Chicken Tetrazzini is a delicious, comforting dinner that's perfect for a crowd. The creamy sauce paired with the tender chicken and peas all tangled together with perfect pasta make for the most delectable meal!
1¼lbs.bonelessskinless chicken breast, cut into bite-sized pieces (about 2 large)
2tbs.extra-virgin olive oil
8tbs.unsalted butterdivided (2 tbs. and 6 tbs.)
1lb.white button mushroomssliced
1medium yellow onionchopped
5garlic clovesminced or pressed
2sprigs fresh thyme
½cupdry white wineChardonnay
Pinchof ground nutmeg
¼cupItalianflat-leaf parsley, chopped, plus more for garnish
1cupgrated Parmesan cheese
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.
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If you are making this dish 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.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.