Chicken Tetrazzini

Chicken Tetrazzini

This Chicken Tetrazzini recipe serves 6



  • 1 pound of mostaccioli, linguini or spaghetti

  • 4 boneless chicken breasts cut up into small pieces

  • 1 bunch of fresh broccoli

  • 1 pound of button mushrooms, sliced

  • 1 medium yellow onion, chopped

  • 1 can of sweet peas, drained

  • 2 cloves of garlic, chopped

  • 5 Tbls of butter

  • 1 Tbls of vegetable oil

  • 1/3 cup of flour

  • 1/4 cup of dry white wine

  • 1 cup of heavy whipping cream

  • 1 cup of chicken broth

  • 3/4 tsp of freshly grated nutmeg

  • 1/2 cup of freshly grated parmesan cheese

  • 1/4 tsp of salt

  • 1/4 tsp of fresh ground black pepper

  • 1/4 cup of fresh parsley chopped

  • 1 package of fresh mozzarella cheese, sliced



  • In a steamer steam the broccoli until tender, about 10 minutes, then set aside.

  • In a large skillet sauté the onions, garlic and mushrooms in the oil and butter, about 1 minute.

  • Add the chicken pieces and cook through for about 10 minutes.

  • Season with salt and pepper.

  • Stir in flour and add more butter if necessary.

  • Stir in wine and broth reduce for 2 minutes

  • Stir in cream and cook until sauce thickens.

  • Stir in parmesan cheese

  • Add peas and broccoli.

  • Grate the nutmeg all over the mixture and cook for one minute.

  • Cook the pasta in 6 quarts of water until done, about 10 minutes.

  • Drain the pasta mix it into the chicken mixture.

  • Place everything in a casserole dish and top with mozzarella cheese and parsley.

  • Place the casserole dish under the broiler to lightly brown the cheese. Be careful not to burn the top, the cheese cooks quickly.