Chicken Tetrazzini Recipe brings tender noodles, a creamy garlic-Parmesan sauce, juicy chicken, and a bubbly, cheesy top that hits every comfort-food note. Busy families, casserole fans, and leftover rotisserie chicken heroes will love it, and it takes about 1 hour start to finish. I picked up this dish in my first apartment, where the smoke alarm coached my timing better than any culinary school.
Why You Should Try This Chicken Tetrazzini Recipe
Chicken Tetrazzini Recipe delivers rich, savory flavor with a silky sauce, soft noodles, and a golden, cheesy crust. The mushrooms add depth, the peas add sweetness, and the lemon brightens every bite. You get the cozy feel of a creamy pasta bake without fussy steps.
You can use pantry shortcuts like rotisserie chicken and pre-shredded mozzarella to save time. The casserole travels well for potlucks and reheats like a champ. It also welcomes tweaks, so you can tailor it to your crew.
Ingredients You’ll Need
- 12 ounces spaghetti or linguine
- 3 cups cooked chicken, chopped or shredded (rotisserie chicken works great)
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth (good-quality broth keeps the sauce tasty)
- 1.5 cups whole milk or half-and-half
- 1/2 cup sour cream or 4 ounces softened cream cheese
- 1/2 cup dry white wine, optional (swap with more broth if you skip wine)
- 1 cup frozen peas, no need to thaw
- 1 cup shredded mozzarella (shred it yourself for best melt)
- 3/4 cup grated Parmesan, plus extra for topping
- 1/2 cup panko breadcrumbs, optional for a crunchy top
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon black pepper
- Pinch red pepper flakes, optional
Equipment:
- Large pot and colander
- 12-inch skillet or sauté pan
- 9×13-inch baking dish
- Whisk, wooden spoon, measuring cups and spoons
- Foil for tenting if the top browns fast
How to Make Chicken Tetrazzini Recipe
Heat the oven and set up (5 minutes)
- Heat the oven to 375°F. Grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil.
Cook the pasta (8 to 9 minutes)
- Boil the spaghetti until just shy of al dente. Aim for 1 minute less than the package suggests.
- Drain the pasta and toss it with a teaspoon of olive oil so it does not clump.
Brown mushrooms and aromatics (8 to 10 minutes)
- Heat the skillet over medium-high. Add the remaining olive oil and the mushrooms, and cook until the edges turn golden.
- Stir in the onion with a pinch of salt and cook until it softens. Add garlic and cook 30 seconds, just until it smells amazing.
Make the creamy sauce (6 to 8 minutes)
- Reduce the heat to medium. Add butter to the pan and let it melt, then sprinkle in the flour and stir for 1 minute to make a roux.
- Whisk in the broth, then the milk and wine if using. Simmer until the sauce thickens and coats a spoon.
- Take the pan off the heat. Stir in sour cream or cream cheese, lemon juice, 1/2 teaspoon salt, and black pepper.
Combine and assemble (5 minutes)
- Add the chicken, peas, 1/2 cup Parmesan, and 1/2 cup mozzarella to the sauce. Stir until everything looks cozy.
- Add the drained pasta and toss until the sauce hugs every strand. Taste and adjust salt or pepper.
Top and bake (20 to 25 minutes)
- Transfer the mix to the baking dish. Sprinkle the remaining mozzarella and Parmesan on top.
- Add panko if you want extra crunch. Bake until the edges bubble and the top turns golden, 20 to 25 minutes. If the top browns too fast, tent with foil.
Rest and serve (10 minutes)
- Let the casserole rest for 10 minutes so it sets and slices clean.
- Shower with parsley and a pinch of red pepper flakes if you like a little heat.
- Serve warm and watch plates clear.
Tips & Tricks
- Salt the pasta water like the ocean to build flavor from the start.
- Stop the pasta just shy of al dente so it finishes perfectly in the oven.
- Use rotisserie chicken to save time; dark meat adds extra juiciness.
- Keep the sauce pourable; whisk in a splash of broth if it thickens too much.
- Skip wine and use extra broth plus a squeeze of lemon for brightness.
- Shred mozzarella and Parmesan from a block for the best melt and flavor.
- Toast panko in a little butter for a crunchier, nuttier topping.
- Go gluten-free with GF pasta and use a 1:1 GF flour or a cornstarch slurry for thickening.
- Fold in baby spinach or blanched broccoli for extra greens.
- Add a pinch of nutmeg to the sauce for a classic creamy note.
What to Serve with Chicken Tetrazzini
Pair this creamy casserole with a crisp green salad and a lemony vinaigrette to cut the richness. Garlic bread or warm baguette slices soak up every last ribbon of sauce. Roasted green beans or broccoli add color and crunch, and a chilled Pinot Grigio or iced tea rounds out the meal.
Make-Ahead and Storage
- Make ahead, fridge: Assemble the unbaked casserole, cover, and refrigerate up to 24 hours. Bake at 375°F for 30 to 35 minutes since it starts cold.
- Make ahead, freezer: Wrap the unbaked dish tightly and freeze up to 2 months. Bake from frozen, covered, at 375°F for 45 minutes, then uncover and bake 15 minutes more. Or thaw overnight and bake 25 to 30 minutes.
- Leftovers: Cool the casserole until it stops steaming, then store in airtight containers in the fridge for 3 to 4 days.
- Reheat: Warm larger portions in a 350°F oven, covered, until hot, about 20 minutes. Reheat single servings in the microwave, and stir in a splash of milk if the sauce looks tight.
Chicken Tetrazzini Recipe
Chicken Tetrazzini is a creamy baked pasta casserole made with tender chicken, mushrooms, and a rich Parmesan sauce, perfect for a comforting weeknight meal.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
- Cook the pasta in a large pot of salted boiling water until just al dente, 1–2 minutes less than package directions. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the onion and cook until softened, about 3–4 minutes. Add the mushrooms and cook until they release their moisture and begin to brown, 5–6 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes to form a roux.
- Gradually whisk in the chicken broth, then the milk or half-and-half, whisking constantly to avoid lumps. Bring to a gentle simmer and cook until thickened enough to coat the back of a spoon, 4–5 minutes.
- Remove the skillet from the heat. Stir in the sour cream, 3/4 cup of the Parmesan, thyme, oregano, salt, and pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine the cooked pasta, chicken, peas (if using), and mozzarella. Pour the sauce over the top and toss until everything is evenly coated.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer.
- In a small bowl, combine the breadcrumbs, remaining 1/4 cup Parmesan, and olive oil or melted butter. Sprinkle this mixture evenly over the casserole.
- Bake for 25–30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Let the Chicken Tetrazzini rest for 5–10 minutes before serving. Garnish with chopped parsley if desired and serve warm.
Notes
Nutrition Information
Approximate per serving (1/8 of recipe): 520 calories; fat 26 g; saturated fat 13 g; carbohydrates 44 g; fiber 2 g; sugars 6 g; protein 30 g; sodium 720 mg. Values will vary based on specific brands, ingredient substitutions, and portion size.
Approximate per serving (1/8 of recipe): 520 calories; fat 26 g; saturated fat 13 g; carbohydrates 44 g; fiber 2 g; sugars 6 g; protein 30 g; sodium 720 mg. Values will vary based on specific brands, ingredient substitutions, and portion size.