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4.25 from 4 votes

Chicken Tetrazzini

Chicken Tetrazzini is a creamy linguine dish loaded with rotisserie chicken, providing you with a tasty, protein filled, family friendly meal.  Topped with gooey mozzarella and smothered in a simple, yet tasty creamy, mouth watering sauce, this Chicken Tetrazzini recipe is a crowd pleasing dish.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Main Dish
Keyword: chicken tetrazzini, pasta
Servings: 8
Calories: 433kcal
Author: Rachael


For the Chicken Tetrazzini:

  • 12 oz linguine
  • 4 cups rotisserie chicken shredded
  • 1/4 teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 lb button mushrooms sliced
  • 1 yellow onion finely chopped
  • 3 garlic cloves minced
  • 2 Tablespoons olive oil

For the Creamy Sauce:

  • 4 Tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups chicken broth
  • 1 Tablespoons lemon juice
  • 1 1/2 cups Half and Half Or heavy whipping cream, or milk
  • ½ cup sour cream
  • 1 teaspoon sea salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 cup parsley chopped, plus more to garnish
  • 1 1/2 cups shredded mozzarella cheese


  • Preheat Oven to 350˚F.
  • Cook linguine according to package directions in a large pot of salted water until al dente.
  • In a large bowl, toss shredded rotisserie chicken with paprika, onion powder, and garlic powder. Set aside.
  • In a large dutch oven, or thick bottomed pot over medium high heat, add 2 tablespoons olive oil, and add in mushrooms. Saute 3-5 minutes until softened.
  • Add diced onions and cook until onions are soft and golden, another 5-7 min.
  • Add minced garlic and sauté 1-2 min until fragrant.
  • Place all the cooked mushrooms and onions into the bowl with the shredded rotisserie chicken.
  • Then, using the same dutch oven, melt 4 Tbsp butter and gradually whisk the flour into the butter, cooking until golden brown, about 1-2 minutes.
  • Continuing to whisk, gradually add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth.
  • Once smooth, add the half and half and the sour cream, bring to a simmer.
  • Taste the sauce, and season with salt and pepper to preference.
  • Add the chicken and mushroom mixture back into the pot, along with the parsley and linguine. Stir to incorporate.
  • Pour into a greased baking dish, and cover with shredded mozzarella. Cover with foil, and bake at 350˚F for 25-30 min
  • Remove foil and continue baking for 10 mins.
  • Garnish with additional fresh parsley, and serve.


Calories: 433kcal | Carbohydrates: 43g | Protein: 15g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 730mg | Potassium: 470mg | Fiber: 2g | Sugar: 4g | Vitamin A: 756IU | Vitamin C: 11mg | Calcium: 194mg | Iron: 2mg