Chicken Tetrazzini

This chicken tetrazzini is a comfort meal to the max. It’s soooo good. This is a go-to of ours, and I’m so excited to share it with you all! Especially because this is my husband, Ben’s, recipe!

Why I love this chicken tetrazzini recipe

When I need a hug, THIS is the recipe I want.

Ben took one of the original Betty Crocker recipes and adapted it over time to our liking. Now it’s one of those things he makes for us at least once a month and I always look forward to it!

It’s one of those meals that when our kids are grown, I know they will have memories of their dad making it. I just love that!

This chicken tetrazzini recipe is the perfect thing to make on a cozy Friday night at home when you just want a nice bowl of pasta. The chicken makes it nice and hearty and filling! I usually have a bowl of salad on the side.

I’m not a huge fan of canned cream of whatever soups, so this version doesn’t use that. It also doesn’t use heavy cream! It’s still creamy and delicious, but just doesn’t feel quite so heavy.

Chicken Tetrazzini

This recipe is simple, straightforward, and pretty much guaranteed to satisfy everyone. It’s made with pretty simple ingredients and while it’s more time consuming than my usual weeknight recipes, it’s worth it.

And yes, my kids eat around the mushrooms. But that’s just life with kids!

Unless you have a big family to feed, you’ll have some leftovers. My husband isn’t typically a big leftovers guy, but this is something he does love reheated! We just microwave it the next night. The top loses it’s crispiness, but it still tastes great!

Ingredients Needed

• 1 lb spaghetti
• 1/2 cup butter
• 1/2 cup flour
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups chicken broth
• 2 cups milk (whole is best, can also use 2%)
• 1/4 cup sherry cooking wine
• 1 pkg (1-1.5 lbs) boneless skinless chicken thighs (or breasts if you prefer)
• ¾ container of fresh sliced mushrooms
• 1 cup Shredded Parmesan cheese

How to make this recipe

Cook chicken:

1. Sous vide chicken at 150°F for 1-1.5 hrs (can go up to 4 hours) after sprinkling with salt and pepper

Or bake chicken: 

1. Preheat the oven to 425°F. Line a baking sheet with foil for less cleanup. Place chicken thighs on the baking sheet, sprinkle with salt and pepper on both sides and bake for 18-23 minutes, depending on the size of the thighs.

When the chicken is finished:

2. Slice chicken into cubes.
3. Preheat the oven to 350 degrees F. 
4. Cook and drain spaghetti according to package instructions.
5. While the spaghetti is cooking and the oven is preheating, in a medium saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
6. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. 
7. Stir in sherry, spaghetti, chicken, and mushrooms.
8. Into an ungreased 2-quart casserole, pour the spaghetti mixture. 
9. Sprinkle cheese evenly over the top. 
10. Bake uncovered for about 30 minutes or until bubbly.
11. Let cool for 5 minutes and serve.

Chicken Tetrazzini Recipe FAQs

What if I don’t have a sous vide?

You can bake the chicken. But if you’re a meat lover, I HIGHLY, highly recommend investing in a sous vide. This is how restaurants make perfectly tender meat. It cooks the meat at an even temperature so it’s perfectly cooked all throughout. Your chicken will NEVER dry out when you use a sous vide. And you will get the most amazing steaks. All you do is sear them really quick after the sous vide to get a nice crust on the outside.

Here’s the sous vide I have that my professional chef brother recommended to me! I love it.

Can I use another meat besides chicken?

Actually, yes! You can use turkey, and I’ve even seen versions made with seafood!

Can this be made gluten-free?

Actually, yes, again! If you use an alternative spaghetti noodle like Banza noodles which are made from chickpea flour and an alternative flour as a thickening agent where you see flour in this recipe, you could make this gluten free. I haven’t tried it this way, so I can’t vouch for the final product exactly, but a 1-1 replacement flour like Bob’s Red Mill should do the trick.

What if I don’t have sherry cooking wine?

If you omit it, it will make the dish less flavorful. We have forgotten to add it in before and you can definitely tell it’s missing something. I would try another white wine in its place.

Expert Tips

If you want to add in a few other veggies- be my guest! I like it with peas, Ben doesn’t. The peas do add a little moisture so the overall dish is a smidge less creamy, but this doesn’t bother me.

It’s also okay to omit mushrooms if you or your family don’t like them!

Other recipes you might like

Air Fryer Chicken Fingers Recipe

Easy Cheesy Spinach Rice

\Want quick, healthy, shortcut meals?

If you want more meal ideas that you can throw together quickly that your family will love, check out my Meal and Snack Survival Guide. It’s got dozens of recipes and ideas for every meal and snack!

Chicken Tetrazzini Recipe

Chicken Tetrazzini

Kacie Barnes, MCN, RDN, LD

No ratings yet

Print Recipe Pin Recipe

Course Dinner

Cuisine American

Servings 8

Calories 473 kcal

Equipment

• 1 Sous vide optional, can also bake chicken

Ingredients

  

1x2x3x

• 1 lb spaghetti
• 1/2 cup butter unsalted
• 1/2 cup flour all purpose
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups chicken broth
• 2 cups milk whole, or other if you prefer
• 1/4 cup sherry cooking wine
• 1-1.5 lbs chicken thighs, or breasts if you prefer
• 3/4 container mushrooms sliced
• 1 cup parmesan shredded

Instructions

 

• Sous vide chicken at 150 for 1-1.5 hrs (can go up to 4 hours); OR bake the chicken: Preheat the oven to 425°F. Line a baking sheet with foil for less cleanup. Place chicken thighs on the baking sheet, sprinkle with salt and pepper on both sides (and/or seasoning of choice) and bake for 18-23 minutes, depending on the size of the thighs
• When the chicken is finished, slice it into cubes.
• Preheat the oven to 350 degrees F.
• Cook and drain spaghetti according to package instructions.
• While the spaghetti is cooking and the oven is preheating, in a medium saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in sherry, spaghetti, chicken, and mushrooms.
• Into an ungreased 2-quart casserole, pour the spaghetti mixture.
• Sprinkle cheese evenly over the top.
• Bake uncovered for about 30 minutes or until bubbly in the center.
• Let cool for 5 minutes and serve.

Nutrition

Calories: 473kcalCarbohydrates: 27gProtein: 35gFat: 22gSodium: 613mgFiber: 2gSugar: 5g

Tried this recipe?Let me know how it was!