Chicken Tetrazzini

Total Time:
1 hr 35 min
Prep:
35 min
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
Directions
Watch how to make this recipe

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. 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. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 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.

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 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

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.

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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.6 1148
<span>Made this for guests and it was a hit.  I usually go for lighter choices when it comes to adding whole milk and heavy cream but decided to follow the recipe with the exception of adding more peas to make one cup.  I bought thinly sliced chicken breasts (b/c they were on sale) which resulted in more work cooking several small pieces but each one was seasoned so there was flavor galore!  I will absolutely make this one again!</span> item not reviewed by moderator and published
This was delicious.  I will make it again. I too had the boil over and my kitchen was a mess.  But good reviews from my family.  item not reviewed by moderator and published
WOW....  Completely d<span>ecadent !!  Thank goodness the calories are not posted, because this is so yummy and I'm sure the calories would discourage me, but this one is worth it....  Make it a special treat.  Absolutely delicious!  </span> item not reviewed by moderator and published
Amazing! I made this dish for my family and they loved it. My very picky 11 year old daughter dislikes mushrooms, but she loved them in this recipe. The preparation time is a lot, but well worth it. Thanks! item not reviewed by moderator and published
Despite the fact that I work in a restaurant and should know that advanced prep is important in order to reduce stress during the cooking process, I forgot that important detail whilst making this recipe because I was in a hurry. However, besides the stove fire due to a boilover mishap and getting onions all over my phone from trying to scroll, this was probably one of the most delicious things I have ever made in my life. My friends LOVED it and I felt like a rockstar....even with baking soda all over my stove and smoke lingering in the air. item not reviewed by moderator and published
OMG! Followed the recipe closely except I could not find italian parsley. This is great food! I used Clos du Bois Sauvignon Blanc wine. My wife says it is the best food I have ever made. item not reviewed by moderator and published
I am so disappointed in the flavor of this recipe. There is none. I followed the recipe to the letter. No deviation at all. It was a simple recipe and all the parts for a great meal were there. But where was the flavor? The bread crumbs did nothing for the dish. If I make this again, I'll use only grated cheese. I love Giada and her recipes, but this one needs to go where the leftovers went. I'm sorry. item not reviewed by moderator and published
This is a winner. I used freshly ground nutmeg and had to fudge a little with the cream by making up with milk since I didn't have enough. I gave up years ago sautéing chicken and buy a rotisserie chicken from Costco. Yes, it's a lot of steps but any casserole not using canned soup is going to be. That's where the love comes in. This was so good, I'm glad I have plenty of leftovers. item not reviewed by moderator and published
Have made this several times and family and guests rave about it. item not reviewed by moderator and published
Made this recipe but added in a couple small wedges of Brie cheese, some cream cheese and diced celery! Turned out great! Giada always has such great recipes...how does she stay some petite? item not reviewed by moderator and published
This is one of my husband's favorite meals, and I now have to make it every few months for him! ;) I've also made it for family and friends, as it's just absolutely delicious! There are many steps, so it's not a quick meal. But it sure is worth it!! item not reviewed by moderator and published
Fantastic!!! Even picky husband loved it. (I left out the mushrooms) I will definitely make this again. item not reviewed by moderator and published
There are a lot of steps (saute then shred the chicken, cook the pasta separately, in addition to multiple steps for the sauce), and what you end up with is a rich, somewhat bland though comforting casserole that tastes like spaghetti mixed with cream of mushroom soup...moderately enjoyable but heavy and forgettable. The end result does not show the amount of work and effort. If you want to make this dish, I'd try a more simple recipe first. item not reviewed by moderator and published
