Recipe Chicken Tetrazzini Southern Living: Creamy Pasta With Mushrooms and Parmesan

The secret to excellent chicken tetrazzini lies in balancing richness with brightness. This dish brings together tender chicken, al dente pasta, and earthy mushrooms in a creamy parmesan sauce that’s as comforting as it is elegant.

I’ve refined this method over years of testing to ensure the sauce clings perfectly to every strand of pasta. The key is a proper roux base and just enough cream to achieve that signature velvety texture without becoming heavy.

What emerges is a dish with depth—savory mushrooms, rich parmesan, and a hint of nutmeg for warmth. The pasta soaks up the sauce beautifully, while the chicken adds heartiness to every bite.

Perfect for a weeknight dinner or special occasion, this version delivers restaurant-quality results with straightforward techniques. Here’s how to make it.

Ingredients for Recipe Chicken Tetrazzini Southern Living

Creamy, elegant, and deeply satisfying with every bite you take.

The Parmesan must be freshly grated from a wedge—pre-shredded contains anti-caking agents that prevent melting. Whole Foods or Murray’s Cheese carry excellent blocks. For the mushrooms, cremini offer the best meaty texture, but white button mushrooms work in a pinch. The chicken should be poached or roasted ahead of time for the most tender results.

No dry sherry? Dry white wine is an acceptable substitute, or add 1 tbsp lemon juice to the broth for brightness. Heavy cream is non-negotiable for the signature velvety texture, but half-and-half can be used in a 1:1 ratio if absolutely necessary (the sauce will be thinner). Fresh nutmeg makes a difference—pre-ground loses potency quickly.

The dish holds beautifully for 3-4 days in the fridge, though the pasta will continue to absorb sauce. Reheat gently with a splash of milk to restore creaminess. For freezing, undercook the pasta slightly and freeze before baking. Keeps well for 2 months.

Step-by-Step Instructions for Chicken Tetrazzini

Master the technique for a luxurious, velvety sauce that clings perfectly to every strand.

Step 1: Cook and Shred the Chicken Breast

Season the 1.5 lb Chicken Breast with 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper. Poach in 1.5 cups Chicken Broth over medium heat for 12-15 minutes until the internal temperature reaches 165°F.

Remove from broth and let cool slightly before shredding with two forks. The poaching liquid infuses the chicken with extra flavor while keeping it moist. Reserve the broth for the sauce.

Step 2: Prepare the Mushroom and Shallot Base

In a large skillet, melt 0.25 cup Unsalted Butter over medium-high heat. Add the 8 oz Cremini Mushrooms and cook for 5-6 minutes until they release their moisture and turn golden brown.

Add the 1 whole Shallot and 3 cloves Garlic Cloves, cooking for 1-2 minutes until fragrant. Deglaze with 2 tbsp Dry Sherry, scraping up any browned bits. This builds a rich, aromatic foundation for your sauce.

Step 3: Create the Creamy Roux-Based Sauce

In the same skillet, melt the remaining 0.25 cup Unsalted Butter. Whisk in 0.33 cup All-Purpose Flour to form a smooth paste. Cook for 1-2 minutes until light golden, stirring constantly to prevent burning.

Gradually whisk in the reserved 1.5 cups Chicken Broth, followed by 1.5 cups Heavy Cream and 1 cup Whole Milk. Simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Step 4: Combine All Elements with Pasta

Add the shredded chicken, 1 cup Parmesan Cheese, and 0.125 tsp Ground Nutmeg to the sauce. Stir until the cheese melts completely. Meanwhile, cook 12 oz Spaghetti until al dente, drain, and add to the skillet.

Toss everything together over low heat for 2-3 minutes until the pasta is well coated. The sauce should be creamy and cling to the pasta, with the mushrooms and chicken evenly distributed throughout.

Creative Variations of recipe chicken tetrazzini southern living

Lighter Version

For a lighter take, swap the heavy cream for 1% milk and use whole wheat spaghetti. Add 2 cups steamed broccoli florets for extra nutrition. The dish stays creamy with less fat, and the broccoli adds freshness. 💪

Vegetarian Twist

Replace the chicken with 1.5 lb sliced portobello mushrooms and 1 cup cooked chickpeas for protein. Sauté the mushrooms until deeply browned for a meaty texture. This version is just as hearty and satisfying.

Spicy Kick

Add ½ tsp cayenne pepper to the sauce and top with crushed red pepper flakes before serving. For extra heat, mix in 2 diced jalapeños with the mushrooms. The spice cuts through the richness beautifully. 🔥

Seafood Variation

Swap the chicken for 1.5 lb cooked shrimp or scallops. Add them at the end to avoid overcooking. A splash of white wine in the sauce complements the seafood perfectly.

Baked Casserole Style

Transfer the assembled tetrazzini to a greased baking dish, top with ½ cup breadcrumbs and ¼ cup grated parmesan. Bake at 375°F for 20 minutes until golden and bubbly.

Herb-Infused

Stir in 1 tbsp fresh thyme and 1 tbsp chopped parsley at the end for brightness. A pinch of lemon zest adds a fresh, citrusy note that balances the richness. 🌿

Frequently Asked Questions