Description
Chicken Tetrazzini is a creamy, comforting baked pasta casserole featuring tender shredded chicken, sautéed mushrooms and onions, and a luscious homemade cream sauce with mozzarella cheese. This classic American-Italian dish combines linguine with a velvety sauce and is baked to golden, bubbly perfection, making it perfect for family dinners or meal prep.
Ingredients
Scale
For the Chicken Tetrazzini:
- 12 oz linguine or spaghetti
- 4 cups rotisserie chicken, shredded or diced (or 1.5 lbs cooked chicken breast)
- 2 Tbsp olive oil
- 1 lb button mushrooms, thickly sliced
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
For the Creamy Sauce:
- 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 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 chopped parsley, plus more for garnish
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350˚F and butter a 9×13 inch casserole dish to prevent sticking and promote even browning.
- Cook Pasta: In a large pot of generously salted boiling water (should taste like ocean water), cook the linguine or spaghetti just until barely al dente according to package instructions to ensure the pasta does not overcook in the casserole. Reserve 1/2 cup of pasta cooking water before draining. Partially cover the drained pasta and set aside.
- Sauté Vegetables: Heat a large skillet over medium-high heat and add the olive oil. Add the sliced mushrooms and sauté for about 3 minutes until softened. Add the chopped onion and cook for 5 to 7 minutes more until translucent and golden. Stir in minced garlic and cook for another minute until fragrant. Remove this mixture from heat and transfer vegetables to a cutting board with the chicken.
- Make Cream Sauce: In the same large pot used for pasta, melt the unsalted butter over medium heat. Whisk in the flour and cook for about 1 1/2 minutes until lightly golden to form a roux. Gradually whisk in the low-sodium chicken broth and lemon juice, seasoning with sea salt and pepper. Stir until smooth and bring to a simmer. Add the half & half and continue simmering until the sauce thickens. Adjust salt and pepper to taste.
- Combine Ingredients: Add the cooked pasta back into the pot with the sauce. Stir in the shredded rotisserie chicken, sautéed mushroom and onion mixture, and chopped parsley. If desired, stir in the reserved pasta water to loosen the sauce. Mix everything until well combined, then spread evenly into the buttered casserole dish. Sprinkle the shredded mozzarella cheese generously on top.
- Bake the Casserole: Cover the casserole dish with foil to prevent the top from drying out. Bake in the preheated 350˚F oven for 20 minutes. Remove the foil and continue baking uncovered for an additional 15 minutes to allow the cheese to melt and the top to brown. Optional: Turn on the broiler for 1-2 minutes to achieve golden spots on the cheese, watching carefully to avoid burning.
Notes
- Selecting Pasta: Use high-quality durum wheat semolina bronze-cut pasta for best texture and less water absorption, which helps prevent dryness in the baked casserole.
- Cooking Your Own Chicken: In a dutch oven or pot over medium-high heat, add 1 Tbsp oil. Season 1.5 lbs chicken breasts with salt and pepper. Sauté for about 4 minutes per side until golden brown and cooked through. For even cooking, cut large breasts in half lengthwise. Let cool, then dice or shred.
- Make Ahead & Storage: Assemble casserole but cover and refrigerate for up to 5 days or freeze up to 6 months before baking. Thaw overnight if frozen, then add cheese and bake as directed.
- Leftovers: Cool leftovers completely before storing. Refrigerate up to 5 days or freeze up to 6 months. Thaw overnight and reheat in a 350°F oven until warmed through.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
