Classic Chicken Tetrazzini Recipe

Chicken Tetrazzini is a rich, comforting baked pasta dish made with tender chicken, mushrooms, creamy sauce, and linguine, topped with Parmesan and breadcrumbs for a golden finish. It’s a classic casserole that’s perfect for family dinners or meal prepping.

Ingredients

• 9 tablespoons butter

• 2 tablespoons olive oil

• 4 boneless skinless chicken breasts

• 2 1/4 teaspoons salt

• 1 1/4 teaspoons freshly ground black pepper

• 1 pound white mushrooms, sliced

• 1 large onion, finely chopped

• 5 cloves garlic, minced

• 1 tablespoon chopped fresh thyme leaves

• 1/2 cup dry white wine

• 1/3 cup all-purpose flour

• 4 cups whole milk (room temperature)

• 1 cup heavy whipping cream (room temperature)

• 1 cup chicken broth

• 1/8 teaspoon ground nutmeg

• 12 ounces linguine

• 3/4 cup frozen peas

• 1/4 cup chopped fresh Italian parsley

• 1 cup grated Parmesan cheese

• 1/4 cup dried Italian-style breadcrumbs

Instructions

1. Prepare the Oven and Dish

Preheat your oven to 450°F (232°C).

Spread 1 tablespoon butter over a 13×9-inch baking dish.

2. Cook the Chicken

In a large skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat.

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Cook chicken about 4 minutes per side until lightly golden and cooked through.

Transfer to a plate, let cool slightly, then shred into bite-size pieces and place in a large bowl.

3. Cook the Mushrooms

In the same pan, add 1 tablespoon butter and 1 tablespoon olive oil.

Add the mushrooms and sauté until their liquid evaporates and they turn lightly golden, about 12 minutes.

Add:

• onion

• garlic

• thyme

Cook until onions become translucent, about 8 minutes.

Add white wine and simmer until it evaporates (about 2 minutes).

Transfer the mixture to the bowl with the chicken.

4. Make the Cream Sauce

In the same pan, melt 3 tablespoons butter over medium-low heat.

Whisk in the flour and cook for 2 minutes.

Gradually whisk in:

• milk

• heavy cream

• chicken broth

• nutmeg

• remaining 1 3/4 teaspoons salt

• remaining 3/4 teaspoon pepper

Bring to a boil, then simmer about 10 minutes, whisking frequently, until slightly thickened.

5. Cook the Pasta

Bring a large pot of salted water to a boil.

Cook linguine until tender but still firm, about 9 minutes.

Drain well.

6. Combine Ingredients

Add the following to the bowl with the chicken and mushrooms:

• cooked linguine

• cream sauce

• frozen peas

• parsley

Toss everything together until evenly coated.

7. Assemble the Casserole

Transfer the mixture into the prepared baking dish.

In a small bowl, mix:

• Parmesan cheese

• breadcrumbs

Sprinkle evenly over the pasta mixture.

Dot the top with the remaining 3 tablespoons butter.

8. Bake

Bake uncovered for about 25 minutes, until the top is golden brown and bubbling.

Let rest a few minutes before serving.

Serving Tips

Chicken Tetrazzini pairs well with:

• A crisp green salad

• Garlic bread

• Roasted vegetables like broccoli or asparagus

Leftovers keep well in the refrigerator for 3–4 days and can be reheated in the oven or microwave.

If you enjoyed this recipe, consider sharing it or subscribing to our newsletter for more easy comfort-food recipes.