Go Back
+ servings

Chicken Tetrazzini

Ingredients

  • Homemade Chicken Stock optional
  • ** Making homemade chicken stock is optional .. see recipe notes above. If you decide not to, you'll need 2 cups of store-bought
  • 1 to 1 ½ pound chicken bones (from 2 cooked chickens, broken into 2- to 3-inch pieces)
  • 4 cups chicken broth, low-sodium if you have it
  • 1 carrot, thinly sliced
  • 1 medium onion, coarsely chopped
  • 2 celery ribs cut into 1" pieces
  • 2 garlic cloves, smashed
  • 5 whole black peppercorns
  • 1 Turkish or ½ California bay leaf
  • 2 whole cloves

  • Tetrazzini
  • 2 Tbsp olive, or coconut oil
  • 1 ½ lbs boneless skinless chicken breasts (or boneless chicken thighs)
  • 6 Tbsp unsalted butter, divided
  • ¾ pound mushrooms, thinly sliced (if you are able, a variety of mushrooms makes it a little more interesting)
  • ½ onion, finely chopped
  • 3 cloves garlic, minced
  • 1 Tbsp fresh thyme leaves, chopped
  • cup dry white wine
  • fine grain sea salt + freshly ground black pepper
  • 2 Tbsp flour (any kind is good)
  • 2 cups chicken stock homemade or store-bought
  • 1 ¼ cup Greek yogurt (the original called for heavy cream)
  • ¼ cup dry white wine
  • 2 Tbsp truffle butter or a few drops of truffle oil, optional
  • 8-10 oz linguini
  • ¾ cup frozen peas
  • ¼ cup fresh Italian parsley leaves, chopped
  • 1 cup freshly grated Parmigiano-Reggiano
  • ¼ cup Italian style bread crumbs

Instructions

  • Preheat oven to 350°F.
  • Prepare a shallow baking dish (~ 3 quarts in size, or an equivalent)

  • Homemade Chicken Stock (optional)
  • Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan
  • Simmer, partially covered, skimming froth ~ 30 minutes
  • Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan.
  • Measure stock: If more than 2 cups, boil until reduced.
  • Keep warm, covered

  • Chicken
  • In a large skillet over medium-high heat, add the oil
  • Sprinkle the chicken with a pinch of sea salt and a grind of black pepper
  • Add the chicken and cook until pale golden and just cooked through (~ 4 minutes per side). Transfer the chicken to a plate to cool slightly.
  • Coarsely shred the chicken into bite-size pieces and into a large bowl

  • Mushrooms and Onions
  • In a large heavy skillet over medium-high heat, warm 3 Tbsp butter
  • Add the mushrooms, along with a pinch of sea salt and a grind of black pepper
  • Sauté until the liquid given off by the mushrooms has evaporated and they've begun to turn golden ( ~ 8 - 10 minutes)
  • Add the onion, garlic, and thyme, and saute until the onion is translucent (~ 5 - 8 minutes)
  • Add the wine and simmer until it has evaporated (~ 3 - 5 minutes)
  • Transfer the mushroom/onion mix to the bowl with the chicken

  • Sauce
  • To the same pan over medium-low heat, melt the additional 3 Tbsp butter
  • Add the flour and whisk for 2-3 minutes
  • Whisk in stock, Greek yogurt, white wine, another pinch of sea salt and a grind of black pepper. Bring to a slow boil
  • Reduce the heat to low and simmer, uncovered, whisking often, until the sauce has thickened slightly (~ about 10 minutes)
  • Stir in truffle butter or oil, if using

  • Linguini
  • Bring a large pot of salted water to a boil.
  • Add the linguine and cook according to the package directions, until it's al dente
  • Drain well

  • Tetrazzini
  • Add the linguine, sauce, peas, and parsley to the chicken mix. Toss until the sauce coats the pasta and the mixture is well blended
  • Transfer to the prepared baking dish.
  • In a small bowl, combine the cheese and breadcrumbs. Sprinkle over the pasta.
  • Bake until sauce is bubbly and the top is lightly browned about 30 minutes
  • Serve immediately