Chicken Tetrazzini Recipe
A timeless comfort dish, Chicken Tetrazzini combines tender pasta with savory chicken and mushrooms, all enveloped in a rich, creamy sauce and topped with melted mozzarella. This make-ahead casserole is ideal for both weeknight meals and gatherings, offering versatility and deep flavor.
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Ingredients
- 1 lb button mushrooms thickly sliced
- 4 cups rotisserie chicken shredded or diced (or substitute with 1.5 lbs cooked chicken breast)
- 1/3 cup all-purpose flour
- 4 garlic cloves minced
- 2 Tbsp olive oil
- 1 1/2 tsp sea salt plus additional to taste
- 1/4 tsp freshly ground black pepper
- 12 oz linguine or spaghetti*
- 1/4 cup chopped parsley plus extra for garnish
- 4 Tbsp unsalted butter
- 3 cups low-sodium chicken broth
- 1 Tbsp fresh lemon juice
- 2 cups half & half or a mixture of equal parts whole milk and heavy cream
- 1 medium onion finely chopped
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch casserole dish with butter. In a large pot of salted boiling water, cook pasta until just shy of al dente; reserve 1/2 cup of the cooking liquid, then drain and set the pasta aside with a loose cover.
- In a large skillet over medium-high heat, heat the olive oil and sauté the mushrooms for about 3 minutes until softened. Add the chopped onion and continue cooking for 5 to 7 minutes until the onions are translucent and lightly golden. Stir in the minced garlic and cook for another minute until fragrant. Remove from heat and combine with the chicken.
- In the same pot used for pasta, melt the butter and whisk in the flour, cooking for 1½ minutes until golden. Gradually whisk in the chicken broth, lemon juice, salt, and pepper until smooth. Add the half & half and bring the mixture to a simmer. Taste and adjust seasoning as needed.
- Return the pasta to the pot and add the chicken mixture, parsley, and creamy sauce. Stir thoroughly to combine, incorporating some reserved pasta water if desired for extra creaminess. Spread the mixture evenly into the prepared casserole dish and top generously with shredded mozzarella.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 15 minutes. For a golden top, broil for 1–2 minutes at the end.
Notes
Choose bronze-cut, high-quality semolina pasta to help the dish maintain its texture and moisture.
To prepare chicken from scratch: Heat 1 Tbsp oil in a large skillet over medium-high heat. Season 1.5 lbs chicken breasts with salt and pepper. Sear for approximately 4 minutes per side until thoroughly cooked. If thick, halve breasts lengthwise for even cooking. Let cool slightly, then chop into bite-sized pieces. Make Ahead and Storage
To prepare in advance, assemble the casserole, cover, and refrigerate for up to 5 days or freeze for up to 6 months. Thaw overnight in the refrigerator before baking as instructed.
For leftovers, cool completely before storing in an airtight container in the fridge for up to 5 days, or freeze for up to 6 months. Reheat in a 350°F oven until warmed through.
To prepare chicken from scratch: Heat 1 Tbsp oil in a large skillet over medium-high heat. Season 1.5 lbs chicken breasts with salt and pepper. Sear for approximately 4 minutes per side until thoroughly cooked. If thick, halve breasts lengthwise for even cooking. Let cool slightly, then chop into bite-sized pieces. Make Ahead and Storage
To prepare in advance, assemble the casserole, cover, and refrigerate for up to 5 days or freeze for up to 6 months. Thaw overnight in the refrigerator before baking as instructed.
For leftovers, cool completely before storing in an airtight container in the fridge for up to 5 days, or freeze for up to 6 months. Reheat in a 350°F oven until warmed through.