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Chicken Tetrazzini for Four

Chicken Tetrazzini for Four

Servings 4


  • ½ lb Linguine
  • ¾ cup Chicken cut into bite sized pieces
  • Juice of Half a Lemon
  • ½ cup Diced Onions
  • 3 Cloves Garlic
  • Fat Pinch Thyme
  • ½ tsp Red Chilli Flakes
  • 6 oz Mushrooms
  • 3 tbsp Butter
  • 3 tbsp Neutral Oil
  • cup Flour
  • 1 ½ cup Chicken Broth
  • 1 ½ cup Milk
  • ½ cup Frozen Peas
  • A Grating of Nutmeg
  • ¼ cup Parmesan (grated)
  • Salt, Pepper, Cayenne for Seasoning


  • ½ cup Panko
  • ½ cup Parmesan (grated)
  • 2 tbsp Melted Butter
  • Chopped Parsley for final Garnish (Optional)


  1. Preheat oven to 400 degrees

  2. Boil Pasta in salted water until al dente and drain

  3. Season chicken pieces with salt, pepper, cayenne 

  4. Put 1 tbsp of oil in a pot and cook chicken pieces on medium high heat till done, making sure you create flavor and get some nice brown bits on each side

  5. Remove chicken w a slotted spoon and deglaze the pot with lemon juice

  6. Add the remaining oil + butter and once the butter melts add the onions, garlic, thyme and chilli flakes and cook on medium heat till the onions have softened

  7. Wipe the mushrooms clean, remove the stalks and slice them, putting them in the pot when the onions are translucent. 

  8. When the mushrooms have softened and cooked through sprinkle the flour over the mushroom onion mix stirring frequently until the flour starts to smell cooked, the mix will darken a little 

  9. Gradually add the broth + milk whisking to make sure it incorporates well. 

  10. Grate in nutmeg, add peas and cook till slightly thickened about 5-10 minutes. It will still have a saucy consistency

  11. Add parmesan, adjust seasoning. It should taste just a little salty

  12. Mix in the cooked pasta and put in a lightly buttered dish. I used a 11*7 dish, but a square 9*9 would work too

  13. Toss the melted butter, half the parmesan and panko and scatter overtop. Top with the remaining parmesan - this will give you that savory, crunchy, lattice effect

  14. Bake for 20 minutes until the top is golden brown and the pasta is bubbly. Top with chopped parsley.

Recipe Notes

You can also use shredded rotisserie chicken as well as leftover shredded turkey for this recipe!