Chicken Tetrazzini (High-Protein Pasta)

Name: Chicken Tetrazzini
Prep time: 15 min
Cook time: 50 min
Total time: 75 min
Ingredients: 12 ounces linguine (I use Banza chickpea linguine, which is 20g of protein per serving!); 1 pound boneless, skinless chicken breast (diced); 1 teaspoon salt; ½ teaspoon ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon olive oil; 1 cup small broccoli florets (finely chopped); 1 cup frozen peas (no need to thaw); 1 tablespoon olive oil; 1/2 small sweet onion (finely diced); 2-4 cloves garlic (minced); 2 tablespoons gluten-free flour; 1 cup whole milk; 2 cups low-sodium chicken broth; 1/4 cup cream cheese; 1/2 cup freshly grated Parmesan; ½ teaspoon dried thyme; Kosher salt and pepper (to taste)

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This homemade Chicken Tetrazzini is made from scratch with linguine, chicken, peas, and broccoli baked in a creamy Parmesan sauce. This is pure comfort food with a good dose of protein and greens, too!

A white bowl of chicken tetrazzini with broccoli and peas.

A warm pasta casserole is always a winner with my family. Who can resist a bubbling, cheesy sauce with tender chunks of chicken and layers of linguine? Adding in broccoli and peas boosts the nutrition while keeping it kid-friendly and quick. It’s freezer-friendly, too, making it ideal for doubling up the recipe so you can stash some away for a busy day.

For more flavorful casseroles, try my Zucchini Casserole or Taco Casserole recipes.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

50 mins

Ingredients Needed & Substitutions

Below are the ingredients you’ll need to make Chicken Tetrazzini. The full quantities can be found in the recipe card further down the post.

Linguine: Cook until al dente, as it’ll finish cooking when the dish is baked. I use Banza chickpea pasta to keep the dish gluten-free and add extra protein.
Chicken breast: Use boneless, skinless chicken breasts or thighs for ease. Shredded rotisserie chicken can speed up prep.
Garlic and onion powder
Olive oil: Avocado oil works well, too.
Broccoli: Adds veggies and color to the dish. Can be swapped for cauliflower, if preferred.
Frozen peas:No need to thaw, just add them straight to the pan.
Sweet onion: has a mild, sweet flavor. Yellow onion or a shallot also works.
Garlic: Use fresh for the best flavor; pre-chopped garlic is great for quick prep. Garlic powder will work in a pinch.
Gluten-free flour: For thickening the creamy sauce while keeping the dish gluten-free. Use an all-purpose gluten-free flour blend.
Whole milk: Forms the base for the creamy sauce. Whole milk brings a nice level of richness, but skim milk also works.
Chicken broth: Choose a low-sodium broth so you can control the dish’s salt level. Can be replaced with vegetable broth or stock.
Cream cheese: Adds body and enhances the sauce’s creaminess. Use full-fat for a silky texture, or reduced-fat for a lighter sauce.
Parmesan: Adds a salty, savory flavor to the sauce. Grate the cheese yourself, as pre-shredded cheese won’t melt into the sauce as well.
Dried thyme, Salt, and black pepper

How to Make Chicken Tetrazzini

Before you start: Preheat the oven to 375°F.

Step 1: Boil the linguine in salted water until just a minute shy of al dente (about 2 minutes less than the package directions). Reserve ½ cup of pasta water, then drain the pasta and set it aside in a baking dish.

Step 2: Rub the chicken with salt, pepper, garlic, onion powder, and oil.

Step 3: Heat a non-stick pan over medium-high heat. Cook the chicken for 8-10 minutes, or until golden and cooked through.

process shot to cook the chicken and then making the creamy sauce with the veggies.

Step 4: Use the same pan you cooked the chicken in, and heat 1 tbsp of oil over medium heat.

Step 5: Sauté the onion and garlic for 3-4 minutes. Meanwhile, whisk the GF flour with 1/3 cup milk until smooth.

Step 6: Add the chicken broth and slowly whisk in the milk-flour mixture and the remaining unmixed milk. and cream cheese. Simmer the sauce for 3-5 minutes until thickened.

Step 7: Stir in Parmesan, thyme, and season to taste, if needed.

Step 8: The sauce should coat the back of a spoon. If too thick, add a little by little from the reserved pasta water.

process shot to make the pasta with creamy veggies.

Step 9: Stir the broccoli and peas into the sauce and simmer for 1-2 minutes (the broccoli should remain bright green and tender).

Step 10: Add the sauce over the cooked pasta in the baking dish. Combine with the cooked chicken.

Step 11: Sprinkle extra Parmesan on top, if desired. Bake for 15 minutes, until lightly golden on top.

Variations & Tips

Add crunch: Sprinkle Ritz cracker crumbs or breadcrumbs tossed with a little olive oil over the pasta before baking.
Change the protein: Use turkey breast (or leftover roast turkey) instead.
No-bake: Mix the pasta, sauce, and chicken in the pan, then serve straight away, sprinkled with a little extra Parmesan.
More veggies: Add sliced, sautéd mushrooms, steamed asparagus, or wilted baby spinach.
Extra cheesy: Stir in a few handfuls of shredded mozzarella before baking.
Cut the chicken into bite-sized pieces so it cooks evenly with the pasta.
The broccoli and peas only need a brief cook as they’ll keep cooking in the oven.
Let the dish sit for a few minutes before serving so the sauce can thicken up.
Sprinkle with fresh, torn basil or finely chopped parsley for a finishing touch.