Friday, August 29, 2014

The Best Chicken Tetrazzini

The BEST Chicken Tetrazzini {traditional and gluten free recipes included} - by Barefeet In The Kitchen
Chicken, mushrooms, and pasta are tossed together in a creamy, garlicky sauce before being sprinkled with Parmesan and baked for just long enough to melt it all together.

Almost ten years ago, a very sweet friend brought my family a pan of this Chicken Tetrazzini. It was a night just a few days after my middle son was born; in the midst of our new baby fog and sleep deprivation, we managed to eat an absurd amount of this dish. I promised Sean I'd get the recipe from her as soon as possible. She shared the recipe with me and this pasta has made regular appearances on our table every since. This is easily the best chicken and pasta dish I've ever tasted!

My whole family enjoys this meal very much and one of my boys would happily do his best to eat this entire recipe on his own! As I began to make this for dinner last night, I was surprised to realize that I didn't already have this recipe on the blog. It's become such a favorite, I rarely even pull out my recipe book when I make it anymore.

COOK'S NOTE: This classic recipe for Chicken Tetrazzini can be made both with and without the mushrooms. Feel free to skip them, if they aren't your thing. The garlic in this recipe is adjustable to your tastes, I always opt for more, because we are huge garlic lovers. I tend to use whichever pasta I have on hand when making this meal, though spaghetti noodles are my favorite most of the time.

The Best Chicken Tetrazzini {traditional and gluten free recipes}
recipe barely adapted from my friend Lisa
Yield: 6 servings
(printable recipe)

8 ounces spaghetti noodles, or the pasta of your choice (gluten free works great)
5 tablespoons butter, divided
1-3 large cloves garlic
8 ounces baby mushrooms, sliced
3 cups cooked chicken, chopped
2 tablespoons all purpose flour (brown rice flour works great for gluten free)
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon kosher salt (skip this, or adjust as needed, if using store-bought chicken broth)
1/4 teaspoon freshly cracked black pepper
1/2 cup shredded Parmesan or Pecorino Romano cheese

Preheat the oven to 350 degrees. Cook and drain the pasta, according to the directions on the package. Melt 3 tablespoons of butter in a large skillet over medium high heat. Add the garlic and the mushrooms, cook for 3-5 minutes until browned, stirring occasionally. Add the chicken, toss to coat and remove from the heat.

Melt the remaining 2 tablespoons of butter in a saucepan over medium heat. Whisk the flour into the melted butter and then slowly add the chicken broth, whisking to combine. Increase the heat to medium high and bring to a simmer. Cook for 2 minutes and then add the cream. When the sauce begins to simmer again, reduce the heat to medium and let it simmer on low, stirring constantly for 8-10 minutes. The sauce will thicken slightly as it cooks. Season to taste with salt and pepper.

Place the pasta in a 9x13 baking dish and then spread the chicken mixture over top of it. Pour the sauce over everything to coat thoroughly and sprinkle with cheese. Bake for 20 minutes, until the sauce is bubbling and the cheese has melted. Stir if desired, right before serving. Enjoy!

The BEST Chicken Tetrazzini recipe {traditional and gluten free versions included} - by Barefeet In The Kitchen

ONE YEAR AGO TODAY: Peaches and Cream Pecan Oatmeal
TWO YEARS AGO TODAY: Baked Halibut with Pine Nut, Parmesan, and Pesto Crust
THREE YEARS AGO TODAY: Grilled Smokey Chicken and Bacon Cheeseburger


  1. I love everything about this!

  2. Dishes like this chicken tetrazzini are classic American comfort foods. Love it.


  3. Turkey tetrazzini was one of my favorite things to look forward too at our huge family reunions at the farm around Thanksgiving and I only make it around that time. I need to give chicken tetrazzini a shot.

  4. I'm cooking this now, I love that it uses real ingredients instead of canned soup! Thanks for the recipe!

  5. I always put celery in mine! Love your choice of pasta in your photo - I will give it a try next time.

  6. Prepping for tomorrow's dinner!!

  7. I have a similar recipe that uses sour cream (fat free) instead of heavy cream. It's really rich and creamy.

  8. This looked so good that I had to make it right away, but I didn't have any chicken. So I cooked up some without the chicken and froze the rest until I could go grocery shopping. I just wanted you to know that it tasted wonderful both ways!

  9. This recipe rocked my socks off! :-D It was perfect! I will definitely be making this again.

    Thank you for sharing it!

  10. esta receta delo mejor como para deleite familiar gracias

  11. I'm very excited to make this recipe! However, I was just wondering if I am supposed to cover the dish when it goes into the oven?

    1. There's no need to cover the dish. It's only going to bake for 20 minutes, just long enough to get bubbling hot and melt the cheese. Enjoy!

  12. I followed the recipe exactly and even used 3 cloves of garlic. I found this recipe very bland and had to add some more cheese and garlic powder in the end to make it have flavor.

  13. This was amazing! Do you think it will be as tasty if I make it the night before for a friend in need and just let them bake it?

    1. I frequently prepare this a day ahead and just cover it overnight in the refrigerator. I bake it later when we are ready to eat! If I'm delivering this as a meal for a friend, I'd probably take it and let them bake it when they want to serve it.

  14. Im making this tonight.Love the fact there isnt soup in it.We try to watch our sodium.