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Homestyle Chicken Tetrazzini

Chilly weather always makes me crave chicken tetrazzini. It’s a hearty, flavorful chicken pasta dish that has been around seemingly forever. Although there are quite a few ingredients, this creamy recipe is easy to prepare and forgiving for beginners. The toasted almonds add a nice crunchy texture to the mixture. Rotisserie chicken works well, but I prefer to use grilled chicken breast for a richer flavor for the meat. I also recommend having everything measured and prepped before starting.


1 cup thinly sliced celery

½ cup diced onion

4 Tbsp. unsalted butter

8 oz fresh mushrooms, sliced

1 cup diced green bell pepper

½ cup all-purpose flour

2 cups milk

½ pound shredded cheddar cheese

1 4-oz jar diced pimiento, drained and rinsed

2 Tbsp. Worchestershire sauce

1 ½ tsp. salt

1 tsp. minced garlic

Dash cayenne pepper to taste

½ tsp. black pepper

1/8 tsp. ground nutmeg

¼ cup dry sherry

2 cups diced, cooked chicken

1 ½ cups slivered almonds, toasted and divided

8 oz spaghetti, cooked and drained

¾ cup shredded Parmesan cheese


  1. Preheat oven to 375 degrees. Coat a 3-quart baking dish with nonstick spray and set the pan aside.

  2. Sauté celery and onion in butter in a large saucepan for three minutes. Add mushrooms and bell pepper, cook three minutes more. Blend in flour; add milk, constantly stirring until thickened. Add cheddar, pimiento, Worchestershire, salt, cayenne, and nutmeg, stirring to melt cheddar. Stir in sherry.

  3. Add chicken, ¾ cup almonds, and spaghetti to the saucepan, then transfer mixture to the prepared baking dish.

  4. Mix the remaining ¾ cup almonds with Parmesan and sprinkle over the spaghetti mixture.

  5. Bake tetrazzini, uncovered, until bubbly, about 15 to 20 minutes. Makes 8 servings.


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