Chicken Tetrazzini Recipe

Chicken Tetrazzini Recipe tastes like ultra-creamy, cheesy comfort with tender pasta and juicy chicken tucked into every bite, perfect for anyone who loves cozy casseroles that feel like a hug in a baking dish and takes about 1 hour from start to finish. This Chicken Tetrazzini Recipe works well for busy families, meal preppers, or anyone who wants leftovers that reheat like a dream. I grew up eating every version of creamy chicken pasta, and after a decade of recipe testing, this one still disappears first at my table.

Why Choose This Chicken Tetrazzini Recipe

This Chicken Tetrazzini Recipe uses simple supermarket ingredients but tastes like something from a neighborhood Italian-American spot. The sauce turns silky and rich without feeling heavy, and the pasta stays saucy instead of drying out in the oven.

You can use rotisserie chicken, leftover roast chicken, or even pre-cooked chicken from the freezer, so the recipe fits real-life weeknights. The casserole also freezes well, so you can cook once and eat twice, which feels like a tiny life upgrade.

“Creamy, cheesy, and still tastes amazing the next day, this Chicken Tetrazzini Recipe became a regular in our dinner rotation after one bite. ★★★★★”

Ingredients You’ll Need

Pasta and Chicken

• 12 ounces spaghetti or linguine
  • Use regular or thin spaghetti; avoid angel hair since it turns mushy.
• 3 cups cooked chicken, shredded or diced
  • Rotisserie chicken works perfectly and saves time.
  • Leftover grilled or baked chicken adds extra flavor.

Vegetables and Aromatics

• 2 tablespoons olive oil or neutral cooking oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
  • White button or cremini both work well.
• 1 cup frozen peas, thawed
  • No need to cook them first; they heat in the sauce.

Sauce Base

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken broth
  • Use low-sodium broth so you control the salt.
• 1 cup whole milk
• 1 cup heavy cream
  • You can swap half-and-half for a slightly lighter sauce.
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano

Cheese

• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese, divided
  • Use a block and shred it yourself for smoother melting.
  • Pre-shredded works in a pinch, but it can feel a bit grainy.

Topping

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons grated Parmesan
• 1 tablespoon chopped fresh parsley, optional, for garnish

Pantry Shortcuts

• Use canned mushrooms if you need a shortcut; drain them well before sautéing.
• Use pre-chopped frozen onions to save time on knife work.
• Use jarred minced garlic if you do not feel like chopping cloves.

Equipment

• Large pot for boiling pasta
• Large deep skillet or sauté pan for sauce
• 9×13 inch baking dish
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander

Tips & Tricks

• Salt the pasta water generously so the noodles carry flavor into the casserole.
• Cook the pasta to just shy of al dente since it finishes in the oven.
• Stir the sauce constantly after you add the flour so it stays smooth and lump free.
• Warm the milk and cream slightly in the microwave so they blend into the roux more easily.
• Taste the sauce before you mix everything together and adjust salt and pepper right then.
• Toss the cooked pasta with a splash of broth or a spoonful of sauce so it does not clump.
• Use a mix of mozzarella and Parmesan so you get both stretch and sharp flavor.
• Cover the casserole loosely with foil for the first part of baking if your oven browns quickly.
• Let the Chicken Tetrazzini Recipe rest 10 minutes after baking so it sets and slices cleanly.
• Double the recipe and freeze one unbaked pan for a future busy night.

How to Make Chicken Tetrazzini Recipe

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the spaghetti and cook until just shy of al dente, usually 1 to 2 minutes less than the package suggests.
3. Reserve 1/2 cup of the starchy pasta water, then drain the pasta.
4. Toss the hot pasta with a small drizzle of olive oil so it does not stick, and set it aside.

Step 2: Sauté the Vegetables

1. Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium heat.
2. Add the diced onion and cook until it turns translucent and soft, about 4 to 5 minutes.
3. Stir in the garlic and cook 30 seconds until fragrant.
4. Add the sliced mushrooms and cook until they release their moisture and turn golden around the edges, about 6 to 8 minutes.

Step 3: Build the Creamy Sauce

1. Push the vegetables to one side of the skillet or transfer them to a bowl.
2. Add 4 tablespoons of butter to the skillet and let it melt over medium heat.
3. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes until the mixture turns lightly golden and smells nutty.
4. Slowly pour in the chicken broth while you whisk, smoothing out any lumps.
5. Add the milk and cream gradually while you keep whisking until the sauce looks smooth.
6. Stir in salt, pepper, garlic powder, onion powder, thyme, and oregano.
7. Let the sauce simmer gently for 3 to 5 minutes until it thickens enough to coat the back of a spoon.

