Name: Chicken Tetrazzini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 12 oz linguine or spaghetti (high-quality, bronze-cut recommended); 4 cups cooked chicken, shredded or diced (rotisserie or homemade); 2 Tbsp olive oil; 1 lb button mushrooms, sliced; 1 medium onion, finely chopped; 4 garlic cloves, minced; 4 Tbsp unsalted butter; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 Tbsp lemon juice; 2 cups half-and-half (or mix of milk + heavy cream); 1½ tsp sea salt; 1/4 tsp ground black pepper; 1/4 cup fresh parsley, chopped; 1½ cups shredded mozzarella cheese

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Chicken Tetrazzini is a classic comfort dish, rich and creamy, that never fails to delight everyone at the dinner table. This beloved recipe begins with tender pasta strands—whether linguine or spaghetti—in a buttery, savory sauce brimming with mushrooms, onions, garlic, and shredded chicken, all baked with gooey mozzarella on top. In just about 40–45 minutes of cooking (plus a few prep moments), you’re rewarded with a hearty and satisfying casserole perfect for feeding a crowd or enjoying weeknight family dinners. Rich, cheesy, and bursting with flavor, it’s no wonder Chicken Tetrazzini has earned its place as a go-to dish for comfort food lovers everywhere. Let’s dive into what makes it so irresistible—and how easy it is to make!

Why You’ll Love This Chicken Tetrazzini

Rich, cheesy, and irresistibly creamy: The velvety sauce blends butter, flour, broth, and half-and-half with a touch of lemon to balance richness with a hint of brightness.
Brimming with juicy chicken and earthy mushrooms: This dish is packed with hearty, flavorful ingredients that pair perfectly with the creamy sauce.
Customize your prep: Go for pre-cooked rotisserie chicken to save time, or cook fresh chicken breast for a homemade touch.
Perfect for any occasion: Weekend family dinners, casual get-togethers, or even potlucks—this casserole pleases every crowd.
Make ahead or freeze: Prep it in advance and bake when you’re ready for effortless meals any night of the week.

Ingredients

Here’s your ingredient list, rephrased for clarity and flow:

12 oz (about 340 g) of linguine or spaghetti (preferably high-quality durum semolina, bronze-cut for best texture).*
4 cups diced or shredded rotisserie chicken, or prepare 1.5 lbs (680 g) of chicken breast from scratch.*
2 Tbsp extra-virgin olive oil
1 lb (around 450 g) button mushrooms, thickly sliced
1 medium onion, finely chopped
4 garlic cloves, minced

For the creamy sauce:

4 Tbsp unsalted butter
1/3 cup (about 40 g) all-purpose flour
3 cups (720 ml) low-sodium chicken broth
1 Tbsp fresh lemon juice
2 cups half-and-half (or a mix of milk and heavy cream)
1 1/2 tsp sea salt, plus more to taste
1/4 tsp freshly ground black pepper
1/4 cup fresh parsley, chopped (plus extra for garnish)
1 1/2 cups shredded mozzarella cheese

*See notes below for pasta and chicken prep insights.

Step-by-Step: How to Make Chicken Tetrazzini

Begin by setting your oven to 350 °F (175 °C) and getting your casserole dish ready.
Cook the pasta: Boil linguine/spaghetti in generously salted water (it should taste like the ocean). Cook just until barely al dente. Don’t forget to save 1/2 cup of the pasta water before draining—cover the cooked pasta lightly to keep it warm.
Sauté vegetables: In a large skillet over medium-high heat, warm the olive oil. Toss in the sliced mushrooms and cook them for about 3 minutes until they begin to soften and release their juices. Add the chopped onion and cook for 5–7 minutes until translucent and golden. Add the minced garlic and stir for about a minute, just until it becomes aromatic. Transfer this mixture to a cutting board or bowl with the chicken.
Make the creamy sauce: In the same pot used for pasta, melt the butter over medium heat. Whisk in the flour and cook for about 1 1/2 minutes until lightly golden. Gradually whisk in the chicken broth, lemon juice, salt, and pepper until smooth. Stir in the half-and-half and simmer gently. Taste and adjust seasoning as needed.
Bring the pasta pot back to the stove on low heat and mix in the chicken, sautéed vegetables, fresh parsley, and creamy sauce. For a looser, silkier consistency, feel free to stir in the reserved pasta water at this stage.
Spoon the mixture into your buttered casserole dish and generously top it with shredded mozzarella.
Cover the dish with foil and bake at 350 °F for 20 minutes to let the flavors meld.
After 20 minutes, uncover and bake for 15 more minutes until the top is golden and the edges are bubbling.
For that irresistible golden top, broil for 1–2 minutes, keeping a close eye to avoid burning.
Garnish with extra parsley and serve hot.

