Chicken Tetrazzini
Chicken tetrazzini is often baked, but this version stays loose and creamy in the skillet. Spaghetti, bite-size pieces of cooked chicken, and red bell pepper are coated in a quick cream of mushroom sauce, then finished with Parmesan and parsley.
Cook the spaghetti separately until just al dente, then toss it briefly with the hot sauce. That keeps the strands distinct rather than soft. Rotisserie chicken or leftover cooked chicken works well. Serves 4 to 6; allow about 15 minutes to prep and 20 minutes to cook.
Ingredients for Chicken Tetrazzini
- 12 ounces spaghetti (340 g)
- 3 cups cooked chicken, cut into bite-size pieces (about 400 g)
- 1 tablespoon unsalted butter (15 g)
- 1/2 cup finely diced red bell pepper (about 75 g)
- 1 small garlic clove, minced
- 1 can condensed cream of mushroom soup (10.5 ounces or 298 g)
- 3/4 cup low-sodium chicken broth (180 ml), plus more as needed
- 1/3 cup sour cream (about 80 g)
- 1/2 cup finely grated Parmesan (about 50 g), plus more for serving if desired
- 2 tablespoons chopped fresh parsley, divided
- Kosher salt and black pepper
Use low-sodium broth if possible. The soup and Parmesan both contribute salt, so season the sauce only after adding the cheese.
How to Make Stovetop Chicken Tetrazzini
- Cook the spaghetti: Bring a large pot of generously salted water to a boil. Add the spaghetti and start checking at the earliest time on the package. Cook until the strands bend easily but still have slight firmness at the center. Reserve a little pasta water, then drain thoroughly.
- Soften the pepper: While the pasta cooks, melt the butter in a wide 12-inch skillet over medium heat. Add the red bell pepper and cook, stirring, for 3 to 4 minutes, until it begins to soften but remains bright. Add the garlic near the end and stir just until fragrant.
- Make the sauce: Whisk the condensed soup into the skillet, gradually adding the broth until smooth. Cook uncovered over medium heat until steaming and gently bubbling, about 4 to 5 minutes. Reduce the heat to medium-low and stir in the sour cream and Parmesan. Keep the sauce at a gentle simmer, not a hard boil.
- Warm the chicken: Fold the cooked chicken into the sauce and heat for 2 to 3 minutes, until hot throughout. Add black pepper, then taste before adding any salt.
- Toss the spaghetti: Add the drained spaghetti and gently toss with tongs over low to medium-low heat for 1 to 2 minutes, just until hot and evenly coated. If the sauce becomes too thick, add a small splash of broth or reserved pasta water. It should cling to the strands while remaining loose and creamy, without a pool of thin liquid in the skillet.
- Finish and serve: Stir in half the parsley and scatter the rest over the skillet. Let the pasta stand off the heat for 2 to 3 minutes, then serve while it is still glossy and easy to lift with tongs.
How to Keep the Sauce Creamy
Whisking broth into the condensed soup makes a sauce that coats the spaghetti rather than sitting on it as a thick paste. Lower the heat before adding the sour cream, and avoid boiling the sauce hard.
Spaghetti absorbs sauce as it sits, including during the brief rest before serving. If the pasta starts to look dry, toss in a little more broth. A wide skillet gives the long strands room to mix without breaking them.
Fresh mushrooms are not needed because the soup provides mushroom flavor. For a fresh-mushroom variation, add 4 ounces (about 115 g) sliced mushrooms with the pepper and sauté until their released moisture cooks off before making the sauce.
How to Store and Reheat Chicken Tetrazzini
Cool leftovers promptly and refrigerate in an airtight container for 3 to 4 days. Reheat gently on the stovetop or in the microwave with a splash of chicken broth or milk to loosen the sauce. In the microwave, use short intervals and stir between them.
Freezing is possible, but the spaghetti and creamy sauce may soften after thawing. If freezing, use an airtight freezer-safe container. Thaw overnight in the refrigerator, then reheat gently with a little broth.
Serve with a simple green salad or sautéed spinach. For another creamy chicken pasta dinner, try Creamy Chicken Pesto Pasta with Spinach and Sun-Dried Tomatoes. For a different chicken skillet meal, see Chicken Pot Pie Orzo.
Nutrition Information
Approximate nutrition per serving, based on 6 servings: 445 calories, 33 g protein, 13 g fat, and 47 g carbohydrates. Approximate nutrition per 100 g: 140 calories, 11 g protein, 4 g fat, and 15 g carbohydrates. Values vary with the chicken, soup, and Parmesan used.
Equipment
- Large pot
- Colander
- 12-inch skillet
- Whisk
- Tongs
Ingredients
For the Pasta
- 12 ounces spaghetti (340 g)
- Kosher salt, for the pasta water
For the Sauce
- 1 tablespoon unsalted butter (15 g)
- 1/2 cup finely diced red bell pepper (about 75 g)
- 1 small garlic clove, minced
- 1 can condensed cream of mushroom soup (10.5 ounces or 298 g)
- 3/4 cup low-sodium chicken broth (180 ml), plus more as needed
- 1/3 cup sour cream (about 80 g)
- 1/2 cup finely grated Parmesan (about 50 g), plus more for serving if desired
- 3 cups cooked chicken, cut into bite-size pieces (about 400 g)
- 2 tablespoons chopped fresh parsley, divided
- Black pepper
- Kosher salt, as needed
Instructions
- Bring a large pot of generously salted water to a boil. Cook the spaghetti until just al dente, checking at the earliest time listed on the package.
- Reserve a little pasta water, then drain the spaghetti thoroughly.
- While the pasta cooks, melt the butter in a wide 12-inch skillet over medium heat.
- Add the red bell pepper and cook, stirring, for 3 to 4 minutes, until beginning to soften but still bright. Add the garlic near the end and stir until fragrant.
- Whisk the condensed soup into the skillet. Gradually add the broth, whisking until smooth.
- Cook uncovered over medium heat for about 4 to 5 minutes, until steaming and gently bubbling.
- Reduce the heat to medium-low. Stir in the sour cream and Parmesan, keeping the sauce at a gentle simmer rather than a hard boil.
- Fold in the cooked chicken and heat for 2 to 3 minutes, until hot throughout. Add black pepper and taste before adding salt.
- Add the drained spaghetti and gently toss with tongs over low to medium-low heat for 1 to 2 minutes, until hot and evenly coated.
- If the sauce is too thick, add a small splash of broth or reserved pasta water until it is loose and creamy.
- Stir in half the parsley and scatter the remaining parsley over the skillet. Let stand off the heat for 2 to 3 minutes, then serve.
Tips
- Cook the spaghetti just until al dente so it stays distinct when tossed with the sauce.
- Use low-sodium broth and taste the sauce before adding salt because the soup and Parmesan are already salty.
- Lower the heat before adding sour cream and avoid boiling the sauce hard.
- Loosen thickening sauce with a small splash of broth or reserved pasta water.
- Use a wide skillet to toss the spaghetti without breaking the strands.
Variations
- Fresh Mushroom Chicken Tetrazzini: Add 4 ounces (about 115 g) sliced mushrooms with the bell pepper and sauté until their released moisture cooks off before making the sauce.