Chicken tetrazzini


Who doesn’t love a good chicken pasta every now and then?

I could eat chicken and pasta every day of the week and never complain.

I was reading Betty Crockers book, “Lost recipes,” when I came across a recipe for chicken tetrazzini and well it seemed simple enough to make on a lazy day and it was quick really quick.

As per Betty Crockers book, this recipe was popular for many years and was named for the opera singer Luisa Tetrazzini.


  • 7 x ounces of spaghetti, broken into pieces.
  • 32g x rama margarine.
  • ¼ x cup cake flour.
  • ½ x tsp salt.
  • ¼ x tsp black pepper.
  • 1 x cup chicken broth.
  • 1 x cup whipping cream.
  • 2 x tbsp. water.
  • 800g x chicken fillet, cut into cubes.
  • 1 x tin sliced mushrooms, drained.
  • ½ x cup grated cheddar cheese.
  • Parsley to garnish.


  • Boil the spaghetti, drain and set aside.
  • Gently fry the chicken pieces until lightly brown, drain on a paper towel and set aside.
  • Melt the margarine in a sauce pan, add the flour, salt and pepper.
  • Give it a good mix.
  • Add the broth, water and cream and whisk while on the heat till well combined.
  • Keep the sauce on the heat and whisk till it starts to get thick.
  • Remove from the heat and add the mushrooms, give a nice stir and set aside.
  • Mix the chicken cubes and he spaghetti together.
  • Pour into an oven proof dish.
  • Pour the sauce over the top.
  • Sprinkle the grated cheese over the top.
  • Pop into a pre-heated oven and bake at 180 degrees till the cheese is golden brown.
  • Remove from the oven and garnish with chopped parsley.

Tell me what you think of this recipe