Chicken Tetrazzini
This lightened up Chicken Tetrazzini packs just as much flavor as the original version.
Baked Pasta And Chicken Tetrazzini
I really can't believe that I've never had Chicken Tetrazzini before now.
Tim is a huge fan of baked pasta dishes (the depth of that fan-hood I'm just now coming to understand), and while I do love those crispy top edges of a baked pasta, I never really understood the general fascination with baked pasta.
If everything's cooked, why wait another half hour for the whole thing to cook... again?
Apparently, it's partially for the deep, almost roasted, flavor that the second cooking gives to tomato-based dishes. But, mostly it all comes down to love of the crisp pasta top.
I thought I understood.
And, then we made Chicken Tetrazzini.
About Chicken Tetrazzini
While Chicken Tettrazini might look like a classic, Italian baked pasta dish, it is actually a good old American invention.
The dish was named after Italian opera star Luisa Tetrazzini, and was invented in the early 1900s by a chef at a San Francisco hotel that the opera star often frequented.
Past that, no one really knows why or how the dis was created, only that after Good Housekeeping published a recipe for it, tetrazzini became a quick hit in American kitchens. (The dish... not the opera singer)
Making Lightened Up Chicken Tetrazzini
This month we were introduced to the blog My Judy The Foodie. The blog is written by Shari, a wife and mother of two, who writes about her journey from 'kitchen-clueless to comfortable cook.' It's a journey she is traveling in her mother's memory, with the help of her mom's recipes. Her story of memory and family connection is beautiful, and you really should check out her About Me video.
It was Tim who insisted we try her Chicken Tetrazzini. And, I can't say I was disappointed at his choice.
We adapted Shari's recipe slightly, making it a bit lighter and adding some white wine to go for more of the classic flavor that Tim is used to.
The only thing better than the creamy and bright flavors of this pasta dish was the crisp and slightly crunchy top layer of noodles.
The extra time it takes to bake this dish is well worth it for those crispy noodles.
Trust me.
Chicken Tetrazzini
Ingredients
- 4 oz linguini, dry
- 1 tablespoon salted butter
- ½ onion, diced
- 3 garlic cloves, minced. or ¾ teaspoon garlic powder
- 2 tablespoon unbleached all-purpose flour
- 1 c milk
- ½ c chicken or vegetable stock (we prefer low sodium)
- ¼ c dry white wine
- 1 oz Parmesan cheese, fresh grated
- 1 tablespoon ⅓ fat cream cheese, room temperature
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 c cooked chicken, shredded
- 1 c frozen peas, thawed
- 2 tablespoon bread crumbs
Instructions
- Preheat oven to 375F.
- Bring a large pot of water to a boil. Add pasta and cook 7-9 minutes, until just tender. Drain and set aside.
- While the pasta is cooking, heat butter in a large, non-stick sauté pan. Add the onions and garlic. Sauté over medium heat 4-5 minutes, until onions are softened.
- Add the flour, and mix until all the flour is moistened.
- Add milk, stock, and white wine. Bring to a simmer and mix until the flour has been dissolved. Stir in parmesan cheese, cream cheese, salt, and pepper. Simmer 7-10 minutes, stirring often, until the sauce is thickened and the cream cheese has melted.
- Remove pan from heat. Stir in shredded chicken, peas, and cooked pasta.
- Turn mixture into a greased 8x8 baking dish.*
- Top with breadcrumbs and place in preheated oven. Bake for 20 minutes, until bread crumbs are golden.
- Serve warm with a green salad.
Notes
Nutrition
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
I love that crispy topping that comes from baking too! And you can't beat tetrazzini, either.
Thanks for stopping by Beth!
I've never had Chicken Tetrazzini, but I know someone around here who would absolutely love this, so I think I need to make this to my "must make" list.
Wonderful! We hope you like it!
Yum. I have yet to make chicken tetrazzini. sounds great.
It is a 'must try' for sure!
All right, I need to try chicken tetrazzini! I've never had it either. Looks delicious!
I've never made Chicken Tetrazzini before either - but I'm drooling now and really want to give it a try! Great pick this month! 🙂
I'm with you - baked pasta dishes just don't do it for me. This dish, however, looks divine.
I actually remember having this all the time as a kid, but its been awhile. I'm going to have to try this recipe out soon... maybe sometime this week. I also agree with your assessment of baked pasta. For me its all about the delicious crusty top! My only struggle is not drying the pasta out during the second baking. Hope all is well with you all!
So cool! That's true, too long of a bake and you have a lot of crispy noodles. This one has just enough sauce that we didn't find over drying a problem. Hope you enjoy it!
I make mine with heavy cream, so LOVE having a lighter version! Sounds wonderful!
Thanks! Tim didn't miss the cream in this version. The wine adds so much flavor!
I love a quick and easy tetrazzine recipe. They are great for busy weeknights. Great src pick this month!
I've also never had chicken tetrazzini, but it sounds absolutely delicious! Great pick this month 🙂
I have never had Chicken Tetrazzini either! I guess I need to give it a try!
Never made Tetrazzini, had the same thoughts about baking pasta as you had. Must try!
You and me both, I've never had Tetrazzini, sounds delicious!
thanks for the sweet write up and glad you enjoyed