Chicken Tetrazzini

The creamy sauce in this Chicken Tetrazzini is the secret to what makes it taste so amazing. The best part is you can prep some of the components of this dish ahead of time so it’s easy to assemble and bake.

Even though Chicken Tetrazzini has an Italian name, it’s actually an American dish. It’s believed to have been created in the early 1900s in San Francisco and named after a well-loved Italian opera singer, Luisa Tetrazzini.

After a great performance, some local chefs decided to prepare a dish that was as rich as her singing. Tetrazzini was the result, and I think you’ll agree it is well-deserved (whether you like opera or not).

Yes, the sauce is made with heavy cream. You can’t skimp on this. It won’t thicken or taste the same if you do. Mushrooms and Parmesan balance the rich creaminess out and add a nutty earthiness to the sauce that makes this a comforting dish. You can leave the nutmeg out for picky eaters, but it really does play an important roll here as it helps balance the different flavors.

One of the things that makes this casserole especially good for any night of the week is that you can prep the chicken and linguine ahead of time so all you have to do is create the sauce, combine and bake when you’re ready. I like to make chicken ahead of time for the week in my air fryer. If you want to save even more time, try using the sliced chicken breasts that come pre-packaged or even a rotisserie chicken.

Chicken Tetrazzini

Contributor: Sam Ellis

The creamy sauce in this Chicken Tetrazzini is the secret to what makes it taste so amazing. The best part is you can prep some of the components of this dish ahead of time so it’s easy to assemble and bake.

• Author: Sam Ellis
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Entrée
• Method: Baked
• Cuisine: American

Print Recipe

Ingredients

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• 2 Tbsp. unsalted butter
• 1 (8 oz.) package sliced mushrooms
• 2 Tbsp. flour
• ¼ cup white wine
• 1 and ½ cups chicken broth
• 1 cup heavy cream
• ¼ cup chopped fresh parsley, plus more to garnish
• ⅛ tsp. ground nutmeg
• 3 cups chopped cooked chicken
• 1 lb. cooked linguine
• ⅓ cup shredded Parmesan cheese

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Instructions

1. Preheat oven to 350°F.
2. In a medium sized saucepan over medium heat, add butter and let melt.
3. Add in sliced mushrooms and mix to coat with melted butter. Let simmer for 5 minute to soften.
4. Sprinkle in flour and stir to coat.
5. Drizzle in white wine, stir, and let simmer making sure the flour incorporates into a thick sauce.
6. Add in chicken broth and bring to a boil to thicken.
7. Remove from heat and stir in heavy cream, chopped fresh parsley, ground nutmeg.
8. Add cooked diced chicken breast and cooked linguine. Stir and then transfer it all to a casserole dish.
9. Sprinkle with shredded Parmesan and bake 40 minutes. Garnish with chopped parsley.