Helpful Tips

Don’t overcook the pasta: keeping it al dente prevents a mushy casserole later.
Save your pasta water: it helps create a silkier sauce.
Opt for bronze-cut durum wheat pasta: it holds up beautifully during baking and offers a satisfying bite.
Go for rotisserie chicken if you’re short on time, or cook chicken breasts in advance and shred them.
Watch the broiler: it can turn from golden to burnt quickly, so monitor it closely!

Substitutions and Variations

Pasta swaps: Penne, rotini, or egg noodles all work well.
Dairy alternatives: Use a dairy-free cream substitute or combine coconut cream with plant milk.
Cheese alternatives: Try fontina, gouda, or even a bit of parmesan for a twist.
Brighten things up: Add peas, baby spinach, or roasted bell peppers for added color and nutrients.
Boost the flavor profile: Add fresh herbs like thyme, tarragon, or rosemary.
Make it gluten-free: Use GF pasta and replace flour with cornstarch or a gluten-free blend.

Storage Instructions

Prepare the dish ahead of time: just cover and refrigerate for up to 5 days or freeze for up to 6 months. Thaw before baking.
Storing leftovers: Let cool, then store in the fridge up to 5 days or freeze for later. Add a splash of broth or milk when reheating to revive the sauce.

Nutritional Information

Per serving (based on 9 servings):

Approx. 573 calories
39 g carbs
44 g protein
27 g fat

Serving Suggestions

Pair it with crusty garlic bread or a warm baguette to soak up every last bit of that creamy sauce.
Add a green salad or steamed veggies for freshness and crunch.
Round off the meal with something light and refreshing, like a citrusy sorbet or a fresh fruit salad.

Frequently Asked Questions About Chicken Tetrazzini

Q: Can I make this gluten-free?
A: Absolutely! Choose gluten-free pasta and use cornstarch or a gluten-free flour blend in the sauce.

Q: How do I reduce the calories or fat?
A: Swap half-and-half for low-fat milk, reduce butter, and use a lighter cheese option to cut down on calories.

Q: Can I use a different protein?
A: Definitely. Leftover turkey, canned chicken, or even tofu can work as substitutions.

Q: What’s the best way to reheat Chicken Tetrazzini and keep it creamy?
A: Reheat it in a 350°F oven covered with foil, adding a splash of broth or milk to keep the sauce moist and creamy.

Q: Can I freeze this before baking?
A: Yes! Assemble the dish, wrap tightly, and freeze for up to 6 months. Thaw before baking.

Q: My casserole was a bit dry—any tips?
A: Make sure the pasta isn’t overcooked and add the reserved pasta water to loosen the sauce. Don’t overbake it.

Conclusion

I hope you enjoy this Chicken Tetrazzini as much as I do—it’s one of those dishes that wraps you in creamy, cheesy comfort with every bite. It’s easy enough for a weeknight, yet special enough for gathering friends or family. The sauce is rich, the chicken hearty, and the flavors meld beautifully once baked. Thank you so much for trying this recipe—your cooking journey is meaningful, and I’m thrilled to be part of it. May your kitchen be filled with warmth, laughter, and delicious aromas. Happy baking—and bon appétit!