The name ‘Tetrazzini’ is supposed to be inspired by the Italian opera singer Luisa Tetrazzini. It is an American dish usually made of almonds, mushrooms and non-red meat such as fowl or seafood in a sauce made with Parmesan cheese and butter or cream. The dish uses vegetables such as celery, carrots and onions and it is infused with the flavor of sherry or wine. Tetrazzini is often served hot with any kind of thin pasta such as spaghetti. It can be garnished using parsley or lemon and topped with additional almonds or Parmesan cheese. There are many kinds of Tetrazzini such as Chicken Tetrazzini, Tuna Tetrazzini or Turkey Tetrazzini, depending on the meat used for the dish.

If you have never tried making Chicken Tetrazzini, you can make a beginning by starting with the following recipes. Let us look at three different ways to make delicious, juicy Chicken Tetrazzini.

Chicken Tetrazzini With Mushrooms and Pimento Peppers

Let us first look at the ingredients required to make Chicken Tetrazzini with mushrooms and pimento peppers.

Ingredients

  • 6 cups of boiled chicken breast (shredded)
  • 1 lb of spaghetti, broken into small pieces
  • 3 cans of mushroom soup (10 ounces)
  • 1 lb of sautéed mushrooms
  • 2 cups of chicken broth
  • 12 ounces of shredded Cheddar cheese
  • 4 ounce jar of drained pimento peppers
  • salt as per taste

Instructions

  • Preheat the oven to 350 ºF / 175 ºC.
  • Place a large pan of water on medium heat and bring it to a rolling boil. Salt this water. To the boiling water, add one pound of spaghetti broken into small pieces. Cook the spaghetti for the number of minutes stipulated on the cover. Drain and set them aside.
  • Take a large saucepan and heat 3 cans of mushroom soup on low heat. Add shredded Cheddar cheese from the 12 ounces taken for this recipe. Reserve some of it for topping the dish. Stir the cheese and mushroom soup together.
  • Add the remaining ingredients to the soup mixture. This would include 6 cups of shredded boiled chicken breast, 4 ounces of pimento peppers after draining the liquid, 2 cups of chicken broth and 1 pound of sautéed mushrooms. Also add the cooked spaghetti to the dish. Mix all the ingredients together and make sure that they have blended well.
  • Pour the prepared mixture in a baking dish. Add the reserved cheese on top of the dish and place it within the preheated oven. Bake the dish for 35 minutes. Your Chicken Tetrazzini is ready to serve!

Chicken Tetrazzini Married to Fettuccini Pasta

Let us now look at our second Chicken Tetrazzini recipe where we introduce Fettuccini pasta to our Tetrazzini. The following are the ingredients required to make this moutwatering dish.

Ingredients

  • 2 tablespoons of all-purpose flour
  • 1 cup of milk
  • 1 cup of cottage cheese
  • 8 ounces of dry Fettuccini pasta
  • 1/2 teaspoon of garlic powder
  • 3 teaspoons of minced onion
  • 2 cups of chicken breast (diced)
  • 1/2 cup of grated Parmesan cheese
  • salt as per taste
  • Pepper as per taste

Instructions

  • Place a large pan / pot of water on medium heat and bring it to a rolling boil. Salt this water. Add the Fettuccini pasta into the boiling water and cook as per the stipulated time on the cover. Drain and set aside the pasta.
  • In a food processor, blend 1 cup of milk, 1 cup of cottage cheese, 3 teaspoons of minced onion, 1/2 teaspoon of garlic powder, 2 tablespoons of all-purpose flour, 1/2 cup grated Parmesan cheese, salt and pepper (as per taste). Blend all these ingredients into a smooth paste.
  • Transfer the blended mixture to a saucepan and place it on medium heat. Add 2 cups of diced chicken breast and cook the mixture.
  • In a serving plate, place the pasta. Pour the cooked mixture on top of the pasta. Our second Chicken Tetrazzini dish is ready to be savored!

Chicken Tetrazzini in a Rich Creamy, Sherry Sauce

Let us now look at our final Chicken Tetrazzini recipe. This is going to be sitting pretty in a rich, creamy, sherry sauce. The following are the ingredients required for this dish.

Ingredients

  • 1  tablespoon of  butter
  • 1/3  cup of all-purpose flour
  • 2  cups  of presliced mushrooms
  • 2  cups of milk
  • 2  cups  of chicken broth
  • 1/3  cup  of sherry
  • 2  cups of chopped chicken breast (cooked)
  • 1/2  cup of grated Parmesan cheese
  • 8 ounces of spaghetti
  • 1/2  cup of slivered almonds (after they are toasted)
  • 1/8  teaspoon of ground nutmeg
  • 1/4  cup of chopped shallots
  • 2 tbsp of grated Parmesan cheese for topping
  • salt as per taste
  • pepper as per taste

Instructions

  • Preheat the oven to 350 ºF / 175 ºC.
  • Place a large pan / pot of water on medium heat and bring it to a rolling boil. Salt this water. Add the pasta into the boiling water and cook as per the stipulated time on the cover. Drain and set aside the pasta.
  • Place a large saucepan on medium heat. Melt 1 tablespoon of butter in the saucepan. Add 1/4 cup chopped shallots and sauté. When they turn light pink in color, add 2 cups of presliced mushrooms. Sauté the mushrooms for 3 /4 minutes. Add 1/3 cup of all-purpose flour. Keep stirring constantly to avoid forming lumps of flour. Add 2 cups of milk, 2 cups of chicken broth and 1/3 cup of sherry to the saucepan. Blend all the ingredients well and bring the mixture to a boil.
  • Reduce the heat and let the mixture simmer for 8 / 10 minutes. Add 2 cups of cooked chopped chicken breast and 1/2 cup of grated Parmesan cheese to the mixture. Stir well and cook for 1 minute.
  • Remove the mixture from heat. Trasfer the mixture to a baking dish. Add the cooked pasta and add salt and pepper to taste. Also add 1/8 teaspoon of ground nutmeg and 1/2 cup of toasted, slivered almonds. Top the mixture with 2 tablespoons of grated Parmesan cheese. Bake in the preheated oven for 40 minutes. Our Chicken Tetrazzini in a rich, creamy, sherry sauce is all set to be tasted!

Tips and Warning

  • Breadcrumbs can be added to the Chicken Tetrazzini to enhance the taste.
  • Add a drop of oil to the water in which the pasta is being cooked. After removing it from the heat, show the cooked pasta under a tap of running cold water. This will make sure that your pasta does not stick to each other.
  • Cook the pasta al dente to retain its firm texture.
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