Chicken Tetrazzini

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

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
Directions

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 1147
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

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Easy Comfort Food Recipes