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Chicken Tetrazzini


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Gently melt the butter in a heavy-bottomed pot. Then add the flour and briefly cook, continually stirring. 
  • Add the hot stock all at once and vigorously whisk until well combined. Briefly cook until thickened. 
  • Then add the sherry, Tabasco, egg yolk, seasonings and cream. Whisk well, add the cooked chicken and stir well. Remove from the heat. 
  • At the same time, cook the spaghetti in a large pot of lightly salted, boiling water until a little under al dente. Drain well and toss with most of the sauce. 
  • Then transfer the mixture to a large gratin dish (or ovenproof dish), spoon the remaining sauce over the top and sprinkle with a generous amount of parmesan. Cook in the oven for 10 mins until the cheese has melted and browned a little. 
  • Serve garnished with chopped parsley and a simple green salad dressed with a little balsamic and olive oil on the side.


  • 2 tbsp butter
  • 2 tbsp plain flour
  • 750 ml hot chicken stock
  • 1 tbsp dry sherry
  • a few drops of Tabasco
  • 1 egg yolk, beaten
  • sea salt & freshly ground pepper
  • 3 tbsp cream
  • ½ cooked chicken, skin removed & chopped
  • 250 gm spaghetti
  • 2-3 tbsp chopped fresh parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm