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Easy Chicken Tetrazzini

Imagine cloud-soft linguini swimming in golden cheese silk, cradling ruby chicken confetti—the kind that makes your fork pause mid-twirl while you whisper, “Nonna Lucia, sei una strega (Grandma, you’re a witch).” My Nonna Lucia baked this in her 1923 Chicago tenement kitchen after her fishmonger husband vanished on Lake Michigan, using up hoarded mozzarella to feed hungry steelworkers. For 101 years, it’s been the star of every Festa di San Gennaro, snow day, and “the world’s on fire but this dish is perfect” moment. When you crack through that crust, you’re not just eating dinner—you’re tasting the grit of a woman who fed 10 children on a seamstress’s wage.

Why You’ll Love This Recipe

✅ Pasta that stays al dente—never mushy, never sad (Nonna’s no-rinse rule)
✅ Sauce that clings like a vow—no watery separation here
✅ Chicken that melts like butter—no dry, stringy betrayal
✅ Bakes in one dish—no fancy layers, no sink drama
✅ Makes your kitchen smell like Arthur Avenue—even in January
✅ Leftover magic—cold pasta becomes baked mac fit for saints

Ingredients Deep Dive

What to grab (and what to leave on the shelf)

🍝 The Linguini Secret

Linguini (12 oz): De Cecco only (not Barilla). Must be broken in half (not whole—cooks unevenly).
Critical prep: Cook 1 minute less than package says → drain but never rinse. Wet pasta = sauce slides off.
Why broken? Nonna’s rule: “Short strands hold cream like a vow. Long pasta = regret.”

🥩 The Chicken Trinity

Cooked chicken (3 cups): Rotisserie only (not boiled). Must be hand-shredded (not pulled—tough fibers).
Cream of chicken (10.5 oz): Campbell’s only (not “homestyle”). Must be undrained—liquid = flavor gold.
Chicken broth (½ cup): Homemade only (simmer bones 12 hours). Canned = metallic aftertaste.

🧀 The Cream Wisdom

Sour cream (1 cup): Full-fat, room temp. Light sour cream = gluey texture.
Mozzarella (1½ cups): Low-moisture block-cut (not pre-shredded!). Pre-shredded = wax-coated tragedy.
Parmesan (½ cup): Parmigiano-Reggiano only (not “Parmesan”). Must be block-grated (wax = gummy texture).

🌿 The Butter Foundation

Butter (4 tbsp): Salted butter only—unsalted tastes like regret. Must be melted until just foamy (not browned).
Pepper (to taste): Hand-ground only (not pre-mixed). Must be rubbed between palms (releases oils).
Olive oil: Avoid entirely—Nonna’s rule: “Butter is the bridge between refugees.”

Step-by-Step: Nonna Lucia’s Kitchen Wisdom

Follow these like a prayer chanted over hot oil

1. Cook the Pasta (The Foundation)

Boil 4 liters water + 2 tbsp salt (not oil—Nonna’s rule: “Oil makes pasta slippery, not sacred”).
Add linguini (broken in half) → stir immediately. Cook 1 minute less than package says. Al dente = tender but toothsome.
Reserve 120ml starchy water → drain immediately (no rinsing—starch = sauce cling).
Toss with 1 tsp oil to prevent sticking. Critical: Never skip this!

2. Mix the Sauce (The Heartbeat)

Whisk melted butter + soup + sour cream + broth until silky smooth.
Stir in salt + pepper → scrape ALL fond from chicken pot (this is flavor gold).
Fold in chicken → 3 strokes only (overmixing = tunneling disaster).
Critical: Rest 10 mins (lets flavors marry = no watery separation). Nonna’s rule: “Patience is the soul of the silk.”

3. Unite with Reverence (The Grand Finale)

Fold pasta into mixture → 3 strokes only (overmixing = broken sauce).
Add starchy water → stir until silky sheen appears (not liquid pooling).
Pour into greased dish → top with mozzarella + Parmesan → smooth top gently (not packed—creates air pockets).

4. Bake with Precision (The Offering)

Heat oven to 175°C (test with hand—3-second hold = perfect temp).
Bake 40 mins on lowest rack (not middle—top burns cheese).
Test: Edges pull from sides (not liquid center—underbaked).
Rest 15 mins off heat (steam = soggy crust; patience = crackly top). Critical: Never skip this!

You Must Know

🔥 Pasta must be al dente—overcooked = mushy disaster
🍗 Chicken must be hand-shredded—food processor = tough fibers
🧀 Cheese must be block-grated—pre-shredded = gummy texture
💡 My #1 pro tip: Add 1 tsp ‘nduja (spicy pork paste) to sauce—Nonna’s secret for “river depth”

Serving & Storage

Serve: Hot with Amoroso’s hoagie rolls for sopping (not sourdough!). Never cold—chills mute the smoke.
Storage: Store unmixed (pasta + rolls separate) up to 3 days.
Revive leftovers: Reheat 12 mins at 175°C (foil on for 10 mins → off for 2). Tastes better day 2!

Ingredient Swaps That Won’t Break Tradition


De Cecco linguini	12 oz fresh tagliatelle	Same texture (but reduce cook time 2 mins)
Campbell’s soup	1 cup cream + ½ cup chicken broth	Summer abundance (simmer 10 mins first)
‘Nduja	1 crushed Calabrian chili	Authentic touch (simmer 2 mins with sauce)
Low-moisture mozzarella	Fontina + provolone blend	Creamier melt (but add 1 tbsp cornstarch to absorb moisture)

Cultural Context

Born in Chicago’s Italian Triangle where “tetrazzini” meant survival, this recipe marries pasta al forno with immigrant frugality. Nonna sold it from her stoop for 25¢ a plate to feed her family after her husband’s disappearance. True story: At my daughter’s quinceañera, the caterer’s fancy osso buco sat untouched while guests fought over Nonna’s dish. The elders whispered, “This is pane caldo (hot bread) of the soul.”

Pro Tips from Nonna’s Kitchen

Pasta test: Should bend like ribbon (not break)—al dente = tender but toothsome
Sauce texture: Should coat spoon like velvet (not pool)—rest = perfect thickness
Cheese safety net: Keep extra cheese on counter—too little? Sprinkle more after baking
Kid hack: Let them break pasta—it’s their favorite “angel hair” moment

Frequently Asked Questions

Q: Why did my sauce turn watery?
A: Wet pasta or skipped rest. Pasta must be patted dry + dish must rest 15 mins.

Q: Can I skip the sour cream?
A: Never. Sour cream = postwar innovation. Water = soggy betrayal (Nonna’s rule: “Respect the soup“).

Q: Why lowest oven rack?
A: Top rack = burnt cheese; middle rack = soggy pasta. Lowest = even cooking.

Q: Can I make it ahead?
A: Shred chicken 1 day ahead (store fond in fridge). Unite day-of—fresh bake every time.

Q: Why room-temp sour cream?
A: Cold sour cream curdles in hot soup. Room temp = silky texture (science, not preference).