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


  • 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


  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.