Wednesdays Unplugged – Angel Hair Chicken Tetrazzini

“Never be so focused on what you’re looking for that you overlook the thing you actually find.” – Ann Patchett

NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!


I went to Duluth last Sunday with my good friend Beata for a heritage tour which included 5 mid-century-modern homes. It was a great day rediscovering the city where we lived over 30 years ago… I never tire of the beautiful lake and nature-filled landscape.


I love tetrazzini, and love this version with angel hair pasta that is a little lighter with chicken broth rather than cream… still delicious.

angel hair chicken tetrazzini


  • 12 ounces angel hair pasta
  • 4 cups shredded chicken (about one rotisserie chicken)
  • 1 medium onion, chopped
  • 3 garlic cloves minced, and smashed
  • 8 ounces baby bella mushrooms, sliced
  • 10 ounce package frozen peas
  • 4 tablespoons salted butter
  • 1/3 cup flour
  • 3 cups chicken broth
  • 1 tablespoon lemon juice
  • 1 1/2 cups whole milk
  • 1 teaspoon sea salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup parsley, chopped
  • 1 cup shredded cheese, Provolone or cheese of choice
  • 1 1/2 cups shredded Parmesan cheese
  • 1 roll Ritz crackers, crushed
  • 4 tablespoons melted butter

Preheat oven to 350 degrees F. Cook pasta in a large pot of salted water according to package directions and set aside.

Shred rotisserie chicken or cooked pound of chicken breasts or thighs and set aside.

Place a large dutch oven over medium high heat. Add olive olive, then add mushrooms and saute until soft and sizzling. Add onions and cook about 5 minutes, until fragrant. Add garlic and saute another 1-2 minutes until fragrant.

In the same pot, melt butter and whisk in flour until starting to thicken, about 1-2 minutes. Add chicken broth, about 1 tablespoon of lemon juice, salt, pepper and whisk until smooth. Add milk and bring to a simmer. Add cheese, stir.

Mix everything except Parmesan cheese and Ritz crackers in pot, then pour into large lasagna pan. Mix Parmesan cheese, melted butter and crushed Ritz crackers and spread over top of pan. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for about 15 minutes, until browned and bubbling.

Serve over shredded green leaf lettuce.

Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

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