Best 8 Chicken Tetrazzini No Whipping Cream Required Recipes

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Embark on a culinary journey with Chicken Tetrazzini, a delectable pasta dish that tantalizes taste buds with its creamy, cheesy goodness. Originating from San Francisco in the early 1900s, this iconic dish has become a beloved classic, gracing dinner tables and impressing palates worldwide. Our collection of Chicken Tetrazzini recipes offers a diverse range of flavors and cooking styles, ensuring that every palate finds its perfect match. From traditional recipes that stay true to the original, to innovative variations that add a modern twist, our curated selection promises an unforgettable dining experience. Indulge in the comforting flavors of classic Chicken Tetrazzini, or explore exciting variations like the light and flavorful Lemon Chicken Tetrazzini or the indulgent Lobster Tetrazzini. Whether you prefer a creamy sauce or a tangy twist, our recipes cater to every taste preference. Dive into the world of Chicken Tetrazzini and discover a dish that is as versatile as it is delicious.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN TETRAZZINI RECIPE



Chicken Tetrazzini Recipe image

This chicken tetrazzini is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 1h20m

Number Of Ingredients 15

12 oz thin spaghetti or linguine
4 cups shredded rotisserie chicken (*or cook 2 lbs chicken breast)
1 lb button mushrooms (thickly sliced)
1 medium onion (finely chopped)
3-4 garlic cloves (minced)
2 Tbsp Olive Oil
4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 1/2 cups low sodium chicken broth
1 Tbsp lemon juice
1 1/2 cups half and half (or sub with equal parts milk & heavy cream)
1 tsp sea salt (or to taste)
1/4 tsp black pepper, freshly ground
1/4 cup parsley, (chopped, plus more to garnish)
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente according to package instructions then rinse to stop the cooking process, drain and set aside.
  • Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside.
  • Place a large dutch oven or pot over medium/high heat. Add 2 Tbsp oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1-2 min until fragrant. Remove to the cutting board with chicken.
  • In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer. Season sauce with more salt and pepper to taste.
  • Return chicken, mushrooms, onions and pasta to the pot then sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min.**

Nutrition Facts : Calories 413 kcal, Carbohydrate 43 g, Protein 16 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 471 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN TETRAZZINI (CREAMY CHICKEN MUSHROOM PASTA BAKE)



Chicken Tetrazzini (creamy chicken mushroom pasta bake) image

Recipe video above. A big, creamy pasta bake with juicy chicken and mushrooms. Cheesy, hot and completely delicioius! Rumoured to be named after an Italian opera star Luisa Tetrazzini when an American Chef created this dish for her. So it's not authentic Italian - but it doesn't make this any less delicious!!

Provided by Nagi

Categories     Mains

Number Of Ingredients 14

500g / 1lb spaghetti or other long pasta, cooked per packet ((penne, macaroni, ziti ok too) (Note 1))
2 tbsp (30g) butter
500g / 1lb chicken thighs (, skinless boneless (Note 2))
4 tbsp (60g) butter (, unsalted)
500g / 1lb mushrooms (, sliced 1/2 cm / 1/5" thick)
2 garlic cloves (, minced)
1 onion (, finely chopped)
4 tbsp flour
2 cups milk (, any fat, any type)
1 cup cream (, heavy / thickened (sub more milk))
2 cups chicken stock/broth (, low sodium (or water + 2 stock cubes))
1/2 tsp black pepper
1 tsp salt
2 cups cheese (, shredded (cheddar, jack, colby - not mozz))

Steps:

  • Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.
  • Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate - doesn't need to be fully cooked (will cook more in oven).
  • Rest 5 minutes, then chop into small pieces, or shred.
  • Preheat oven to 160°C / 325°F.
  • Cook mushrooms: Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.
  • Add onion: Add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.
  • Add flour & milk: Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens (see video at 52 sec).
  • Add cream and broth: Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper. Stir, then let the mixture heat up, stirring every now and then so it doesn't catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon (video at 1.04). Do not make it very thick - it gets thicker in next steps.
  • Add cheese & pasta: Turn stove off. Stir through half the cheese (will melt in oven), then add pasta and chicken. Toss to mix, taste and add more salt if needed.
  • Bake: Pour into 23 x 33cm / 9 x 13" pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!

Nutrition Facts : Calories 669 kcal, Carbohydrate 58 g, Protein 34 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 155 mg, Sodium 955 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CHICKEN TETRAZZINI



Chicken Tetrazzini image

Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 20

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Steps:

  • Preheat the oven to 450 degrees F.
  • Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
  • Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
  • Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
  • Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
  • Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

CLASSIC CHICKEN TETRAZZINI



Classic Chicken Tetrazzini image

You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 15

8 chicken tenderloins
salt and pepper to taste
¾ cup fresh sliced mushrooms
1 red bell pepper, chopped
½ yellow bell pepper, chopped
1 (8 ounce) package uncooked spaghetti
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 teaspoon garlic salt
ground black pepper to taste
½ cup shredded Swiss cheese
⅓ cup grated Parmesan cheese
¼ cup grated Parmesan cheese for topping

Steps:

  • In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
  • Cook the spaghetti according to package directions. Drain and set aside.
  • In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
  • Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 27.9 g, Cholesterol 70.4 mg, Fat 14.1 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 566 mg, Sugar 2.1 g

CHICKEN TETRAZZINI, NO WHIPPING CREAM REQUIRED



Chicken Tetrazzini, No Whipping Cream Required image

I found this recipe in my very loved Better Homes and Gardens Cook Book and just had to share it with you. I hope you enjoy it as much as we do!

