Best 2 Spaghetti Tetrazzini Recipes

Tantalize your taste buds with the delectable Spaghetti Tetrazzini, a classic Italian-American casserole that seamlessly blends rich flavors and textures. This dish consists of tender spaghetti coated in a creamy mushroom sauce, enveloped in a blanket of melted cheese and crispy bread crumbs. Indulge in the culinary journey as we present a collection of carefully curated Spaghetti Tetrazzini recipes, each offering a unique twist on this timeless favorite. From the traditional rendition to innovative variations featuring different types of pasta, delectable seafood, and a variety of cheeses, these recipes cater to every palate. Prepare to embark on a culinary adventure that will leave you craving more.

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

CHICKEN AND MUSHROOM PASTA BAKE (SPAGHETTI TETRAZZINI)

Chicken and Mushroom Pasta Bake (Spaghetti Tetrazzini) image

Jamie Oliver says - "I remember meeting a lovely old couple outside my parents' pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini - I hadn't a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it's great - really tacky but gorgeous! Here's my version..."

Provided by English_Rose

Categories Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 ounce dried porcini mushrooms
olive oil
4 chicken thighs, boned, skinned and cut into bite-sized pieces
sea salt & freshly ground black pepper
2 garlic cloves, peeled and finely sliced
12 ounces mixed fresh mushrooms, cleaned and torn
7/8 cup white wine
1 lb dried spaghetti
2 cups heavy cream
7 ounces parmesan cheese, grated
1 sprig fresh basil, leaves picked

Steps:

Preheat the oven to 400ºF. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 2/3 cup). Put to one side to soak for a few minutes.
Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil.
Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down.
Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper.
Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.
Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.
Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

TURKEY OR CHICKEN SPAGHETTI TETRAZZINI

Turkey or Chicken Spaghetti Tetrazzini image

This is a great way to use up leftover turkey or chicken, you can freeze one casserole and just thaw in the refrigerator overnight.

Provided by Kittencalrecipezazz

Categories Spaghetti

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 medium onions, chopped
2 cups fresh white button mushrooms, sliced (can use more)
1 -2 tablespoon fresh minced garlic (or to taste)
1/4 cup butter (can use less butter)
1 (10 ounce) can cream of mushroom soup, undiluted
2/3 cup half-and-half cream or 2/3 cup milk
1 (16 ounce) jar alfredo sauce
3 cups cooked turkey (can use more) or 3 cups cooked chicken (can use more)
12 ounces spaghetti, cooked (use the thin spagetti for this)
1 (10 ounce) package frozen peas, thawed
1 1/2 cups swiss cheese, shredded
1 1/4 cups parmesan cheese, divided
2 1/2 cups garlic-flavored croutons, crushed
paprika

Steps:

Set oven to 375 degrees F.
Butter two 11 x 7-inch baking dishes (or use 1 large casserole dish).
In a skillet melt butter over medium heat; add in onions and mushrooms and saute until softened (about 6-7 minutes) add in the garlic the last 2 minutes; remove from heat.
In a large mixing bowl combine the undiluted soup, half and half cream and alfredo sauce.
Add in the sauteed onion/mushroom mixture with cooked turkey or chicken and cooked spaghetti, peas, 1/2 cup Parmesan cheese and 1-1/2 cups Swiss cheese; mix well to combine and season with salt and pepper.
Transfer to the baking dishes or large casserole dish.
In a bowl mix together the crushed croutons with 3/4 cup grated parmesan cheese and pinch paprika; sprinkle evenly over the casserole.
Bake for about 30 minutes or until hot and bubbly.
Delicious!

Nutrition Facts : Calories 601.8, Fat 26, SaturatedFat 13.6, Cholesterol 95.9, Sodium 790.9, Carbohydrate 53.4, Fiber 4.1, Sugar 5.7, Protein 37.7

Tips:

Use high-quality ingredients: Fresh vegetables, flavorful cheese, and a rich sauce will make all the difference in the final dish.
Cook the pasta al dente: This means cooking it until it is still slightly firm to the bite. This will prevent it from becoming mushy when it is baked in the casserole.
Don't overcook the chicken: Chicken that is cooked too long will be dry and tough. Cook it just until it is cooked through.
Use a variety of cheeses: A combination of different cheeses will give the casserole a more complex flavor. Try using a combination of Parmesan, cheddar, and mozzarella.
Don't be afraid to experiment: There are many ways to make spaghetti tetrazzini. Feel free to add your own favorite ingredients or variations.

Conclusion:

Spaghetti tetrazzini is a classic dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste. With its creamy sauce, tender chicken, and flavorful cheese, spaghetti tetrazzini is sure to be a hit with everyone who tries it.