Chicken Tetrazzini is a classic pasta dish that is creamy, cheesy and comforting! This is an elevated Tetrazzini made with a sherry laced cream sauce filled with spaghetti, chicken, peas, almonds and mushrooms. No “cream-of-soups” or sour cream in this dish.
You can also use turkey in place of the chicken, which makes it great dish to make with leftover Thanksgiving turkey.
It’s a Classic
Tetrazzini is a classic American pasta dish that is made with chicken or turkey and sometimes seafood. Spaghetti is mixed with cooked chicken, mushrooms, peas, and almonds and is then baked in a sherry laced cream sauce.
It is famously named after an early 1900’s opera singer, Luisa Tetrazzini, from San Francisco.
Ingredients
Here are the ingredients that you need to make Deluxe Chicken Tetrazzini:
Celery – If celery is not your favorite, try using chopped water chestnuts instead. They really don’t have any flavor, it is just the PERFECT crunch.
Spaghetti – if you do not have spaghetti you can absolutely sub in other pastas: fettuccine or linguine work great. Make sure to break the pasta in half before boiling, it will make the casserole easier to serve and eat!
Almonds – it is traditional to include slivered almonds in tetrazzini, however if you don’t have almonds or have allergies you can absolutely omit them.
To toast the almonds place them in a dry non-stick skillet over medium heat and occasionally stir them until they are starting to turn golden.
Peas – frozen peas are the perfect option for this dish. They will hold up to the oven heat, unlike canned peas which can get soft and mushy.
Sherry – is simply wine fortified with brandy, then salt is added as a preservative. It is used to add a sweet and salty, nutty flavor to food.
You will want to buy a cooking sherry at your grocery store, it will be near the vinegars or in the condiment aisle.
Substitution for Sherry
If you can, definitely buy the cooking sherry, you can also make this Cajun Shrimp & Sausage Pasta with it!
If you prefer to not purchase another condiment for your fridge door, you can use one of these options as a sub:
- dry white wine
- dry vermouth (do not use sweet vermouth)
- apple cider, white vinegar or sherry vinegar… but only use 1 tbsp!!!
Chicken OR Turkey
This recipe will work with chicken or turkey. It is a great recipe to use up leftover Thanksgiving Turkey, just like this pot pie!
If you plan to use chicken here are some options for your cooked chicken:
- store bought rotisserie chicken
- Instant Pot Rotisserie Chicken
- Poached Chicken
Step by Step Picture Instructions
Once you start making and sautéing the veggies/sauce this recipe comes together really fast. I recommend measuring out all the ingredients before getting started.
- Break the spaghetti noodles in half and then Cook/Drain/Rinse. Set aside
- Toast the almonds.
- Sauté the celery and onion in butter. Add the mushrooms and garlic for another minute.
- Whisk in the flour then the milk stirring constantly while it simmers (don’t boil).
- Once the sauce is thickened add the cheese, peas, Worcestershire, nutmeg, onion powder, salt and pepper. Melt the cheese completely.
- Whisk in the sherry.
- Remove from the heat and add in the cooked spaghetti, cooked chicken and toasted almonds.
- Place in a 9×13 casserole dish that has been sprayed with non-stick spray.
- Sprinkle on the parmesan cheese.
- Bake for 15-20 minutes at 375.
What to Serve with Chicken Tetrazzini
Tetrazzini is excellent served with sautéed green beans, a side salad and garlic bread.
Make Ahead
You can absolutely make your Chicken Tetrazzini ahead for easy dinner prep.
Simply prepare the dish completely. Then instead of baking, cover the 9×13 pan with foil and pop in the fridge for up to 2 days.
When it is time for dinner just add 15 minutes onto the cooking time to warm it through.
Freezing
I have not tested this specific recipe in the freezer.
A lot of Tetrazzini recipes say that you CAN freeze the dish for up to 2 months. However, most of those recipes are made with sour cream and “cream of” soup.
This recipe is made with milk and cheese, which generally does not do well in the freezer.
Tips for the Best Chicken Tetrazzini
This truly is the BEST Chicken Tetrazzini I have ever had. Follow these tips to make it the best in your kitchen:
- Use fresh shredded cheese, not pre shredded. It will melt creamier!
