Print

Chicken Tetrazzini Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken Tetrazzini is a creamy, cheesy pasta bake filled with tender chicken, hearty mushrooms, and a from-scratch sauce that clings to every strand of pasta. Baked to golden perfection, it’s the ultimate comfort food for family dinners, potlucks, or make-ahead meals.

Ingredients

  • 12 oz linguine or thin spaghetti
  • 4 cups shredded chicken (rotisserie or cooked chicken breast)
  • 2 cups thickly sliced white mushrooms
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup half and half (or equal parts milk and heavy cream)
  • ½ cup reserved pasta cooking water
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 2 cups shredded mozzarella cheese
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish (or two 9-inch square dishes).
  2. Cook pasta in salted water until just barely al dente. Reserve ½ cup pasta cooking water, drain, and set aside.
  3. In a large skillet or Dutch oven, heat olive oil and sauté mushrooms until softened. Add onions and cook until golden, about 5 minutes. Stir in garlic and cook for 1 minute.
  4. Add butter to the pan and let it melt. Sprinkle in flour and whisk to form a roux, cooking for 1–2 minutes.
  5. Gradually whisk in chicken broth until smooth. Simmer until slightly thickened.
  6. Stir in half and half, parsley, lemon juice, salt, and pepper. Adjust seasoning to taste.
  7. Add cooked pasta, shredded chicken, and reserved pasta water to the sauce, tossing to coat evenly.
  8. Transfer to prepared baking dish, sprinkle with mozzarella, and bake 25–30 minutes until bubbly and golden.

Notes

  • Swap chicken for turkey or canned tuna for variety.
  • Add vegetables like broccoli, spinach, or artichoke hearts.
  • Use cheeses such as Havarti, Monterey Jack, cheddar, or parmesan for different flavors.
  • To make ahead, assemble, refrigerate, and bake with an extra 10–15 minutes added to cooking time.
  • For freezer storage, wrap tightly before baking and freeze for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/chicken-tetrazzini-recipe-2/