Chicken Tetrazzini – The Creamy Pasta Classic That’s Always in Style
- Eliane Muskus
- 3 days ago
- 2 min read
A childhood favorite reinvented for today’s table.
I can still remember the smell wafting from my mother’s kitchen whenever Chicken Tetrazzini was on the menu. It was one of those dishes that made the whole house feel warm and inviting. The creamy sauce, the golden chicken, the way the pasta soaked up every drop of flavor — it was pure comfort on a plate. Even now, after years of cooking professionally, this is one of those recipes I come back to when I want something that feels like home.
Chicken Tetrazzini
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
350 g (12 oz) elbow macaroni or spaghetti
2 tbsp olive oil
500 g (1 lb) chicken breast, diced
200 g (7 oz) mushrooms, sliced
1 small onion, finely chopped
3 cloves garlic, minced
60 g (2 oz) butter
2 tbsp plain flour
500 ml (2 cups) chicken stock
250 ml (1 cup) heavy cream
60 g (2 oz) grated Parmesan cheese (plus extra for topping)
Salt & freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Instructions:
1. Cook the pasta according to package directions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper, then cook until golden and just cooked through. Remove and set aside.
3. In the same skillet, add mushrooms and onions. Cook until softened, then add garlic and sauté for 1 minute.
4. Add butter to the pan, letting it melt before stirring in the flour. Cook for 1–2 minutes, then slowly whisk in the chicken stock until smooth.
5. Pour in the cream, stirring until the sauce thickens. Add Parmesan and season with salt and pepper.
6. Return the chicken to the pan, tossing to coat in the sauce.
7. Arrange pasta in a serving dish, spoon the chicken and sauce over the top, and sprinkle with extra Parmesan and fresh basil.
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