Creamy Chicken Tetrazzini

Creamy Chicken Tetrazzini

Creamy Chicken Tetrazzini

This simple Chicken Tetrazzini is the perfect weeknight meal! Cut down on cook and prep time by using store-bought rotisserie chicken. Super easy!

Course: Dinner
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings


2 lbs cooked chicken shredded( I used store-bought rotisserie)
4 tbsp butter salted
1/3 Cup all-purpose flour
2½ cups chicken broth
2 tbsp vegetable oil
8 oz mushrooms sliced
1 medium red onion chopped
1 ½ tbsp minced of garlic
1 cup half & half
¼ cup fresh basil chopped
1 tbsp lemon juice
1 tsp lemon zest
2 tsp seasoning salt
1 tsp coarse black pepper
1 tbsp Italian seasoning
1 lb linguini
1½ cups mozzarella cheese shredded
½ cup parmesan


Drizzle 2 tbsp of vegetable oil into a large pan, and turn the heat on.
Toss in the onions, and cook until they are translucent.
Next, add in the garlic, and stir.
Remove ingredients from the pan.
Toss the butter into the pan.
Once the butter is melted, sprinkle in the all-purpose flour.
Cook until the flour is lightly browned.
Slowly pour in the chicken broth, and half & half, then whisk.
Reduce the heat to low medium, and let simmer for 5 minutes.
While the sauce is simmering cook the linguini.
Combine the sauce, chicken, mushrooms, onions, garlic, lemon juice, lemon zest, and fresh basil.
Combine all the cheeses in a bowl.
Toss half of the cheese mixture into the bowl with the chicken, and etc.
Next, add in the pasta, and fold the ingredients.
Preheat the oven to 350 F.
Lightly oil a large casserole dish, and add in the pasta.
Top with the remaining cheese.
Bake, uncovered, for 35 minutes.

Serve and enjoy!

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