Description
Chicken Tetrazzini is a creamy baked pasta casserole packed with tender chicken, mushrooms, and cheese. It’s easy to make, full of flavor, and perfect for feeding a family or freezing for later. A comforting dinner classic that never disappoints.
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
Instructions
- 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.
Notes
Use rotisserie chicken for faster prep.
Bronze-cut pasta holds its texture best.
Add peas or spinach for more veggies.
Freezes well—great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1/9th of recipe
- Calories: 573
- Sugar: 4g
- Carbohydrates: 39g
- Protein: 44g