Chicken Tetrazzini

Rule #315: Sometimes learning to spell the recipe is harder than actually making it.

This Chicken Tetrazzini recipe is one of those well-loved-on types in our house. I’ve made it countless times, each time trying to perfect the recipe from the last. I think it’s finally time for this one’s delicious debut!


Chicken Tetrazzini is a hearty, comforting, beautiful dish that’s perfect for impressing a crowd. It makes enough for a small army and their cousins, but I promise you the leftovers don’t stick around for long! The creamy sauce paired with the tender chicken and peas all tangled together with perfect pasta make for the most delectable dinner!


First, you’ll want to cut some chicken breast into bite-sized pieces, and then liberally season with Kosher salt and black pepper.


In a large pot, bring some heavily salted water to a boil. Cook the linguine until al dente (about 8 minutes); drain and rinse the pasta.


Meanwhile, melt 2 tbs. of butter and 2 tbs. of olive oil in a large Dutch oven or skillet over medium-high heat.


Brown the seasoned chicken (about 3 minutes per side).


Transfer to a plate and set aside.


Now, in the same pot, add some sliced mushrooms and chopped yellow onion. Sauté until softened (about 8 minutes), stirring occasionally.


Then add in some garlic and fresh thyme. Sauté another 30 seconds or until fragrant.


Carefully pour in some dry white wine (we use Chardonnay) to deglaze the pan. Simmer, uncovered, until wine has reduced (about 5 minutes). Be sure to scrape the bottom of the pan with a wooden spoon to get the browned bits (fond) up.


Meanwhile, mix together 1 cup of shredded or grated Parmesan cheese with 1/4 cup Italian-style breadcrumbs. Set aside.


In the Dutch oven, sprinkle on 1/3 cup of flour. Stir to combine and cook until mixture thickens (about 4 minutes).


Next, lower the temperature to medium-low. Pour in 4 cups of milk and 1 cup of half-and-half.


Whisk the mixture until no lumps remain, partially cover, and cook for about 10 minutes.


Remove the thyme sprigs, and then stir in 1/2 tsp. Kosher salt, 1/4 tsp. black pepper, a pinch of nutmeg, 1/4 cup chopped parsley, and 3/4 cup frozen peas.


Add in the cooked chicken.


Then add in the cooked pasta. Use tongs to toss and combine the mixture.


Pour everything into a greased casserole dish.


Then sprinkle on the Parmesan and breadcrumb mixture. Dot with 6 tbs. butter. If you’re making this ahead of time, just cover the casserole dish with foil and store in the fridge until you’re ready to bake. Once you’re ready, remove the foil and allow to sit out until oven has preheated. Bake as directed below.


Bake at 450, uncovered, until bubbly and golden-brown (about 25 minutes). Let rest 10-15 minutes before serving and garnish with parsley, if desired.


Side Suggestion: We usually serve a simple salad on the side with this very comforting, hearty dish. Gotta have balance, ‘m I right?!


Ohhhhh there’s just something so delightful about this wonderful little bunch of Pasta Perfection.


Make this Chicken Tetrazzini and serve it up to some people you love. They’ll know how much you care with every delightful bite!

Chicken Tetrazzini

1 lb. dry linguine pasta
Kosher salt
Freshly ground black pepper
1¼ lbs. boneless, skinless chicken breast, cut into bite-sized pieces (about 2 large)
2 tbs. extra-virgin olive oil
8 tbs. unsalted butter, divided (2 tbs. and 6 tbs.)
1 lb. white button mushrooms, sliced
1 medium yellow onion, chopped
5 garlic cloves, minced or pressed
2 sprigs fresh thyme
½ cup dry white wine (Chardonnay)
1/3 cup all-purpose flour
4 cups milk
1 cup half-and-half
Pinch of ground nutmeg
¼ cup Italian, flat-leaf parsley, chopped, plus more for garnish
¾ cup frozen peas
1 cup grated Parmesan cheese
¼ cup Italian-style Breadcrumbs

Preheat oven to 450.

Bring a large pot of heavily salted water to a boil, then cook the linguine about 8 minutes or until al dente. Drain and set aside.

Sprinkle chicken evenly with Kosher salt and freshly ground black pepper on all sides.

In a large skillet or Dutch oven over medium-high heat, melt 2 tbs. each of olive oil and butter. Brown chicken pieces on all sides (about 3 minutes per side) and transfer to a plate to keep warm.

To the same pot, add the mushrooms and onions. Sauté about 8 minutes or until onions are translucent and mushrooms have cooked down, stirring occasionally. Add the garlic and thyme; sauté another 30 seconds or until fragrant. Pour in the wine, stirring to deglaze the pan. Simmer, uncovered, until wine has reduced slightly (about 5 minutes), stirring occasionally. Sprinkle flour all over the mushroom mixture, and stir to combine. Allow to cook and thicken for about 4 minutes.

Lower the heat to medium-low. Pour in the milk and half-and-half, whisking to remove the lumps. Partially cover and cook for about 10 minutes, until mixture has thickened. Remove thyme sprigs. Stir in ½ tsp. Kosher salt, ¼ tsp. freshly ground black pepper, nutmeg, parsley, and peas.

While sauce cooks, combine Parmesan and breadcrumbs in a small bowl.

Add cooked chicken and linguine to the mushroom mixture. Using large tongs, toss to combine. Pour into a greased 13”x9” pan. Top with Parmesan and breadcrumb mixture and dot with remaining 6 tbs. of butter.*

Bake, uncovered, at 450 until bubbly and golden-brown (about 25 minutes). Let rest 10-15 minutes before serving. Garnish with chopped parsley if desired.

*If you’re making this ahead of time, cover the unbaked dish with foil and store in the fridge for up to 1 day ahead. Remove from the fridge and allow to rest while your oven preheats. Continue and bake as directed above.

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