Chicken Tetrazzini

51 Reviews
95% would make this recipe again

Cheese-topped pasta in a creamy chicken and mushroom sauce.

This dish was named after the Italian opera singer Luisa Tetrazzini, who was very popular in the United States at the turn of the 20th century. In the last decades «Chicken Tetrazzini» has been out of fashion in the restaurants, but it is still a popular preparation with many American families after Thanksgiving when leftover turkey is often substituted for chicken.

Preparation : 25 min Cooking : 25 min
500 calories/serving
  • Can be done in advance
  • Easy
  • Nuts & Peanuts Free
  • Kid-friendly


7 button (white) mushrooms, thinly sliced 100 g
2 tsp olive oil 10 mL
180 g penne rigate 2 1/4 cups
1/4 cup frozen peas 30 g
1 1/2 tbsp butter, unsalted 20 g
2 1/2 tbsp white flour (all purpose) 20 g
190 mL Homemade Chicken Broth 3/4 cup
1/2 cup cream 15% 125 mL
1 1/2 tbsp sherry [optional] 23 mL
1 pinch nutmeg
1 cup Homemade Boiled Chicken
1/4 cup Parmesan cheese, grated 14 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Make sure you have the precooked chicken available.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Preheat the oven to 175°C/350°F.
  2. Heat the oil in a pan over medium-high heat and cook the mushrooms, with stirring, a couple minutes until they are just softened. Set aside.
  3. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time. Cook the pasta. Three minutes before draining, add the frozen peas to the boiling water with the pasta.
  4. In the meantime, melt the butter in a saucepan over moderately low heat, add the flour, and cook the roux about 4 min, with stirring. Whisk in the broth and cook a few minutes until all the ingredients are well combined. Add the cream, sherry (optional), grated nutmeg, salt, and pepper, then mix well and set aside. Shred the chicken meat and set aside.
  5. Pour the drained pasta and peas over the sauce, stir in the mushrooms and the shredded chicken meat, then transfer the mixture to the baking dish.
  6. Sprinkle with the grated Parmesan and bake in the middle of the oven 25 min until it reaches a pale golden colour. For a nice crust, turn on the top broiler for the last 2 minutes. Serve.


This recipe may be prepared up to step "5" included one day ahead, then covered and chilled in the refrigerator. When ready to serve, sprinkle with the cheese, then bake.

Nutrition Facts Table

per 1 Serving (250 g)


% Daily Value




19 g

29 %

Saturated 8.4 g
+ Trans 0.2 g

43 %


60 mg


410 mg

17 %


58 g

19 %


4 g

18 %


4 g

Net Carbs

54 g


24 g

Vitamin A

46 %

Vitamin C

10 %


12 %


16 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Manganese, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B2, Zinc
Good source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B12, Vitamin B6
Source of  :
Calcium, Vitamin D, Vitamin E, Vitamin K


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3
Vegetables 1
Meat and Alternatives 1 ½
Fats 2 ½

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Members' Reviews

51 Reviews (50 with rating only ) 95% would make this recipe again
march 29, 2021 | I would make this recipe again

This recipe was good. It was creamy and made good use of left over turkey.

Useful 0

This recipe is in the following categories

Pasta | Poultry | Main courses/Entrées | High Fibre | High Iron | Bake | American

Top Reviews

View All Reviews
march 29, 2021 | I would make this recipe again

This recipe was good. It was creamy and made good use of left over turkey.

Useful 0

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