Provided by picklzon2

Categories     Spaghetti

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces dried spaghetti or 8 ounces linguine
2 cups sliced fresh mushrooms
1/2 cup sliced green onion (4)
2 tablespoons butter or 2 tablespoons margarine
1/4 cup all-purpose flour
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 1/4 cups chicken broth
1 1/4 cups half-and-half or 1 1/4 cups light cream
2 cups chopped cooked chicken or 2 cups turkey
2 tablespoons dry sherry (optional)
1/4 cup grated parmesan cheese
2 tablespoons snipped fresh parsley (optional)
1/4 cup sliced almonds, toasted (optional)

Steps:

  • Cook spaghetti or linquine according to package directions; drain.
  • Meanwhile, in a large saucepan cook mushrooms and green onions in hot butter or EVOO until tender.
  • Stir in flour, pepper and nutmeg. Add broth and milk all at once. Cook and stir until thickened and bubbly.
  • Stir in chicken, sherry (if using), and half of Parmesan cheese. Add cooked spaghetti; stir gently to coat.
  • Transfer pasta mixture to a 2-quart rectangular baking dish. Sprinkle with the remaining Parmesan cheese and the almonds.
  • Bake in a 350 degree oven, uncovered, for 15 minutes. If desired, sprinkle with parsley before serving.

Nutrition Facts : Calories 338.6, Fat 11, SaturatedFat 5.4, Cholesterol 56, Sodium 317.9, Carbohydrate 36.5, Fiber 1.8, Sugar 1.9, Protein 22.4

CHICKEN TETRAZZINI



Chicken Tetrazzini image

My husband is not a casserole lover, but this creamy, cheesy chicken tetrazzini is one of his favorites! Nutmeg gives it a wonderful, different taste. As a busy mother with three young sons, I put this easy recipe to good use. -Kelly Heusmann, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

2 cups sliced mushrooms
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
1/4 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1/8 to 1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
3 tablespoons white wine or chicken broth, optional
3 cups cubed cooked chicken
8 ounces spaghetti, cooked and drained
3/4 cup shredded Parmesan cheese

Steps:

  • In a large skillet, cook mushrooms in butter until tender. Stir in flour; gradually add the chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cream, parsley, salt, nutmeg, pepper, and wine if desired. Fold in the chicken and spaghetti. , Turn into a greased 3-qt. baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 763mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein.

CHICKEN TETRAZZINI IV



Chicken Tetrazzini IV image

Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry.

Provided by Mary

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 11

1 (8 ounce) package spaghetti, broken into pieces
¼ cup butter
¼ cup all-purpose flour
¾ teaspoon salt
¼ teaspoon ground black pepper
1 cup chicken broth
1 cup heavy cream
2 tablespoons sherry
1 (4.5 ounce) can sliced mushrooms, drained
2 cups chopped cooked chicken
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
  • Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
  • Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
  • Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts : Calories 730.4 calories, Carbohydrate 52.7 g, Cholesterol 173.3 mg, Fat 42.6 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 24.4 g, Sodium 919 mg, Sugar 2.3 g

2-FOR-1 CHICKEN TETRAZZINI



2-for-1 Chicken Tetrazzini image

A good friend shared a version of this recipe with me 35 years ago. I pay it forward by bringing the second casserole to friends when they are unable to cook. -Helen McPhee, Savoy, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12

1 package (12 ounces) spaghetti
1/3 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
1 can (14-1/2 ounces) chicken broth
1-1/2 cups half-and-half cream
1 cup heavy whipping cream
4 cups cubed cooked chicken
3 cans (4 ounces each) mushroom stems and pieces, drained
1 jar (4 ounces) sliced pimientos, drained
1/2 cup grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add the broth, half-and-half and whipping cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the chicken, mushrooms and pimientos. Drain spaghetti; add to the chicken mixture and toss to coat., Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheese. Cover and freeze 1 casserole for up to 2 months. Bake the second casserole, uncovered, at 350° until heated through, 20-25 minutes. , To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake until heated through, 15-20 minutes more. Stir before serving.

Nutrition Facts : Calories 576 calories, Fat 30g fat (17g saturated fat), Cholesterol 144mg cholesterol, Sodium 814mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein.

Tips:

  • Use fresh ingredients for the best flavor. This includes using fresh chicken, mushrooms, and vegetables.
  • Don't overcook the chicken. Overcooked chicken will be tough and dry. Cook the chicken until it is just cooked through, or until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Use a good quality white wine. The white wine will add flavor to the sauce, so it's important to use a wine that you enjoy drinking.
  • Don't skimp on the cheese. The cheese is what makes chicken tetrazzini so rich and creamy. Use a good quality Parmesan cheese and Gruyère cheese.
  • Serve chicken tetrazzini immediately. Chicken tetrazzini is best served fresh out of the oven. If you need to make it ahead of time, you can assemble the casserole and then bake it just before serving.

Conclusion:

Chicken tetrazzini is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. With a few simple ingredients, you can create a creamy, flavorful casserole that the whole family will love.

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