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
This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.
- 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
Give this recipe a star rating if you try it. If it recipe looks good to you, please pin it and share it!
And don’t forget to stay connected on social media!
Instagram | Pinterest | Facebook | YouTube | Twitter
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
-
Preheat the oven to 375 degrees.
-
Add some cooking spray to a large non-stick pan or dutch oven, and preheat over medium heat.
-
Add onions and sliced mushrooms to the pan, and cook until tender, about 8 minutes.
-
Reduce heat to medium-low, and add the garlic, and cook another minute.
-
Add the butter to the pan (leave the mushrooms, garlic and onions in there), and let it melt.
-
Sprinkle the flour, and stir to incorporate (about 30 seconds).
-
Add the wine, and deglaze the pan using a wooden spoon to scrape up brown bits and mix in flour.
-
Add chicken stock, milk salt and pepper, and stir to incorporate.
-
Bring to a simmer and stir often (almost continuously) to avoid scorching. The sauce will thicken pretty quickly, after a minute or 2.
-
Turn off the stove, remove from heat, and add the cup of parmesan cheese, stirring to incorporate.
-
Toss the sauce with the cooked shredded chicken and cooked/ drained linguini pasta.
-
Transfer the mixture to a casserole dish, sprayed with cooking spray to prevent sticking.
-
Sprinkle extra 1/2 cup parmesan cheese on top, and bake at 375 until cheese is melted, about 15 to 20 minutes.
-
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.
Jenna says
Turned out good! Husband loved it.
Marjorie @APinchOfHealthy says
Glad y’all enjoyed it, Jenna!
Terra Wallis says
My husband and I both absolutely loved it! Will be trying more of your recipes. Thank you for sharing. ❤
Marjorie @APinchOfHealthy says
Amazing! Thanks for taking the time to leave a review.🙏🏻💖
Kitchengeeky says
My mom loves pasta. So I made this dish for her and you know she loved it. Thanks Marjorie for this delicious recipe. <3
Marjorie @APinchOfHealthy says
Yay! I am so glad y’all enjoyed it!💖 Thank you for taking the time to leave a rating too.🙏🏻
Kitchengeeky says
Its my pleasure. Hoping your other recipes will also be mouthwatering. I will definitely try those.
Kyle says
I made this for two friends and they both loved it. One of them said it was the best tetrazzini they’ve ever had! I also thought it was just absolutely delicious. I couldn’t stop eating it!!!!! Thanks so much for the recipes
Marjorie @APinchOfHealthy says
That is amazing feedback! Thanks for letting me know, Kyle.😎👊🏻
Michael Stratton says
Chicken Tetrazzini is not an Italian dish… It was created and first served at the Palace Hotel in San Francisco around 1909. It was named after the famous soprano Luissa Tetrazzini who often stayed there for long periods of time. Wickipedia will confirm this.
Mike
Marjorie @APinchOfHealthy says
Interesting! Who knew?!
Ashley says
Thank you for sharing! I used rotisserie chicken and it turned out great.
Marjorie @APinchOfHealthy says
Yay, Ashley!💖
Lucas says
This look so good! Thanks for sharing, can’t wait to try it!
Marjorie @APinchOfHealthy says
Enjoy, Lucas!😎👊🏻
Carol says
What is the green? Nothing in recipe. Parsley?
Marjorie @APinchOfHealthy says
Hi Carol! Yes, just chopped fresh parsley for the photos. We don’t do this in “real life,” to be honest.
Supriya Kutty says
I have never ever heard of this recipe before after reading this it seemed quite interesting and yummy to taste, my husband who is a big time chicken fan would surely love this, I will make this and share with you on how it cooked and tasted, thank you for sharing such great recipe.
Marjorie @APinchOfHealthy says
Enjoy!
Monya says
Can this be made frozen and baked later? Thank you
Marjorie @APinchOfHealthy says
I don’t see why not, Monya. I don’t think I have done it with this casserole specifically, but I have with something similar, and it worked out fine. One modification I might recommend is holding off on sprinkling the cheese until it is thawed and you are ready to bake it. That way, if the sauce separates as a result of freezing, you can stir it back together prior to baking/ sprinkling the cheese. Let me know if you try it.