Description
Indulge in a comforting and creamy dish with this Chicken Tetrazzini recipe. Packed with tender rotisserie chicken, al dente fettuccini noodles, and a flavor-rich sauce made with mushrooms, garlic, white wine, and Parmesan, this dish is baked to golden-brown perfection with a crispy breadcrumb topping. Perfect for a hearty dinner or a family gathering, it’s sure to become a favorite in your household.
Ingredients
Units
Scale
For the Pasta:
- 1 pound dry fettuccini noodles
- For the Sauce:
- 3 cups cubed rotisserie or roast chicken meat (from a 3-4 pound chicken)
- 2 tablespoons olive oil
- 18 tablespoons unsalted butter (divided, 2 1/4 sticks)
- 1/2 pound button mushrooms, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup semi-dry or dry white wine
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup low-sodium chicken broth (*see notes)
- 1/3 cup all-purpose flour
- 1/8 teaspoon freshly grated nutmeg (or 1/4 teaspoon ground nutmeg)
- 1 teaspoon seasoned salt
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Topping:
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/3 cup chopped fresh parsley (divided)
Instructions
- Prepare the Oven and Casserole Dish
Preheat your oven to 425°F and spray a large casserole dish with nonstick baking spray. - Cook the Pasta
Cook the fettuccini noodles in salted water until al dente, following the package instructions. Drain and rinse with cold water. Spread the noodles evenly onto a large baking sheet to dry and set aside. - Sauté the Vegetables
In a large skillet over medium heat, add 2 tablespoons olive oil and 2 tablespoons butter. Once the butter has melted, add the diced mushrooms and chopped onion. Lightly season with salt and pepper, and sauté for 5-7 minutes until the onions are translucent and mushrooms are softened. Stir occasionally. - Deglaze the Pan
Add the garlic, thyme, and white wine to the skillet. Stir with a wooden spoon and scrape any browned bits from the bottom. Let the mixture cook for an additional 2 minutes to reduce the liquid. Transfer the mixture to a medium bowl and set aside. - Heat the Milk Mixture
In a medium saucepan over medium heat, bring the milk, heavy cream, and chicken broth to just below a simmer. You should see steam rising off the surface. - Make the Roux
In the same large skillet used earlier, melt 3 tablespoons butter over medium heat. Gradually whisk in the flour to form a roux and let it cook for about 2 minutes until light golden brown. - Create the Sauce
Slowly whisk in the warm milk, heavy cream, and broth mixture into the roux. Stir continuously to ensure there are no lumps. Add the nutmeg, seasoned salt, kosher salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Continue whisking for another 8-10 minutes or until the sauce thickens. - Combine the Ingredients
Add the cooked chicken, mushroom/onion mixture, cooked fettuccini noodles, and half of the chopped parsley to the thickened sauce. Stir everything together until evenly combined. - Assemble the Casserole
Pour the mixture into the prepared casserole dish. Evenly sprinkle the top with breadcrumbs and grated Parmesan cheese. Melt the remaining butter and drizzle it evenly over the breadcrumbs. - Bake the Casserole
Bake at 425°F for 30 minutes, or until the top is golden brown and the sauce is bubbling. Remove from the oven and allow the dish to rest for 5-10 minutes before serving. - Garnish and Serve
Sprinkle the remaining parsley over the top before serving. Enjoy!
Notes
- If preparing this dish ahead, substitute 2 cups of chicken broth instead of 1 cup for extra moisture during reheating.
- For a vegetarian option, substitute chicken with sautéed vegetables like zucchini or bell peppers and use vegetable broth instead of chicken broth.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2 months. Reheat in the oven or microwave until warmed through.
Nutrition
- Serving Size: 1 portion
- Calories: 615
- Sugar: 5g
- Sodium: 730mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 135mg
