Chicken Tetrazzini
A creamy pasta casserole filled with tender chicken, mushrooms, and a rich sauce, perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 8 oz linguine or spaghetti Cooked according to package instructions and drained.
- 2 cups cooked chicken Shredded or cubed.
- 8 oz mushrooms Sliced.
- 1/4 cup butter For sautéing.
- 1/4 cup all-purpose flour To thicken the sauce.
- 2 cups chicken broth Creates a rich flavor base.
- 1 cup heavy cream This adds the creamy texture we love.
- 1 cup grated Parmesan cheese A lovely touch of nutty flavor.
- 1/2 tsp garlic powder For a hint of aromatic essence.
- 1/2 tsp black pepper Just enough to season.
- 1/2 cup breadcrumbs For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot, cook the linguine according to the package instructions. Drain and set aside.
- In a skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until tender (about 4–5 minutes).
- Sprinkle the flour over the mushrooms and stir to combine. Gradually whisk in the chicken broth and cream, allowing it to thicken while stirring.
- Once thickened, stir in the cooked chicken, garlic powder, black pepper, and half of the Parmesan cheese. Mix well.
- In a large bowl, combine the cooked pasta with the sauce mixture until evenly coated.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle breadcrumbs and the remaining Parmesan cheese on top, then bake for 20–25 minutes, or until bubbly and golden.
Notes
You can swap chicken for turkey or a plant-based option. This dish can be prepared a day in advance. Avoid overcooking the pasta, as it will continue to cook in the oven.