Description
This Creamy Chicken Tetrazzini recipe is a comforting casserole featuring tender shredded chicken, sautéed mushrooms, and a rich, flavorful sauce over linguine pasta. Baked to bubbly perfection and topped with melted mozzarella cheese, this classic Italian-American dish is easy to prepare and perfect for weeknight dinners or meal prepping.
Ingredients
Scale
Pasta and Chicken
- 12 oz linguine (or spaghetti*)
- 4 cups rotisserie chicken (shredded or diced, or cook 1.5 lbs of chicken breast*)
Sauté Ingredients
- 2 Tbsp olive oil
- 1 lb button mushrooms (thickly sliced)
- 1 medium onion (finely chopped)
- 4 garlic cloves (minced)
Sauce Ingredients
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 Tbsp lemon juice
- 2 cups half & half (or substitute with equal parts milk & heavy cream)
- 1 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper, freshly ground
- 1/4 cup parsley (chopped, plus more to garnish)
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350˚F and butter a 9×13 casserole dish to prevent sticking and ensure easy cleanup.
- Cook Pasta: Bring a large pot of salted boiling water to a boil—it should taste quite salty, like ocean water. Add the linguine and cook until barely al dente, following package instructions carefully to avoid overcooking. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Partially cover the pasta to keep warm and set aside.
- Sauté the Vegetables: Heat a large skillet over medium-high heat. Add the olive oil, then sauté the sliced mushrooms until softened, about 3 minutes. Add the chopped onion and cook until soft and golden, about 5-7 minutes. Stir in minced garlic and sauté for an additional 1 minute until fragrant. Remove from heat and transfer the vegetable mixture to a cutting board with the shredded chicken.
- Make the Sauce: In the same pot used for cooking pasta, melt the butter over medium heat. Whisk in the flour and cook until lightly golden, about 1 1/2 minutes. Slowly whisk in chicken broth, lemon juice, salt, and pepper until the mixture is smooth. Add half & half and bring the sauce to a gentle simmer, stirring regularly. Taste and adjust seasoning with additional salt and pepper as needed.
- Combine Ingredients: To the sauce pot, add the cooked linguine, shredded chicken, sautéed mushroom and onion mixture, and chopped parsley. Stir well to combine all ingredients. If desired, add up to 1/2 cup reserved pasta water to loosen the sauce to your preferred consistency.
- Assemble the Casserole: Transfer the mixture evenly into the prepared buttered casserole dish. Sprinkle the shredded mozzarella cheese evenly over the top for a gooey, cheesy finish.
- Bake: Cover the casserole with foil and bake in the preheated oven at 350˚F for 20 minutes. Then remove the foil and continue baking uncovered for another 15 minutes to allow the cheese to brown and the sauce to thicken. For an extra golden top, broil for an additional 1-2 minutes, watching carefully to avoid burning.
Notes
- This Chicken Tetrazzini is a creamy and cheesy casserole that’s simple to put together, especially using store-bought rotisserie chicken to save time.
- You can substitute cooked chicken breast if you prefer homemade chicken — bake, chop, and add it in place of rotisserie chicken.
- The recipe is freezer-friendly; prepare the casserole in advance, store it covered in the fridge, and bake when ready.
- Reserve some pasta water to adjust sauce consistency as needed.
- Broiling at the end gives the top a beautiful golden, bubbly finish.
Nutrition
- Serving Size: 1 serving
- Calories: 573 kcal
- Sugar: 5 g
- Sodium: 933 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 145 mg
