Chicken and mushroom pasta bake (Spaghetti tetrazzini) from Jamie's Italy (page 113) by Jamie Oliver

  • basil
  • Parmesan cheese
  • chicken thighs
  • heavy cream
  • spaghetti pasta
  • white wine
  • mushrooms
  • dried porcini mushrooms

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on March 30, 2020

    This went down really well with the family, and was fairly easy to assemble so is one to make again. I used chicken breast instead of thigh (though I think it would have been nicer with the former) and mixed dried mushrooms instead of porcini. A bit calorific, but definitely comfort food!

  • clairepotter on January 28, 2019

    I substituted chicken thigh for skinless breast meat. Season very well and pan fry in a tablespoon of oil until well- browned and virtually cooked through. Set aside to rest and tear up once cool enough to handle. In the same pan, pan fry the mushrooms in butter, salt and lots of black pepper until deep brown. Then add wine etc as recipe advises and continue. I have tried dotting the final chicken pasta mixture with goats cheese and panko breadcrumbs mixed with melted butter prior to baking. Also stirred spinach leaves through pasta before adding topping. Both worked very well. Serve with a fancy salad of shredded iceberg lettuce, lambs lettuce, walnuts and sliced pear with a dressing of Cressi vinegar and oil.

  • Astrid5555 on December 29, 2013

    Creamy winter comfort food! Used brown cremini and king oyster mushrooms. As per previous reviews would cut down on the cream next time as this dish was very rich, but probably one of the reasons why everybody really liked it.

  • Delys77 on June 11, 2012

    Pg 113 Creamy goodness! The mushroom, parm, and chicken makes for a very earthy if slightly heavy dish. I might cut the cream a bit, or mix in a bit of milk as per the earlier note. I put the mushrooms in a bit before the garlic and sauteed relatively aggressively as I prefer my mushrooms a little more well done. Overall though the recipe works well as is minus the few comments I made above.

  • Demaria.alison on April 08, 2012

    Terrible dish. I threw this away!

  • chrisguzzi on November 20, 2011

    Great standby recipe for lunchtime entertaining. I cooked this after reading the first 3 comments and it was great - couldn't get hold of porcini mushrooms and used red wine instead of white. Used the thighs and 500 gm mushrooms. No spaghetti but penne worked really well and the pointy ends on top had a yummy crunchy texture. I would serve with a green salad.

  • melissabazley on September 11, 2011

    This is a great recipe and so easy to make. I put more mushrooms in as we love them. I just used normal pouring cream, rather than double cream. It worked perfectly fine. A delicious dish and serves between 6-8 people. Highly recommend :)

  • Cheri on July 09, 2011

    This was REALLY good. I added sliced sauteed leeks to the chicken and mushrooms. I used chicken breasts, which did dry out a bit and would recommend the thighs as called for. I cooked the pasta al dente, then used 1 c heavy cream plus 1 cup whole milk. Added basil which was really nice. Topped casserole with slices of fresh mozzarella as well as the Parmesan cheese. Lovely, cheesy, bright and satisfying. Came together in the time it took to cook the noodles. Baked 22 min at 400 deg.

  • Breadcrumbs on March 01, 2011

    p. 113 - What’s not to like about cream, chicken, good cheese, wild mushrooms and pasta?!!! Needless to say, we loved it!! This is a much more refined version of Chicken and Tuna Tetrazzinis we’ve had in the past. This is a chicken and mushroom pasta that is started stovetop and, finished in the oven. The recipe calls for 7oz of parmesan, I used a 50/50 blend of Parm and mozzarella. Prep is relatively quick and quite easy. The casserole goes into a 400 degree oven until golden brown and bubbling. This took 14 minutes in my case and let me say, the house smelled heavenly as it bubbled away in the oven!! Oh my goodness this was delicious. I wouldn’t be making this all the time but, if you’re looking for a creamy, cheesy, super-scrumptious treat, this is the recipe for you. I especially loved the basil in this, it adds a light, fresh note to an otherwise heavy but delicious dish. K-9

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