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Main dishes



Chicken tetrazzini is an old school recipe that was probably created in the United States in the 70s when casseroles were very trendy. It’s making a comeback and we love it because it comes together really quickly and can feed a crowd. You can use rotisserie chicken, minced meat, or even make it vegetarian by adding hearty vegetables like cauliflower. We’ve made it even quicker (and better!) by using our Alfredo sauce. Hope you enjoy!

Preparation 15
Cooking time 60
Portions 6-8



  1. Preheat the oven to 425F.
  2. In a large pan, heat the olive oil over medium-high heat. Add the mushrooms and cook until golden, about 7-9 minutes.
  3. Add the onions and garlic and cook for 5-7 minutes.
  4. Add the chicken and sauce to the pan. Cook for 2 minutes and set aside.
  5. Bring a large pot of salted water to a boil. Cook the pasta for 2 minutes less than the instructions on the package. Add the peas and drain, reserving about ½ cup of the starchy cooking water.
  6. Add the pasta and peas to the chicken sauce and toss to combine well.
  7. Stir in the parmesan and parsley. Pepper to taste.
  8. Transfer the mixture to a baking dish, top with mozzarella and bake in the oven until golden brown, about 20 minutes.
  9. Serve hot.