Chicken Tetrazzini Recipe

Spaghetti: A type of pasta that serves as the base for the dish.

Chicken: Cooked and shredded, it adds protein and flavor.

Mushrooms: Sliced, they add an earthy flavor and texture.

Onion: Chopped, it provides a sweet and savory base.

Garlic: Minced, it enhances the overall flavor.

Butter: Used for sautéing and adding richness to the sauce.

Flour: Helps thicken the sauce.

Chicken broth: Adds depth of flavor to the sauce.

Heavy cream: Creates a rich and creamy texture.

Parmesan cheese: Grated, it adds a savory and nutty flavor.

Frozen peas: Adds color and a touch of sweetness.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a hint of spice and depth.

When making the sauce for Chicken Tetrazzini, ensure you cook the flour thoroughly with the butter and vegetables for 1-2 minutes before adding the chicken broth and heavy cream. This step is crucial as it eliminates the raw taste of the flour and helps to create a smooth, lump-free sauce.

• uncooked spaghetti - Substitute with fettuccine: Fettuccine has a similar texture and will hold the sauce well.

• cooked and shredded chicken - Substitute with cooked and shredded turkey: Turkey has a similar texture and flavor profile to chicken.

• sliced mushrooms - Substitute with sliced zucchini: Zucchini provides a similar texture and absorbs flavors well.

• chopped onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that complements the dish.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor, though it is less pungent.

• butter - Substitute with olive oil: Olive oil is a healthier fat and provides a rich flavor.

• flour - Substitute with cornstarch: Cornstarch can thicken the sauce similarly to flour.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor.

• frozen peas - Substitute with frozen green beans: Green beans provide a similar color and a slightly different texture.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami depth.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the dish.

• Allow the Chicken Tetrazzini to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the dish soggy.

• Transfer the cooled Chicken Tetrazzini to an airtight container. If you don't have one, you can use a baking dish covered tightly with aluminum foil or plastic wrap.

• For short-term storage, place the container in the refrigerator. The Chicken Tetrazzini will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Portion the Chicken Tetrazzini into individual servings before freezing. This makes it easier to reheat only what you need.

• Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, thaw the Chicken Tetrazzini in the refrigerator overnight if frozen. This ensures even reheating and maintains the dish's texture.

• Reheat in the oven at 350°F (175°C) until heated through, usually about 20-25 minutes. If reheating from frozen, it may take a bit longer. Cover with foil to prevent the top from drying out.

• Alternatively, you can reheat individual portions in the microwave. Place the Chicken Tetrazzini in a microwave-safe dish, cover, and heat on medium power, stirring occasionally, until hot.

• If the Chicken Tetrazzini seems dry after reheating, add a splash of chicken broth or heavy cream to restore its creamy texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover Chicken Tetrazzini to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Bake for about 20-25 minutes, or until heated through and bubbly.
  5. For a crispy top, remove the foil during the last 5 minutes of baking.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of chicken broth or heavy cream to the pan.
  2. Add the leftover Chicken Tetrazzini to the skillet.
  3. Stir occasionally to ensure even heating and to prevent sticking.
  4. Cook for about 10-15 minutes, or until thoroughly heated.

• Microwave Method:

  1. Place a portion of the Chicken Tetrazzini in a microwave-safe dish.
  2. Add a splash of chicken broth or heavy cream to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, then stir.
  5. Continue microwaving in 1-minute intervals, stirring in between, until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Chicken Tetrazzini in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Heat for about 10-15 minutes, checking halfway through to ensure even heating.
  5. For a crispy top, remove the foil during the last 3-5 minutes of heating.

• Oven: Preheat to 350°F (175°C) for baking the dish until bubbly and golden on top.

• Large pot: Used to cook the spaghetti according to the package instructions.

• Colander: Drain the cooked spaghetti after boiling.

• Large skillet: Melt butter and cook onions, garlic, and mushrooms, then prepare the sauce.

• Wooden spoon: Stir the vegetables and sauce ingredients in the skillet.

• Whisk: Gradually whisk in the chicken broth and heavy cream to ensure a smooth sauce.

• Measuring cups: Measure out the chicken broth, heavy cream, and other ingredients accurately.

• Measuring spoons: Measure out the minced garlic, salt, and pepper.

• Baking dish: Transfer the combined sauce and spaghetti into this dish for baking.

• Cheese grater: Grate the parmesan cheese to be added to the sauce.

• Knife: Chop the onions and slice the mushrooms.

• Cutting board: Provide a surface for chopping onions and slicing mushrooms.

• Mixing bowl: Combine the cooked spaghetti with the sauce before transferring to the baking dish.

• Oven mitts: Safely handle the hot baking dish when removing it from the oven.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking and shredding your own.

Pre-sliced vegetables: Purchase pre-sliced mushrooms and chopped onions to cut down on prep time.

One-pot cooking: Cook the spaghetti in the same pot you use for the sauce to reduce cleanup.

Frozen garlic: Use pre-minced garlic from the freezer section to save time on peeling and chopping.

Make ahead: Prepare the sauce and spaghetti the night before and store them separately. Combine and bake when ready to serve.