Chicken Tetrazzini
I like to use bucatini for my tetrazzini because the holes suck up the sauce and make it more flavorful.
  • 1 rotisserie chicken, meat pulled off
  • 12 ounce baby Bella mushrooms, sliced
  • 1 onion, diced
  • 4 cloves of garlic, chopped
  • ½ cup of white wine
  • 2 Tbsp butter
  • 2Tbsp flour
  • 3 cups half and half
  • ½ cup chicken broth
  • 1 tsp thyme
  • 1 cup fresh parsley (you can use less but I really like parsley)
  • 1 cup parmesan with some extra for a top sprinkle
  • 12 ounces bucatini
  • Olive oil/salt/pepper
  1. Oven 375.
  2. Cook pasta per box instructions and set aside. Reserve 1 cup of pasta water.
  3. In a very large saute pan, heat up a good swirl of olive oil over medium high heat.
  4. Add mushrooms. Cook until they start to brown.
  5. Add onion. Cook until they start to become soft.
  6. Add garlic. Cook another minute.
  7. Deglaze the pan with the wine and reduce.
  8. Remove from pan.
  9. In same pan, melt butter.
  10. Mix in flour until it starts to smell toasty.
  11. Slowly, add in half and half.
  12. Whisk in chicken broth, thyme, parsley and parmesan.
  13. Add in chicken, mushroom mixture and pasta.
  14. If it seems a little dense, add a little of the past water you reserved earlier.
  15. In a large casserole dish (9x13) buttered or sprayed with nonstick spray, add everything.
  16. Give it a sprinkle with the extra parmesan.
  17. Bake for 35-40 minutes. I like my edges crispy so I went for 45 minutes.
Recipe by Felt Like a Foodie at