Best 5 Italian Inn Famous Chicken Tetrazzini Recipes

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Italian Inn Famous Chicken Tetrazzini is a classic dish that has been enjoyed by diners for decades. This creamy, cheesy pasta dish is loaded with succulent chicken, tender mushrooms, and flavorful herbs, all topped with a golden-brown breadcrumb crust. With its rich and satisfying taste, it's no wonder why this dish has become a beloved favorite. Whether you're looking to impress your family and friends with a special meal or simply want to indulge in a comforting and nostalgic dish, this recipe is sure to hit the spot.

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

ITALIAN CHICKEN TETRAZZINI



Italian Chicken Tetrazzini image

This classic Italian dish gets a speedy make-over with this dish. It is so creamy and tasty that it will be requested often.-Lynnette Davis, Tullahoma, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 10

1/2 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 tablespoons diced pimientos, drained
2 cups cubed cooked chicken
4 ounces spaghetti, cooked and drained
1 cup sour cream
Grated Parmesan cheese
Paprika

Steps:

  • In a saucepan, melt butter over low heat. Add soups and mushrooms. Stir until well blended. Remove from the heat; add pimientos, chicken, spaghetti and sour cream. , Pour mixture into a greased 13x9-in. baking dish. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes.

Nutrition Facts : Calories 417 calories, Fat 30g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

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

ITALIAN INN FAMOUS CHICKEN TETRAZZINI



Italian Inn Famous Chicken Tetrazzini image

The Italian Inn opened in Tulsa, OK in 1942, a family restaurant and a favorite of mine until it closed in 1992. Save this recipe for Thanksgiving leftovers and substitute with turkey. This recipe is from the Italian Inn cookbook.

Provided by TxGriffLover

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 1/2-4 1/2 lbs chicken, cooked
2 sweet red peppers, peeled
6 tablespoons unsalted butter
6 tablespoons flour
2 cups chicken broth
1 cup heavy cream
salt & freshly ground black pepper
1/4 teaspoon Tabasco sauce
2 tablespoons dry white wine
1 lb spaghetti
1 cup breadcrumbs
1 cup parmesan cheese
1/2 cup sliced almonds

Steps:

  • Remove the meat from the chicken, discard bones and skin and cut chicken into bite size.
  • pieces. Cut the peppers into dice.
  • Make a veloute sauce: Melt the butter in a heavy saucepan, then stir in the flour. When it is cooked and bubbling, stir in the chicken stock gradually, continuing to stir until the sauce is thickened.
  • Add the cream, and season with the salt, pepper, Tabasco and wine.
  • Put the chicken and diced peppers in the sauce, and hold over low heat while you cook and drain the spaghetti. Stir the cooked and drained spaghetti into the chicken mixture, and pour into a prepared greased baking dish.
  • Cover the top with the breadcrumbs, Parmesan cheese and almonds.
  • Dot with butter and place in 475º oven for a few minutes until the topping is glazed and bubbling.

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 Bio & Top Recipes

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.

BEST CHICKEN TETRAZZINI



Best Chicken Tetrazzini image

This is the number one most requested dish at my house. Even my picky pre-teen daughters love this. Legend has it that this dish is named after a nineteenth century opera singer, Luisa Tetrazzini. This dish MUST be made a day in advance.

Provided by kevin4201

Categories     Poultry

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 boneless chicken breasts
1 teaspoon onion salt
1 1/2 teaspoons celery salt
1/2 teaspoon pepper
1/8 teaspoon nutmeg
6 tablespoons butter
1/2 teaspoon salt
2 tablespoons flour
1 cup whipping cream
2/3 cup parmesan cheese
1 tablespoon lemon juice
1/4 teaspoon paprika
1/2 lb uncooked spaghetti

Steps:

  • Cook chicken in lots of water until done. Save the stock!
  • Tear chicken into pieces and toss with onion salt and celery salt. Set aside.
  • Cook 1/2 lb of spaghetti per label directions in the reserved chicken stock. (add more water as needed).
  • Drain spaghetti and place in 9 x 13 baking dish.
  • In a skillet heat 3 tbsp butter,1 tbsp lemon juice and 1/2 tsp salt until melted. Pour this mixture over cooked spaghetti and toss lightly.
  • In same skillet slowly heat another 3 tbsp butter, 2 tbsp flour, 1/2 tsp pepper, 1/8 tsp nutmeg and 1/4 tsp paprika until smooth and thick. Remove from heat.
  • Add whipping cream to above mixture and stir.
  • Add the above to the chicken and toss.
  • Spoon chicken evenly over spaghetti.
  • Cover the chicken and spaghetti with 2/3 cup of grated Parmesan cheese.
  • Cover and refrigerate overnight.
  • Cook uncovered for 25 minutes in a 400 degree oven and enjoy!

Nutrition Facts : Calories 907.3, Fat 58.4, SaturatedFat 31.6, Cholesterol 234.8, Sodium 785.4, Carbohydrate 48.5, Fiber 2.1, Sugar 1.4, Protein 46

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your Chicken Tetrazzini even more delicious. Look for free-range chicken, organic vegetables, and a good quality white wine.
  • Don't overcook the chicken: Chicken Tetrazzini is a quick and easy dish to make, but it's important not to overcook the chicken. Overcooked chicken will be dry and tough.
  • Use a good quality white wine: The white wine in Chicken Tetrazzini adds flavor and depth to the dish. Choose a dry white wine that you enjoy drinking.
  • Don't be afraid to experiment: There are many different ways to make Chicken Tetrazzini. Feel free to experiment with different ingredients and flavors to find a recipe that you love.

Conclusion:

Chicken Tetrazzini is a classic Italian-American dish that is perfect for a quick and easy weeknight meal. It's creamy, cheesy, and packed with flavor. With a few simple tips, you can make Chicken Tetrazzini that is even more delicious than the Italian Inn's famous version. So next time you're looking for a delicious and easy pasta dish, give Chicken Tetrazzini a try.

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