Martha Stewart Chicken Tetrazzini Recipe is a creamy Italian-American pasta bake using shredded chicken, mushrooms, and garden peas. This comforting casserole combines linguine with a rich Parmesan sauce and a golden cheese topping.
If you need a solid family dinner that uses up leftover roast chicken, this is the one. I’ve tried a few versions of Tetrazzini and this one from Martha Stewart is the one I keep going back to because it balances the wine and thyme without feeling too heavy.
The first time I made this, I cooked the pasta for the full time on the packet and it turned into mush in the oven. Now I always drain the noodles while they still have a firm bite. The pasta continues to soak up the sauce as it bakes, which is how you get that thick, velvety texture.
Martha Stewart Chicken Tetrazzini Recipe Ingredients
For the Sauce and Filling
- 85g (3oz) butter
- 450g (1lb) white mushrooms, trimmed and sliced 5mm (1/4 inch) thick
- 65g (2 1/4oz) plain flour
- 750ml (1 1/3 pints) full-fat milk
- 400ml (14fl oz) chicken broth
- 180ml (6fl oz) dry white wine
- 300g (10oz) grated Parmesan cheese
- 1/2 tsp dried thyme
- 1 cooked chicken, skin removed and meat shredded (about 500g or 1lb 2oz)
- 280g (10oz) frozen peas, thawed and drained
- Salt and pepper, to taste
For the Pasta
- 450g (1lb) linguine, broken in half
- Large pot of salted water
How To Make Martha Stewart Chicken Tetrazzini Recipe
- Prepare the oven and cook mushrooms: Heat your oven to 200°C (400°F/Gas Mark 6) and bring a large pot of salted water to the boil. Melt 30g (1oz) of butter in a large saucepan over a high heat and add the sliced mushrooms with a pinch of salt and pepper. Stir them often for 8 to 10 minutes until they’re soft and deeply browned, then move them to a separate bowl.
- Make the sauce: Melt the remaining 55g (2oz) of butter in the same saucepan over a medium heat and whisk in the plain flour for about 1 minute. Slowly pour in the milk, chicken broth, and wine while whisking constantly to keep the mixture smooth. Bring the liquid to a boil, then turn the heat down to a simmer and stir in 200g (7oz) of the Parmesan and the thyme.
- Cook the pasta: Drop the linguine into the boiling water and cook it for exactly 2 minutes less than the packet instructions suggest. Drain the pasta well and put it back into the large pot you used for boiling.
- Combine the filling: Pour the hot cheese sauce, shredded chicken, drained peas, and cooked mushrooms into the pot with the pasta. Toss everything together with tongs until the linguine is completely coated in the sauce.
- Bake the dishes: Divide the mixture between two shallow baking tins and scatter the remaining 100g (3oz) of Parmesan over the top. Place them in the oven for about 30 minutes until the cheese is bubbly and the top is golden brown. Let the tins sit on the side for 10 minutes before you dish it out to let the sauce set.
Recipe Tips
- Check your pasta. Drain the linguine when it’s still slightly too firm to eat comfortably. It absorbs a huge amount of liquid from the sauce during the 30-minute bake, so starting with soft pasta leads to a soggy dish.
- Brown the mushrooms deeply. Keep the heat high and don’t crowd the pan so the mushrooms fry rather than steam. This gives the sauce a darker colour and a much stronger savory flavour.
- Use the right cheese. Buy a block of Parmesan and grate it yourself rather than using the powdered stuff in a tub. Freshly grated cheese melts into the sauce smoothly, whereas pre-grated versions often have coatings that make the sauce grainy.
- Freeze one for later. This recipe makes two full dishes, so you can wrap one tightly in clingfilm and foil before baking. It stays fresh in the freezer for up to two months and can be baked straight from frozen with an extra 15 minutes of oven time.
- Shred the chicken by hand. Pull the meat into bite-sized strips instead of neat cubes. The irregular edges of shredded chicken hold onto the sauce better than smooth surfaces do.
- Switch the wine if needed. If you prefer not to cook with alcohol, swap the white wine for an equal amount of chicken broth mixed with a teaspoon of lemon juice. The acidity is vital to cut through the richness of the butter and cheese.
What To Serve With Chicken Tetrazzini
A crisp green salad with a sharp vinaigrette helps balance the creamy pasta. I usually toss together some rocket and shaved courgette with plenty of lemon.
