Chicken Tetrazzini is an American dish, allegedly created in the Palace Hotel in San Francisco, where at the time Italian opera star Luisa Tetrazzini was a resident.

It was incredibly popular in the mid-20th century as a hearty family dish that could be made at home. While not complicated, it does involve quite a few ingredients – including more than a dozen total.

There’s a lot of room to play around with Chicken Tetrazzini – as some recipes call for Turkey, and others might add various spices, peppers, tuna, or even diced ham. There’s really not one set “standard” that is the tetrazzini. It’s a dish that goes back to 1908, where a recipe was first published in Good Housekeeping.

Chicken Tetrazzini

Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: American
Servings: 6 people

Ingredients

  • 12 ounces boneless skinless chicken breasts, trimmed of all visible fat and cut into 3/4-inch pieces
  • 2 tablespoons soy sauce
  • 1 slice hearty white sandwich bread torn into quarters
  • 7 tablespoons grated Parmesan cheese
  • 2 1/4 teaspoons salt
  • 3/4 teaspoon pepper
  • 5 ounces spaghetti broken in half
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
  • 8 ounces white or cremini mushrooms trimmed and sliced thin
  • 1 onion chopped fine
  • 1 cup frozen peas
  • 1 cup low-sodium chicken broth
  • 2 tablespoons dry sherry
  • 3 ounces Neufchâtel cream cheese

Instructions

  • Combine chicken and soy sauce in zipper-lock bag and refrigerate for 30 minutes to 1 hour. Pulse bread, 2 tablespoons Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until finely ground, 8 to 10 pulses. the problem of dried-out, chalky meat.
  • Meanwhile, adjust oven rack to upper-middle position and heat oven to 400 degrees.
  • Bring 2 quarts water to boil in large saucepan.
  • Add pasta and 1 1/2 teaspoons salt and cook, stirring often, until just al dente.
  • Reserve 1/2 cup cooking water, then drain pasta and return it to saucepan.
  • Toast flour in 12-inch skillet over medium heat, stirring constantly, until just beginning to brown, about 5 minutes.
  • Whisk flour into reserved cooking water; set aside.
  • Melt butter in now-empty skillet over medium-high heat.
  • Add mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook until browned, 6 to 8 minutes.
  • Stir in peas and add mixture to saucepan with pasta.
  • Add broth and sherry to now-empty skillet, scraping up browned bits.
  • Stir in reserved flour mixture, cream cheese, and remaining 5 tablespoons Parmesan and bring to boil, whisking until smooth.
  • Add chicken and simmer until exterior of chicken is opaque, about 1 minute.
  • Add chicken mixture to pasta mixture and toss until combined.
  • Scrape into 8-inch-square baking dish and top with bread crumb mixture.
  • Bake until golden brown, 12 to 14 minutes.
  • Let cool on wire rack for 10 minutes. Serve.