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.
Jennifer says
I am having a dinner part with 3 couples (total 6) Would you increase any of the ingredients or double? or what might you suggest
Nancy says
This dish is easy. I added more garlic, more mushrooms and I added peas. When adding extra ingredients, I do not thicken the sauce as directed. I keep it a little soupy.
Just to keep it moist when I bake it.
Marjorie @APinchOfHealthy says
I am so happy you enjoyed it Nancy!❤️
Fred Conti says
Have you tried replacing the chicken with shrimp ??
Jenny says
Hi! Looks delish- do you have any reheat instructions?
Marjorie @APinchOfHealthy says
Hi Jenny! We usually just reheat ours in the microwave until warmed, around 40 to 60 seconds. You could also reheat in the oven. I would just recommend watching the cheese on top to make sure it does not burn.
Ann says
Can you freeze this a few days in advance?
Marjorie @APinchOfHealthy says
I have not frozen it myself, but I don’t see why it would not work. Enjoy!
Pam says
Going to make your Chicken Tetrazzini tonight but need to know what size casserole dish?
Marjorie @APinchOfHealthy says
Hi Pam! A standard 9×13 would work fine.👌🏻 I hope you enjoy it!
Suzie says
What kind of cheese can we use instead of parmesan?
Cristina Anderson says
Followed recipe to the exact measurements and it came out amazing! So delicious and creamy!
Marjorie @APinchOfHealthy says
Wonderful! I am so glad you enjoyed it❤️
Joe says
Can you use homemade pasta in this? Or will the pasta get too mushy
Marjorie @APinchOfHealthy says
Hi Joe! I am not sure since I have not tested it myself, but gosh, that sounds delicious! If you have ever used fresh pasta in a casserole before, I would expect similar results to that. If you do end up trying it, I’d be curious how it turns out.
Nancy Lee says
Looks amazing!
I’ll become to make this soon. Hopefully, mine turns out as nicely as yours did!
Marjorie @APinchOfHealthy says
I hope you enjoy it Nancy!
Olivia says
Hi. I haven’t made yet. Was wondering if I could replace the wine with chicken broth/stock? Can’t wait to try it out!
Olivia says
Actually didn’t see the chicken stock to begin with. Could I just omit the wine?
Marjorie @APinchOfHealthy says
Hi Olivia! You can just use a little additional stock, in addition to what the recipe calls for, to delgaze the pan in place if the wine. I hope you enjoy it!
Jennifer Frances Koury says
What would you add if you were making this for 6 people (3 couples at a dinner party)? Anything you’d add more of?
Marjorie @APinchOfHealthy says
It might be enough for 6, especially if you have bread and salad to round it out. However, if you want to be sure you can either double it, or 1.5 x it. You can do this by moving the slider in the recipe card. Hope you enjoy it!