Chicken Tetrazzini
Creamy Chicken Tetrazzini with mushrooms and peas baked to perfection. This comforting pasta casserole features tender chicken in a rich sauce topped with Parmesan cheese.
Equipment
- baking dish
- large skillet
- mixing bowl
- knife
- measuring spoons
- measuring cups
- whisk
Ingredients
Pasta
- 12 ounces dried linguine pasta
Sauce Ingredients
- 4 tablespoons unsalted butter
- 8 ounces cremini mushrooms sliced
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1/4 cup dry white wine
Additional Ingredients
- 2 cups cooked chicken shredded or cubed
- 1 cup frozen peas thawed
- 1/2 cup grated Parmesan cheese plus more for topping
- 1/4 teaspoon ground nutmeg
- Kosher salt and black pepper to taste
- 1/4 cup fresh parsley finely chopped
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish. Cook the linguine according to package directions until al dente, then drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the mushrooms and onion, sautéing until the onions are translucent and the mushrooms have released their liquid, about 8 minutes. Stir in the garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 2 minutes to form a light golden paste. Slowly whisk in the chicken broth, followed by the heavy cream and white wine, until the sauce is smooth and begins to thicken, about 5 minutes.
- Remove the skillet from heat and stir in the cooked chicken, peas, 1/2 cup Parmesan cheese, nutmeg, and a generous amount of salt and pepper. Gently fold in the cooked pasta until everything is evenly coated in the creamy sauce.
- Transfer the mixture to the prepared baking dish and top with an additional sprinkle of Parmesan. Bake uncovered for 25-30 minutes, until the top is lightly golden and the sauce is bubbling around the edges. Let rest for 5 minutes, then garnish with fresh parsley before serving.
Notes
Let rest for 5 minutes before serving.