Include in Print View:

Gourmet’s Chicken Tetrazzini

Gourmet's Chicken Tetrazzini recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1579.8
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
  • 4 pound Chicken, cut in pieces
  • 1/2 pound Mushrooms, thinly sliced
  • 5 tablespoon Unsalted butter
  • 1/2 pound Spaghetti
  • 2 tablespoon Flour
  • 1 cup Heavy cream
  • 3 tablespoon Medium dry sherry
  • 1/2 cup Parmesan cheese, grated
  • To taste Nutmeg
  • To taste Salt and pepper
Directions
  1. 1
    Preheat your oven to 350°F (175°C).
  2. 2
    In a large kettle or pot, combine the chicken pieces with enough salted water to cover them by 2 inches.
  3. 3
    Bring the water to a boil, then reduce heat and simmer the chicken for 20 minutes, or until tender.
  4. 4
    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.
  5. 5
    Cut the cooked chicken meat into bite-sized strips or pieces and set aside.
  6. 6
    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.
  7. 7
    Continue boiling the strained stock until it is reduced to approximately 2 cups. Set aside.
  8. 8
    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.
  9. 9
    In a large pot of boiling salted water, cook the spaghetti according to package directions until al dente. Drain well and set aside.
  10. 10
    In a saucepan, melt the remaining 3 tablespoons of butter over medium-low heat.
  11. 11
    Whisk in the flour and cook the roux, stirring constantly, for about 3 minutes to remove the raw flour taste.
  12. 12
    Gradually whisk in the reduced chicken broth, heavy cream, and sherry.
  13. 13
    Bring the sauce to a gentle boil, whisking constantly, then reduce heat and simmer for 5 minutes until thickened.
  14. 14
    Season the sauce with nutmeg, salt, and pepper to taste.
  15. 15
    In a large bowl, combine the cooked spaghetti, sautéed mushrooms, and half of the cream sauce. Toss until evenly coated.
  16. 16
    Transfer the spaghetti mixture to a well-buttered 2.5-quart baking dish. Spread it out evenly and create a well in the center.
  17. 17
    In a separate bowl, toss the chicken strips with the remaining cream sauce until well combined.
  18. 18
    Spoon the chicken mixture into the well created in the center of the spaghetti.
  19. 19
    Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
  20. 20
    Bake in the preheated oven for 25-30 minutes, or until the top is pale golden and the sauce is bubbly.
  21. 21
    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.

Keywords: chicken tetrazzini, spaghetti casserole, italian dinner, creamy chicken, mushroom sauce, sherry sauce, baked pasta, comfort food, parmesan cheese, heavy cream, nutmeg, family dinner, leftover chicken, gourmet recipe, oven baked, classic casserole, protein rich, weeknight meal, potluck dish
Read it online: https://www.chefs-mate.com/recipe/gourmets-chicken-tetrazzini/