This Italian pasta dish starts with cooked chicken that is chopped or shredded. Mushroom sauce is made next and mixed with linguine and broccoli. Everything is placed in a casserole dish. Bread crumbs and parmesan cheese are mixed together and sprinkled on top. The Chicken Tetrazzini is finished by baking in the oven.
Course
Chicken, Pasta
Cuisine
Italian
Prep Time25minutes
Cook Time30minutes
Total Time55minutes
Servings8people
Ingredients
5tbspbutter
1 ½tspkosher salt
2 ½cupschicken stock
4tbspolive oil
1lbwhite mushroomssliced
6sage leaveschopped
¼cupflour
3cupsmilk
Fresh grated nutmeg
½head broccolibroken in half
1lblinguinebroken in half
4cupsshredded or chopped leftover cooked chicken
1cupgrated Grana Padano or Parmigiano Reggiano
¼cupdry bread crumbs
Instructions
Preheat oven to 375 F. Butter 9x13 baking pan. Start boiling water for pasta.
Heat the chicken stock in small pot. Melt 3 tbsp butter and 2 tbsp oil in skillet over medium heat. When butter is melted, add the mushrooms and season with ½ tsp salt. Cook mushrooms until browned, 3-4 minutes. Add the sage and cook until fragrant, about 2 minutes. Scrape into bowl.
In same skillet, melt remaining butter and oil over medium-low heat, then stir in flour to make a paste. Cook and stir until light brown, then season with remaining salt. Whisk in hot chicken stock, making sure to get out all the lumps. Increase heat to medium and bring to simmer. Whisk in milk and nutmeg, bring to simmer and cook for 5 minutes.
Slip broccoli and linguine into boiling water. Cook until linguine is tender. Drain well. Add shredded chicken, linguine and broccoli to sauce and stir until smooth and hot. Remove from heat, stir in ½ cup grated cheese. Pour into prepared dish. Mix together remaining cheese and breadcrumbs, and sprinkle over baking dish. Place dish in oven and bake until the top is browned and bubbly, about 30 minutes.
Recipe Notes
You can omit the sage leaves. I use a bag of frozen broccoli florets instead of the fresh broccoli. The 9x13 was not big enough, I had to use an 11x17 baking pan; there was no way this was going to fit in a 9x13 without overflowing. You can cook chicken breasts in a skillet with Italian seasoning (or your preferred seasoning choice), and then shred the chicken. I leave the cooked crumbs in the skillet and add the butter and oil to it. The mushrooms will pick up the seasoning off the bottom of the skillet and flavor the mushrooms as well. Boil the linguine for only half of the time on the package directions, since it will keep cooking in the oven.