📋 Creamy Chicken Tetrazzini

creamy chicken linguine pasta baked with mozzarella cheese.

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📋 Creamy Chicken Tetrazzini

If you’re looking for a cozy, creamy pasta dinner that the whole family will enjoy, this Creamy Chicken Tetrazzini is a recipe worth keeping. It’s made with tender rotisserie chicken, linguine, sautéed mushrooms, shallots and garlic, all tossed in a rich homemade cream sauce and finished with plenty of mozzarella cheese. Everything comes together in one comforting dish that feels special enough for a weekend dinner but is easy enough for a busy weeknight.

Prep Time15

Total Time1 13

Course: Dinner, Main Course, pasta

Cuisine: American

Servings: servings

Calories: 579kcal

Author: Jyothi Rajesh

Ingredients

12 oz linguine pasta (or spaghetti)
4 cups cooked rotisserie chicken shredded
1 pound button mushrooms sliced
½ cups shallots finely chopped
4 cloves garlic minced
2 tablespoons butter (divided)
2 tablespoons olive oil
⅓ cups all-purpose flour
3 cups chicken stock (low sodium)
2 cups half n half
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
¼ cup fresh parsley chopped
1½ cups shredded mozzarella cheese

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Cook the linguine in salted water until very al-dente (drain about 5 minutes before the mentioned packet instructions).
Reserve 1 to 2 cups of pasta water. Drain pasta and set it aside.
Heat olive oil in a large skillet. Add sliced button mushrooms. Cook until they soften and begin to develop some golden-brown edges. Don't overcrowd the pan if possible. Giving the mushrooms enough room allows them to brown instead of simply steaming.
Add the chopped shallots and cook until softened.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Be careful not to let the garlic burn—it can become bitter very quickly.
Transfer the mushroom mixture to a plate and set aside.
Using the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for about a minute.
This creates a simple roux and removes the raw flour taste.
Slowly pour chicken stock while whisking non stop.
Add the heavy cream and chicken stock, continuing to whisk until the sauce is smooth.
Cook until the sauce thickens enough to lightly coat the back of a spoon.
Season with salt, freshly ground black pepper and add parsley. Mix well until combined.
In a large pot mix everything - shredded rotisserie chicken, sauteed mushrooms, cooked linguine and cream sauce.
Use tongs to gently toss everything together, making sure the creamy sauce coats all the noodles.
If the sauce seems too thick, add a small splash of the reserved pasta water.
Add 1 tablespoon melted butter and 1 tablespoon olive oil to a 9x13 baking pan.
Transfer the creamy chicken and linguine mixture to a greased baking dish.
Sprinkle mozzarella cheese evenly over the top.
Don't be shy with the cheese—you want a nice golden, bubbling layer once it goes into the oven.
Bake in a preheated oven at 350 F covered in aluminum foil for 20 minutes. Remove foil and bake for anouther 15 minutes until the pasta is hot and bubbling and the mozzarella is melted and lightly golden.
Keep an eye on it toward the end because ovens vary and you don't want the cheese to become too dark.
Once it's out of the oven, let it rest for a few minutes. Finish with freshly chopped parsley and serve warm.

Video

Notes

Don't overcook the pasta - Cook the linguine very al dente(stop cooking about 5 minutes before its cooking time as mentioned on packet instructions) Since the pasta will be baked afterward, overcooking it initially can leave you with soft or mushy noodles.
Brown the mushrooms well - This is one of the easiest ways to add extra flavor. Let the mushrooms cook until they develop some golden edges.
Pour chicken stock slowly - When making the sauce, gradually whisk in the chicken stock. This helps prevent lumps and gives you a smooth, creamy sauce.
Use room-temperature dairy - butter and half n half that aren't ice-cold blend more easily into the sauce.
Don't make the sauce too thick - Remember that the pasta will absorb some of the sauce as it bakes. A sauce that looks slightly loose before baking will usually give you a creamier finished dish.
Taste before adding extra salt - Chicken stock, rotisserie chicken and mozzarella can all contain salt, so taste the sauce before seasoning heavily.

Nutritional Info – Pleaserememberd that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition