Chicken Tetrazzini


Ingredients for Chicken Tetrazzini:

12 oz thin spaghetti or linguine
4 medium boneless skinless chicken breasts (2 lbs), trimmed
1 lb button mushrooms, thickly sliced
1 medium onion, finely chopped
3-4 garlic cloves, minced
Salt and Pepper
Olive Oil


For the Creamy Chicken Tetrazzini Sauce:

4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 cups low sodium chicken broth
1 Tbsp lemon juice
1 1/2 cups half and half (or sub with equal parts milk & heavy cream)
1/4 cup fresh parsley, chopped, plus more to garnish
1 1/2 to 2 cups shredded mozzarella cheese

How to Make Chicken Tetrazzini:

1. Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente (about 9 min or according to package instructions – do not overcook since it still cooks in the oven) rinse to stop the cooking process, drain and set aside.

2. In a large dutch oven pot or deep saute pan (if baking in a casserole dish), melt 1 Tbsp butter and 1 Tbsp oil over medium-high heat. Season chicken breasts with about 1/2 tsp salt and 1/4 tsp pepper. Once oil is hot, saute chicken until golden brown on both sides and cooked through (about 4 min per side). Remove to a cutting board to cool then dice chicken into bite-sized pieces.

3. In the same pot (no need to wash it), add 3 Tbsp oil then add sliced mushrooms and saute 2 minutes or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sautee another 1-2 min. Remove to the cutting board with chicken.

4. In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 cups chicken broth, 1 Tbsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper or season to taste and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer.

5. Return chicken, mushrooms, onions and pasta to the pot then season to taste with salt and pepper, sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 minutes then remove lid and continue baking 15 minutes. (See notes below for 13×9 casserole dish baking tips).


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