Creamy chicken tetrazzini pasta in ornate bowl

Creamy chicken tetrazzini pasta: A wholesome family pasta dinner Photo by engin akyurt on Unsplash

Creamy chicken tetrazzini pasta: A wholesome family pasta dinner

This winter, provide your big family with a hearty pasta dish everybody will love. This creamy chicken tetrazzini pasta is the way to go.

Creamy chicken tetrazzini pasta in ornate bowl

Creamy chicken tetrazzini pasta: A wholesome family pasta dinner Photo by engin akyurt on Unsplash

Pasta is a great way of feeding your whole family. It’s a wholesome dish where you can add almost any ingredients with your choice of pasta to create something fantastic. Tetrazzini is not Italian pasta, but an American-made family meal inspired by Italian Alfredo pasta. Our creamy chicken tetrazzini pasta is just as simple to make with a creamy mushroom sauce and tender chicken pieces.

Creamy chicken tetrazzini pasta

This recipe is made over 2 days but you can just marinade the chicken for an hour or two if you want to. The process in the recipe also helps you make your own chicken stock which deepens the flavour of the sauce. Parmesan cheese helps add some salty and nutty punch to the sauce and helps make the pasta even creamier. You can use spaghetti, fettuccine or even penne pasta for the tastiest pasta ever.

This winter, provide your big family with a hearty pasta dish everybody will love. This creamy chicken tetrazzini pasta is the way to go.

Creamy chicken tetrazzini pasta recipe

0 from 0 votes
Recipe by Gary Dunn Course: MainCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

2

hours 

10

minutes
Total time

2

hours 

30

minutes

Ingredients

  • 1-2 kg chicken pieces cut into small bite sizes

  • 3 cups hot water

  • 2 tsp salt

  • 1 tsp onion salt

  • 125 g pasta (Spaghetti or fettuccine pasta

  • 6 tbsp butter

  • 250 g sliced mushrooms

  • 1 tbsp lemon juice

  • 2 tbsp flour

  • ¼ tsp paprika

  • tsp nutmeg

  • 1 cup heavy cream

  • cup parmesan cheese

Method

  • The day before
  • The day before place chicken pieces in pot with water, salt, onion salt and celery salt.
  • Simmer until tender·1-1½ hours. Add water if needed. Remove meat from bones in big pieces. Refrigerate.
  • Keep 2½ cups chicken stock. To the rest of the stock add 2.5 litres water and little salt.
  • When boiling add spaghetti slowly and cook 6 mins or until tender-crisp, stirring occasionally. Drain and place spaghetti into baking dish.
  • Meanwhile heat 3 tablespoons butter, add mushrooms and sprinkle with lemon juice and ½ tsp salt. Saute mushrooms until soft but not brown.
  • Toss mushrooms with spaghetti then place covered in fridge.
  • In saucepan melt 3 teaspoons butter, remove from heat, stir in flour 1 teaspoon paprika, ½ tsp salt, pepper and nutmeg.
  • slowly stir in 2 cups reserved chicken stock. (1 cup sherry may replace cup stock).
  • Cook sauce stirring until thickened, add cream then pour over chicken and place in the fridge, covered.
  • Day of
  • The next day, 1 hour before serving. Heat oven to 200°C.
  • With a fork, stir chicken and sauce and pour as much chicken sauce as possible over the spaghetti. Sprinkle with parmesan cheese and paprika.
  • Bake for 25 minutes.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Do you want to make more incredible pasta recipes to enjoy over the weekend with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Potchefstroom Boys High School Tried and Tested Recipes of Parents and Friends.

If you would like to submit a recipe for publication, please complete our recipe form here.