Description
This Classic Chicken Tetrazzini recipe is a comforting, creamy pasta casserole featuring tender chunks of rotisserie chicken, mushrooms, and a rich white wine and cream sauce, all baked to perfection with a crispy Parmesan breadcrumb topping. A timeless dish perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 1 pound dry fettuccini noodles
Sauce and Filling
- 3 cups cubed rotisserie or roast chicken meat (from a 3-4 pound chicken)
- 2 tablespoons olive oil
- 18 tablespoons unsalted butter (divided, 2¼ sticks)
- ½ pound button mushrooms, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme leaves
- ½ cup semi-dry or dry white wine
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- â…“ cup all-purpose flour
- ⅛ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
- 1 teaspoon seasoned salt
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- â…“ cup chopped fresh parsley (divided)
Instructions
- Cook the Pasta. Bring a large pot of salted water to a boil, then add the fettuccini noodles. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Sauté Vegetables. In a large skillet over medium heat, heat olive oil and 4 tablespoons of the butter. Add diced mushrooms, chopped onion, and garlic. Cook, stirring occasionally, until vegetables are tender and slightly browned, about 7-8 minutes. Stir in fresh thyme leaves and cook for 1 more minute.
- Add Wine and Reduce. Pour in the white wine and simmer until reduced by half, about 3-5 minutes, stirring occasionally to deglaze the pan and incorporate flavors.
- Make the Roux. In a separate large saucepan, melt the remaining 14 tablespoons of butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until the mixture turns light golden and bubbling to remove raw flour taste.
- Add Liquids and Seasonings. Gradually whisk in the whole milk, heavy cream, and chicken broth. Continue whisking constantly to create a smooth sauce, then add nutmeg, seasoned salt, kosher salt, and black pepper. Bring the sauce to a gentle simmer until thickened, about 5-7 minutes, stirring frequently to prevent scorching.
- Combine Chicken and Sauce. Add the cooked vegetables, cubed rotisserie chicken, and half of the chopped fresh parsley into the sauce. Stir gently to combine all ingredients well and heat through.
- Mix Pasta and Sauce. Add the cooked fettuccini noodles to the sauce and chicken mixture, tossing carefully to coat every noodle evenly with the creamy sauce.
- Prepare for Baking. Preheat the oven to 350°F (175°C). Lightly butter a 9×13 inch casserole dish. Transfer the pasta mixture into the dish, spreading it out evenly.
- Add Topping and Bake. In a small bowl, mix together grated Parmesan cheese, breadcrumbs, and the remaining chopped parsley. Sprinkle this mixture evenly over the top of the casserole. Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and the casserole is bubbly around the edges.
- Serve. Remove from oven and let the casserole rest for 5 minutes before serving. Garnish with additional fresh parsley if desired. Enjoy your classic Chicken Tetrazzini warm for a delicious comforting meal.
Notes
- Using low-sodium chicken broth helps control the saltiness of the dish since seasoned salt and kosher salt are already added.
- If you prefer, fresh cooked chicken can be used instead of rotisserie chicken.
- To save time, leftover or pre-cooked mushrooms and onions can be used but freshly sautéed give best flavor.
- For a richer taste, use full-fat dairy as specified; lower fat options can alter texture and flavor.
- Breadcrumb topping adds a nice crunch, but can be omitted for a softer texture.
