, Garlic. While the pasta is cooking, the mushrooms and garlic get sautéed in butter and olive oil until golden brown. Once cooked, they get tossed with cooked chicken and set aside. (We typically use rotisserie chicken when making Chicken Tetrazzini, although chopped cooked chicken breasts or shredded canned chicken could be substituted.)
  
• Chicken Broth, Spices, Milk and Flour. These ingredients simmer in a saucepan until thickened. This cream sauce then gets poured over the pasta in the casserole dish.
  
• Sour Cream. Adding sour cream to the mixture is an easy way to add creaminess and moisture to a casserole recipe.
  
• Mozzarella Cheese and Parmesan Cheese. Once the other ingredients get added to the baking dish, mozzarella and Parmesan are sprinkled on top. The entire dish goes into the oven to allow the cheese on top to melt.

How to Store Leftovers

Leftovers should be stored in an airtight container in the refrigerator for up to 5 days. To reheat, either place in a skillet with a splash of water or microwave for a minute or two.

Chicken Tetrazzini also freezes quite well – in fact, this dish was a very popular frozen meal in the 1960’s. To freeze, place leftovers in an airtight container or wrap the dish in plastic wrap. Then place in a freezer bag and freeze for up to 3 months. To reheat, let thaw overnight in the refrigerator and then bake in a 350°F oven for 15-20 minutes.

If you’re looking for an easy comfort food recipe, then put this Chicken Tetrazzini on the list. It’s a great way to reuse leftovers and turn them into a delicious new meal! Enjoy!

Did you make this Chicken Tetrazzini recipe at home? Leave a comment or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Chicken Tetrazzini

This Chicken Tetrazzini is a baked pasta casserole made with chopped rotisserie chicken, cream sauce and pasta. It's classic comfort food at its best!

5 from 4 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 8 servings

Calories: 574kcal

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Ingredients

• 16 oz. spaghetti pasta
• 2 Tbsp unsalted butter
• 1 Tbsp extra virgin olive oil
• 8 oz. sliced mushrooms
• 1½ tsp minced garlic
• 3 cups chopped cooked chicken we use a rotisserie chicken
• 1½ cups low-sodium chicken broth
• 1½ tsp Italian seasonings
• ½ tsp onion powder
• ½ tsp kosher salt
• ¼ tsp garlic powder
• ¼ tsp black pepper
• ¼ tsp dried parsley
• 1 cup whole milk
• ½ cup all-purpose flour
• 2 cups sour cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• {garnish} freshly chopped Italian parsley

Instructions

• Preheat oven to 350°F.
• Fill a large pot with salted water and cook pasta until al dente according to package directions. Drain pasta and set aside.
• Meanwhile, using a large skillet, add 2 Tbsp of butter and olive oil. Place over medium-high heat. Once butter has melted, add mushrooms. Sauté, stirring occasionally, for 4-5 minutes.
• Add minced garlic, stir and continue sauteing for 1-2 more minutes.
• Add cooked chicken and stir until well combined. Remove skillet from heat and set aside.
• Using a medium saucepan, add broth, Italian seasonings, onion powder, salt, garlic powder, black pepper and dried parsley; stir until well combined. Place saucepan over medium-high heat and bring to a boil.
• Using a small bowl, whisk together milk and flour until smooth.
• Once broth begins to simmer, reduce heat to medium and slowly pour milk/flour mixture into the broth, whisking constantly as you pour.
• Continue cooking, stirring constantly, for 3-4 minutes, or until mixture thickens noticeably and begins to bubble.
• Using a large bowl, add cooked pasta, chicken/mushroom mixture (from skillet) and sour cream; toss until well combined.
• Spray a 9”x13” casserole dish with nonstick cooking spray. Transfer pasta and chicken mixture into prepared dish. Pour sauce evenly on top. Spread mozzarella and Parmesan cheese over sauce.
• Bake for 20-25 minutes, or until cheese has completely melted and dish is heated through.
• Remove dish from oven and let stand 5 minutes.
• Garnish with freshly chopped Italian parsley before serving.

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