Chicken Tetrazzini

Chicken Tetrazzini

Creamy, rich, and covered with cheese, our take on this classic pasta dish is packed with comfort.

5.0 from 1 reviews
Chicken Tetrazzini
Serves: 6 to 8
  • 6 tablespoons unsalted butter, divided
  • 2 cups sliced fresh baby portobello mushrooms
  • 1 small yellow onion, diced
  • 6 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1½ cups half-and-half
  • 1 cup low-sodium chicken broth
  • 1 cup dry white wine
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest
  • ½ teaspoon ground black pepper
  • 2½ cups shredded mozzarella cheese, divided
  • ¾ cup shredded Parmesan cheese, divided
  • 3 cups cooked shredded chicken
  • ½ (16-ounce) box linguine, cooked according to package directions
  • ½ cup roughly chopped parsley
  • Garnish: chopped fresh parsley, lemon zest
  1. Preheat oven to broil.
  2. In a 10-inch cast-iron skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until light golden brown, about 3 minutes. Add onion; cook until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
  3. Add remaining 4 tablespoons butter to skillet. Stir in flour; cook for 1 minute. Whisk in half-and-half, broth, wine, salt, zest, and pepper until smooth. Cook until thickened, about 3 minutes. Whisk in 2 cups mozzarella and ½ cup Parmesan until melted. Stir in chicken, pasta, and parsley; remove from heat. Sprinkle with remaining ½ cup mozzarella and remaining ¼ cup Parmesan.
  4. Broil until melted and golden brown, 3 to 4 minutes. Garnish with parsley and zest, if desired.

You can find more warm and cozy supper ideas in our newest issue of Southern Cast Iron magazine


  1. We love this recipe! It’s easy to make and has become part of our regular meals. Easy to make vegetarian as needed for friends and family as well!

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