recipe for chicken tetrazzini
The Best recipe for chicken tetrazzini
I love this recipe because it’s so versatile. You can make it ahead of time and reheat it, and it tastes even better the next day. It’s perfect for game days or when you want something warm and cozy on a chilly evening. My husband always says it’s his go-to comfort food, and my kids love it because it’s like a little cheesy cloud they can eat. And the best part? It’s not too heavy, so it won’t weigh you down, but it still feels like a real meal. It’s the kind of dish that makes you feel good inside, and that’s what matters most. Plus, it’s got all the nutrients you need without being too complicated—just simple, delicious ingredients that come together in a way that feels like a little treat.
Classic Chicken Tetrazzini
A comforting dish featuring tender chicken in a creamy tomato sauce, layered with pasta and melted cheese baked to perfection. This recipe is a must-try for any occasion.
🥘Ingredients
- 12 oz (340g) elbow macaroni
- 1 cup (240ml) whole milk
- 1 cup (240ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup (240ml) tomato sauce
- 1 cup (240ml) chicken broth
- 1/2 cup (50g) grated Gruyère cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (50g) shredded mozzarella cheese
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Cook pasta according to package instructions, drain, and set aside. -
2
In a skillet, heat olive oil over medium heat. Season chicken with thyme, oregano, garlic powder, salt, and pepper. Cook until golden and cooked through (about 6-7 minutes per side). Let cool slightly, then slice into strips. -
3
In a saucepan, combine tomato sauce and chicken broth. Simmer for 5 minutes. Stir in Gruyère, Parmesan, and mozzarella until melted. -
4
In a mixing bowl, combine cooked pasta, sliced chicken, and 1/2 cup of heavy cream and milk. Mix well. -
5
Transfer the mixture to a greased 9×13-inch baking dish. Pour the sauce over the top, spreading evenly. Top with remaining 1/2 cup of heavy cream and milk mixture. -
6
Bake uncovered for 20 minutes. Reduce heat to 350°F (175°C) and bake for another 15-20 minutes until bubbly and golden.
🔧Equipment
- Large skillet
- Saucepan
- Mixing bowls
- Baking dish (9×13 inches)
- Knife and cutting board
- Measuring cups and spoons
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, add a splash of white wine to the sauce while simmering.
- You can substitute chicken broth with vegetable broth for a vegetarian version.
- Ensure the pasta is well-drained but not overcooked to keep it al dente.
Adjustments
- Reduce cheese for a lower-fat option.
- Use whole wheat pasta for added fiber.
Watch Video Of How Classic Chicken Tetrazzini Works
❓ Frequently Asked Questions About Chicken Tetrazzini
What are the key ingredients needed for making classic Chicken Tetrazzini?
To make a delicious Chicken Tetrazzini, you’ll need about 2 lbs boneless, skinless chicken breasts or thighs, 1 cup uncooked elbow macaroni, 1 cup heavy cream, 1 cup chicken broth, 1 cup shredded cheddar cheese, 1/2 cup grated Parmesan cheese, 1 small onion finely chopped, 2 cloves garlic minced, 1 tsp dried thyme, 1 tsp dried Italian seasoning, salt and pepper to taste, 2 tbsp butter, and 1 cup frozen peas (optional).
How do I prepare the chicken for the tetrazzini?
First, season the chicken with salt and pepper. Heat 1 tbsp of butter in a large skillet over medium heat, then cook the chicken until fully done (about 6-7 minutes per side for breasts or 5-6 minutes per side for thighs). Remove from the pan and set aside. In the same pan, sauté the chopped onion and garlic until soft (about 3 minutes). Return the chicken to the pan, breaking it into bite-sized pieces, and cook for another 2 minutes.
What’s the best way to cook the macaroni for the tetrazzini?
Cook the elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. If you prefer a creamier sauce, you can drain the pasta slightly less al dente and cook it for an extra minute. For a thicker sauce, drain the pasta and set aside, then mix the cooked pasta with the sauce in the next step.
How do I combine the chicken, pasta, and sauce to make the tetrazzini?
In a large, heavy-bottomed pot, melt the remaining 1 tbsp of butter over medium heat. Pour in the heavy cream and chicken broth, stirring to combine. Add the cooked chicken pieces, drained macaroni, and sautéed onion and garlic. Bring the mixture to a simmer and let it cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the shredded cheddar and Parmesan cheese until melted and creamy.
Can I use any substitutions for the traditional ingredients in Chicken Tetrazzini?
Yes, you can make some substitutions for traditional ingredients. For example:
– Instead of elbow macaroni, you can use rotini or any other short pasta shape.
– Use a mix of cheeses like mozzarella, Gruyère, or Swiss for added flavor.
– You can add diced mushrooms or bell peppers for extra texture.
– For a lighter version, you can use half-and-half instead of heavy cream or reduce the amount of cheese.
– If you don’t have frozen peas, you can omit them or use fresh peas that are cooked separately and added at the end.
How should I serve Chicken Tetrazzini, and what are some recommended sides?
Chicken Tetrazzini is traditionally served hot. You can garnish it with extra shredded cheese, fresh parsley, or a sprinkle of black pepper. For sides, consider:
– A simple green salad with a light vinaigrette.
– Steamed broccoli or green beans.
– Roasted or sautéed asparagus.
– A side of garlic bread or a crusty baguette.
– A fresh fruit salad for a lighter option.