Step 4: Add Cheese and Veggies

1. Lower the heat to medium low.
2. Stir in 1/2 cup of Parmesan and all the mozzarella until the cheese melts into the sauce.
3. Return the sautéed onions and mushrooms to the skillet if you set them aside.
4. Add the peas and stir until everything looks evenly distributed.

Step 5: Combine with Chicken and Pasta

1. Add the cooked chicken to the skillet and stir to coat it in the creamy sauce.
2. Taste and adjust seasoning with more salt and pepper if needed.
3. Add the cooked pasta to the skillet and toss gently until every strand gets coated.
4. If the mixture looks too thick, stir in a splash of the reserved pasta water until it looks creamy and loose but not soupy.

Step 6: Assemble the Casserole

1. Preheat your oven to 375°F.
2. Grease a 9×13 inch baking dish with butter or cooking spray.
3. Transfer the chicken and pasta mixture into the baking dish and spread it into an even layer.
4. Sprinkle the remaining 1/2 cup of Parmesan evenly over the top.

Step 7: Add the Crunchy Topping

1. In a small bowl, mix the panko breadcrumbs with the melted butter and 2 tablespoons of grated Parmesan.
2. Stir until the crumbs look evenly coated and slightly clumpy.
3. Sprinkle the breadcrumb mixture evenly over the casserole.

Step 8: Bake

1. Place the baking dish in the preheated oven.
2. Bake for 20 to 25 minutes until the top turns golden brown and the edges bubble.
3. If the top browns too quickly, tent the dish loosely with foil and continue baking.
4. Remove from the oven and let the Chicken Tetrazzini Recipe rest for about 10 minutes before serving, then garnish with chopped parsley.

What to Serve with Chicken Tetrazzini Recipe

Serve this Chicken Tetrazzini Recipe with a crisp green salad tossed with a light vinaigrette to balance the creamy sauce. Steamed broccoli, green beans, or roasted carrots pair nicely and add color to the plate. Garlic bread or warm dinner rolls work well for scooping up every last bit of sauce. A simple sparkling water with lemon or iced tea finishes the meal without feeling heavy.

Storage Options

• Store leftover Chicken Tetrazzini Recipe in an airtight container in the fridge for up to 4 days.
• Reheat single portions in the microwave with a splash of milk or broth, covered, until hot and creamy.
• Reheat a larger portion in a covered baking dish at 325°F until warmed through, then uncover for a few minutes to crisp the top.
• Freeze the baked or unbaked casserole tightly wrapped for up to 3 months, then thaw in the fridge overnight before reheating.

Chicken Tetrazzini Recipe

Chicken Tetrazzini is a comforting baked pasta casserole made with tender chicken, spaghetti, mushrooms, and a creamy Parmesan sauce.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Drinner

Cuisine: American

Ingredients

  

• 12 ounces spaghetti or linguine
• 3 cups cooked chicken, shredded or diced
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 8 ounces cremini or white mushrooms, sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth, low sodium
• 1 1/2 cups half-and-half or whole milk
• 1/2 cup dry white wine
• 1 cup grated Parmesan cheese, divided
• 1 cup shredded mozzarella cheese
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon nutmeg
• 1/2 cup panko breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon butter, melted (for topping)

Instructions

 

1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Cook the spaghetti in a large pot of salted boiling water until just al dente. Drain and set aside.
3. In a large skillet, heat the butter and olive oil over medium heat. Add the mushrooms and onion and cook until softened and lightly browned, about 6–8 minutes.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes to form a roux.
6. Gradually whisk in the chicken broth, then the half-and-half and white wine (if using). Bring to a gentle simmer, stirring frequently, until the sauce thickens, 4–6 minutes.
7. Stir in 3/4 cup of the Parmesan and all of the mozzarella until melted. Season with salt, pepper, thyme, and nutmeg, adjusting to taste.
8. In a large bowl, combine the cooked spaghetti, chicken, and the creamy mushroom sauce. Toss until everything is evenly coated.
9. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
10. In a small bowl, mix the panko, remaining 1/4 cup Parmesan, and melted butter. Sprinkle evenly over the top of the casserole.
11. Bake for 20–25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
12. Remove from the oven and let rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.

Notes

Nutrition Information
Approximate per serving (1 of 8): 560 calories; fat 28 g; saturated fat 14 g; carbohydrates 46 g; fiber 2 g; sugars 6 g; protein 32 g; sodium 720 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.