This dish is wonderful!!! It reminds me of the dish my mother-in-law made that happens to be my husband's favorite. I have made it several times and it has become one of my family's favorite. item not reviewed by moderator and published
Please stop publishing reviewers that modify a recipe and then complain about results (it's their own fault!). I made this as is and it was so yummy! Everyone thought it was the best they had ever had! item not reviewed by moderator and published
It was pretty good taste wise, and fed a crowd. However, it is a lot of work, and a lot of pans. The result was my mother in law tasting it and asking if it was cream of mushroom soup. item not reviewed by moderator and published
This was great.....I used milk instead of heavy cream and broth instead of wine. I also skipped the peas and added some parm to the mix as well as the top. I wish I had fresh mushrooms but I had to use canned. Next time!! item not reviewed by moderator and published
I thought that for the amount of money and time spent preparing this meal it's not worth it. I won't bother making this again. And it's definitely not worth the calories that must be in it. I just don't see what people thought was so great. item not reviewed by moderator and published
My family loved this! We shook some pepper flakes on ours to give it a little kick. I also skipped the heavy cream and bought ready-made rotisserie chicken strips. My kids don't like mushrooms or peas, so I substituted broccoli. Absolutely fantastic! item not reviewed by moderator and published
This was a decent meal, but for the amount of time it took to prepare it (3 hours), I didn't think it was worth it. I made a few adjustments as well: cut back on butter, skipped the heavy whipping cream, used skim instead of whole milk, avoided parsley, and substituted Italian breadcrumbs with panko, a lighter alternative. With these healthier modifications, the meal turned out great! item not reviewed by moderator and published
where is the PRINT button? item not reviewed by moderator and published
This recipe is amazing. I do not understand the reviews that suggest it is bland. I found it to be very flavorful and my family devoured it. Makes for great leftovers also. item not reviewed by moderator and published
Many of times I tweek recipes after trying them out the first time. This recipe I would not change a thing. This was an excellent recipe. The whole family raved how good it was. item not reviewed by moderator and published
This recipe was ok; a bit bland for our tastes. Not bad; just bland. We would not make this recipe again because there are so many other choices to make with more flavor. However, for those who do want to try this dish, I would suggest reading the other reviews, and definitely mix the cheese in with the rest of the ingredients as the top gets too crispy in the oven and the cheese flavor does not incorporate at all into the dish. Had we taken this step, the final result might not have been so bland. Thanks as always to Giada! item not reviewed by moderator and published
Read the reviews first, excellent tweaks. I use vegetarian chicken and veggie stock, added 1/2 c diced roasted red peppers and 1/2 c very thinly sliced celery for more complex flavor layering. Used Shiitakes cuz I had them. Add a cup of parmesan to tighten the sauce. It's a keeper - thanks, Giada! item not reviewed by moderator and published
Fantastic! My family likes it with a little less pasta than directed. item not reviewed by moderator and published
The best thing I ever made? THIS! Repeatedly. item not reviewed by moderator and published
This was really good. I didn't find it bland at all, however I did modify a bit. I added a bit more flour since everyone said it was loose, this was needed! I salted as I went, and I simmered the sauce with the sautéed mushrooms, onions, and garlic. I also stirred in a heaping cup of Parmesan cheese at the end. Just added salt and pepper and it was very tasty. I also omitted the butter in the topping, I didn't think it was necessary. I used a pound of pasta also. item not reviewed by moderator and published
Wow! This was incredibly delicious. My husband loved it. The ultimate in comfort food. I did a few things differently. I used fat-free milk, pre-cooked chicken strips and reisling wine since I had those things in the house. But I can't imagine it tasting any better. Will definitely be making this again. item not reviewed by moderator and published
Made this a few weeks back but forgot to review it. I'll make it easy. It was WONDERFUL. I did add some celery as I like the crunch you get from it in chicken tetrazzini. item not reviewed by moderator and published
it smells like boiled egg dissolved in vinegar then baked for like 1 year then mixed with cheese and tea item not reviewed by moderator and published
Modified to 5 stars! I heeded the warnings from previous reviewers about being bland. Also wanted to double the recipe and improve the fat/ sodium content. A lot to consider. The end result was phenomenal and full of flavor. Here's what I did: used half regular and half whole wheat spaghetti. Used 2% milk and 1/2 and 1/2. Made chicken stock the day before and used this for the recipe, plus the fat I skimmed of the stock in place of the butter for sauteeing the mushrooms. Used the chicken I pulled from the stock for this recipe. Doubled noodles, peas, and the bechamel sauce, but TRIPLED the mushrooms, onions, garlic, and wine. Had to use a pot instead of a pan for this, so the mushroom run-off didn't evaporate. Drained the mushroom/onion mixture and used 1 cup of this broth with 1 cup of homemade chicken broth for the doubled bechamel sauce. Used only 5Tbsp butter for the doubled bechamel, but stirred 2c. parmesan into the dish (4c. total) and used T. Cachere's as salt and pepper. item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
I was expecting a great meal and it was...eh. My kids wouldn't eat it on day two. I won't make it again. item not reviewed by moderator and published
I've made this before using chicken and absolutely loved it, so I decided this would be a great recipe to use up leftover turkey. I love this recipe because it's much creamier than other tetrazzini recipes since I personally don't care for the drier versions This has great flavor! My family loved it! My daughter was home sick from school today and she requested the leftovers for her lunch. Thanks Giada! item not reviewed by moderator and published
Really good. Very rich. Worth the effort! item not reviewed by moderator and published
Unfortunately for me this recipe is okay. I thought there was too much liquid and it wasn't thick enough for my liking. It is a good comfort food supper, but it definitely could be improved upon. item not reviewed by moderator and published
This turned out delicious! I would recommend this recipe to everyone. The only thing I did different was to add some shredded cheddar when mixing everything in the bowl. item not reviewed by moderator and published
I did add red bell pepper and some Tony's Chachere's Creole Seasoning. I use it most of my recipes. But I followed the recipe with all the other ingredients. I even bought some white wine. My family enjoyed it. It makes a lot tho. So prolly can cut this recipe in half next time. A good dish to make if you have to feed a large group of ppl. The favor is similar to chicken pot pie. I will make it again. item not reviewed by moderator and published
Great recipe! If your kids are picky just oit the mushrooms :-) item not reviewed by moderator and published
This recipe is fantastic! Very creamy, great flavor. My family loved it! item not reviewed by moderator and published
Very Delicious. I did make a few modifications: (1) used 1 quart of half and half instead of the cream and milk separately - using less liquid; (2) mixed half of the parmesan cheese into the pasta mixture, and the rest on top with the breadcrumbs; (3) added sundried tomatoes into the mixture to give it more of a wow factor; (4) used half the amount of butter it called for (Giada is great, but she is a little too much into butter and oil). I would also consider cooking the chicken on the grill instead of the fry pan - uses less fat and is easier on the cleanup process. My husband and I loved it!!! item not reviewed by moderator and published
This dish was yummy.... BUT! I did my research and saw that a lot of people were complaining about it being bland. I amped up the recipe by spicing it a little bit more, I added extra flower to the sauce, etc. I will say this: for the price of ingredients and the time that it takes there are much better recipes out there. It took me forever to make so I was expecting it to blow my mind and it didn't. One more thing, I cut the recipe in half because I was just making it for two people and it still yielded so much food that I will have to throw a bunch out. Be aware that this recipe yields a TON of food. item not reviewed by moderator and published
THAT was one of the most wonderful things I have ever eaten! It was SO good, I almost ate the plate! Thank you, Giada!!! item not reviewed by moderator and published
This is COMFORT FOOD. My son loved it. This is a perfect fall meal. I will have this in my favorites recipe book. It has really good flavor, I used Italian Panko bread crumbs and it made it really crunchy on the top. Looking forward to the leftovers. item not reviewed by moderator and published
I made this to the recipe.... when do you add the parcley ??? So i made the rue it was bland so iI added slap your moma seasening a new orleans must have. It was a lot of work for what ot was. I will do it again but will add shrimp and crab meat! Will not use chicken.Us southern people know how to eat and this dish did no fly with my clan. item not reviewed by moderator and published
This is by far the best dish I ever made..LOVE LOVE LOVE this!!!!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
VERY BLAND BUT I PLAYED WITH INGREDIENTS AND IT GAVE IT SO MUCH MORE FLAVOR. First of all, I thought the sauce was too runny so i needed to add more flour with butter to thicken it. I also thought the sauce was rather sweet and milky and lacked flavor. I didnt like it much, so I added more garlic and ended up only using half the sauce I made and added 1/2 bottle of alfredo sauce in the pantry, handful of grated parmesan, and a touch of pepper flakes with additional pepper. This thickened it and made the flaver really pop. I also seasoned my chicken with more than just salt and pepper. I added galic powder and onion powder. I couldve eaten the whole bowl of chicken! Yummy! I doubled the bread crumbs because 1/4 cup wasnt enough for such a big baking dish. Overall, this was a good recipe. I will make this again! item not reviewed by moderator and published
Great make ahead meal. For the most part I followed the recipe as it is written, but when I mixed the flour and butter it was too dry so I had to add about 2 more tablespoons of butter. Also, I had a lot of leftover spaghetti noodles from the night before so I used that instead of linguini. A lot of reviews complain about it being bland, remember recipes are guidelines for you to follow, so taste the sauce and if you think it needs more flavor add it! I added extra salt, white pepper, and fresh nutmeg and it was great. I served it with a nice spinach salad and homemade hot peppers. I will definitely be making it again. item not reviewed by moderator and published
I keep kosher, so I had to make some adjustments. I used leftover shredded chicken breast and added the mushroom, onion, wine and garlic mixture to the bowl of chicken. I used margarine to sauté the flour and added 2 cups of non-dairy creamer, along with 2 cups of chicken broth. I also added about a tablespoon of nutritional yeast (because I can&amp;#39;t use Parmesan in a meat meal, which gave the sauce a bit of a Parmesan taste and thickened it more. I was lazy and didn&amp;#39;t bake it and just plopped the noodles directly from the boiling water into the sauce and cooked it for a couple of minutes. I also used dried parsley and thyme because those were what I had on hand. This was wonderful! item not reviewed by moderator and published
delish item not reviewed by moderator and published
I make this recipe with spicy sausage. Yum. It can be made ahead and frozen and it is perfect when it is thawed out. All you have to do is heat it. Say, 30 minutes at 350? Just keep an eye on it. I am sure you can always put it in the microwave, too. It is my brother-in-law&amp;#39;s favorite. Thank you Giada! item not reviewed by moderator and published
This is a really wonderful &amp;#34;comfort food&amp;#34; recipe. I make exactly as the recipe is written except I use egg noodles. Everyone LOVES it. Making again tomorrow for my father&amp;#39;s birthday dinner party. Wonderful flavor and serves a large group. item not reviewed by moderator and published
INCREDIBLE! (Need I say moe? Made this and Giada&amp;#39;s Fettuccine Alfredo for my wife&amp;#39;s company picnic. Followed this to the letter(had to double the recipe turned out perfect. Everyone wanted the recipe! Served with garlic pesto bread. item not reviewed by moderator and published
The best!! item not reviewed by moderator and published
Best! I added 1 zucchini, a little chopped cabbage, 2 stalks of celery just to give it extra boost of vegetables. It came out delicious. This recipe is a keeper! item not reviewed by moderator and published
DELISH! add a little more salt. I made a double batch to take to a church potluck. I had 4 strips of crispy bacon left from breakfast. I chopped them up and added them into the chicken/pea mixture. It really added to the flavor profile. I will make this again. item not reviewed by moderator and published
My boyfriend randomly decided he wanted chicken tetrazzini for dinner last night and since he&amp;#39;s an hour away from me I try to make him various casseroles and such to last him until I can make it back up to his house. I was excited to see Giada had a recipe and really thought with 5 stars I was good to go. After I did my little &amp;#34;chef&amp;#34; taste test I was super disappointed. Like some other reviews, it was SUPER bland. I was really shocked. I mean, I did have to do just peas and broccoli since he doesn&amp;#39;t like onions or mushrooms so I definitely see where it could lack flavor there but with all the seasonings it called for I was still shocked to taste just how blah it was. I guess I&amp;#39;ll try it again tonight to see if it&amp;#39;s any more tastier than when I tried it last night, but so far not so good! :( item not reviewed by moderator and published
This is a tasty dish, however, a few things that could have been better in the instructions. For one thing the scale of this is not obvious. You need a REALLY large bowl to combine everything. Also, I used a deeper casserole dish to cook it in and it just fit. I followed the recipe as portrayed in the video exactly and it turned out great. I think the bechamel could have used a little more than 1/8 teaspoon nutmeg called for. Making the bechamel first, is better as it allowed the sauce to thicken significantly. I think it would be easier to serve if I had broken the pasta in half when cooking. Finally, I will use a full cup and change of peas, AND leave them frozen until they incorporated into the dish. This dish is very prep heavy. Be sure and get all your thyme and parsley cleaned and chopped as well as your onions and mushrooms chopped and prepped ahead of time so that the coking can go smoothly. A few very minor tweaks aside I highly recommend this recipe. item not reviewed by moderator and published
Verrryyyy delicious! I have made this recipe 3 times and each time I couldn't get enough. Just be ready to feed a lot of people with the amount this recipe makes! item not reviewed by moderator and published
Fantastic!!! I used 2% milk and half and half instead of heavy cream and alot less butter and it was great! It did not lack flavor even with my substitutions. My picky 4 year old loved it too! We will certainly make this again. item not reviewed by moderator and published
Wonderful taste. Flavor is spot on. Not sure how anyone could make this and have it be bland. Maybe the fresh herbs are the key?! Prep ahead otherwise you'll be in the kitchen for longer than you think. My husband raved about this. Might become a staple go-to recipe. item not reviewed by moderator and published
Followed the recipe and it turned out a bit bland. Everything smelled wonderful while it was cooking but the final product just lacked the flavor my husband and I expected. Given the amount of time it took to make, I was disappointed with the lack of flavor. item not reviewed by moderator and published
Not what I expected. I searched and searched for the right dish to make for our family's special occasion. After seeing the recipe's 5 star rating and reading the glowing reviews I thought I had hit the jackpot with this recipe but was definitely disappointed. Other than letting my chicken marinade in olive oil, garlic, and lemon zest overnight I followed the recipe to a tee. For all of the work you put into the dish, I thought the end result was shockingly bland. My guests said they liked it but in a 'nothing special' kind of way. My sister's recipe can be thrown together in 30 minutes with canned soup/sauce and has more flavor than this dish hands down. My 3 star rating is generous and based solely off of our guests comments. Sorry to say this but I Will NOT be making this again. item not reviewed by moderator and published
This recipe is such a hit. Makes a lot, but also heats up well for lunch. Too rich for regular rotation, but one of those recipes to make for a special occasion and if you mention you're making it, people get pretty excited! I don't usually do substitutions, but I would be interested to see how this came out using lower fat dairy. Love it Giada! item not reviewed by moderator and published
GREAT flavor! Prep ahead. item not reviewed by moderator and published
It was delicious item not reviewed by moderator and published
I was hosting our girls dinner and a movie nite and the theme that matched the movie was recipes popular in the eighties. Chicken Tetrazzini was listed so since I'm in charge of entree I made this recipe, based on the positive reviews. WOW! I came home from work and began thinking oh I probably should've just used cream of mushroom soup and made it easy. Let me tell you this recipe is the best ever! This will be my go to recipe to serve guests from now on. I had to substitute basil for thyme because it was what I had and I added some mozzarella cheese to the mix. Other then that followed it exactly. Excellent dish. item not reviewed by moderator and published
This is a "serious" keeper ! item not reviewed by moderator and published
Awesome dinner...great for big families to enjoy or dinner party. Everyone had second helpings. I used 16 oz of pasta... Turned out great! item not reviewed by moderator and published
I made this exactly as it was written and it came out top notch. I really can't think of a thing to improve it. I did skip the last dollops of butter on top for baking just to cut back a little on the richness, but it still came out wonderful. This deserves 5 and a half stars! item not reviewed by moderator and published
One of the best Chicken dishes I have prepared!! Loved everything about it but especially the topping!! item not reviewed by moderator and published
This recipe was very easy to follow. I kept my laptop in the kitchen and watched the video, stopping after each step as I am no where near as coordinated as Giada. The recipe came out excellent and was a real crowd pleaser. I served this dish with a house salad and garlic bread. This recipe will be added to my list of regulars. item not reviewed by moderator and published
This was delicious, everyone loved it. I'm sure it's best as written but I also used 2% milk instead of whole and half-n-half instead of heavy cream to make it healthier and it was still fabulous. item not reviewed by moderator and published
Wonderful dish! I also tweak it a bit, mostly due to using what I have on hand. I skip the wine, I use 2% milk instead of whole because that's what I generally have, and instead of heavy cream I add a little more milk with about 4 tbsp cornstarch to thicken. I left out the mushrooms because I didn't have them and added celery. I have used both Asiago and Romano cheese for this dish when I didn't have Parmesan on hand, and I have replaced the breadcrumbs with dried wheat bread I chopped up and sprinkled on top. If you want a little less butter you can leave off the butter at the end and it still comes out delicious. I used canned peas instead of frozen because that's what I had. Wonderful the way it is but easily customizable using whatever is in your pantry and fridge. : My husband doesn't like pasta in general, but he likes this dish! item not reviewed by moderator and published
This was so delicious! I tweaked the recipe a bit. I seasoned the chicken breast overnight with garlic, onion, salt and pepper and red pepper flakes. then I baked the chicken breast covered in the over for an hour. It was so moist an tender when it was done. I also added more thyme than the recipe called for. I tasted the sauce so make sure I didn't overdo the salt. I also omitted the white wine and it was still so delicious. I made it for valentine's day and my boyfriend was floored. He couldn't stop commenting on how delicious it was. I am having leftovers for the next two nights! item not reviewed by moderator and published
When I told my husband I was making chicken tetrazzini, he grimaced, having a flash-back to his mother's version made with cream of mushroom soup and angel hair. By the end of the meal he was raving about my version and getting seconds. Prep is key here. Most ingredients you'll have in the kitchen, but you just need them ready so that the cooking process goes seamlessly. (Having someone to help clean as you go is a plus!! You can bet your bottom dollar next time I tell my husband chicken tetrazzini is on the menu, I'll get nothing but smiles! : item not reviewed by moderator and published
This is FABULOUS! Very simple to make, especially if you do all the prep work ahead of time, before you start cooking. Everyone was making "YUM" sounds through the whole meal! Thanks for the foolproof, delicious recipe! item not reviewed by moderator and published
Excellent recipe. We used leftover beer can chicken from the freezer for convenience but otherwise stayed true to the recipe. Absolutely delicious. Pair it with a buttery Chardonnay :. item not reviewed by moderator and published
Made this for large dinner party and everyone loved it! Very flavorful and hearty. Put it together earlier in the day and then baked it that night, which worked perfectly. Will definitely make it again. item not reviewed by moderator and published
The recipe was far too fatty so I made a few adjustments and it still came out fabulous. I used boneless skinless chicken thighs b/c they're more economical and tastier. I seasoned both sides of the thighs with paprika, sea salt, and pepper, then sauteed till cooked through. I substituted 2% milk and evaporated milk in place of heavy whipping cream. While my dish wasn't terribly rich, it was definitely not lacking in flavor. I also used dried parsley and ground cloves instead of nutmeg, since those were the only things I had in my pantry. I used fat free low sodium chicken broth and definitely did not use as much butter as the recipe called for. For the tray, the mushroom/onion sautee mix, and part of the chicken, the PAM spray was my friend. Whenever I did use butter, I used lower fat version. All in all, this recipe was great, not lacking in flavor me, and I even added crushed red pepper flakes on top for extra heat (I'm a spicy food fiend. item not reviewed by moderator and published
Amazing! I'm a complete newbie yet pulled it off. Don't be discouraged because it's labeled "intermediate", it's very simple, just requires time : item not reviewed by moderator and published
Time consuming, but worth it if you have the time. I was out of white wine and used sherry instead which worked out well. New addition to my dinner menu. Very good, Thank you Giada! item not reviewed by moderator and published
Wow! My house and kitchen smelled like Italian restaurant heaven. It was fantastic and I swear it tasted like it had bacon in it. It was smokey and the crunchy topping added the perfect texture to the creamy pasta. It really was perfect. Thanks again, Giada! U Rock! #2 Review: Made this again tonight and did make a few changes. I used shredded turkey from a leftover turkey I roasted for dinner last night, and used turkey stock instead of chicken stock. Used leftover champagne instead of wine and used dried thyme instead of fresh, cutting it back to 1/3 of what the recipe called for the herb. I didn't have fresh mushrooms, so I used one can of mushrooms and at the end, when cooking the sauce, I added one can of Campbell's Golden Mushroom soup to the sauce to add that mushroom flavor. It was amazing. My husband loved it. I will definitely make it again and again. item not reviewed by moderator and published
Very good! Careful with the chicken cooking directions if you use large breasts, I ended up drying mine out on accident. I'd also recommend adding some parmesan to the sauce and using 400 instead of 450 in the oven. Other than those things, my family loved it! This will definitely be a kept and tweaked recipe. item not reviewed by moderator and published
We all know, fat has a lot of flavor. So, with all the milk, cream, cheese and butter the recipe incorporated along the tremendous reviews this dish received, I had great expectations. Unfortunately, it didn't deliver. I read a lot of reviews in hopes of nipping any problems in the bud beforehand. I even doubled the sauce. It smelled fantastic and the sauce tasted pretty good on its own (as did the vegetables. But when it all came together, it was - ehh, just ok. Apart from doubling the sauce, I followed the directions perfectly. No problems there. Nothing hard, just time consuming with all the prep. We tried the dish again, for lunch the second day, and the vegetables had a bit more flavor, but overall the dish was a bit dry (in spite of the additional sauce and only moderately flavorful. As much as I love cooking and tweaking recipes, I don't think I'll be making this dish again, anytime soon. item not reviewed by moderator and published
I'm not gunna lie but this recipe takes a lot of work but it was my fault, should of prep everything before and it would have made my life a lot easier!! But the end product was wonderful = So flavorful and tasty and what made it worth while was my hubby thought it was really good = Thanks again Giada!! &lt;3 item not reviewed by moderator and published
Delicious recipe! I trusted the reviewers, and they were right! Fresh thyme adds a lot to it, as does fresh (good quality Parmesan. I had a dinner guest who disliked mushrooms, but I still wanted to use them. I sauted the mushrooms as specified, then put the sauteed mushrooms in a separate bowl while continuing the recipe. At the end, I combined all ingredients (sauce, chicken, linguine, etc. except the mushrooms. I put some of that in a dish, then added the mushrooms to the rest. I recommend this if someone doesn't like mushrooms. For everyone else, the mushrooms really add to it! item not reviewed by moderator and published
I cooked this for a group of friends on New Years Eve. It was fabulous and they couldn't sto raving about it. Full of flavor! item not reviewed by moderator and published
Would not make again. It turned out dry, and it was a great deal of work. Nothing a beginner cook should try. It was okay when it was hot out of oven. Did NOT reheat well. item not reviewed by moderator and published
My husband has gluten sensitivities so we substituted regular pasta for G-free pasta and to make the béchamel sauce we substituted regular flour for garbanzo bean flour (had to increase the amount of butter just slightly. The sauce wasn't initially as thick as it was suppose to be however, after baking it the 25 mins it thickened up quite nicely! My hubby really enjoyed and we will be doing this recipe again! A very nice cold winters night meal! item not reviewed by moderator and published
I served this to 27 family and friends for Christmas Eve dinner. Stellar results. I roasted the chicken breasts uncovered at 375 degrees with olive oil, crunchy sea salt, and freshly ground pepper, instead of sauteing them. This was much simpler and saved time. When the chicken breasts were golden brown and had rested for 15 minutes, they were sliced in half the long way then sliced into quarter inch chunks instead of shredding. The sauce to pasta ratio seemed appropriate, but for peace of mind I had hot chicken broth and whole milk mixture ready to inject under the crunchy top if necessary. item not reviewed by moderator and published
This has become my family's new favorite pasta/chicken recipe. My 18-year old son absolutely loves it. Only change -- if you have larger chicken breasts, sauteing them for 8 minutes total is not enough. I had to put mine into a baking dish and covered them at 350 degrees in the oven to finish them off -- about 15 mins. Because I covered them, they did not dry out at all. Still very tasty after shredding. I reduced the milk at the end, but think 4 cups now is okay. I used baby portabello mushrooms and they were delicious. I also cut down the temp to 400 degrees. Thanks Giada! item not reviewed by moderator and published
This recipe looks to be time consuming, but is very easy to follow. The flavors are excellent. I followed the recipe to the T after watching the video!! The results were better than I I expected. Great for a dinner party or special occasion. item not reviewed by moderator and published
OMG!!!! This was sooo good! I took recommendations from the reviewers (adding Parmesan cheese to the sauce, extra thyme, baking at 400 degrees, and as a result, it was moist and delicious! I also split the recipe, cooking half and freezing the other half. This recipe is definitely a keeper! item not reviewed by moderator and published
Delicious!!! My whole family loved it! item not reviewed by moderator and published
Family favorite !!! item not reviewed by moderator and published
Tasty! item not reviewed by moderator and published
OMG this was a very warm comforting yet light dish... My family could not stop asking for it the next day for left overs, i had left overs for two days and they kept saying it tasted better the second and third day.... BEST DISH EVER!!!!!! item not reviewed by moderator and published
This dish was a hit with my family and friends. It's great the next day too. Thanks Giada. Loved it. Definitely a keeper. item not reviewed by moderator and published
This is very delicious! item not reviewed by moderator and published
Hello Libby:  I've made a similar recipe for years, but have used Sherry wine and added fresh grated parmesan cheese to the cream sauce.  This gives a wonderful flavor.   item not reviewed by moderator and published
Cool! item not reviewed by moderator and published
I tweaked the recipe some &amp; I love it! If it's bland add a little more seasoning. Used garlic flavored olive oil too with the butter when sauteing the vegetables.My topping a mix; Italian bread crumbs, Parmesan cheese &amp; ground/crumbed walnuts. Marinated chicken in a seasoning of turmeric, garlic powder &amp; lemon juice..don't over-cook chick. A pinch of sage when cooking the vegetables along with the nutmeg.I added diced sauteed celery to the mushrooms &amp; onions &amp; used shallots instead of garlic. item not reviewed by moderator and published
...and yet you gave it 5 stars? You must have strange tastes. item not reviewed by moderator and published
Used leftover turkey and home made turkey stock. Yum! item not reviewed by moderator and published
Don't throw it out! Way too late I know, but this freezes really well. Just put it into single serving containers and take it to work for lunch or reheat it on a weeknight when you don't want to cook! item not reviewed by moderator and published
"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." Perhaps when your spelling, reading and comprehension skills improve, your culinary skills will do so as well. item not reviewed by moderator and published
The reply about the spelling was mean spirited - I am sorry that person felt felt it necessary to broadcast such an awful message. item not reviewed by moderator and published
i agree i have a problem with grammar and spelling myself. i don't understand why ppl have to point it out. Most ppl are aware of it but can't help it. Do you really think 44 yr old ppl write this way bc they want too? NOT!!!! Most of the time it's a learning problem or disability. Just remember one day you may have a child that has this same problem and if its not a birth defect if could come with brain trauma or a head injury. item not reviewed by moderator and published
Agreed. Mean-spirited and unnecessary. They were probably trying to be clever but ended up looking like a jackass. item not reviewed by moderator and published
Noooo don't use alfredo sauce from a jar! Next time, just make sure you use enough butter/flour before adding the milk. The sauce will be nice and thick (I promise!) and you'll never have to use that chemical-laden junk again. item not reviewed by moderator and published

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Easy Comfort Food Recipes