Best 2 Mushroom Chicken Tetrazzini Recipes

Mushroom chicken tetrazzini is a creamy, indulgent pasta dish that combines tender chicken, flavorful mushrooms, rich Alfredo sauce, and al dente pasta, creating a symphony of taste and texture. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the process of creating this classic dish. We'll introduce you to the necessary ingredients, provide detailed instructions, and offer tips to ensure your mushroom chicken tetrazzini turns out perfectly. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create a dish that will impress your family and friends.

Here are our top 2 tried and tested recipes!

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.

MUSHROOM CHICKEN TETRAZZINI

Mushroom Chicken Tetrazzini image

Simple enough, because you can do the preparation all at once and then relax with a glass of wine while it is baking. Serve with crisp salad.

Provided by M J

Categories Main Dish Recipes Pasta Chicken

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

½ (8 ounce) package spaghetti
3 skinless, boneless chicken breast halves
1 onion, chopped
8 ounces fresh mushrooms, quartered
1 cube chicken bouillon
water to cover
salt and pepper to taste
4 cups heavy cream
¼ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, cook chicken in microwave until almost cooked through (juices run almost clear).
Preheat oven to 325 degrees F (165 degrees C).
Saute onion and mushrooms in a medium saucepan until soft. Add chicken, bouillon and water to cover. Simmer over medium low heat, seasoning with salt and pepper to taste. Add cooked spaghetti and cream and mix all together; finally, stir in the cheese.
Bake in preheated oven for 20 to 30 minutes, or until cooked through. Halfway through cooking, check dish and add more Parmesan cheese if desired, to taste.

Nutrition Facts : Calories 1072.5 calories, Carbohydrate 33.5 g, Cholesterol 381.9 mg, Fat 91.4 g, Fiber 2.4 g, Protein 32.5 g, SaturatedFat 56.1 g, Sodium 515.9 mg, Sugar 3.3 g

Tips:

For a richer flavor, use a combination of white and dark meat chicken.
If you don't have dry white wine, you can substitute chicken broth or water.
Be sure to cook the chicken and mushrooms thoroughly before adding them to the sauce.
If you want a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) to the sauce and simmer until thickened.
Serve the chicken tetrazzini immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Chicken tetrazzini is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. With a few simple ingredients, you can create a creamy, flavorful dish that the whole family will love. So next time you're looking for a quick and easy meal, give chicken tetrazzini a try.