Description
Classic Chicken Tetrazzini is a creamy, comforting casserole featuring tender chicken, mushrooms, and fettuccine noodles baked in a rich white wine and cream sauce, topped with Parmesan and breadcrumbs for a golden crust. This dish is perfect for family dinners or entertaining guests, delivering satisfying flavors and a luscious texture.
Ingredients
Scale
Pasta
- 1 pound dry fettuccini noodles
Sauce and Topping
- 3 cups cubed rotisserie or roast chicken meat (from a 3-4 pound chicken)
- 2 tablespoons olive oil
- 18 tablespoons unsalted butter (divided, 2¼ sticks)
- ½ pound button mushrooms, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme leaves
- ½ cup semi-dry or dry white wine
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- â…“ cup all-purpose flour
- ⅛ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
- 1 teaspoon seasoned salt
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- â…“ cup chopped fresh parsley (divided)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccini noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the noodles and set aside.
- Sauté Vegetables: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the diced mushrooms and onions, sauté until tender and lightly browned, about 5-7 minutes. Add the chopped garlic and fresh thyme leaves, cooking for another 1-2 minutes until fragrant.
- Deglaze with Wine: Pour in the ½ cup of white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, about 3-5 minutes.
- Make the Cream Sauce: In a separate saucepan, melt the remaining 16 tablespoons (2 sticks) of butter over medium heat. Stir in the flour and cook, whisking constantly, for 2-3 minutes to form a roux. Slowly whisk in the whole milk, heavy cream, and chicken broth. Continue whisking until the sauce thickens and coats the back of a spoon, about 8-10 minutes. Season with seasoned salt, kosher salt, freshly ground black pepper, and nutmeg.
- Combine Ingredients: Add the sautéed mushroom mixture and the cubed rotisserie chicken to the cream sauce. Stir to combine thoroughly.
- Assemble Casserole: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked pasta with the creamy chicken and mushroom sauce, mixing well. Transfer the mixture into a greased large baking dish or casserole dish.
- Add Toppings: Sprinkle the grated Parmesan cheese evenly over the top. Then, evenly distribute the breadcrumbs and half of the chopped fresh parsley on the surface for a crunchy, golden topping.
- Bake: Place the casserole in the preheated oven and bake uncovered for 30-35 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.
- Garnish and Serve: Remove from the oven and let it stand for 5 minutes. Sprinkle the remaining fresh parsley on top before serving hot.
Notes
- You can use rotisserie chicken to save time, but leftover roasted chicken works great too.
- Use low-sodium chicken broth to better control seasoning.
- For a crispier topping, mix the breadcrumbs with a tablespoon of melted butter before sprinkling.
- If you prefer, substitute fettuccini with spaghetti or linguine noodles.
- White wine can be omitted or replaced with additional chicken broth if desired.
