Description
This classic Chicken Tetrazzini recipe features tender linguine tossed with succulent rotisserie chicken, sautéed mushrooms, and a creamy, savory sauce, all baked to bubbly perfection with melted mozzarella cheese on top. It’s a hearty and comforting casserole ideal for family dinners or special occasions.
Ingredients
Pasta
- 12 oz linguine (or spaghetti)
Chicken
- 4 cups rotisserie chicken, shredded or diced (or cook 1.5 lbs chicken breast)
Vegetables and Aromatics
- 1 lb button mushrooms, thickly sliced
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
Cooking Fat
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter
Sauce Ingredients
- 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 freshly ground black pepper
- 1/4 cup chopped parsley (plus more for garnish)
Topping
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350˚F (175˚C). Butter a 9×13-inch casserole dish to prevent sticking and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil—make sure it tastes quite salty, like ocean water. Add the linguine and cook until barely al dente following package instructions to avoid overcooking. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Partially cover it to keep warm and set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté for about 3 minutes until softened. Add the diced onions and continue cooking for 5 to 7 minutes until the onions turn soft and golden. Stir in the minced garlic and cook for an additional 1 minute until fragrant. Remove from heat and transfer the mushroom mixture to a cutting board with the chicken.
- Make the Sauce: In the same pot used for pasta, melt the butter over medium heat. Whisk in the flour and cook for 1.5 minutes until lightly golden to form a roux. Gradually whisk in the chicken broth, lemon juice, salt, and pepper, stirring constantly until smooth. Add the half & half and bring the mixture to a gentle simmer. Taste and adjust seasoning with more salt and pepper as needed.
- Combine Casserole Ingredients: Return the cooked pasta pot to the stove if needed. Add in the shredded chicken, sautéed mushroom mixture, parsley, and the prepared sauce. Stir well to combine all ingredients evenly. If the mixture seems too thick, stir in the reserved 1/2 cup pasta water to loosen it. Transfer this mixture to the prepared casserole dish and spread evenly. Sprinkle the shredded mozzarella cheese generously over the top.
- Bake the Casserole: Cover the casserole dish tightly with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 15 minutes uncovered to allow the top to brown slightly. For a golden, bubbly finish, optionally broil for 1 to 2 minutes at the end—watch carefully to avoid burning.
Notes
- Use rotisserie chicken for convenience, or cook your own chicken breasts as a substitute.
- Reserve some pasta water to adjust the sauce consistency if needed.
- Do not overcook the pasta during boiling; it will finish cooking in the oven.
- Broiling at the end is optional but gives a nice golden crust to the cheese topping.
- Use half & half for a rich but balanced creamy texture; you can substitute equal parts milk and heavy cream if preferred.
- For an extra herby flavor, garnish with more chopped parsley before serving.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American