🍄✨ Truffle Cream Chicken Tetrazzini ✨🍝

Not your mother’s chicken tetrazzini! A rich and cozy classic elevated with sautéed mushrooms, fresh green onions, truffle salt, and a silky truffle cream sauce. Comfort food with a gourmet twist.

🛒 Ingredients

🍝 Pasta & Filling

• 12 oz linguine or spaghetti
• 3 cups cooked chicken, chopped or shredded 🍗
• 8 oz mushrooms, finely chopped 🍄
• 3 cloves garlic, minced 🧄
• ½ cup sliced green onions (white & light green parts) 🌿
• 2 tbsp olive oil
• 2 tbsp butter 🧈

🥛 Truffle Cream Sauce

• 3 tbsp butter 🧈
• 3 tbsp flour
• 2 cups chicken broth
• 1½ cups heavy cream
• ½ cup grated Parmesan cheese 🧀
• ½ tsp truffle salt (to taste) ✨
• ½ tsp black pepper
• ½ tsp garlic powder

✨ Truffle Finish

• 1–2 tsp white truffle oil (start light!)

🧀 Crispy Topping

• 1 cup shredded mozzarella or Italian-blend cheese
• ¼ cup grated Parmesan
• ½ cup panko breadcrumbs
• 2 tbsp melted butter 🧈

🌿 Garnish (Optional)

• Chopped green onion tops or parsley

👩‍🍳 Instructions

1. Cook the Pasta 🍝
   Bring a large pot of salted water to a boil.
   Cook pasta until just al dente, then drain and set aside.
2. Sauté the Mushrooms 🍄
   Heat olive oil and 2 tbsp butter in a large skillet over medium heat.
   Add mushrooms and cook until browned and moisture has cooked off.
   Stir in green onions and garlic; cook 1–2 minutes until fragrant.

Make the Truffle Cream Sauce 🥛✨
Push mushroom mixture to one side of the skillet.
Add remaining 3 tbsp butter, then whisk in flour. Cook 1 minute.
Slowly whisk in chicken broth, then heavy cream.
Season with truffle salt, black pepper, and garlic powder.
Simmer until thickened and silky.

Add Chicken & Truffle Oil 🍗✨
Stir chicken into the sauce.
Remove from heat and gently stir in truffle oil (less is more!).

Combine 🍝
Add cooked pasta and toss until fully coated.

Assemble 🧀
Transfer mixture to a greased 9×13 baking dish.
Sprinkle evenly with mozzarella and Parmesan.

1. Add the Crispy Topping ✨
   In a small bowl, mix panko breadcrumbs with melted butter.
   Sprinkle evenly over the cheese layer.
2. Bake 🔥
   Bake at 375°F for 25–30 minutes, until bubbly and golden brown.
   Optional: broil 1–2 minutes for extra crunch.
3. Finish & Serve 🌿
   Garnish with green onion tops or parsley.
   Let rest 5–10 minutes before serving.

💡 Ashley’s Notes

• Truffle salt layers flavor throughout the dish ✨
• Finely chopped mushrooms = luxe texture, not chunky
• The buttery panko topping adds the perfect crunch contrast
• Leftovers reheat beautifully and taste even better the next day

🍄✨ Truffle Cream Chicken Tetrazzini ✨🍝

Not your mother's chicken tetrazzini! A rich, cozy classic elevated with sautéed mushrooms, fresh green onions, truffle salt, and a silky truffle cream sauce—finished with a golden, crispy panko topping. Comfort food, but make it gourmet.

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Ingredients Method Notes

Ingredients

  

• Pasta & Filling
• 12 oz linguine or spaghetti
• 3 cups cooked chicken chopped or shredded 🍗
• 8 oz mushrooms finely chopped 🍄
• 3 cloves garlic minced 🧄
• ½ cup sliced green onions white & light green parts 🌿
• 2 tbsp olive oil
• 2 tbsp butter 🧈
• 🥛 Truffle Cream Sauce
• 3 tbsp butter 🧈
• 3 tbsp flour
• 2 cups chicken broth
• 1½ cups heavy cream
• ½ cup grated Parmesan cheese 🧀
• ½ tsp truffle salt to taste ✨
• ½ tsp black pepper
• ½ tsp garlic powder
• ✨ Truffle Finish
• 1 –2 tsp white truffle oil start light!
• 🧀 Crispy Topping
• 1 cup shredded mozzarella or Italian-blend cheese
• ¼ cup grated Parmesan
• ½ cup panko breadcrumbs
• 2 tbsp melted butter 🧈
• 🌿 Garnish Optional
• Chopped green onion tops or parsley

Method

 

1. Cook the Pasta 🍝
2. Bring a large pot of salted water to a boil.
3. Cook pasta until just al dente, then drain and set aside.
4. Sauté the Mushrooms 🍄
5. Heat olive oil and 2 tbsp butter in a large skillet over medium heat.
6. Add mushrooms and cook until browned and moisture has cooked off.
7. Stir in green onions and garlic; cook 1–2 minutes until fragrant.
8. Make the Truffle Cream Sauce 🥛✨
9. Push mushroom mixture to one side of the skillet.
10. Add remaining 3 tbsp butter, then whisk in flour. Cook 1 minute.
11. Slowly whisk in chicken broth, then heavy cream.
12. Season with truffle salt, black pepper, and garlic powder.
13. Simmer until thickened and silky.
14. Add Chicken & Truffle Oil 🍗✨
15. Stir chicken into the sauce.
16. Remove from heat and gently stir in truffle oil (less is more!).
17. Combine 🍝
18. Add cooked pasta and toss until fully coated.
19. Assemble 🧀
20. Transfer mixture to a greased 9×13 baking dish.
21. Sprinkle evenly with mozzarella and Parmesan.
22. Add the Crispy Topping ✨
23. In a small bowl, mix panko breadcrumbs with melted butter.
24. Sprinkle evenly over the cheese layer.
25. Bake 🔥
26. Bake at 375°F for 25–30 minutes, until bubbly and golden brown.
27. Optional: broil 1–2 minutes for extra crunch.
28. Finish & Serve 🌿
29. Garnish with green onion tops or parsley.
30. Let rest 5–10 minutes before serving.

Notes

💡 Ashley’s Notes

• Truffle salt layers flavor throughout the dish ✨
• Finely chopped mushrooms = luxe texture, not chunky
• The buttery panko topping adds the perfect crunch contrast
• Leftovers reheat beautifully and taste even better the next day