Linguine Chicken Tettrazini
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4.88 from 8 votes

Linguine Chicken Tetrazzini

This Linguine Chicken Tetrazzini is a delicious and luxurious pasta dish filled with roasted garlic mushrooms, bruschetta, fresh parsley and grilled chicken!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Pasta
Cuisine: Italian
Servings: 6


  • 2 chicken breasts
  • 1 tbsp olive oil
  • 2 packages small button mushrooms
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup 2% milk
  • 2 cups heavy cream
  • 1 cup freshly grated parmesan cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 375g box linguine
  • 1/3 cup chopped parsley


  • 4 plum tomatoes, deseeded and diced
  • 1 tbsp olive oil
  • 1/2 tsp balsamic vinegar
  • 4 garlic cloves, minced
  • 1/4 cup chopped fresh basil
  • 1/2 tsp salt


  • Preheat grill to med-high. Add chicken and grill for 7-8 min per side. If not using BBQ, preheat oven to 425 F. Place chicken in a small oven-safe dish and cook in oven for 20 min. Once chicken is cooked, let cool then slice across the grain into bite-sized pieces.
  • Meanwhile, make bruschetta by mixing all ingredients together. Preheat oven to 450 F and toss olive oil, mushrooms, garlic and a little bit of salt and pepper in a large bowl. Transfer to a parchment-lined baking sheet and bake for 25 min, stirring every so often. Mushrooms can be made ahead of time and refrigerated for up to 3 days.
  • Cook pasta according to package directions. Meanwhile, melt butter in a medium-sized saucepan. Add flour and whisk to combine. Slowly stir in milk, whisking along the way. Add cream and stir. Wait until mixture comes just to a boil, then add cheese, salt and pepper.
  • Drain pasta, and add to cream sauce. Add bruschetta, garlic roasted mushrooms, and sliced chicken, tossing to combine. Cook mixture for another 3-4 min until all ingredients are hot. Remove from heat and stir in parsley. Serve and enjoy!