Go Back

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.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings 6

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.