Chicken Tetrazzini

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 30 mins

The traditional Italian baked pasta, with chicken, cheese, sherry and nutmeg.

Mark Boughton Photography/Teresa Blackburn Styling


4 tablespoons unsalted butter
1 (8-ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 (14-ounce) can low-sodium chicken broth
1 1/3 cups half-and-half
3 tablespoons dry sherry (optional)
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon grated nutmeg
3 cups (1 pound) cooked boneless, skinless chicken, cut into strips
1/2 pound spaghetti, broken in half and cooked according to package directions
1/2 cup grated Parmesan cheese


  1. Preheat oven to 425F.
  2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry (if using), salt, pepper and nutmeg. Remove from heat and stir in chicken.
  3. Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9-inch baking dish or shallow 3-quart baking dish; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.




Get every new post delivered to your Inbox.

Join 279 other followers