Tetrazzini is an American dish made with diced poultry or seafood and mushroom in a butter/cream and cheese sauce flavored with wine or sherry.

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

Ingredients of Chicken Tetrazzini

  • 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


Direction of Chicken Tetrazzini

  1. Preheat the oven to 450 degrees F. Spread 1 tablespoon butter on a 13 x 9 x 2 inch baking dish.
  2. Melt 1 tablespoon butter and oil in a large non-stick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt and pepper.
  3. Add the chicken to the hot pan and cook until golden brown and just cooked, about 4 minutes per side. Transfer the chicken to a plate to cool slightly.
  4. Roughly shred the chicken into bite-size pieces and in a large bowl. Meanwhile, add 1 tablespoon of butter and oil to the same pan.
  5. Add the mushrooms and sauté over medium-high heat until the mushroom liquid evaporates and the mushrooms turn pale golden, about 12 minutes.
  6. Add the onion, garlic and thyme and sauté until the onion is translucent, about 8 minutes. Add the wine and simmer until evaporated, about 2 minutes.
  7. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat.
  8. Add the flour and whisk for 2 minutes. Stir in milk, cream, broth, nutmeg, the remaining 1 3/4 teaspoons of salt and 3/4 teaspoon of pepper. Increase the heat to high. Cover and bring to a boil.
  9. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil.
  10. Add the linguine and cook until tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain.
  11. Add the linguini, sauce, peas and parsley to the chicken mixture. Mix until the sauce coats the pasta and the mixture is well mixed.
  12. Transfer the pasta mixture to the prepared baking dish. Stir in cheese and breadcrumbs in a small bowl to mix. Sprinkle the cheese mixture over the pasta.
  13. Sprinkle with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and bubbles of sauce, about 25 minutes.