AmericanMain

Chicken Tetrazzini

Name: Chicken Tetrazzini
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 12 oz thin spaghetti or linguine; 4 cups shredded rotisserie chicken, or cook 2 lbs chicken breast; 1 lb button mushrooms, thickly sliced; 1 medium onion, finely chopped; 3-4 garlic cloves, minced; 2 tbsp olive oil; 4 tbsp unsalted butter; 1/3 cup all-purpose flour; 2 1/2 cups low-sodium chicken broth; 1 tbsp lemon juice; 1 1/2 cups half-and-half, or substitute with equal parts milk and heavy cream; 1 tsp sea salt, or to taste; 1/4 tsp black pepper, freshly ground; 1/4 cup parsley, chopped, plus more to garnish; 1 1/2 cups shredded mozzarella cheese

Creamy, comforting spaghetti bound in a silky mushroom and cheese sauce with tender shredded chicken—this is the ultimate one-dish dinner that feels fancy without the fuss. Earthy mushrooms and garlic meld beautifully with the rich béchamel and melted cheese, while pasta soaks up every savory drop. Perfect for feeding a crowd or settling into a cozy weeknight meal.

Prep

15 minutes

Cook

1 hour 5 minutes

Total

1 hour 20 minutes

Serves

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Ingredients

Units

Instructions

1
Preheat oven to 350°F. Cook pasta in a large pot of salted water until al dente according to package instructions, then rinse to stop the cooking process, drain, and set aside.
2
Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces, and set aside.
3
Place a large Dutch oven or pot over medium-high heat. Add 2 tbsp oil, then add sliced mushrooms and sauté 3 minutes or until softened. Add diced onions and cook until onions are soft and golden, 5-7 minutes. Add minced garlic and sauté another 1-2 minutes until fragrant. 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 (about 1 1/2 minutes). Add 2 1/2 cups chicken broth, 1 tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper, and whisk until smooth. Add 1 1/2 cups half-and-half and bring to a simmer. Season sauce with more salt and pepper to taste.
5
Return chicken, mushrooms, onions, and pasta to the pot, then 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.

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Chicken Tetrazzini

Prep

15 minutes

Cook

1 hour 5 minutes

Total

1 hour 20 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Preheat oven to 350°F. Cook pasta in a large pot of salted water until al dente according to package instructions, then rinse to stop the cooking process, drain, and set aside.
2
Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces, and set aside.
3
Place a large Dutch oven or pot over medium-high heat. Add 2 tbsp oil, then add sliced mushrooms and sauté 3 minutes or until softened. Add diced onions and cook until onions are soft and golden, 5-7 minutes. Add minced garlic and sauté another 1-2 minutes until fragrant. 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 (about 1 1/2 minutes). Add 2 1/2 cups chicken broth, 1 tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper, and whisk until smooth. Add 1 1/2 cups half-and-half and bring to a simmer. Season sauce with more salt and pepper to taste.
5
Return chicken, mushrooms, onions, and pasta to the pot, then 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.

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