Chicken tetrazzini is a classic, warm and comforting casserole that is perfect for a dinner party or a family meal.
My version is made from scratch and off-the-charts delicious!😋 🙌🏻 I have a quick video tutorial for y’all too.👇🏻
Share this video here if it looks good to you!
It has chicken and linguini, tossed together with mushrooms and garlic in a creamy white wine sauce and topped with parmesan cheese.
Every time I have chicken tetrazzini, I can’t help but remember one of my favorite (now closed) restaurants in Auburn, Alabama where I attended college – Behind the Glass.
I think that place is actually a clothing store now by the same name. 🤔 Or at least it was last time I checked.
Back in the late 1990s they used to make a killer chicken tetrazzini. If you are any of my college friends reading this, I am sure you remember that place.
Anyway, even though my chicken tetrazzini is made from scratch, don’t be afraid to use a short cut if you need it! One that comes to mind – use a precooked store-bought rotisserie chicken for this casserole. I used my Instant Pot shredded chicken, FYI.
This makes a great dish from entertaining, since you can make the casserole and then bake it right as the guests are set to arrive, just in time for dinner.
Or, if you are one who takes meals to sick friends and new moms (heeey there all my southern church ladies!🙋🏼♀️), you could prepare it ahead. Then just have the recipient bake it right in time to eat. Easy peasy!
I hope y’all enjoy this recipe! Let me know if you try it.💖
Other Recipes You May Enjoy
If you like chicken tetrazzini, here are some similar recipes that you may enjoy. Lots of Italian recipes, pasta recipes, plus a few chicken dinners thrown in for good measure. Enjoy!🙌🏻
- One pot chicken and rice
- Instant Pot chicken and rice (same recipe as stovetop version above, just adapted for IP cooking)
- Pasta primavera
- Pasta e fagioli soup
- Shrimp scampi over linguine
- Healthy lasagna soup
- Instant Pot spaghetti (one pot recipe)
- Mexican chicken spaghetti
- Greek Pasta with Chicken (Inspired by Taziki’s Friday Pasta Special)
- Lazy lasagna
- Grilled chicken breast (stovetop grill pan method)
- Instant Pot chicken breasts
Tools Used to Make Chicken Tetrazzini
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- Casserole dish – I am using this basic Corningware one
- Measuring spoons
- Measuring cup
- Knife and cutting board
- Large skillet or Dutch oven for making the sauce
- Large pot or Dutch oven for boiling the pasta (Tip: You can use the same Dutch oven to cook the pasta, leave cooked pasta in the strainer and make the sauce in the same pot.)
- Strainer to drain pasta
Chicken Tetrazzini Recipe
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Chicken Tetrazzini
Chicken tetrazzini is a classic, warm and comforting casserole that is perfect for a dinner party or a family meal - Italian casserole with chicken, mushrooms, creamy white wine sauce and parmesan cheese.
Ingredients
- 8 ounces dry linguine pasta cooked to package instructions and drained (half a 1 pound package)
- 1 eight ounce pack sliced crimini (baby portabella) mushrooms
- 1 yellow onion diced
- 3 cloves garlic, finely minced
- 3 1/2 Tablespoons butter
- 3 Tablespoons all purpose flour
- 1 cup chicken stock or broth
- 1 cup milk any type (I used 2%)
- 1/2 cup dry white wine
- 1/2 teaspoon salt (may vary, based on saltiness of your butter, broth, parmesan)
- 1/4 teaspoon black pepper
- 1 1/2 cup shredded parmesan cheese divided
- 1 pound chicken thighs or breasts cooked and shredded or cut into bite-sized pieces (I used my Instant pot shredded chicken. I have also used store-bought rotisserie chicken.)
- cooking spray
Instructions
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Preheat the oven to 375 degrees.
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Add some cooking spray to a large non-stick pan or dutch oven, and preheat over medium heat.
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Add onions and sliced mushrooms to the pan, and cook until tender, about 8 minutes.
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Reduce heat to medium-low, and add the garlic, and cook another minute.
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Add the butter to the pan (leave the mushrooms, garlic and onions in there), and let it melt.
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Sprinkle the flour, and stir to incorporate (about 30 seconds).
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Add the wine, and deglaze the pan using a wooden spoon to scrape up brown bits and mix in flour.
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Add chicken stock, milk salt and pepper, and stir to incorporate.
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Bring to a simmer and stir often (almost continuously) to avoid scorching. The sauce will thicken pretty quickly, after a minute or 2.
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Turn off the stove, remove from heat, and add the cup of parmesan cheese, stirring to incorporate.
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Toss the sauce with the cooked shredded chicken and cooked/ drained linguini pasta.
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Transfer the mixture to a casserole dish, sprayed with cooking spray to prevent sticking.
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Sprinkle extra 1/2 cup parmesan cheese on top, and bake at 375 until cheese is melted, about 15 to 20 minutes.
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Remove from oven, and let sit 5 minutes or so. Serve and enjoy!
Recipe Video
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
This makes 4 large or 6 medium-sized servings.
Wei-Jing says
hi there, this recipe looks great! quick question…what size casserole dish is recommended?
Justin says
Wow I just made this for me and my boyfriend and it Is amazing! I doubled the standard recipe so I can have some leftovers throughout the week, the sauce took a bit longer to thicken but Im so happy with this recipe.
Marjorie @APinchOfHealthy says
Yay, Justin! I am so glad y’all enjoyed it.🙌🏻
Ricardo says
This was amazing, my family loved it! Thank you!!!!!
Marjorie @APinchOfHealthy says
Yay! I am so happy to hear that, Ricardo!
Lea says
Made this dinner night with my fiance and we helped ourselves to second plates, which rarely happens 🙂 thanks for the fantastic receipe!!
Marjorie @APinchOfHealthy says
Yay Lea! 💖 I am so happy to hear that y’all enjoyed it. And thank you for taking the time to circle back and leave a rating!🙏🏻
Sarah Bailey says
I just made this recipe today for my family I am very excited to try it. Looks good and was easy to make.
Marjorie @APinchOfHealthy says
Hi Sarah! I sure hope y’all enjoyed it!💖
Marjorie says
I was searching for a good chicken tetrazzini recipe… yours appealed to me. I had to improvise as I didn’t have mushrooms, regular milk, linguine , and only one 1 Tbsp of Parmesan cheese. However, I had a can of evaporated milk, celery,carrots, noodles, rotisserie chicken. I used all of those item plus I used panko breadcrumbs mixed with butter and cheddar for the top of casserole. It was so delicious 😋 thank you Marjorie
Marjorie @APinchOfHealthy says
Glad it turned out delicious! And hey, I love your name! 😉 Spelled the same and everything!💖
Cooky Mom says
Looks amazing… I’ll definitely have to make this soon. Hopefully mine turns out as nicely as yours did!
Marjorie @APinchOfHealthy says
I hope you enjoy it!🙌🏻
Alia says
made this tonight and it was super good! Thinki of adding broccoli next time along with the mushrooms. Thank you!
Marjorie @APinchOfHealthy says
So glad you enjoyed it!💖
Andrea says
Can this be made a day ahead?
Thanks!
Marjorie @APinchOfHealthy says
Hi Andrea! Yes, this can be made the day before, refrigerated and baked right before eating time.
andrea says
great! I’m making it tonight.
Marjorie @APinchOfHealthy says
I hope it turns out delicious for you!💖👍🏻
Shannon says
looks as tho it could be all tossed together the day before. Then baked in casserole pan.
Albert Bevia says
This is like heaven on a plate! I love that wine wine sauce…actually I love everything about this recipe! thanks for the great post 🙂
Marjorie @APinchOfHealthy says
Thank you Albert!💖👍🏻