Chicken Tetrazzini

This Chicken Tetrazzini is the ultimate "glow-up" for leftover rotisserie chicken. It’s a sophisticated, creamy pasta bake that feels like a classic American bistro dish but comes together with surprising speed.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 515
Ingredients Method Notes

Ingredients
  

  • 8 oz Spaghetti
  • 2 cups Shredded Rotisserie Chicken
  • 8 oz Mushrooms sliced
  • ½ cup each Onion and Celery chopped
  • 1 cup Chicken broth + ½ cup reserved pasta water
  • 6 tbsp Cream cheese softened
  • ¾ cup Parmesan cheese grated (divided)
  • ½ cup Panko breadcrumbs
  • 1 tbsp Butter 1 ½ tbsp Flour, 1 ½ tsp Oil, 1 tbsp Sherry, Salt, Parsley.

Method
 

  1. Prep the Pasta: Cook spaghetti to al dente. Reserve ½ cup of the pasta water, then drain.
  2. Sauté the Veggies: Heat oil in a large pan over medium-high. Sauté onion and celery for 5 minutes. Add mushrooms and cook until their moisture has evaporated and they are golden.
  3. Build the Roux: Reduce heat to medium. Stir in the sherry and butter. Once melted, sprinkle in the flour and whisk constantly for 1 minute until smooth.
  4. Create the Sauce: Slowly pour in the chicken broth and reserved pasta water. Stir until the liquid begins to bubble and thicken.
  5. Make it Creamy: Stir in ½ cup Parmesan, the cream cheese, and salt. Whisk until the sauce is completely smooth.
  6. Combine: Remove from heat. Fold in the chicken and cooked spaghetti until everything is well-coated.
  7. The Golden Finish: Preheat your broiler to high. Transfer the mixture to a baking dish. Top with Panko and the remaining ¼ cup Parmesan.
  8. Broil: Place under the broiler for 2–3 minutes until the top is toasted and bubbly. Garnish with parsley and serve immediately!

Notes

Pro-Tip: If you don’t have sherry, a splash of dry white wine or a teaspoon of lemon juice will provide that necessary “bright” note to the sauce.