why make this recipe
Chicken Tetrazzini is a comforting and delicious dish that brings together tender chicken, savory mushrooms, and creamy sauce, all served over pasta. It’s a great way to use leftover rotisserie chicken or cook up some fresh chicken breast. This recipe is perfect for family dinners, potlucks, or any occasion when you want to serve something hearty and satisfying.
how to make Chicken Tetrazzini
Ingredients:
- 12 oz linguine (or spaghetti*)
- 4 cups rotisserie chicken (shredded or diced, or cook 1.5 lbs of chicken breast*)
- 2 Tbsp olive oil
- 1 lb button mushrooms (thickly sliced)
- 1 medium onion (finely chopped)
- 4 garlic cloves (minced)
- 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
Directions:
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Preheat Oven: Preheat your oven to 350°F and butter a 9×13 casserole dish.
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Cook Pasta: In a large pot of salted boiling water, cook the pasta until it is barely al dente according to the package instructions. Remember not to overcook! Reserve 1/2 cup of pasta cooking water, then drain the pasta, partially cover, and set aside.
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Sauté the Veggies: Heat a large skillet over medium/high heat. Add the olive oil, then add the sliced mushrooms. Sauté them for 3 minutes or until softened. Next, add the chopped onions and cook until they are soft and golden, about 5-7 minutes. Finally, add the minced garlic and sauté for another minute until fragrant. Transfer everything to the cutting board with chicken.
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Make the Sauce: In the same pot, melt the butter over medium heat. Whisk in the flour until it’s lightly golden, about 1.5 minutes. Slowly whisk in the chicken broth, lemon juice, salt, and pepper until smooth. Then add the half & half and bring to a simmer. Taste the sauce and adjust the seasoning if needed.
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Combine the Casserole: In the pasta pot, combine the shredded chicken, sautéed mushroom mixture, parsley, and the sauce. Stir everything together until well mixed. If you want it saucier, you can add the reserved pasta water. Spread the mixture evenly into the prepared casserole dish and sprinkle mozzarella cheese on top.
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To Bake: Cover the dish with foil and bake at 350°F for 20 minutes. After that, remove the foil and continue baking for another 15 minutes. If you like, broil for the last 1-2 minutes to achieve some golden spots on top.
how to serve Chicken Tetrazzini
Serve Chicken Tetrazzini warm from the oven, garnished with extra chopped parsley for a fresh touch. This dish pairs nicely with a simple green salad or some crusty bread to soak up the creamy sauce.
how to store Chicken Tetrazzini
To store leftovers, let the Chicken Tetrazzini cool completely. Transfer it to an airtight container and refrigerate for up to 3-4 days. You can also freeze it for longer storage, but it’s best consumed within 2-3 months. When reheating, add a splash of milk or broth to keep it creamy.
tips to make Chicken Tetrazzini
- Cook the pasta until al dente: This prevents the pasta from becoming too soft when baked.
- Add more veggies: You can include peas or spinach for extra nutrition.
- Use different cheeses: Try mixing in some parmesan or cheddar for a different flavor profile.
variation
You can make a vegetarian version by using sautéed vegetables instead of chicken and vegetable broth instead of chicken broth. Alternatively, add cooked shrimp for a seafood twist.
FAQs
Can I use leftover chicken for this recipe?
Yes! This recipe is perfect for using leftover rotisserie chicken or any cooked chicken you have on hand.
Can I make Chicken Tetrazzini ahead of time?
Absolutely! You can prepare it a day ahead and store it in the refrigerator. Just bake it when you’re ready to serve.
What’s the best pasta to use for Chicken Tetrazzini?
Linguine or spaghetti works great, but you can use any pasta shape you prefer, like fettuccine or penne.
Chicken Tetrazzini
Ingredients
Main ingredients
- 12 oz linguine (or spaghetti)
- 4 cups rotisserie chicken (shredded or diced, or cook 1.5 lbs of chicken breast)
- 1 lb button mushrooms (thickly sliced)
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 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
Preparation
- Preheat your oven to 350°F and butter a 9x13 casserole dish.
- In a large pot of salted boiling water, cook the pasta until it is barely al dente according to the package instructions. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
- Heat a large skillet over medium/high heat. Add the olive oil, then the sliced mushrooms, and sauté for 3 minutes until softened. Add the chopped onions and cook until they are soft and golden, about 5-7 minutes. Finally, add the minced garlic and sauté for another minute until fragrant.
Sauce and Assembly
- In the same pot, melt the butter over medium heat. Whisk in the flour until it's lightly golden, about 1.5 minutes. Slowly whisk in the chicken broth, lemon juice, salt, and pepper until smooth. Add the half & half and bring to a simmer.
- In the pasta pot, combine the shredded chicken, sautéed mushroom mixture, parsley, and the sauce. Stir everything together until well mixed. If you want it saucier, add the reserved pasta water. Spread the mixture evenly into the prepared casserole dish and sprinkle mozzarella cheese on top.
Baking
- Cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and continue baking for another 15 minutes. Optionally broil for the last 1-2 minutes for golden spots on top.