Chicken Tetrazzini

Chicken Tetrazzini

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.

3 servings
Preparation 25 min
Cooking 25 min

500 calories per serving 


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    
250 mL Boiled Chicken (Recipe)    
1/4 cup Parmesan cheese, grated   14 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

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

Nutrition Facts

per 1 serving (350g)


% DV*

* DV = Daily Value




19 g

29 %

Saturated 8 g
+ Trans 0.2 g

43 %


65 mg


410 mg

17 %


58 g

19 %


4 g

18 %


4 g


24 g

Vitamin A

45 %

Vitamin C

10 %


10 %


15 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: servings
Milk and Alternatives: ¼ serving
Meat and Alternatives: ½ serving

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

More info

This recipe is in the following categories: Pasta | Poultry | Main courses/Entrées | High Fibre | High Iron | Bake | American

Boiled Chicken

Boiled Chicken

Homemade chicken broth is a great comfort food with an excellent reputation as a “remedy” against colds and flu.

1000 ml de poulet bouilli (2000 ml de bouillon de poulet)
Preparation 10 min
Cooking 1 h 30 min


2 onions, cut into quarters   400 g
3 cloves   0.1 g
1 leeks, cut into large chunks   300 g
2 carrots, cut in half   200 g
2 stalks celery, cut in half   140 g
1 chicken, whole   1.4 kg
2 bay leaf   0.4 g
12 cups water, 5-6 cm above the chicken   3 L
1/2 tsp peppercorns   2 g
3/4 tsp salt   4 g


  1. Prepare the vegetables. Cut the onions into quarters and stick the cloves into one of the quarters. Cut the leek into large chunks. Cut the carrots and celery stalks in half.
  2. Place the vegetables, bay leaves and whole chicken (without the giblets!) into a pot. Add cold water to cover (5-6 cm above the chicken). Add peppercorns and salt (not too much, you can always add more later on). Bring to a boil. Reduce to a very gentle simmer: liquid should just bubble up to the surface. Cook, uncovered, for 1 h. A skin will form on the surface of the liquid; skim this off with a slotted or a regular spoon and discard.
  3. Remove the chicken and pick off the meat. Reserve the chicken meat in a tight container, covered with some of the broth. Let cool down a few minutes then put the container in the refrigerator.
  4. Adjust the seasoning of the broth and return the carcass to the pot. Simmer uncovered another ½ h, turn off the heat and when the broth is cool enough to work with, strain it through a sieve or a colander lined with cheesecloth, discarding the carcass, herbs, and vegetables. Transfer to airtight containers and refrigerate. Leave any remaining fat in the broth as a protective cover. You can skim this off when you use the broth.
The basic recipe using one chicken yields about 1 liter (4 cups) of meat and 2 liters (8 cups) of broth.


Keep up to 5 days in the refrigerator; up to 4 months in the freezer.

This recipe is in the following categories: Poultry | Halal | Kosher

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