Browned butter chicken tetrazzini is a family favorite that makes an easy and frugal weeknight meal! You’ll love how simple and delicious it is!
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I didn’t grow up eating tetrazzini. The first time I ever even heard of it was when I was in college. Our campus cafeteria had Turkey Tetrazzini in the regular dinner rotation, and it was completely underwhelming, as you can probably imagine.
Later, when I met my husband, he mentioned that one of the meals he enjoyed a lot growing up was chicken tetrazzini. I was a little puzzled, since my only experience with tetrazzini was not particularly favorable. However, when we were later visiting his family and his mom made tetrazzini for dinner, I realized that it can actually be good. And not just good, but delicious.
My mother-in-law shared the recipe with me many years ago and I’ve been making it regularly ever since. It’s a simple but comforting meal made with tender chicken and noodles baked in a parmesan cream sauce. It can be whipped up in a matter of minutes. You can even use the pressure cooker to cook frozen chicken breasts if you forgot to thaw them out ahead of time. Chicken pulled from a store-bought rotisserie chicken works beautifully, too! Or, check out Marjorie’s directions for making a whole chicken in the pressure cooker over at A Pinch of Healthy–I tried it and it was so easy!
This recipe actually originates from a good friend of my husband’s family, Molly Worley. Molly and her husband and kids lived next door to my husband and his family when he was growing up. They remained friends throughout the years and I had the privilege of getting to know Molly and her family in the time that I’ve known my husband. Molly was a delightful woman, warm and funny.
Molly tragically passed away last year, but her memory lives on in her family and ours, and the countless others that she touched along the way. I still regularly make her tetrazzini recipe, and I have to say that it is absolutely a family favorite. It’s one meal that everyone will eat without a single complaint. I mean, it’s noodles, chicken, and cheese—what more could you want? Each time I make it, I remember Molly and think about how thankful I am to have had the privilege of knowing her.
More recently, I started browning the butter in this recipe, which gives a deeper, sort of nutty flavor to the sauce. To brown the butter, you simply melt the butter on the stove top, swirling the pan occasionally, until the butter reaches a deep golden brown color. You can skip this step and the result will still be delicious. Browning the butter just deepens the flavor a bit. Totally up to you!
This browned butter chicken tetrazzini is a crowd-pleasing weeknight meal that’s a perfect addition to your weekly meal plan. Enjoy!
- 9 x 13 inch baking dish (I love my Pyrex one)
- 2 quart saucepan
- Whisk (use a Nylon or silicone whisk if your saucepan has a nonstick coating on it)
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