Description
This Creamy Chicken Tetrazzini is a comforting and indulgent dish packed with tender chicken, creamy sauce, and perfectly cooked pasta. Topped with a golden, crunchy parmesan-panko crust, it’s a family-friendly classic that will leave everyone asking for seconds! Perfect for busy weeknights or potluck dinners, this recipe combines rich flavors and a satisfying texture.
Ingredients
Units
Scale
Chicken
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Tetrazzini
- 1 pound linguine pasta
- 2 tablespoons olive oil
- 1 medium white or yellow onion, diced
- 8 ounces white or cremini mushrooms, sliced
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 3 cloves garlic, minced
- 2 cups chicken broth
- 3 cups milk
- 1 cup frozen peas
- 8 ounces cream cheese
- Salt and pepper to taste
Topping
- 1 cup panko bread crumbs
- 1/2 cup freshly grated parmesan cheese
- 3 teaspoons olive oil
Instructions
- Cook the Chicken
Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add 1 tablespoon of olive oil to the pan and cook the chicken for 5 to 7 minutes per side, until it’s cooked through to an internal temperature of 165°F. Dice the chicken and set aside. - Prepare Your Oven and Pasta
Preheat your oven to 350°F and lightly grease a 9×13 baking pan. Cook the linguine 2 minutes less than the package directions to ensure it doesn’t overcook while baking. - Sauté the Vegetables
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onion and sliced mushrooms, and cook, stirring frequently, for 5 to 7 minutes until softened. - Make the Sauce Base
Add the butter to the mushrooms and onions, letting it melt. Then, stir in the flour until fully combined. Add the minced garlic and cook for 1 to 2 minutes, allowing the flavors to develop. - Thicken the Sauce
Slowly pour in the milk and chicken broth, bringing the mixture to a simmer over medium-high heat. Stir continuously, and as the sauce begins to thicken, add the frozen peas and diced chicken. Reduce the heat to low, and stir in the cream cheese until melted and the sauce is smooth. Season with salt and pepper to taste. - Combine Pasta and Sauce
Stir the partially cooked linguine into the sauce, ensuring all the pasta is evenly coated. Transfer the mixture into the greased 9×13 baking pan. - Prepare the Topping
In a small bowl, mix the panko bread crumbs, parmesan cheese, and 3 teaspoons of olive oil with a fork until evenly combined. Sprinkle this topping over the pasta mixture in the baking dish. - Bake the Dish
Bake the casserole in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and crispy. Serve hot and enjoy!
Notes
- Short on time? You can replace the freshly cooked chicken breasts with 2 cups of pre-cooked diced chicken or shredded rotisserie chicken.
- For a richer flavor, add a splash of dry white wine to the sauce base before simmering.
- Extra garnishes such as chopped parsley or red pepper flakes can add freshness and a bit of heat if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg