Description
Chicken Tetrazzini is a classic, comforting casserole featuring tender shredded chicken, sautéed mushrooms, onions, and a creamy, flavorful sauce made with chicken broth and half & half. Combined with linguine pasta and topped with melted mozzarella cheese, this baked dish delivers a rich and satisfying meal perfect for family dinners or entertaining guests.
Ingredients
Scale
Pasta
- 12 oz linguine (or spaghetti)
Chicken
- 4 cups rotisserie chicken (shredded or diced, or cook 1.5 lbs chicken breast)
Vegetables & Aromatics
- 1 lb button mushrooms (thickly sliced)
- 1 medium onion (finely chopped)
- 4 garlic cloves (minced)
Sauce Ingredients
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 Tbsp lemon juice
- 2 cups half & half (or substitute with equal parts milk & heavy cream)
- 1 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley (chopped, plus more to garnish)
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350˚F (175˚C) and butter a 9×13 inch casserole dish to prevent sticking.
- Cook Pasta: Bring a large pot of salted boiling water (salty enough to taste like ocean water) to a boil. Add linguine and cook until barely al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining the pasta. Drain and partially cover to keep warm.
- Sauté Vegetables: Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil followed by the sliced mushrooms. Sauté for about 3 minutes until softened. Add the finely chopped onions and cook for 5-7 minutes until soft and golden. Stir in minced garlic and cook for an additional minute until fragrant. Remove the mixture from the skillet and set aside with the cooked chicken.
- Prepare the Sauce: In the same pot used for the pasta, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/3 cup all-purpose flour and cook for about 1 1/2 minutes until the mixture turns lightly golden, forming a roux. Gradually whisk in 3 cups of low-sodium chicken broth, 1 tablespoon lemon juice, 1 1/2 teaspoons sea salt, and 1/4 teaspoon black pepper until smooth. Slowly add 2 cups of half & half and bring the sauce to a simmer. Adjust seasoning with additional salt and pepper to taste.
- Combine the Casserole: Return the cooked pasta pot to the stovetop and stir in the shredded chicken, sautéed mushroom and onion mixture, chopped parsley, and the creamy sauce. Mix thoroughly to combine. If desired, add reserved pasta water gradually to reach your preferred sauce consistency. Transfer the combined mixture to the buttered casserole dish and spread evenly. Generously sprinkle 1 1/2 cups shredded mozzarella cheese over the top.
- Bake the Casserole: Cover the casserole dish with foil and bake at 350˚F (175˚C) for 20 minutes. Then remove the foil and continue baking uncovered for an additional 15 minutes. For a golden, bubbly cheese topping, broil the casserole for 1-2 minutes at the end, watching carefully to avoid burning.
Notes
- Use rotisserie chicken for a quick, flavorful shortcut or cook and shred your own chicken breasts.
- Adjust salt levels based on the sodium content of your chicken broth and cheese.
- Reserve pasta water is used to help loosen and keep the sauce creamy if it thickens too much.
- You can substitute half & half with equal parts whole milk and heavy cream for similar richness.
- Leftovers store well covered in the refrigerator for 3-4 days and can be reheated in the oven or microwave.
- For a gluten-free version, substitute pasta and flour with gluten-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
