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Chicken Tetrazzini


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  • 8 ounces uncooked whole-wheat thin spaghetti
  • 1 1/2 teaspoons canola oil
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 8 ounces sliced fresh cremini mushrooms (about 2 cups)
  • 1 tablespoon sherry
  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup unsalted chicken broth
  • 3 ounces Parmesan cheese, grated (about 3/4 cup), divided 3 ounces
  • 1/3-less-fat cream cheese (about 6 Tbsp.)
  • 3/4 teaspoon kosher salt
  • 2 cups shredded rotisserie chicken breast (about 10 oz.)
  • 1/2 cup panko (Japanese breadcrumbs)
  • Chopped fresh flat-leaf parsley


Servings 6


Step 1

Step 1
Bring a large pot of water to boil over high. Add pasta; reduce heat to medium-low, and cook until noodles are al dente, 8 to 9 minutes.

Step 2
Meanwhile, heat oil in a 5- to 6-quart Dutch oven over medium-high. Add onion and celery; cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms; cook, stirring occasionally, until liquid has evaporated, 7 to 8 minutes. Reduce heat to medium.

Step 3
Drain pasta, reserving 1/4 cup cooking liquid; set aside. Stir sherry into mushroom mixture, gently scraping to loosen browned bits; stir in butter until melted. Add flour; cook, stirring constantly, until smooth, 1 to 2 minutes. Add broth and reserved cooking liquid; cook, stirring, until liquid begins to thicken, about 3 minutes. Stir in 1/2 cup Parmesan, cream cheese, and salt; cook, stirring constantly, until smooth, about 2 minutes. Remove from heat. Add chicken and cooked pasta; stir to coat.

Step 4
Preheat broiler to high. Transfer pasta mixture to a deep 3-quart baking dish. Top with panko and remaining 1/4 cup Parmesan. Broil until top is golden, 2 to 3 minutes. Remove from oven; garnish with parsley.

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