Easy Chicken Tetrazzini Recipe for a Cozy Meal

Chicken Tetrazzini is a rich, creamy pasta bake loaded with tender chicken, mushrooms, and a cheesy breadcrumb topping. This comforting dish is perfect for family dinners or meal prepping, offering a hearty balance of protein, dairy, and vegetables.

Ingredients

For the Chicken and Vegetables

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 9 tablespoons butter, divided

• 2 ¼ teaspoons salt, divided

• 1 ¼ teaspoons black pepper, divided

• 1 pound white mushrooms, sliced

• 1 large onion, finely chopped

• 5 cloves garlic, minced

• 1 tablespoon fresh thyme, chopped

• ½ cup dry white wine

For the Sauce

• ⅓ cup all-purpose flour

• 4 cups whole milk, room temperature

• 1 cup heavy whipping cream, room temperature

• 1 cup chicken broth

• ⅛ teaspoon ground nutmeg

For the Pasta and Topping

• 12 ounces linguine

• ¾ cup frozen peas

• ¼ cup fresh Italian parsley, chopped

• 1 cup grated Parmesan cheese

• ¼ cup dried Italian-style breadcrumbs

Instructions

1. Preheat and Prepare

Preheat the oven to 450°F (230°C). Grease a 13x9-inch baking dish with 1 tablespoon butter and set aside.

2. Cook the Chicken

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pan over medium-high heat. Season the chicken with ½ teaspoon salt and ½ teaspoon pepper, then cook for about 4 minutes per side until golden and cooked through. Transfer to a plate, cool slightly, then shred into bite-sized pieces.

3. Sauté the Vegetables

In the same pan, add 1 tablespoon butter and 1 tablespoon olive oil. Sauté the mushrooms over medium-high heat for 12 minutes, until their liquid evaporates. Add the onion, garlic, and thyme, cooking for another 8 minutes until onions turn translucent. Pour in the white wine, simmer for 2 minutes, then transfer the mixture to the shredded chicken.

4. Make the Cream Sauce

Melt 3 tablespoons butter in the pan over medium-low heat. Whisk in the flour, cooking for 2 minutes. Slowly whisk in the milk, cream, chicken broth, nutmeg, remaining salt, and black pepper. Increase heat to high, bring to a gentle boil, then simmer uncovered for 10 minutes, whisking often until thickened.

5. Cook the Pasta

Boil a large pot of salted water. Cook the linguine until al dente, about 9 minutes. Drain and add it to the chicken and mushroom mixture.

6. Assemble the Casserole

Pour the cream sauce, peas, and parsley over the pasta mixture, tossing until fully coated. Transfer to the prepared baking dish.

7. Add the Topping and Bake

Mix the Parmesan cheese and breadcrumbs in a small bowl. Sprinkle over the pasta and dot with the remaining 3 tablespoons butter. Bake uncovered for 25 minutes, until golden and bubbly.

Serving Suggestions

Pair this Chicken Tetrazzini with a fresh green salad or roasted vegetables for a balanced meal.

Why You’ll Love This Recipe

Creamy & Comforting – Perfect for cold nights.
Family-Friendly – A crowd-pleaser for all ages.
Meal Prep Friendly – Great for leftovers or freezing.

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