Chicken tetrazzini

This is a recipe for chicken tetrazzini that I’ve used many times. It doesn’t take all that long to make, it doesn’t call for a ton of expensive ingredients, and it makes enough to fill a hungry table of eight. And on top of all that, it’s a great-tasting pasta dish!

If you’ve never eaten chicken tetrazzini, it’s a creamy pasta-casserole dish with juicy chunks of chicken, buttery mushrooms, fresh parsley and peas, topped with a crisp Parmesan topping. It’s garlicky comfort food, and I could eat this every week. I made it recently for my mother’s birthday dinner, and it certainly didn’t disappoint. The recipe comes from Giada De Laurentiis at Food Network, but I have made a few changes to it. I find hers to be a bit lackluster, so I recommend upping the amount of seasoning and flavours in it.

If you’re searching for a substantial, warm, creamy dish for a family dinner, this would be an awesome choice! You can always speed up the prep time by buying a rotisserie chicken and using that..I’m sure the roasted chicken flavours would only improve the dish!

Chicken tetrazzini

Creamy Chicken Tetrazzini
adapted from Food Network

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
3 teaspoons salt
2 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
7-8 cloves garlic, minced
1 tablespoon dried thyme
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk , room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/2 teaspoon ground nutmeg
12 ounces linguine
1 cup frozen peas
1/2 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

1. Preheat the oven to 450 degrees F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish.

2. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper on each side. Add the chicken to the hot pan and cook until pale golden and just cooked through.

3. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

4. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat (salt the mushrooms with 1/2 teaspoon for the salt) until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

5. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining teaspoon salt, and remaining pepper Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

6. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

7. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.