If you’re craving a cozy, creamy pasta bake that’s packed with flavor, then you’re going to love this Chicken Tetrazzini. It’s one of those timeless comfort food recipes that feels a little bit fancy but is still totally doable on a weeknight.
This dish has everything: juicy chicken, tender pasta, mushrooms, peas, and a rich, cheesy cream sauce all baked together under a golden breadcrumb topping. It’s hearty, flavorful, and perfect for feeding the whole family or making ahead for gatherings.
The best part? It’s a complete meal in one dish. Pair it with a simple green salad or some garlic bread, and dinner is done!
Why You’ll Love This Recipe
- Classic comfort food: Creamy, cheesy, and oh-so-satisfying.
- Family-friendly: Even picky eaters will dig in.
- Great for make ahead: Perfect for meal prep or holiday dinners.
- Crowd-pleaser: Serves a group, but leftovers taste amazing too.
Ingredients You’ll Need
Here’s a breakdown of what goes into this Chicken Tetrazzini:
- Chicken breasts; Boneless, skinless, cooked until golden, then shredded.
- Mushrooms, onion, garlic, and thyme; For that savory flavor base.
- Flour, milk, cream, chicken broth, and nutmeg; To make a luscious white sauce.
- Linguine; Classic choice for this pasta bake.
- Peas and parsley; For freshness and color.
- Parmesan and breadcrumbs; To create that irresistible golden topping.
Tips for the Best Chicken Tetrazzini
- Don’t overcook the chicken; It will bake again in the oven, so cook just until done.
- Use room temperature milk and cream; Helps prevent lumps when making the sauce.
- Cook pasta al dente; The pasta will continue cooking in the oven, so don’t overboil.
- Add wine for depth; Dry white wine gives the sauce a restaurant-quality flavor.
Chicken Tetrazzini Recipe
This homemade Chicken Tetrazzini is the ultimate cozy baked pasta dinner! Tender shredded chicken, linguine, golden mushrooms, and sweet peas are all tossed in a creamy Parmesan sauce, then baked under a crispy breadcrumb topping until bubbly and golden brown. It’s hearty, comforting, and perfect for feeding a family or serving at a dinner gathering. You can make it ahead, bake when ready, and enjoy a restaurant quality pasta casserole right from your oven. Pair it with a fresh green salad or garlic bread for the ultimate weeknight or Sunday dinner.
Ingredients
- 9 tbsp butter divided
- 2 tbsp olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 tsp salt divided
- 1 1/4 tsp freshly ground black pepper divided
- 1 lb white mushrooms sliced
- 1 large onion finely chopped
- 5 cloves garlic minced
- 1 tbsp fresh thyme leaves chopped
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk room temperature
- 1 cup heavy cream room temperature
- 1 cup chicken broth
- 1/8 tsp ground nutmeg
- 12 oz linguine
- 3/4 cup frozen peas
- 1/4 cup fresh Italian parsley chopped
- 1 cup Parmesan cheese grated
- 1/4 cup Italian-style breadcrumbs
Instructions
- Preheat oven to 450°F. Grease a 13x9-inch baking dish with 1 tbsp butter.
- Heat 1 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat. Season chicken with 1/2 tsp salt and 1/2 tsp pepper. Cook 4 minutes per side until golden and cooked through. Let cool, then shred into bite-size pieces. Place in a large bowl.
- In the same skillet, add 1 tbsp butter and 1 tbsp oil. Add mushrooms and cook 12 minutes until golden. Stir in onion, garlic, and thyme. Cook 8 minutes until onion is soft. Add wine and cook 2 minutes until reduced. Add mixture to bowl with chicken.
- In the same skillet, melt 3 tbsp butter over medium-low heat. Whisk in flour for 2 minutes. Slowly whisk in milk, cream, broth, nutmeg, remaining 1 3/4 tsp salt, and 3/4 tsp pepper. Increase heat, bring to a boil, then simmer 10 minutes until slightly thickened.
- Cook linguine in salted boiling water until al dente, about 9 minutes. Drain.
- Add pasta, sauce, peas, and parsley to the chicken mixture. Toss until well coated. Transfer to prepared baking dish.
- Mix Parmesan and breadcrumbs together. Sprinkle evenly on top. Dot with remaining 3 tbsp butter.
- Bake uncovered for 25 minutes, until golden brown and bubbly. Serve hot.
