Description
A comforting and creamy Chicken Tetrazzini made with tender chicken, sautéed mushrooms, and a rich, cheesy sauce, all tossed with linguine or spaghetti and baked to perfection.
Ingredients
Scale
- 12 oz linguine or spaghetti
- 4 cups rotisserie chicken, shredded or diced (or 1.5 lbs cooked 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 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 the oven to 350°F (175°C).
- Cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté until tender and golden, about 5-7 minutes.
- Add the chopped onion and cook until translucent, 3-4 minutes. Stir in the minced garlic and cook for another minute.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Gradually whisk in the chicken broth and lemon juice, cooking until the sauce thickens, about 5 minutes.
- Stir in the half & half (or milk & cream mixture), sea salt, black pepper, and chopped parsley. Cook until heated through and slightly thickened.
- Combine the cooked pasta, chicken, sautéed vegetables, and creamy sauce in a large bowl. Mix until well coated.
- Transfer the mixture to a greased baking dish. Top with shredded mozzarella cheese.
- Bake for 25-30 minutes, until bubbly and golden on top.
- Garnish with additional parsley before serving.
Notes
- Rotisserie chicken is a convenient shortcut, but freshly cooked chicken breast works perfectly as well.
- You can substitute mushrooms with your favorite vegetables like peas or spinach.
- For a richer flavor, use full-fat cream instead of half & half.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg