Chicken Tetrazzini

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

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 9 tablespoons butter
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • 2 1/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1 pound white mushrooms, sliced
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 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
  • 1/8 teaspoon ground nutmeg
  • 12 ounces linguine
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 cup grated Parmesan
  • 1/4 cup dried Italian-style breadcrumbs
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

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.6 1160
This is a good recipe, but I made some modifications after reading other reviews and to suit our needs.  First, I used 1 1/2 lbs. leftover roast turkey breast, cubed. Then, I decreased the pasta (I used egg noodles) to 8 oz.  This change in proportions worked well with the recipe's amount of liquid. To counter the complaint that it didn't have much flavor, I increased the soup base (I use "better-than-bouillon"), using 2 tsp. per cup water in place of the cup of chicken broth. This increased the flavor and our family loved it. item not reviewed by moderator and published
Love it This is similar to what we do. One thing we do differently, that I like, is to brown the torn up meat a little to get more of that Maillard reaction. And, of course, we mix crumbled bacon with panko for the topping. With turkey instead of chicken, this is the highest possible purpose of thanksgiving leftovers. Whether chicken or turkey, it is one of my favorite dishes. item not reviewed by moderator and published
This was a great recipe. A lot of steps involved, and a lot of time; but the overall flavor and presentation is great. The noodles came out crunchy and hard on top. I only made 1/2 the recipe for a family of 3 and we still had half of that left for the next day. I also didn't skip any steps, except using white wine (I left it out). I thought for sure that the sauce would be too thin but I turned up the heat to lightly boil it for about 30-45 seconds and whisked it. It turned out nice and creamy.  item not reviewed by moderator and published
<p>http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-tetrazzini-recipe.html......I love this recipe from her new book!!</p><p><br /></p> item not reviewed by moderator and published
Seriously - was the proportions tested because the sauce was too thin!  I should have known better than to only use 1/3 of flour to six cups of liquid.  As others have said it's not very flavorful and given all the pans you have to wash to make this casserole it isn't worth it.  item not reviewed by moderator and published
Average Was very disappointed that this was just an average in our group, I usually love Giada's recipes. Followed the recipe exactly...the ingredients look wonderful and it gets great reviews but we all thought it tasted like a homemade version of tuna casserole (but with chicken). Considering the calories involved (which I am all game for if it is delicious) and the meh review from everyone at dinner, I unfortunately won't be making it again. item not reviewed by moderator and published
This was very good but for the record it is an American dish not Italian. <br /><br /> item not reviewed by moderator and published
This is sooooooo delicious!! Thank you so much! My husband said it was one of the best things I have ever made! Definitely a keeper! <br /> item not reviewed by moderator and published
This recipe is amazing. I made this dish for my family and they absolutely loved it. This recipe has a lot of steps so the preparation takes a lot of time, but taking the extra time is worth it. I tried to follow the recipe exactly, but I could not find any fresh Italian parsley leaves and I decided not to add the white wine. I personally do not like peas so the next time I prepare this dish I will not put peas in it. item not reviewed by moderator and published
I made this for dinner last night and it was a big hit!  Next time I might cut the recipe in half unless I'm making it for a dinner party.  It was too much for the three of us to eat but, leftovers are yummy too.  item not reviewed by moderator and published
This was a delicious dinner item not reviewed by moderator and published
<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
Very rich. Very complicated to make. Very much worth the effort!  Great dish for a large crowd and it is beautiful when it comes out of the oven. One change I did make, was that I added 1/2 cup shredded parmasiano/Romano to the bechamel sauce and let it melt in before I mixed it with the other ingredients. I did add 1/2 Parmesian cup on top too, but I like that subtle nutty flavor the two cheeses give the sauce.  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
Chicken Tetrazzini Recipe : Giada De Laurentiis : Food Network