Chicken Tetrazzini Recipe (Pollo Tetrazzini)

Italian Chicken Recipes

This Italian Chicken tetrazzini recipe has plenty of parmesan cheese, easy to make and quite delicious. I have sampled various chicken tetrazzini recipes but this one is the best ever!

Famous Pasta Dish

This famous pasta dish, was originally created in San Francisco by Chef Nicholas Sabatini somewhere between 1908 and 1910. Named in honor of famous Italian opera singer, Luisa Tetrazzini.

Chicken tetrazinni is always a crowd pleaser as was she. Served with a yummy fresh tomato garlic side salad and a nice glass of Chianti wine to enhance the flavors. You don’t have to be rich or famous to enjoy this fabulous Italian pasta recipe!

Michele Romano Recipes

Chicken Tetrazzini Recipe



  • 1  3-4 lb frying chicken

NOTE: Just use enough water and broth to cover the chicken.

  • 6 cups water-(approximately)
  • 2 cups organic chicken broth
  • 1-1/2 tsp salt
  • 1/3 cup of butter
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 8 to 10 oz broad egg noodles (broke in half)
  • 1-1/2 cups grated parmesan cheese
  • 1/4 cup fresh Italian parsley, chopped


  1. Place chicken in a large soup pot.
  2. Cover chicken with water and broth, add salt.
  3. Add the chicken broth and salt.
  4. Simmer for approx. 2 hours (until chicken starts to fall from bones).
  5. Strain all chicken and bones out of stock.
  6. Cut chicken off bone and into bite size pieces. Set aside.
  7. Bring the strained stock to a boil, add noodles and cook till al dente.
  8. While noodles are cooking, sauté onions, peppers and mushrooms in butter until golden brown.
  9. Drain noodles reserving approximately 1-1/2 cups of the chicken stock in pot.
  10. Add chicken pieces, mushroom mixture and cheese.  Toss all together in the pasta and reserved stock.
  11. Garnish with fresh chopped Italian parsley, more cheese and fresh grated pepper.

Serves 6-8
Prep Time: 30 minutes
Cook Time: 2 -1/2 hours

Live Long and Mangia!

Health Benefits:

Rosemary is a key herb in European herbal medicine. It’s known for strengthening the memory, aiding in fat digestion and relieving aching joints.

Italian Parsley is loaded with nutrition. Parsley is a good source of vitamin K, A, folic acid, vitamin C, potassium, as well as fiber. It also contains flavonoids which makes it a strong antioxidant, thus helping reduce free radicals and inflammation. Parsley has iron in it and is a natural breath freshener as well. It’s best to add it during the last few moments of cooking for the best flavor.

For more on eating healthy, I find The Health Benefits Times very informative.