Description
This Chicken Tetrazzini recipe is a creamy, cheesy pasta casserole that combines tender shredded chicken, sautéed mushrooms, and a rich homemade sauce. Perfect for a comforting dinner, it uses rotisserie chicken for quick preparation but can be easily made with fresh chicken breasts. Baked to golden perfection and topped with melted mozzarella, this casserole is both freezer-friendly and great for meal prepping.
Ingredients
Scale
Pasta and Chicken
- 12 oz linguine (or spaghetti)
- 4 cups rotisserie chicken, shredded or diced (or 1.5 lbs cooked chicken breast, chopped)
Vegetables
- 1 lb button mushrooms, thickly sliced
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
Sauce
- 2 Tbsp olive oil
- 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 for garnish)
Topping
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Prepare the oven and casserole dish: Preheat your oven to 350˚F and butter a 9×13 inch casserole dish to prevent sticking.
- Cook the pasta: Boil a large pot of salted water (should taste like ocean water). Add the linguine and cook until just barely al dente according to package instructions to avoid overcooking. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and keep it covered to stay warm.
- Sauté the vegetables: Heat a large skillet over medium-high heat and add olive oil. Add sliced mushrooms and cook for about 3 minutes until softened. Add the chopped onion and sauté until golden and soft, about 5 to 7 minutes. Stir in minced garlic and cook for another minute until fragrant. Transfer the cooked vegetable mixture to a cutting board or bowl and mix with the shredded chicken.
- Make the sauce: In the same pot used for the pasta, melt the butter over medium heat. Whisk in the flour and cook for about 1 1/2 minutes until lightly golden. Slowly whisk in chicken broth, lemon juice, salt, and pepper, stirring until smooth. Add the half & half and bring the mixture to a gentle simmer. Adjust seasoning as needed.
- Combine ingredients in the pot: Return the cooked pasta to the pot with the sauce. Add the chicken and mushroom mixture along with the chopped parsley. Stir everything together thoroughly. If you want a saucier consistency, add the reserved pasta water. Then, spread the mixture evenly into the prepared casserole dish.
- Add cheese topping and bake: Generously sprinkle shredded mozzarella cheese evenly over the top. Cover the casserole with foil and bake at 350˚F for 20 minutes. Remove the foil and continue baking uncovered for another 15 minutes. For a perfectly golden top, broil the casserole for 1-2 minutes at the end.
Notes
- This recipe is very forgiving and can be made with store-bought rotisserie chicken or freshly baked chicken breast.
- You can prepare the casserole ahead of time and store it in the fridge before baking.
- It freezes well; simply cover tightly and freeze, then thaw before baking.
- Reserve pasta water to adjust sauce consistency as needed for creaminess.
- Use freshly grated mozzarella for best melting and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 573 kcal
- Sugar: 5 g
- Sodium: 933 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 145 mg