- Buy the cooking sherry. It adds a great layer of flavor to the cream sauce.
- Cook your spaghetti al dente, it will continue to cook in the oven and you don’t want it mushy.
- Break the spaghetti in half so it is easier to serve and eat.
- Take the extra time to toast the almonds. It totally changes the flavor.
- Use whole milk. The milk fat will stabilize the sauce.
- Use frozen peas, not canned. The frozen peas will hold up in the oven.
Other Delicious Dinner Recipes
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Deluxe Chicken Tetrazzini Recipe
Equipment
Ingredients
- 8 oz spaghetti - cooked al dente per package instructions
- 1 cup celery - diced, (chopped water chestnuts could also be used)
- ½ cup yellow or white onion - diced
- 4 tablespoon butter
- 8 oz mushrooms - sliced, button or baby bella mushrooms will work
- 2 garlic cloves - minced
- ½ cup (scant) all purpose flour
- 2 ½ cups whole milk
- 1 cup (heaping) sharp cheddar cheese - shredded
- 1 cup frozen peas
- 2 tablespoon Worcestershire sauce
- ⅛ teaspoon nutmeg
- 1 teaspoon onion powder
- 1 ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup cooking sherry
- 2 cups cooked chicken (or turkey) - diced
- ½ cup slivered almonds - toasted
- 1 cup parmesan cheese - shredded
- non stick spray
Instructions
Recipe Tip
- Once you start the sauce the Tetrazzini comes together really quickly. I recommend measuring out all the ingredients before you get started. It will be a faster and easier work flow!
Recipe Instructions
- Preheat the oven to 375. Generously spray a 9×13 baking dish with non stick spray.
- Break the spaghetti noodles in half and cook them in a pot of salted boiling water, to al dente per package instructions. Drain and lightly rinse with cool water to stop the cooking. Set aside.
- Toast the slivered almonds in a dry pan over medium heat until golden, stirring occasionally so they don't burn.
- Meanwhile, in a large skillet over medium heat sauté the celery and onions in butter, for about 3 minutes. Add the mushrooms and sauté another 2 minutes.
- Add the minced garlic and cook another minute.
- Whisk the flour into the veggie mixture, making a roux.
- Now slowly whisk in the milk. Stirring constantly, bring the mixture to a simmer over medium heat until it starts to thicken, be patient. Do not let the mixture boil.
- Turn the heat back to low, add the shredded cheddar cheese, peas, Worcestershire, nutmeg, onion powder, salt and pepper. Stir until the cheese has melted.
- Now whisk in the cooking sherry.
- Remove from the heat and stir in the cooked chicken, toasted almonds, and cooked spaghetti. Toss to coat the ingredients with the sauce.
- Pour the mixture into the prepared baking dish. Sprinkle the parmesan cheese over top and bake for 15-20 minutes until the tetrazzini is bubbly and the cheese is melted on top.
Making Ahead
- Prepare the dish completely as instructed above. However instead of baking, let the dish cool. Then cover and place in the fridge for up to 2 days.
- To bake, remove the cover and place in a 375° oven for 30 minutes.
Serving
- Serve hot. Scoop out servings and pair with a side salad and garlic bread.
Recipe Tips and Notes:
- dry white wine
- dry vermouth (do not use sweet vermouth)
- apple cider, white vinegar or sherry vinegar… but only use 1 tbsp!!!
- Use fresh shredded cheese, not pre shredded. It will melt creamier!
- Buy the cooking sherry. It adds a great layer of flavor to the cream sauce.
- Cook your spaghetti al dente, it will continue to cook in the oven and you don’t want it mushy.
- Break the spaghetti in half so it is easier to serve and eat.
- Take the extra time to toast the almonds. It totally changes the flavor.
- Use whole milk. The milk fat will stabilize the sauce.
- Use frozen peas, not canned. The frozen peas will hold up in the oven.
Jerry says
What if you failed to realize you had Sherry vinegar and not cooking Sherry and used the 1/4 cup instead of 1 tbspn!!
Susie Weinrich says
Well, it might be extra tart! Maybe add a little more milk to dilute the sauce.