Chicken & mushroom pasta bake recipe (spaghetti tetrazzini) | Pasta dishes & main courses

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chicken and mushroom pasta bake (spaghetti tetrazzini)

chicken and mushroom pasta bake (spaghetti tetrazzini)

main courses | serves 4
I remember meeting a lovely old couple outside my parents’ pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini – I hadn’t a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it’s great – really tacky but gorgeous! Here’s my version...

Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. 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. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

• from Jamie's Italy

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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 oz white wine
• 455g dried spaghetti
• 500ml double cream
• 200g Parmesan cheese, grated
• a sprig of fresh basil, leaves picked

user comments

46 comments

1. Tanya Fri 05 Mar 2010 @ 19:23 Tried this recipe yesterday with some slightly modifications and it turned out to be the best pasta recipe ever (for us). Thank you Jamie. You are AWESOME.

2. Anna Sat 14 Nov 2009 @ 02:08 I would like to make this recipe for a school project, but i do not know how long it will take. I need to knwo the amount of time because we have to make a schedule for the project.
thanks,
Anna

3. Sinead Mon 12 Oct 2009 @ 08:58 I tried this and it waas a sucess mmmm

4. Sinead Fri 02 Oct 2009 @ 09:12 Hi

I am trying this dish next week for a dinner party. cOOKING FOR ABOUT 6 PEOPLE. I have never tried this dish before, does anyone have any tips opn how to plan.

Love this website, started cooking about a year ago and hooked. Its a really good sight for getting new ideas.

Thnaks jamie for the inspiration and all the members leaving their tips

5. Natalie Tue 21 Jul 2009 @ 09:34 Wow! Easy Peesy and so very tasty!! Will be making this again and again! :-)

6. Alice Wed 01 Jul 2009 @ 18:20 I fell in love with Jamie when I lived in Brussels with my family. I'm English speaking and living in a French speaking country was hard. So, Jamie was my salvation. I agree that some of his dishes are high in the fat content but with a little imagination that can be solved. My favorite Jamie dish is Proper Blokes Fusili and Sausage. Even those of us in the US love Jamie.

7. Julia Wed 01 Jul 2009 @ 03:11 What a fatnastic simple recipe. I really enjoyed the classic fresh flavours and it kept my boyfriend satisfied for a week!
Inexpensive as well. All up it cost about $30 AUD for he ingredients. I'll definately make this one again.

8. karencopeland Mon 29 Jun 2009 @ 04:24 please advise where to get recipes ..re canada...
i dont know what some of your ingredients are ...ie. creme fresh ???
is that yogurt or sour cream...
we are metric ...howver....i cook in ounces and cups ...
lov love your recipes ...simple good good food

9. Jilly Fri 12 Jun 2009 @ 11:21 Very expensive if you use wild mushrooms and 200g of parmesan. I thought the taste of the dish did not justify the ingredients and cost. Have made way tastier creamy pasta dishes using half the ingredients. I do love other recipes from Jamie's Italy though!

10. Mara Tue 09 Jun 2009 @ 12:23 Smashing idea! Loved the dish, absolutely finger licking, I always trust your recipes to give me some brilliant ideas in the kitchen.
Cheers, Jamie, u're an awesome cook, fun to watch too. But I guess you already know that :)

11. Leonie Wed 06 May 2009 @ 00:26 Hi Jamie, what type of wine do I use, I live in New Zealand...Do I need to use wine as my 13 year old will be eating this fantastic dish also

12. Adolfo Sat 28 Mar 2009 @ 16:56 My friend Jamie:
I write from Argentina. This is the translation to spanish of a great recipe.
Good wishes.

SPAGHETTI TETRAZZINI
Ingredientes: un puñado de hongos secos (mejor si son funghi porcini); aceite de oliva; 5 muslos de pollo cortados como bocados; sal y pimienta; 2 dientes de ajo picados; 350 grs. de hongos frescos limpios y fileteados; 200 c.c. de vino tinto; ½ kg. de fideos spaghetti; ½ litro de crema de leche; 200 grs. de queso parmesano rallado; algunas hojas de albahaca picada.
Calentar el horno. Remojar los hongos secos algunos minutos. Poner sobre el fuego una sartén grande y verter dentro un chorrito de aceite de oliva. Sazonar los trozos de pollo con sal y pimienta, y dorarlos suavemente en el aceite. Escurrir los hongos secos y reservar el líquido sobrante. Echarlos en la sartén junto con el ajo y los hongos frescos. Agregar el vino y el líquido reservado de los hongos, y bajar el fuego a mínimo. Mantener la cocción hasta que el pollo esté bien cocido y el líquido se haya reducido un poco. Mientras, cocinar en abundante agua hirviendo los spaghetti como indica el envase y escurrirlos. Incorporar la crema al pollo y llevar al fuego hasta que rompa el hervor. Agregar los fideos y remover bien, mientras se añade la mitad del queso rallado y la albahaca. Salpimentar. Pasar todo a un recipiente para horno, espolvorear el queso restante, y hornear hasta dorar. Servir en los platos con un hilo de aceite de oliva.

