Pioneer Woman's Chicken Tetrazzini

Pioneer Woman's chicken tetrazzini is a creamy pasta with chicken, bacon, peas, olives, and Parmesan for a delicious weeknight dish. Here is some information about how to make it, store leftovers, and reheat it.

What is Pioneer Woman's Chicken Tetrazzini?

Pioneer Woman's chicken tetrazzini recipe uses shredded chicken, mushrooms, green peas, black olives, and a lot of cheese. The cheeses include Parmesan cheese, grated Monterey Jack cheese, and some cream cheese which helps make the pasta creamy.

The recipe also includes some white vinegar, chicken broth, seasonings, and spaghetti. Once the pasta is assembled, it is topped with Panko breadcrumbs and baked until golden in the oven, about 20 to 30 minutes. The result is a delicious pasta perfect for the whole family.

Pioneer Woman's Chicken Tetrazzini Ingredients

• 1 ½ pounds thin spaghetti, broken in half
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 pound white mushrooms, quartered
• ½ teaspoon salt
• 1 cup white vinegar
•  ⅓ cup flour
• 4 cups chicken broth
• 1 8-ounce brick cream cheese, cubed
• 3 cups cooked shredded chicken
• 1 cup finely chopped black olives
• 1 ½ cup frozen green peas
• 4 slices of bacon, fried and chopped
• 1 cup grated Monterey Jack cheese
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• Extra broth for thinning
• 1 cup panko breadcrumbs

How to Make Pioneer Woman's Chicken Tetrazzini 

1. Cook the pasta according to the package instructions, or until al dente. The pasta will continue to cook in the oven.  

2. Drain and rinse the pasta and set it aside.

3. Melt the butter in a large pot set over medium heat. 

4. Sauté the garlic for a couple of minutes. 

5. Add the mushrooms and salt, and continue cooking for a couple more minutes. 

6. Add the vinegar and simmer it for a few minutes, or until the liquid has reduced by half.

7. Mix the flour into the mushrooms and stir for another minute. 

8. Stir the broth into the roux and cook the mixture for a few minutes until it thickens.

9. Lower the heat to medium-low. 

10 Add the cream cheese to the pot and stir the mixture until it is melted (don't worry if the cream cheese doesn't melt completely; it will melt eventually in the oven).

11. Add the shredded chicken, olives, peas, bacon, Monterey Jack, and Parmesan to the mushrooms mixture and mix well. Season with salt and pepper if needed.

12. Stir in the cooked spaghetti until coated with the sauce. 

13. You may need to add a small amount of broth to the mixture if the mixture seems a little dry. It's okay if the mixture is a little soupy as it will cook off in the oven. You can add another 2 cups of broth if the pasta seems like it needs it.

14. Place the pasta in a large baking dish and sprinkle it with panko breadcrumbs. 

15. Bake the casserole in a 350 F oven for 20 minutes or until it is bubbling and the crumbs are golden brown.

16. Serve and enjoy.

How to Store Pioneer Woman's Chicken Tetrazzini

The best way to store leftover chicken tetrazzini is in the fridge. Make sure you let the tetrazzini cool until reaches room temperature before storing it in the fridge or freezer. You shouldn't let chicken tetrazzini out for more than 2 hours before you store it.

How Long Will Chicken Tetrazzini Last in the Fridge?

Properly stored chicken tetrazzini can last in the fridge for 3 to 5 days and stay fresh. It is possible to leave the tetrazzini in the baking dish and cover it with plastic wrap, or to place it in airtight containers (glass containers are recommended). Before storing it, be sure to allow it to cool so that it doesn't affect the temperature of your fridge.

How Long Can Chicken Tetrazzini Last in the Freezer?

Chicken tetrazzini can be frozen for up to 3 months. In order to freeze tetrazzini correctly, divide the casserole into portions (square pieces) and place them on a baking sheet lined with parchment paper. Put the tray in the freezer for 2 to 3 hours. When the pieces are solid enough, wrap each piece in freezer wrap, or put them in freezer bags. You should also label them with the freezing date so that you will know when to use them by.

How Do You Defrost Chicken Tetrazzini?

The best way to defrost frozen chicken tetrazzini is to put it in the fridge for 24 to 36 hours. That might sound like a long time, but it's the best way to defrost it. However, if you don't have this much time, you can place the frozen chicken tetrazzini in a warm water bath, and it will completely thaw in just 3 hours. (Be sure the water is warm, not boiled). It is very important that you do not defrost chicken tetrazzini in the microwave or air fryer as these methods will affect the texture of the pasta.

