📝 About This Recipe
Named after the legendary Italian opera singer Luisa Tetrazzini, this American classic is the ultimate expression of comfort food. Our version elevates the traditional casserole with a velvety sherry-infused cream sauce, earthy cremini mushrooms, and tender roasted chicken nestled in a bed of al dente linguine. Finished with a crisp, buttery Parmesan panko topping, this dish is a symphony of textures and rich, savory flavors that turn a simple weeknight meal into a celebration.
🥗 Ingredients
The Pasta and Poultry
- 1 pound Linguine or Spaghetti (broken in half)
- 4 cups Cooked Chicken Breast (shredded or cubed (rotisserie chicken works perfectly))
- 1 cup Frozen Peas (thawed)
The Creamy Mushroom Base
- 6 tablespoons Unsalted Butter (divided)
- 10 ounces Cremini Mushrooms (sliced)
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1/3 cup All-purpose Flour
- 1/2 cup Dry Sherry (adds essential depth of flavor)
- 3 cups Chicken Broth (low sodium)
- 1 cup Heavy Cream (at room temperature)
- 4 ounces Cream Cheese (softened and cubed)
- 1/4 teaspoon Nutmeg (freshly grated if possible)
The Topping
- 3/4 cup Panko Breadcrumbs
- 1/2 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or non-stick spray.
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2
Bring a large pot of salted water to a boil. Cook the linguine until just under al dente (about 2 minutes less than the package directions), as it will finish cooking in the oven.
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3
While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook until browned and their liquid has evaporated, about 8 minutes.
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4
Reduce heat to medium. Add another 2 tablespoons of butter along with the diced onions. Sauté until the onions are translucent and soft, about 5 minutes.
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5
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
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6
Slowly pour in the dry sherry to deglaze the pan, scraping up any browned bits (fond) from the bottom. Let it simmer for 1 minute.
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7
Gradually whisk in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, whisking frequently until the sauce thickens slightly.
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8
Stir in the softened cream cheese and whisk until completely smooth. Season with nutmeg, salt, and black pepper to taste.
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9
In a very large mixing bowl, combine the cooked pasta, shredded chicken, thawed peas, and the creamy mushroom sauce. Toss gently until every strand of pasta is well-coated.
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10
Transfer the mixture into the prepared baking dish, spreading it out evenly.
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11
In a small bowl, melt the remaining 2 tablespoons of butter. Mix with panko breadcrumbs, grated Parmesan, and chopped parsley. Sprinkle this mixture evenly over the casserole.
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12
Bake for 25-30 minutes, or until the sauce is bubbling around the edges and the topping has turned a beautiful golden brown.
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13
Remove from the oven and let rest for 5-10 minutes before serving. This allows the sauce to set slightly so it clings to the pasta perfectly.
💡 Chef's Tips
Do not overcook the pasta during the boiling stage; 'firm to the bite' is essential so it doesn't turn mushy in the oven. Use a high-quality dry Sherry (not cooking sherry) for a sophisticated flavor profile that cuts through the richness. If the sauce seems too thick before baking, add an extra 1/4 cup of chicken broth to ensure a moist result. For a flavor boost, use a mix of mushrooms like shiitake and oyster alongside the cremini. To make ahead, assemble the dish (without the topping), refrigerate, and add the topping just before baking an extra 10 minutes.
🍽️ Serving Suggestions
A crisp, chilled glass of Chardonnay or Pinot Grigio pairs beautifully with the cream sauce. Serve with a bright, lemony arugula salad to provide a fresh contrast to the rich pasta. Warm garlic bread or crusty ciabatta is perfect for mopping up any leftover sauce. Roasted asparagus or steamed broccoli rabe adds a nice touch of green and bitterness to balance the dish.