13. Demi Sun 22 Mar 2009 @ 11:57 hi jamie
you're recipes look very confusing me and my dad are making my mum a special mothers day dinner.. ..

14. Jue66 Wed 18 Feb 2009 @ 08:43 Hi Jamie
I cooked this on Thursday evening as an early Valentines meal. It went down a treat and the kids loved it as well!!! Thanks for some great ideas,evident I have used quite a few lately and am enjoying doing some proper cooking again.
Love
Jue
xxx

15. little steph Wed 04 Feb 2009 @ 16:34 hi jamie cooking your chicken and mushroom pasta bake tonight love all your recipes especally your chicken and leek pie love cooking and love feeding people loads would love to spend a day with you cookinghave all your books cant wait till the next book love making your cheeky chilli pepper chutney thats on my to do tomorrow

16. George Tue 13 Jan 2009 @ 21:26 Hi jamie love the show. im making your chicken and mushroom pasta bake in school on wednesday im really looking forword to it i love to cook and love to play rugby. hope you come up with some more fab pasta resipies.
ps. sorry bout the spelling im a bad speller bye

17. Sam Fri 19 Dec 2008 @ 13:24 @ Sara:

When you use wine in cooking, the alcohol will evaporate and only the taste of the wine (minus alcohol) will flavour your dish. You'll have to let it simmer for a while to evaporate all the alcohol...

18. james sutton Sat 13 Dec 2008 @ 11:53 thanx jamie your recipe was fabulouse,and im definately gana try it again

19. meg Sun 23 Nov 2008 @ 07:02 i personly don't like this dish to fatty but with low fat cheese it's really nice
thnx jamie xoxo

20. sara Sat 22 Nov 2008 @ 07:15 heh... i kinda like those recipes that you are doin in your 'jamie at home' program... but i disagree with the wine using part....

21. WindyCityJake Mon 10 Nov 2008 @ 23:34 I love chicken [and turkey] tetrazzini, especially my Mama's. But I also love you and your food Jamie, so I'm totally in to try this. But a little thing my Mama used to add that I cannot imagine having this dish without is NUTMEG...try it, you'll like it!

22. truffles Sat 18 Oct 2008 @ 20:28 This is phenomenal. I only made it once - a couple years ago - but I daydream about it from time to time. I think it's about time to revisit it.

23. Simon Sat 18 Oct 2008 @ 19:41 Just tried this recipe and its fabulous! rich and luxurious and fantastic depth of flavour.

Azrah - why don't you try non-alcoholic wine? available from all major supermarkets.

24. Ana Fri 17 Oct 2008 @ 19:35 I'm going to try this recipe tonight for my girlfriend. It's our 6th month aniversary. Thanks for the idea and cross your fingers.

25. louise walker Thu 16 Oct 2008 @ 18:41 Hi, i think that your new show is amazing, the receipes are fantastic, they are easy to do and reasonably affordable. As i work evenings I pre - prepare a "proper" meal for when my Husband and daughter arrive home. There is no excuse for people not to eat a healthy meal every night. Maybe it is just lazyness? If i can do it, run a home, cope with a seven year old, work part time and suffer from MS then anyone can.....
You are an inspiration to the country and to me!
Jamie For Prime Minister!!! :-)

26. Caitriona Thu 16 Oct 2008 @ 15:15 Thanks v much for the creme fraiche idea, will definitely give it a try.

27. dicky Thu 16 Oct 2008 @ 07:23 i love you jamie

28. chris Wed 15 Oct 2008 @ 17:46 Hi jamie, Keep up the good work!! I am a grandmother who loves to cook especially your recipes. I mind my grandchildren and they love to experiment too. I think all children should be taught to cook in school and am appalled that the government are catering for obese people in hospitals. Instead of buying or hiring outsize beds why not pump money into healthy eating in schools then the outsize beds wouldn't be needed. Sorry to go on a bit but it really annoys me and I can see from your programme you have similar thoughts. Thank God you do care enough to put all that effort into Rotherham and your programme. Once again keep it up Jamie and thanks a million.

29. TournesolKate Tue 14 Oct 2008 @ 18:12 Caitriona, try low fat creme fraiche, I much prefer to double cream in all pasta dishes.

30. Caitriona Fri 10 Oct 2008 @ 11:27 Tried this recipe last night and it turned out very nice indeed. Just not happy about the very high fat double cream, can anyone suggest a good substitute?

31. Nancy Fri 10 Oct 2008 @ 01:19 Hi, this is on the table in my house tonight! In response to the comment about cooking with wine, I believe the cooking process (with high heat) kills the alcohol-content, leaving just the flavour of the wine (or beer, brandy, etc). ^..^

32. Fay Thu 09 Oct 2008 @ 20:58 Hi Jamie,
I always enjoy watching your programmes on the telly and i think you're a great inspiration to people. I really feel for some of the families on your show because i can see they want to change but just struggle with it. My family have always cooked and I myself have been cooking since the age of 10 and cant imagine not being able to. i'm 16 and currently doing my A levels and often cook the family meals. I don't think theres any excuse to not learn to cook. I love my fruit and veg and much prefer healthy food in comparison to greasy, fattening rubbish. I personally think that its really important to learn to cook when you're young and at my school, Oaks Park in Newbury Park (Essex) they have food tech and learn to cook some basics for about a term a year and also run cooking classes and we promote healthy food and dont sell any junk.

