Prep 35 mins
Cook 1 hr
A dish from Everyday Italian on the Food Network.
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1⁄4 teaspoons salt
- 1 1⁄4 teaspoons fresh ground black pepper
- 1 lb white mushroom, sliced
- 1 large onion, finely chopped
- 5 garlic cloves, minced
- 1 tablespoon fresh thyme leave, chopped
- 1⁄2 cup dry white wine
- 1⁄3 cup all-purpose flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1⁄8 teaspoon ground nutmeg
- 12 ounces linguine
- 3⁄4 cup frozen peas
- 1⁄4 cup fresh Italian parsley, chopped
- 1 cup parmesan cheese, grated
- 1⁄4 cup Italian seasoned breadcrumbs, dried
- Preheat the oven to 450°F.
- Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish.
- Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat.
- Sprinkle the chicken with 1/2 teaspoon each of salt and pepper.
- Add the chicken to the hot pan and cook until pale golden and just cooked through, about 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.
- Meanwhile, add 1 tablespoon each of butter and oil to the same pan.
- Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.
- Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
- Add the wine and simmer until it evaporates, about 2 minutes.
- Transfer the mushroom mixture to the bowl with the chicken.
- Melt 3 more tablespoons butter in the same pan over medium-low heat.
- Add the flour and whisk for 2 minutes.
- Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper.
- Increase the heat to high.
- Cover and bring to a boil.
- Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
- Bring a large pot of salted water to a boil.
- Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain.
- Add the linguine, sauce, peas, and parsley to the chicken mixture.
- Toss until the sauce coats the pasta and the mixture is well blended.
- Transfer the pasta mixture to the prepared baking dish.
- Stir the cheese and breadcrumbs in a small bowl to blend.
- Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter.
- Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Really wonderful! I see why Giada scores the highest ratings out of any recipe listed on foodnetwork.com for this one! Just wanted to point out that I always have chicken on hand thanks to Crock Pot Shredded Chicken Breasts for Freezing - OAMC By Babzy from this site. If you have this done ahead of time, you'll skip 5 of the steps in this recipe! I served mine with Fresh Peach Cobbler (Paula Deen) By Marie on this site which was fantastic too:)
Man this was amazing! And totally worth all the steps and work! So glad there's no canned soup as I don't like making recipes with it, I like to make dinner from scratch. So creamy and delicious, definitely making this again!
Absolutely 5 stars...This is the best Chicken Tetrazzini out there. No canned soups in this one! It is time consuming but well worth it! Hubby had made this twice and lost the recipe. I just stumbled upon it here, didn't remember it was Food Network recipe. So good, no need to change anything. Thanks so much for posting this on here...have been looking for it for ages!!