Description
This classic Chicken Tetrazzini recipe features tender shredded chicken and linguine pasta baked in a rich, creamy mushroom sauce, topped with melted mozzarella cheese for a comforting and delicious casserole 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 to garnish
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350˚F (175˚C). Butter a 9×13 inch casserole dish to prevent sticking.
- Cook Pasta: In a large pot of salted boiling water (salted to taste like ocean water), cook the linguine until barely al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Partially cover the pasta to keep warm and set aside.
- Sauté Vegetables: Heat a large skillet over medium-high heat and add olive oil. Add sliced mushrooms and sauté for about 3 minutes until softened. Add the finely chopped onion and cook for 5-7 minutes until soft and golden. Stir in minced garlic and cook for an additional 1 minute until fragrant. Remove this mixture from heat and transfer to a cutting board with the chicken.
- Make the Sauce: In the same 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 chicken broth, lemon juice, salt, and pepper, stirring until smooth. Add half & half and bring the mixture to a gentle simmer. Adjust seasoning with additional salt and pepper to taste.
- Combine Ingredients: Add the shredded chicken, sautéed mushrooms and onions, chopped parsley, and the sauce into the pot with the pasta. Stir everything to combine well. If you prefer a looser sauce, add up to 1/2 cup of the reserved pasta cooking water. Transfer this mixture evenly into the prepared casserole dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake the Casserole: Cover the casserole dish tightly with foil and bake at 350˚F for 20 minutes. Remove the foil and continue baking uncovered for an additional 15 minutes. For a golden, bubbly top, broil for 1-2 minutes at the end, watching carefully to avoid burning.
Notes
- Selecting Pasta: Use a durum wheat semolina, bronze-cut pasta for the best texture; it absorbs less water and prevents the casserole from becoming dry.
- To cook your own chicken: Heat 1 Tbsp oil in a dutch oven or large pot over medium-high heat. Season 1.5 lbs of chicken breasts with salt and pepper. Sauté the chicken until golden brown and cooked through, about 4 minutes per side. For even cooking, halve large breasts lengthwise before cooking. Cool and then cut into bite-sized pieces.
- Make Ahead & Storage: Assemble the casserole and store covered in the fridge for up to 5 days or freeze for up to 6 months. Thaw overnight and bake as directed adding cheese before baking.
- Leftovers: Cool leftovers completely, then store covered in the refrigerator for up to 5 days or freeze up to 6 months. Reheat in a 350°F oven until heated through.
Nutrition
- Serving Size: 1 serving (approx. 1/9 of casserole)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