I look forward to seeing the rest of the show and trying out some of the recipes!
ps: lots of luck to you and your family with the new addition! x

33. els Thu 09 Oct 2008 @ 10:45 chicken and mushroom pasta bake (spaghetti tetrazzini)
fantastic, very quick and easy to make
looked and tasted great
(substituted porcini mushrooms with a jar of mixed exotic mushrooms in oil)
reckon this only cost about £8 in total

34. Janice Wed 08 Oct 2008 @ 20:21 Wow! your recipes and cooking are amazing. Just watching one of your shows inspires my cooking for days. Your cooking at home show makes me jealous! But I want to thank you for bringing it all to us as I realized after watching the Italian trip it must take a lot from your family to do this. To the fellow who does not think these are affordable, you can always adapt a recipe to suit your budget. The basics are here. Stretch a bit :o)

35. VeganJack Wed 08 Oct 2008 @ 17:43 My son aged 14 is not vegan so we picked this recipe for him to make and we both loved it. We added a fresh green salad, cherry tomatoes and spring onion. Printed it out and added it to the recipe file folder. I could do this one with tofu instead of chicken - will try that next time.

36. sam Mon 06 Oct 2008 @ 14:09 well done like watching the new show wish i could afford take aways every night and i work the only problem is my children aged 8 and 4 dont like chips or even waffles alot of our dinners are made from scratch with meat and fresh veg not even frozen (except peas and sweet corn) my 8 year old would prefer a lump of fish and jkt potatoe even if we do have pizza its home made with salad and people moan its too expensive the thing is once you have some of the ingredients your half way there anyway its just a case of getting the meat in.

37. jojo Sat 04 Oct 2008 @ 20:48 keep up the good work jamie, my heart sank watching those children eat takeawawys on the floor me and my little girl are going to cook a recipe a week together as she dosent have cookery lessons at school

38. Kev Thu 02 Oct 2008 @ 17:00 Hi
I would just like to say that these are wonderfull recipies, But the are WAY TOO EXPENSIVE. To coook this meal it will proberly cost you way over £10.00 from mostly any big branded super market.
I do think you should put recipies on your website that are affordable for all people to enjoy. P.S. Keep up the good work.

39. jess Thu 02 Oct 2008 @ 12:38 i love your food you make me love food at 14

40. jean Wed 01 Oct 2008 @ 10:52 well Jamie its not just younger people on benifits that can learn from this I am a pensioner 70 and will look forward to making cheap but norishing food I do cook from scratch but lack inspiration so bring it on and help us heat and eat I see people out and about buying junk food but didn't realise that it was a main meal for them but then looked at my grandchildren and a pizza is a meal. where are the veg

41. Anna Wed 01 Oct 2008 @ 10:15 Well done on your programme last night! It's about time that this government made you a Sir Jamie Oliver. You've done far more to educate children and adults about healthy eating than the government have !!!!!

42. naomi bakewell Wed 01 Oct 2008 @ 09:57 Hi Jamie

Loved the programme last night, sorry though I have to say the people on benefits I can understand that they struggle but paying £12 a night for takeaways, they could get a good healthy 3 course meal out of that if they tried, giving up smoking would free up some money!
Cant wait to try the meatballs and look forward to some more fab recipes.

43. laura Wed 01 Oct 2008 @ 09:52 Really enjoyed your show last night and thanks for the school dinner revolution. Sorry to be so judgemental but I agree with the above comment. I am no longer on benefits but still cannot afford takeaways or to drink and smoke. I also order my shopping on the internet to save on travelling expenses and to help me plan economic meals. No-one in this country lives on just £70 per week with 2 children, now that we have the tax credit system. However, education is the key, so keep up the good work!

44. Sharon Wed 01 Oct 2008 @ 08:14 Well done on the new show ! I cannot belive people on benefits can afford expensive takeaways every night!
Well done Jamie keep up the good work.
Unfortunatly its not only the younger generation thats at fault, my sister in laws mum's best dish is 'micro chips fish fingers and beans!' (she's in her 50s!)
Thankfully my sister in law is cooking good healthy meals for her family!
My son is at school and the cookery lessons there are useless, he says the kitchens are dirty and doesn't like to cook at school!
He is 13 and an excellent cook, often cooking family meals!!!!

45. Yvonne Wed 01 Oct 2008 @ 07:58 Loved your latest series in the Food Network program and love your web site. I haven't cooked anything of yours that I didn't like. Could it be possible to have the recipes given to us in American quantities along with metric ( and yes I know we are really behind the times, and doubt I'll see the conversion in my lifetime ). That would be such a big help for us Americans.

46. azrah Wed 01 Oct 2008 @ 07:32 hi,in some of the recipies the use of wine is required.if one does not wish to use wine what can we use as a substitute.nothing alchoholic.thnx