Baked Chicken Tetrazzini is the ultimate comfort food! Chicken, mushrooms, and pasta in a delicious Italian cream sauce, then topped with cheese and baked. What more do you need?

Just so you know, this cheesy chicken and mushroom pasta is a purely decadent and delicious treat. I normally try to make my meals a bit healthier. However, I just wanted to make this chicken pasta super yummy! Sometimes I just need to indulge a bit, especially during the cold winter months. Plus, if I am going to make a creamy, cheesy pasta, then I am going to make it right. So, no low-fat alternatives in this dish, I used all the good stuff. That is why it is the ultimate comfort food! This creamy chicken pasta is so good that you will not even care about the calories. Just enjoy all the yumminess!

Chicken Tetrazzini Ingredients

fresh boneless skinless chicken – You can use chicken breasts or tenderloins cut into bite-sized pieces.
fresh sliced mushrooms – I used white mushrooms, but you can take your pick.
linguine – or pasta of your choice.
olive oil
garlic – minced or finely chopped.
white wine – I used Sauvignon Blanc.
chicken broth
butter
heavy cream
parmesan cheese – finely grated
Italian seasoning
dried parsley – You can also use fresh but increase the amount to 1/4 cup.
kosher salt
freshly ground pepper
shredded cheese – I used an Italian cheese blend, but you can also use shredded mozzarella.
optional: truffle oil to add more flavor. White or black truffle oil are both fabulous! You only need a little.

Cookware:

9 x 13 baking dish – at least 2 inches deep, preferably 3 inches deep.
large deep saute pan
large pot

How to Make Baked Chicken Tetrazzini

First, preheat the oven to 400 degrees Fahrenheit. Spray or grease the baking dish with butter or non-stick cooking spray.

Cut the chicken into bite-sized pieces and slice the mushrooms if they are not already sliced. Season the chicken with the Italian seasoning, salt, and pepper. Sprinkle the mushrooms with a little salt and pepper.

While you are making the sauce, boil your pasta according to the package instructions for al dente pasta and drain when finished. Make sure you add salt to your pasta water.

Heat 2 tablespoons of olive oil in a large saute pan, over medium-high heat. Cook the seasoned chicken until fully cooked, about 6 – 8 minutes, but times may vary. Transfer the cooked chicken to a plate or a bowl and set aside.

In the same pan, add 1 tablespoon of olive oil and melt in 1 tablespoon of butter. Add the seasoned sliced mushrooms to the pan and saute for 8 – 10 minutes, stirring occasionally, until they are golden. Transfer the sauteed mushrooms to a plate or a bowl and set aside.

Use the same pan to make the sauce. Add the wine to the pan to deglaze it, and simmer for 1 – 2 minutes. Add the rest of the butter (7 tbsp) and minced garlic to the pan. Cook for about 1 minute, or until the butter is completely melted and the garlic is fragrant, whisk to combine. Pour in the chicken broth and whisk to combine. Simmer for 1 minute.

Stir in the heavy cream and parsley. Bring to a simmer, then keep at a simmer for 6 minutes. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine. Remove the pan from heat and stir in the cooked chicken, mushrooms and pasta. Optional: stir in 1 tablespoon of truffle oil to add flavor.

Bake the Chicken Pasta

Pour the contents of the pan into the prepared baking dish and spread in an even layer. Top with the shredded cheese. Feel free to top it with extra cheese.

Bake on the center rack at 400 degrees Fahrenheit for 15 – 20 minutes, or until it starts to bubble and the cheese is melted and starts to become golden. Remove from the oven and garnish with fresh parsley if desired. Serve and enjoy!

Note: If you like your pasta saucy, which I do, only use 12 oz. of pasta. If you would like to add a little heat, add 1/8 teaspoon of cayenne pepper to the sauce.

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