Baked Chicken Tetrazzini
Baked Chicken Tetrazzini is the ultimate comfort food! Chicken and mushroom pasta in a delicious Italian cream sauce and topped with cheese!
Servings: 4
Ingredients
- 1 lb. fresh boneless skinless chicken breasts or tenderloins cut into bite-sized pieces
- 1 lb. fresh sliced mushrooms
- 1 lb. linguine or pasta of your choice. *see notes
- 3 tbsp olive oil divided
- 2 tbsp garlic minced or finely chopped
- 1/2 cup white wine I used Sauvignon Blanc
- 1 cup chicken broth
- 1/2 cup butter
- 3 cups heavy cream
- 3 cups parmesan cheese finely grated
- 1 tbsp Italian seasoning
- 1 tbsp dried parsley 1/4 cup if you are using fresh
- kosher salt to taste
- freshly ground pepper to taste
- 1 cup shredded cheese (mozzarella or Italian cheese blend) Feel free to use more!
optional:
- 1 tbsp truffle oil to add extra flavor
Instructions
- 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.
- Pour the contents of the pan into the prepared baking dish and spread in an even layer. Top with the shredded 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. Optional: stir in 1 tablespoon of truffle oil to add flavor. Serve and enjoy!
Notes
- If you like your pasta saucy, only use 12 oz. of linguine.
- If you would like to add a little heat, add 1/8 teaspoon of cayenne pepper to the sauce.