- 8 ounces whole grain linguine
- 2 tablespoons olive oil
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1½ cups chicken stock
- ½ cup white wine
- ½ teaspoon dried thyme
- 1 cup grated Parmesan cheese, divided
- 4 cups chopped cooked chicken
- 1½ cups frozen peas, thawed
- 2 tablespoons bread crumbs
- Preheat oven to 350°F (180°C).
- Bring a pot of salted water to a rapid boil. Cook linguine at a boil until al dente, 9 to 11 minutes; drain.
- While linguine boils, heat oil in 12-inch nonstick skillet over medium heat and cook onion until softened, about 3 minutes; add mushrooms and garlic and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Remove vegetables to a large bowl.
- Melt butter in same skillet over medium heat; stir flour into butter and cook, stirring frequently, until the roux begins to brown, about 2 minutes. Stir milk, chicken stock, wine, and thyme with the roux; bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until the liquid thickens, about 4 minutes. Stir ¾ cup Parmesan cheese into the sauce to melt, 1 to 2 minutes.
- Stir chicken, peas, and sauce with the vegetables in the large bowl; mix and turn into 2-quart baking dish. Mix remaining Parmesan cheese with bread crumbs in a small bowl; sprinkle over entire dish.
- Bake in preheated oven until hot, bubbling, and lightly browned, about 20 minutes.
Chicken Tetrazzini can be assembled ahead of time and refrigerated until ready to bake. Prepare through step 4, then cover and chill. Before serving, cover with foil and bake for 20 minutes. Remove foil, and bake until golden brown and bubbling, 15 to 20 minutes more.
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What others are saying
Katie Hason says:
I love pasta, and this chicken tetrazzini is one of the reasons why. Noodles, butter, wine, garlic. What more perfect combination exists?! This dish had so much amazing flavor, I'm obsessed. Add a little bit more cheese if you're feeling naughty!
Greg Jones says:
This was a classic Italian dish, definitely one of my top three favorites. My wife will probably say it's her number one. We prepped it in the morning, and baked it in the evening for dinner, which was so perfect and convenient.