A delightful twist on the classic Chicken Tetrazzini, this recipe combines tender chicken, earthy mushrooms, and a creamy sauce with a crispy topping.
Preheat your oven to 375°F.
Preheating ensures even cooking and a perfect golden crust.
Cook the linguine in a large pot of salted boiling water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
Heat a frying pan over medium heat and add a drizzle of olive oil. Cook the chicken breasts until golden and cooked through. Remove and shred into bite-sized pieces.
Let the chicken rest for a few minutes before shredding to retain its juices.
In the same pan, sauté the mushrooms, onion, and garlic until softened and fragrant. Add the thyme and white wine, cooking until the liquid reduces.
Deglaze the pan with the wine to incorporate all the flavorful bits.
Sprinkle the flour over the vegetables and stir well. Gradually whisk in the milk and cream, cooking until the sauce thickens.
Whisk constantly to avoid lumps in the sauce.
Combine the cooked pasta, chicken, and sauce in a mixing bowl. Stir in the parsley and half of the Parmesan cheese.
Mix gently to coat the pasta evenly without breaking it.
Transfer the mixture to a greased baking dish. Top with breadcrumbs and the remaining Parmesan cheese.
For extra crunch, mix the breadcrumbs with a bit of melted butter before sprinkling.
Bake in the preheated oven until the top is golden and the sauce is bubbling, about 20 minutes.
Let the dish rest for a few minutes before serving to set the layers.
Serve warm, garnished with additional parsley if desired. Enjoy your meal!
Pair with a crisp salad or garlic bread for a complete meal.
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