This elegant yet comforting Chicken Tetrazzini is a timeless favorite that brings restaurant-quality flavor to your home table. The dish combines tender, poached chicken breast and earthy sautéed mushrooms with al dente spaghetti, all enveloped in a luxurious, velvety sauce made from heavy cream, dry sherry, and nutmeg. Baked until bubbly and topped with sharp Parmesan cheese, it offers a perfect balance of savory richness and subtle aromatic depth. Ideal for a cozy family dinner, a potluck contribution, or a sophisticated weeknight meal, this recipe delivers hearty satisfaction with every spoonful.
Gourmet’s Chicken Tetrazzini
Description
This elegant yet comforting Chicken Tetrazzini is a timeless favorite that brings restaurant-quality flavor to your home table. The dish combines tender, poached chicken breast and earthy sautéed mushrooms with al dente spaghetti, all enveloped in a luxurious, velvety sauce made from heavy cream, dry sherry, and nutmeg. Baked until bubbly and topped with sharp Parmesan cheese, it offers a perfect balance of savory richness and subtle aromatic depth. Ideal for a cozy family dinner, a potluck contribution, or a sophisticated weeknight meal, this recipe delivers hearty satisfaction with every spoonful.Ingredients
Directions
-
Preheat your oven to 350°F (175°C).
-
In a large kettle or pot, combine the chicken pieces with enough salted water to cover them by 2 inches.
-
Bring the water to a boil, then reduce heat and simmer the chicken for 20 minutes, or until tender.
-
Remove the chicken from the broth and let it cool enough to handle. Separate the meat from the skin and bones, reserving the broth. Discard the skin and bones.
-
Cut the cooked chicken meat into bite-sized strips or pieces and set aside.
-
Pour the reserved chicken broth into a saucepan. Simmer over medium-high heat until reduced by half, then strain through a fine sieve into a measuring cup, discarding solids. Skim off any excess fat.
-
Continue boiling the strained stock until it is reduced to approximately 2 cups. Set aside.
-
Meanwhile, in a large saucepan, melt 2 tablespoons of butter over medium-low heat. Add the sliced mushrooms and cook, stirring occasionally, until softened and browned. Remove from heat and set aside.
-
In a large pot of boiling salted water, cook the spaghetti according to package directions until al dente. Drain well and set aside.
-
In a saucepan, melt the remaining 3 tablespoons of butter over medium-low heat.
-
Whisk in the flour and cook the roux, stirring constantly, for about 3 minutes to remove the raw flour taste.
-
Gradually whisk in the reduced chicken broth, heavy cream, and sherry.
-
Bring the sauce to a gentle boil, whisking constantly, then reduce heat and simmer for 5 minutes until thickened.
-
Season the sauce with nutmeg, salt, and pepper to taste.
-
In a large bowl, combine the cooked spaghetti, sautéed mushrooms, and half of the cream sauce. Toss until evenly coated.
-
Transfer the spaghetti mixture to a well-buttered 2.5-quart baking dish. Spread it out evenly and create a well in the center.
-
In a separate bowl, toss the chicken strips with the remaining cream sauce until well combined.
-
Spoon the chicken mixture into the well created in the center of the spaghetti.
-
Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
-
Bake in the preheated oven for 25-30 minutes, or until the top is pale golden and the sauce is bubbly.
-
Let stand for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1579.8kcal
- % Daily Value *
- Total Fat 92.5g143%
- Saturated Fat 37.9g190%
- Cholesterol 510.4mg171%
- Sodium 451.7mg19%
- Total Carbohydrate 31.8g11%
- Dietary Fiber 2.6g11%
- Sugars 3.0g
- Protein 130.7g262%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F covered with foil to prevent drying out, or microwave individual portions.
**Substitutions:** You can use leftover rotisserie chicken to save time. If you do not have homemade chicken stock, use high-quality store-bought chicken broth. Dry sherry can be substituted with dry white wine.
**Variations:** Add cooked peas, sliced artichoke hearts, or sun-dried tomatoes to the spaghetti mixture for extra flavor and texture. For a richer topping, mix breadcrumbs with melted butter and Parmesan cheese before sprinkling.
**Tip:** Do not overcook the spaghetti initially, as it will continue to cook slightly in the oven. Al dente pasta holds its texture best in casseroles.
