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Chicken Tetrazzini

A comforting, creamy pasta bake featuring tender chicken, mushrooms, and a velvety sauce, all folded into spaghetti or linguine and baked until bubbling and golden. This version balances luxury and practicality, perfect for cozy weeknights or a weekend centerpiece.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 12 oz spaghetti or linguine
  • 2 cups cooked, shredded chicken
  • 8 oz cremini or white button mushrooms, sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk (I prefer whole or 2%)
  • 1/2 cup heavy cream
  • 1 egg yolk
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella or mozzarella pearls
  • 1 teaspoon dried thyme (or 1/2 tsp dried tarragon)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package suggests. Reserve 1/2 cup of the pasta cooking water, then drain.
  • In a large skillet over medium heat, melt the butter and sauté the sliced mushrooms until they release their moisture and begin to brown, about 5 minutes. Season with a pinch of salt and pepper.
  • Sprinkle the flour over the mushrooms and cook for 1 minute, whisking to avoid lumps. Gradually whisk in the chicken broth and milk, cooking until the mixture thickens into a creamy sauce.
  • Stir in the heavy cream, Parmesan cheese, thyme, and pepper. Cook until the cheese is melted and the sauce is smooth. Remove from heat.
  • In a separate bowl, whisk the egg yolk with a splash of the hot sauce to temper it, then whisk the tempered yolk into the cream sauce to brighten the richness.
  • Fold the shredded chicken, the cooked pasta, and half of the mozzarella into the sauce until evenly coated. If the mixture seems a touch thick, add reserved pasta water a little at a time to reach a creamy consistency.
  • Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish. Transfer the pasta mixture to the dish and top with the remaining mozzarella and an extra sprinkle of Parmesan.
  • Bake for 20–25 minutes until the top is bubbling and golden. If you like a deeper crust, broil for an additional 1–2 minutes watching closely to prevent scorching.
  • Let the dish rest for 5–10 minutes before serving. This helps the sauce set a little so every forkful is creamy without sliding off the pasta.