Spaghetti Tetrazzini Recipe

Name: Spaghetti Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20g/a small handful of dried porcini mushrooms; Olive oil; 4 chicken thighs, boned, skinned and cut into bite-sized pieces; Sea salt and freshly ground black pepper; 2 cloves of garlic, peeled and finely sliced; 350g/2 handfuls of mixed fresh mushrooms, cleaned and torn; 200ml/7fl oz white wine; 455g/1lb dried spaghetti; 500ml/18fl oz double cream; 200g/7oz Parmesan cheese, grated; A sprig of fresh basil, leaves picked; Extra virgin olive oil

Servings: persons

20g/a small handful of dried porcini mushrooms
Olive oil
4 chicken thighs, boned, skinned and cut into bite-sized pieces
Sea salt and freshly ground black pepper
2 cloves of garlic, peeled and finely sliced
350g/2 handfuls of mixed fresh mushrooms, cleaned and torn
200ml/7fl oz white wine
455g/1lb dried spaghetti
500ml/18fl oz double cream
200g/7oz Parmesan cheese, grated
A sprig of fresh basil, leaves picked
Extra virgin olive oil

1
Preheat the oven to 200C/400F/gas Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx.
2
150ml/5 1/2 fl oz).
3
Put to one side to soak for a few minutes.
4
Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil.
5
Season the chicken pieces with salt and pepper and brown them gently in the oil.
6
Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms.
7
Add the wine, with the strained porcini soaking water, and turn the heat down.
8
Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
9
Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
10
Add the cream to the pan of chicken, then bring to the boil and turn the heat off.
11
Season well with salt and freshly ground black pepper.
12
Add the drained spaghetti to the creamy chicken sauce and toss well.
13
Add three-quarters of the Parmesan and all of the basil and stir well.
14
Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.
15
Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

66889

kcal

Calories

5959

Fat

853

Carbs

2452

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20g/a small handful of dried porcini mushrooms, Olive oil, 4 chicken thighs, boned, skinned and cut into bite-sized pieces, Sea salt and freshly ground black pepper, and more.

Yes, Spaghetti Tetrazzini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Tetrazzini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions