I love this Easy Chicken Tetrazzini recipe. It is so full of wonderfully creamy flavor and still a hearty pasta dish that will fill you up on those cold winter nights.
This is a great comfort food dish to make up when you have leftover chicken from another meal that you can use so it doesn’t go to waste.
It doesn’t have to be only chicken either you can also use shredded turkey too if you have some that you froze from Thanksgiving or if you make another turkey for the upcoming holidays.
What is Chicken Tetrazzini?
Chicken Tetrazzini is a baked casserole made with poultry or seafood, and mixed with dairy and pasta that is topped with cheese and breadcrumbs.
Ingredient Notes
- Linguine pasta or Thin Spaghetti
- Butter
- Flour
- Salt
- Pepper
- Cayenne pepper
- Chicken broth
- Half and half
- Cooked and shredded chicken breasts
- Mushrooms
- Pimentos
- Fresh parsley
- Grated Parmesan cheese
- Shredded Mozzarella cheese
How To Make This Chicken Tetrazzini Recipe
- Start by preheating the oven to 350 degrees.
- Then, read the directions for the linguine and cook the noodles accordingly.
- While the noodles are cooking, in a large saucepan melt the butter.
- After the butter is completely melted, add in the flour, salt, pepper, and cayenne pepper and stir it all until it is nice and smooth.
- As you continue to stir the butter roux, carefully pour in the chicken broth, still stirring at the same time.
- Now, bring all of that to a boil and let it cook for about 1-2 minutes or until the mixture has thickened.
- Then remove the saucepan from the heat and stir in the half and half until it is completely mixed in.
- When the pasta is done cooking, pour it into a colander to drain the water.
- Then place the noodle in a big bowl and add in the shredded cooked chicken, sliced mushrooms, drained pimentos, and the freshly chopped parsley and give the pasta mixture a good stir.
- Now, pour the cream sauce over top of the noodle mixture and stir it all together until everything is covered in the sauce.
- Spray a 9×13 casserole dish with nonstick cooking spray and then pour in the noodle mixture.
- Top the noodles off with the Mozzarella and Parmesan cheese and then place it in the oven for 30 minutes covered with foil.
- After 30 minutes, remove the foil and continue to bake the Chicken Tetrazzini for another 20 minutes.
- When the timer is done, remove the casserole from the oven and let it sit for 10 minutes, and then just serve it with your favorite sides!
Storage and Reheating Instructions
Leftover chicken tetrazzini is almost better than when it’s freshly made! Keep any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat over medium heat for about 5-10 minutes, just until it’s warm. If the chicken tetrazzini seems a little dry, add a splash of chicken broth or milk as it cooks.
Chicken Tetrazzini can be made both with and without the mushrooms. Feel free to skip them, if they aren’t your thing.
Yes, if you don’t want to use Mozzarella Cheese try Cheddar or Colby cheese.
Feel free to use a rotisserie chicken in the recipe, it helps save on time and tastes delicious.
Serving Suggestions
- Easy Green Garden Salad
- Olive Garden Fresh Garden Salad Copycat
- Olive Garden Breadsticks Copycat
- Sheet Pan Garlic Breadsticks
Chicken Tetrazzini
Ingredients
- 16 ounces pasta linquine
- 6 Tablespoons butter
- 6 Tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- dash cayenne pepper
- 2 (14.5) ounce chicken broth canned
- 1 cup half and half
- 5 boneless chicken breasts cooked and shredded
- 1 cup fresh mushrooms sliced
- 4 ounces pimentos diced and drained
- ¼ cup fresh parsley chopped
- ½ cup grated Parmesan cheese
- ½ cup shredded Mozzarella cheese
Instructions
- Preheat oven to 350 degrees.
- Cook linguine as directed on package. While it cooks, melt butter over medium heat in a large saucepan. When the butter is completely melted, stir in the flour, salt, pepper, and cayenne pepper until mixture is smooth.
- Carefully pour in the broth, stirring as you pour it in. Bring to a boil and cook for 1-2 minutes or until mixture is thickened. Remove saucepan from stove top and stir in half-and-half.
- After pasta is done cooking, drain the water and pour into a large bowl. Add the chicken, mushrooms, pimentos, and parsley. Pour sauce on top and mix until everything is covered in sauce.
- Spray a 9 x 13 inch pan with non-stick cooking spray. Pour noodle and sauce mixture into the pan. Top with Parmesan cheese and mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes.
- Remove from oven and let cool for at least 10 minutes, serve.
Notes
Nutrition
Recipe Details
Questions & Reviews