Description
Chicken Tetrazzini is a comforting and creamy baked pasta casserole featuring tender shredded chicken, sautéed mushrooms, and onions in a luscious creamy sauce made with butter, flour, chicken broth, and half & half. This classic Italian-American dish is topped with mozzarella cheese and baked to golden perfection, making it a perfect hearty dinner for the whole family.
Ingredients
Scale
For the Chicken Tetrazzini:
- 12 oz linguine or spaghetti
- 4 cups rotisserie chicken, shredded or diced (or cook 1.5 lbs 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 substitute with equal parts milk & heavy cream)
- 1 1/2 tsp sea salt, plus more to taste
- 1/4 tsp black pepper, freshly ground
- 1/4 cup parsley, chopped, plus more to garnish
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat and prepare the casserole dish: Preheat the oven to 350˚F and butter a 9×13 inch casserole dish to prevent sticking.
- Cook pasta: Boil a large pot of salted water (tasting like ocean water). Add the linguine or spaghetti and cook until barely al dente according to package directions, avoiding overcooking. Reserve 1/2 cup of pasta cooking water, then drain and partially cover the pasta to keep warm.
- Sauté vegetables: Heat a large skillet over medium-high heat and add olive oil. Add sliced button mushrooms and sauté for about 3 minutes until softened. Add chopped onions and cook 5-7 minutes until soft and golden. Add minced garlic and cook another minute until fragrant. Transfer the vegetable mixture to the cutting board along with the cooked chicken.
- Make the sauce: In the same large pot used for pasta, melt the unsalted butter over medium heat. Whisk in the flour and cook for 1 1/2 minutes until lightly golden. Gradually whisk in chicken broth, lemon juice, sea salt, and black pepper until smooth. Add half & half and bring the sauce to a gentle simmer. Adjust seasoning with additional salt and pepper as needed.
- Combine casserole ingredients: Into the pot with the sauce, add the cooked pasta, shredded chicken, sautéed mushrooms and onions, and chopped parsley. Stir well to combine everything evenly. Add some or all of the reserved pasta water to loosen the sauce if desired.
- Assemble and top: Transfer the mixture to the prepared casserole dish and spread evenly. Sprinkle shredded mozzarella cheese generously on top.
- Bake the casserole: Cover the casserole dish with foil and bake in the preheated 350˚F oven for 20 minutes. Remove the foil and bake uncovered for an additional 15 minutes. For a golden bubbly top, broil for 1-2 minutes at the end if desired.
Notes
- Selecting Pasta: Use a durum wheat semolina, bronze-cut pasta to avoid excess water absorption which could dry out the casserole.
- Cooking Chicken: To cook your own chicken, heat 1 Tbsp oil over medium-high heat in a Dutch oven or pot. Season 1.5 lbs chicken breasts with salt and pepper. Sauté chicken about 4 minutes per side until golden and cooked through. If large, halve lengthwise to cook evenly. Remove and dice for the recipe.
- Make Ahead and Storage: Assemble casserole but do not bake. Cover and store in the fridge for up to 5 days or freeze for up to 6 months. Thaw in fridge overnight before baking. Store leftovers in fridge for 5 days or freeze similarly.
Nutrition
- Serving Size: 1 serving (approx. 1/9th of casserole)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
