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BEST Chicken Tetrazzini

BEST Chicken Tetrazzini

Transforms leftover chicken into a restaurant-quality meal, making it an incredibly useful and satisfying dish for any weeknight or special occasion. This recipe offers a creamy, flavorful, and deeply satisfying experience, perfect for feeding a crowd or enjoying as luxurious leftovers.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried spaghetti or linguine
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts or thighs cooked and shredded or diced
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 8 ounces cremini mushrooms sliced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth low-sodium
  • 1 cup milk whole or 2%
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus more for topping
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 cup panko breadcrumbs optional, for topping
  • 2 tablespoons butter optional, for topping

Equipment

  • Oven
  • Large pot
  • Large Oven-Safe Skillet or Dutch Oven
  • Small Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to package directions until al dente. Drain the pasta and set aside, reserving about 1/2 cup of the pasta cooking water.
  2. While the pasta cooks, heat the olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and sliced mushrooms and cook until the mushrooms have released their liquid and are lightly browned, about 5-8 minutes more. Add the cooked, shredded chicken to the skillet and stir to combine.
    2 tablespoons olive oil, 1 medium onion, 2 cloves garlic, 8 ounces cremini mushrooms, 1 pound boneless, skinless chicken breasts or thighs
  3. Sprinkle the flour over the chicken and vegetable mixture in the skillet. Stir well and cook for 1 minute, allowing the flour to cook out. Gradually whisk in the chicken broth a little at a time, ensuring no lumps form. Bring the mixture to a simmer, then stir in the milk and heavy cream.
    1/4 cup all-purpose flour, 3 cups chicken broth, 1 cup milk, 1/2 cup heavy cream
  4. Continue to simmer the sauce, stirring occasionally, until it begins to thicken, about 5-7 minutes. Stir in the grated Parmesan cheese, chopped parsley, dried thyme, salt, and black pepper. Taste and adjust seasoning as needed.
    1/2 cup grated Parmesan cheese, 1/4 cup fresh parsley, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Add the drained pasta to the skillet with the sauce. Gently toss to coat the pasta evenly. If the sauce seems too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.
    1 pound dried spaghetti or linguine
  6. Smooth the top of the pasta mixture. If desired, for an extra crispy topping, melt the butter in a small bowl with the panko breadcrumbs and sprinkle evenly over the tetrazzini. Alternatively, you can simply sprinkle additional grated Parmesan cheese over the top.
    2 tablespoons butter, 1/4 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese
  7. Place the skillet in the preheated oven and bake for 25-30 minutes, or until the sauce is bubbly and the top is lightly golden brown. If you opted for the breadcrumb topping, ensure it's nicely toasted.
  8. Let the BEST Chicken Tetrazzini rest for 5-10 minutes before serving. This allows the flavors to meld and the sauce to set slightly. Garnish with extra fresh parsley if desired.
    1/4 cup fresh parsley

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven covered with foil at 350°F (175°C) for 20-25 minutes. Can be frozen for up to 2-3 months.