Description
Chicken Tetrazzini is a classic creamy and cheesy casserole featuring tender shredded chicken, mushrooms, and linguine in a rich, savory sauce, topped with melted mozzarella cheese and baked to golden perfection. This comforting dish is perfect for family dinners and can be made easily with rotisserie chicken or freshly cooked chicken breast.
Ingredients
Scale
Pasta and Protein
- 12 oz linguine (or spaghetti*)
- 4 cups rotisserie chicken (shredded or diced, or cook 1.5 lbs of chicken breast*)
Vegetables and Aromatics
- 1 lb button mushrooms (thickly sliced)
- 1 medium onion (finely chopped)
- 4 garlic cloves (minced)
Fats and Oils
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter
Thickening and Liquids
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 Tbsp lemon juice
- 2 cups half & half (or sub with equal parts milk & heavy cream)
Seasonings and Garnish
- 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 and Prepare Casserole Dish: Preheat your oven to 350˚F (175˚C) and generously butter a 9×13-inch casserole dish to prevent sticking and enhance browning of the edges.
- Cook Pasta: Bring a large pot of salted boiling water (salted so it tastes like ocean water) to a boil and cook the linguine or spaghetti until just barely al dente according to package instructions. Do not overcook as it will continue cooking in the casserole. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Partially cover and set aside to keep warm.
- Sauté Vegetables: Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil, then add the thickly sliced button mushrooms. Sauté for about 3 minutes until softened. Add the finely chopped onion and continue cooking, stirring occasionally, until the onion becomes soft and golden, about 5 to 7 minutes. Stir in the minced garlic and sauté for another minute until fragrant. Remove from heat and transfer the mushroom and onion mixture to a cutting board or bowl along with the chicken.
- Make the Sauce: In the same pot used for pasta, melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/3 cup all-purpose flour and continue whisking until the mixture turns lightly golden, approximately 1.5 minutes, to cook out the raw flour taste. Slowly whisk in 3 cups low-sodium chicken broth and 1 tablespoon lemon juice, along with 1 1/2 teaspoons sea salt and 1/4 teaspoon freshly ground black pepper until smooth. Add 2 cups half & half (or a mix of milk and heavy cream) and bring the sauce to a gentle simmer, stirring constantly. Taste and adjust seasoning with additional salt and pepper as needed.
- Combine Casserole Ingredients: Add the cooked pasta back into the sauce pot along with the shredded chicken, sautéed mushroom and onion mixture, and 1/4 cup chopped parsley. Stir thoroughly to combine everything evenly. If the sauce is too thick, stir in the reserved 1/2 cup pasta cooking water to loosen it to your preferred consistency.
- Assemble and Bake: Pour the combined mixture evenly into the prepared buttered casserole dish. Sprinkle 1 1/2 cups shredded mozzarella cheese generously over the top. Cover the dish tightly with foil and bake in the preheated oven for 20 minutes.
- Finish Baking and Broil: After 20 minutes, remove the foil and continue baking uncovered for an additional 15 minutes to allow the cheese to melt and the top to lightly brown. For a golden, bubbly crust, optionally broil the casserole on high for the last 1 to 2 minutes, watching closely to prevent burning.
Notes
- This Chicken Tetrazzini recipe is wonderfully creamy, cheesy, and easy to prepare, making it a perfect comfort food casserole.
- Using rotisserie chicken reduces prep time significantly, but fresh chicken breast can be cooked, shredded, and substituted with the provided proportions.
- The recipe is freezer-friendly; you can prepare it ahead of time, store it in the fridge before baking, and reheat when ready to serve.
- Reserving pasta water is key to adjusting the sauce consistency, ensuring a silky texture that clings to the pasta.
- Broiling at the end gives a beautifully browned and slightly crispy cheese topping; keep a close eye on it to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 573
- 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
