Chicken Tetrazzini Recipe

Name: Chicken Tetrazzini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 8 oz spaghetti or linguine; 2 tbsp unsalted butter; 8 oz cremini mushrooms, sliced; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup heavy cream; 1/2 cup dry white wine (or additional broth); 3 cups cooked chicken, shredded or diced; 1/2 cup frozen peas (optional); 1 cup grated Parmesan cheese, divided; 1/2 cup shredded mozzarella cheese; 1/4 cup panko breadcrumbs; 2 tbsp chopped fresh parsley; Salt and black pepper to taste

Italian-American · Main course · 55 min total

Chicken Tetrazzini recipe videos

A creamy, comforting pasta bake with tender chicken and mushrooms, topped with melted cheese and a golden breadcrumb crust.

20
min prep

35
min cook

6
servings

520
kcal/serving

Ingredients

8 oz spaghetti or linguine
2 tbsp unsalted butter
8 oz cremini mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 cup dry white wine (or additional broth)
3 cups cooked chicken, shredded or diced
1/2 cup frozen peas (optional)
1 cup grated Parmesan cheese, divided
1/2 cup shredded mozzarella cheese
1/4 cup panko breadcrumbs
2 tbsp chopped fresh parsley
Salt and black pepper to taste

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Cook pasta according to package directions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add mushrooms and onion; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1 minute.
Gradually whisk in chicken broth, heavy cream, and white wine. Bring to a simmer, stirring constantly, until thickened, about 3-4 minutes.
Remove from heat. Stir in cooked chicken, peas (if using), and 1/2 cup Parmesan cheese. Season with salt and pepper.
Add the cooked pasta to the sauce and toss to combine. Transfer to the prepared baking dish.
In a small bowl, mix remaining 1/2 cup Parmesan, mozzarella, panko, and parsley. Sprinkle evenly over the casserole.
Bake for 20-25 minutes, until bubbly and golden brown on top. Let rest 5 minutes before serving.

Tips

For a richer flavor, use a mix of white and dark chicken meat.
To make ahead, assemble the casserole (without topping) and refrigerate up to 24 hours. Add topping and bake, adding 10 minutes to baking time.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

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