Chicken Tetrazzini
A comforting dish featuring chicken, mushrooms, and creamy sauce over pasta, perfect for family dinners and potlucks.
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.
Notes
Serve warm garnished with extra parsley. Pairs well with a green salad or crusty bread. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 900mgFiber: 3gSugar: 4g
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