How to Reheat Pioneer Woman's Chicken Tetrazzini

Chicken tetrazzini can be reheated in the oven at 350 F for about 20 to 30 minutes. Alternatively, the tetrazzini can be reheated in the microwave for between 1 and 3 minutes on medium high heat. To properly reheat chicken tetrazzini, you should also cover it while reheating it to prevent it from drying out.

To make the top of the tetrazzini brown and crispy when reheating, bake it uncovered for around 5 minutes in a 400 F oven before serving.

How to Reheat Chicken Tetrazzini in the Oven

1. Preheat the oven to 350 F.
2. Cover the leftover chicken tetrazzini with aluminum foil.
3. Place the chicken tetrazzini casserole in the oven.
4. Heat for 20 to 30 minutes or until it reaches 165 F.
5. Bake uncovered for 5 minutes at 400 F to make the top brown and crispy.
6. Let it cool for 3 to 5 minutes.
7. Serve and enjoy.

How to Reheat Chicken Tetrazzini in the Microwave

1. Divide leftover chicken tetrazzini casserole into portions.
2. Place each serving in a microwave-safe bowl.
3. Reheat each chicken tetrazzini portion for 1 to 3 minutes on medium high heat.
4. Make sure the temperature reaches 165 F.
5. Serve and enjoy.

What to Serve With Pioneer Woman's Chicken Tetrazzini

The best side dishes that work well with chicken tetrazzini are salads or roasted veggies such as carrots, baby potatoes, and asparagus. Some chicken gravy with a lot of cream and cheese can work really well with chicken tetrazzini as well. However, you don't need to serve it with any side dishes as it's already a complete meal.

Check this list of side dish ideas to serve with chicken tetrazzini:

• Pioneer Woman's Ambrosia Salad Recipe
• Julienne Salad
• Chicken Tuna Salad
• Corn Salad
• Butternut Squash Salad
• Quinoa Salad
• Pioneer Woman's Beef Barley Soup Recipe
• Sweet Potato Casserole
• Ina Garten's Corn Pudding
• Pioneer Woman's Sausage Balls

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Pioneer Woman's Chicken Tetrazzini

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 55 minutes

Pioneer Woman’s chicken tetrazzini is a creamy pasta with chicken, bacon, peas, olives, and Parmesan for a delicious weeknight dish. Here is some information about how to make it, store leftovers, and reheat it.

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Ingredients

• 1 ½ pounds thin spaghetti, broken in half
• 4 tablespoon butter
• 4 cloves garlic, minced
• 1 pound white mushrooms, quartered
• ½ teaspoon salt
• 1 cup white vinegar
• ⅓ cup flour
• 4 cups chicken broth
• 1 8-ounce brick cream cheese, cubed
• 3 cups cooked shredded chicken
• 1 cup finely chopped black olives
• 1 ½ cup frozen green peas
• 4 slices of bacon, fried and chopped
• 1 cup grated Monterey Jack cheese
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• Extra broth for thinning
• 1 cup panko breadcrumbs

Instructions

1. Cook the pasta according to the package instructions, or until al dente. The pasta will continue to cook in the oven.
2. Drain and rinse the pasta and set it aside.
3. Melt the butter in a large pot set over medium heat. 
4. Sauté the garlic for a couple of minutes. 
5. Add the mushrooms and salt, and continue cooking for a couple more minutes. 
6. Add the vinegar and simmer it for a few minutes, or until the liquid has reduced by half.
7. Mix the flour into the mushrooms and stir for another minute. 
8. Stir the broth into the roux and cook the mixture for a few minutes until it thickens.
9. Lower the heat to medium-low. 
10. Add the cream cheese to the pot and stir the mixture until it is melted (don’t worry if the cream cheese doesn’t melt completely; it will melt eventually in the oven).
11. Add the shredded chicken, olives, peas, bacon, Monterey Jack, and Parmesan to the mushrooms mixture and mix
    well. Season with salt and pepper if needed.
12. Stir in the cooked spaghetti until coated with the sauce. 
13. You may need to add a small amount of broth to the mixture if the mixture seems a little dry. It’s okay if the mixture is a little soupy as it will cook off in the oven. You can add another 2 cups of broth if the pasta seems like it needs it.
14. Place the pasta in a large baking dish and sprinkle it with panko breadcrumbs. 
15. Bake the casserole in a 350 F oven for 20 minutes or until it is bubbling and the crumbs are golden brown.
16. Serve and enjoy.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 664Total Fat: 33gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 115mgSodium: 1487mgCarbohydrates: 54gFiber: 6gSugar: 7gProtein: 36g