Garlic bread is always a winner for mopping up any leftover sauce on the plate. You could also serve some steamed broccoli or roasted asparagus to add a bit of crunch to the meal.
How To Store Chicken Tetrazzini
Fridge
Keep leftovers in an airtight container for up to three days. Make sure the dish has cooled completely before you put the lid on to prevent moisture buildup.
Reheat
The best way to reheat this is in the oven at 180°C (350°F/Gas Mark 4) covered with foil to keep it moist. You can use a microwave for a quick lunch, but the pasta might get a bit soft and the sauce can sometimes separate.
Freeze
Wrap the unbaked or baked dish in two layers of clingfilm and one layer of heavy aluminium foil. It lasts for two months. Thaw it in the fridge overnight before reheating, or bake it from frozen at a slightly lower temperature for longer.
Martha Stewart Chicken Tetrazzini Recipe Nutrition Facts
Per serving (1 of 8):
- Calories: 540
- Protein: 38g
- Fat: 22g
- Carbohydrates: 46g
- Sugar: 6g
- Sodium: 890mg
FAQs
Can I use turkey instead of chicken in this recipe?
Yes, this is actually a classic way to use up leftover turkey from a Sunday roast or Christmas dinner. Just swap the shredded chicken for an equal weight of cooked turkey meat.
Why is my Martha Stewart Chicken Tetrazzini Recipe sauce too thin?
The sauce might look thin when you first mix it, but it thickens significantly as the pasta absorbs the liquid in the oven. Do not skip the 10-minute resting time after baking, as this allows the sauce to finish setting.
Can I make this dish ahead of time?
You can assemble the entire recipe up to a day in advance and keep it in the fridge. When you’re ready to eat, just add 5 to 10 minutes to the baking time to make sure it’s piping hot in the middle.
What can I use instead of linguine?
Spaghetti or fettuccine work just as well if that’s what you have in the cupboard. Just make sure to break them in half as the recipe suggests, which makes it much easier to serve and eat.
Do I have to use white wine?
No, you can replace the wine with more chicken broth if you’d rather keep it alcohol-free. Add a squeeze of lemon at the end to provide the brightness that the wine usually brings.
Try More Recipes:
- Martha Stewart Roasted Turkey Recipe
- Martha Stewart 30 Minute Chili Recipe
- Martha Stewart 3 Ingredient Alfredo Recipe
- Martha Stewart Spaghetti 101 Recipe
- Martha Stewart Turkey In Parchment Paper Recipe
Martha Stewart Chicken Tetrazzini Recipe
Description
Martha Stewart Chicken Tetrazzini Recipe is a creamy Italian-American pasta bake using shredded chicken, mushrooms, and garden peas. This comforting casserole combines linguine with a rich Parmesan sauce and a golden cheese topping.
Ingredients
For the Sauce and Filling
For the Pasta
Instructions
- Prepare the oven and cook mushrooms: Heat your oven to 200°C (400°F/Gas Mark 6) and bring a large pot of salted water to the boil. Melt 30g (1oz) of butter in a large saucepan over a high heat and add the sliced mushrooms with a pinch of salt and pepper. Stir them often for 8 to 10 minutes until they’re soft and deeply browned, then move them to a separate bowl.
- Make the sauce: Melt the remaining 55g (2oz) of butter in the same saucepan over a medium heat and whisk in the plain flour for about 1 minute. Slowly pour in the milk, chicken broth, and wine while whisking constantly to keep the mixture smooth. Bring the liquid to a boil, then turn the heat down to a simmer and stir in 200g (7oz) of the Parmesan and the thyme.
- Cook the pasta: Drop the linguine into the boiling water and cook it for exactly 2 minutes less than the packet instructions suggest. Drain the pasta well and put it back into the large pot you used for boiling.
- Combine the filling: Pour the hot cheese sauce, shredded chicken, drained peas, and cooked mushrooms into the pot with the pasta. Toss everything together with tongs until the linguine is completely coated in the sauce.
- Bake the dishes: Divide the mixture between two shallow baking tins and scatter the remaining 100g (3oz) of Parmesan over the top. Place them in the oven for about 30 minutes until the cheese is bubbly and the top is golden brown. Let the tins sit on the side for 10 minutes before you dish it out to let the sauce set.