Easy Chicken Tetrazzini
A comforting, creamy dish combining tender chicken and mushrooms with linguine pasta in a rich sauce, topped with gooey mozzarella cheese.
Equipment
- Large Skillet
- Large Pot
- Baking Dish
Ingredients
Chicken
- 1.5 pounds chicken breasts
Seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
Cooking Oil
- 1 tablespoon olive oil (not extra virgin)
Butter
- 6 tablespoons unsalted butter divided
Pasta
- 1 pound linguine pasta
Vegetables
- 1 pound button mushrooms thickly sliced
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
Sauce Ingredients
- 0.25 cup all-purpose flour
- 2 cups chicken stock
- 1.5 cups half and half
- 2 cups shredded mozzarella cheese divided
- 0.25 cup grated Parmesan cheese
Instructions
- Step 1: Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium heat. Cook the chicken for about 6-7 minutes on each side until cooked through. Remove and shred.
- Step 2: In a large pot, bring salted water to a boil. Add linguine pasta and cook until al dente. Drain and set aside.
- Step 3: In the same skillet, melt 4 tablespoons of butter over medium heat. Add onion and mushrooms, sauté for 5-7 minutes. Stir in garlic and cook for an additional minute.
- Step 4: Sprinkle flour over the mixture, stir, and cook for a minute. Gradually add chicken stock, stirring until thickened. Slowly add half and half, simmer until creamy.
- Step 5: Add shredded chicken and cooked linguine to the sauce, toss to coat. Stir in 1 cup of mozzarella cheese.
- Step 6: Preheat oven to 350°F (175°C). Transfer mixture to a greased baking dish. Top with remaining mozzarella and Parmesan cheese, dot with remaining butter.
- Step 7: Bake for 20-25 minutes until cheese is bubbly and golden. Let cool for a few minutes before serving.
Notes
For extra flavor, add herbs like thyme or parsley. You can substitute linguine with any pasta shape you prefer.