Chicken Tezzarini Recipe
This Chicken Tezzarini is a cozy, creamy pasta bake loaded with tender chicken, mushrooms, and mozzarella. It’s comforting, crowd-pleasing, and surprisingly light thanks to its lemony, homemade cream sauce.
Equipment
- Large pot for boiling pasta
- Skillet or sauté pan
- Mixing bowls
- Whisk or wooden spoon
- Baking dish (9x13-inch)
- Knife and Cutting Board
- Measuring cups and spoons
Ingredients
For the Chicken Tetrazzini:
- 12 oz linguine or spaghetti*
- 4 cups rotisserie chicken shredded or diced, or cook 1.5 lbs of chicken breast*
- 2 Tbsp olive oil
- 1 lb button mushrooms thickly sliced
- 1 medium onion finely chopped
- 4 garlic cloves minced
For the Creamy Sauce:
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 Tbsp lemon juice
- 2 cups half & half or sub with equal parts milk & heavy cream
- 1 1/2 tsp sea salt plus more to taste
- 1/4 tsp black pepper freshly ground
- 1/4 cup parsley chopped, plus more to garnish
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Cook pasta until al dente, drain, and set aside.
- In a pan, sauté onions, garlic, and mushrooms in olive oil until soft.
- Add shredded chicken to the pan and mix well.
- In a separate pan, melt butter, whisk in flour, then slowly add broth and half & half to make a creamy sauce.
- Stir in lemon juice, salt, pepper, and parsley; let the sauce thicken slightly.
- Combine cooked pasta, chicken mixture, and sauce in a large bowl; mix well.
- Transfer to a greased baking dish, top with shredded mozzarella.
- Bake at 375°F (190°C) for 20–25 minutes or until bubbly and golden on top.
