Tetrazzini is an American dish consisting of pasta tossed with diced poultry or seafood in a creamy parmesan cheese sauce. Some cooks like to add steamed peas, mushrooms, or carrots to the dish in order to enhance its flavors even further. The dish is often baked as a casserole and garnished with almonds or parsley.

Many food historians claim that tetrazzini was invented in San Francisco by Ernest Arbogast, a chef at the Palace Hotel, who created the dish in honor of Luisa Tetrazzini, a popular opera singer in the early 20th century who used to stay at the hotel.

Although chicken tetrazzini is the most famous variety, there are also other versions of the dish using different cheeses, nuts, or key ingredients, such as tuna tetrazzini.