When it comes to pasta bakes, few are as universally cherished as creamy chicken tetrazzini. If you’re looking for a comforting meal the whole family will love, this simple chicken pasta recipe is for you.
This comfort food favorite is a great way to use up leftover chicken, plus it has your protein, veggies, and carbs all in one bite—no extra sides necessary! And, while I generally prefer to make things from scratch, I’ve also included a bonus shortcut version of chicken tetrazzini using a few hard-working pantry staples to get dinner on the table in a flash. For more chicken dinner recipes, try my chicken parmesan, chicken piccata, or chicken florentine next!
Ingredients
No specialty ingredients needed! Here are the key ingredients to making the best casserole, but you can find the full list of ingredients in the chicken tetrazzini recipe.
Thin spaghetti or linguine — spaghetti is the classic choice, but any long, thin noodles will work.
Unsalted butter — starting with unsalted butter gives you greater control over the final seasoning of the dish. For a richer take, try using European-style butter, which has a higher fat percentage than conventional butter.
Button mushrooms — these white mushrooms are easy to find at any grocery store. Feel free to use cremini mushrooms (baby bella) or your favorite variety instead.
Cooked chicken breast — if you only have raw chicken breasts on hand, make my easy air fryer chicken breast or instant pot shredded chicken. Alternatively, you can use a rotisserie chicken.
Onion & garlic — this allium duo adds depth and savory flavor to the bechamel sauce. I used yellow onions, but white onions or shallots are great options, too.
All-purpose flour — plain white flour is mixed with butter and milk to make a roux and thicken the cream sauce.
Chicken broth — you can use chicken broth or chicken stock. I prefer unsalted broth, so you can season it to your liking.
Whole milk and heavy cream — we’re using a ratio of 2 parts milk to 1 part cream, but you can swap in 2 cups of half & half and 1 cup of whole milk if needed.
Mozzarella and parmesan cheese — melty mozzarella and salty parmesan combine forces to provide a big flavor and a cheesy sauce. Make sure to use low-moisture mozzarella, not fresh, and I recommend buying a block to grate yourself so it melts nicely into the cream sauce.
Chicken Tetrazzini Recipe
Video
Equipment
- 9×13-inch casserole dish
- Large pot or Dutch oven
Ingredients
For the Chicken Tetrazzini:
- 1 pound thin spaghetti or linguine (450g)
- ¼ cup unsalted butter (56g)
- 8 ounces button mushrooms sliced (225g)
- 2 pounds cooked chicken breast cubed or shredded (900g), or meat from 1 rotisserie chicken
- 1 medium onion chopped (250g)
- 5 garlic cloves minced
For the Creamy Sauce:
- ¼ cup unsalted butter (56g)
- ⅓ cup all-purpose flour (40g)
- 2 cups chicken broth (480mL)
- 2 cups whole milk (480mL)
- 1 cup heavy cream (240mL)
- 1 teaspoon salt plus more to taste
- ¼ teaspoon black pepper freshly ground
- ¼ cup parsley chopped, plus more to garnish
- 2 cups shredded mozzarella cheese divided (8 ounces/226g)
- ¼ cup parmesan cheese shredded (23g)
Instructions
For the Chicken Tetrazzini:
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil over high heat. Season the water generously with salt, then add the pasta. Cook the pasta for 1 minute less than the package instructions, to al dente, then drain, rinse with cold water and set aside.
- In a large pot or Dutch oven over medium-high heat, melt the butter. Add the mushrooms and cook, stirring occasionally, until they start to soften and turn golden.
- Add the onion and cook for about 5 minutes, until softened, stirring occasionally.
- Add the garlic and cook for 1 more minute. Once fragrant and softened, remove from the heat and transfer the mixture to a bowl.
For the Sauce:
- Place the butter in the large pot and return it to medium heat. Once melted, whisk in the flour. Cook for 1 to 2 minutes while whisking to make a roux.
- Whisk in the chicken stock until smooth. Then whisk in the milk, then heavy cream. Season with the salt and pepper. Cook for 8 to 12 minutes, whisking frequently, or until the mixture reaches a low boil and thickens.
- Once thickened, add the cooked chicken, mushroom mixture, and parsley and stir to combine.
- Stir in the pasta, 1½ cups of mozzarella (170g) and Parmesan cheese. Season with more salt and pepper to taste.
- Transfer to 9×13-inch casserole dish, smooth out and top with the remaining ½ cup (55g) mozzarella cheese.
- Bake for 30 to 35 minutes until the cheese on top is melted and the casserole is bubbling.
Notes
- For a gorgeously golden brown topping, place the casserole dish under the broiler for 2-3 minutes after baking.
- If you’re using a rotisserie chicken, look for a large bird—about 3 pounds—to yield about 4 cups of cooked meat.
- Salt your pasta water! You only get one chance to season your noodles, so don’t miss it.
- Want to cut down on dirty dishes? Feel free to use an oven-safe pot like an enameled Dutch oven to boil the noodles and make the sauce, then toss everything together in the pot, sprinkle on the cheese, and bake directly without transferring to a casserole dish. The edges won’t get quite as crispy, and it’ll prevent the top from browning as well, but sometimes we all just need a little time-saver!
Nutrition
How To Make Chicken Tetrazzini
1. Bring a large pot of salted water to a boil over high heat, then add the pasta, and cook for 1 minute less than the package directions. Drain and rinse with cold water. Melt the butter in a large pot, then add the mushrooms and cook, stirring occasionally, until they soften and brown.
2. Add the onion and cook until softened, then add the garlic and cook for 1 more minute. Transfer to a large bowl.
3. To make a roux, melt the butter in the same pot over medium heat. Whisk in the flour. Cook for 1 to 2 minutes while whisking, then whisk in the chicken stock until smooth.
4. Whisk in the milk, heavy cream, salt and pepper. Cook, whisking frequently, until the mixture comes to a low boil and thickens.
5. Stir in the cooked chicken, mushroom mixture, and parsley until combined.
6. Stir in the cooked pasta, 1½ cups of mozzarella, and Parmesan cheese.
7. Place the mixture in a 9×13-inch casserole dish and smooth it out.
8. Top the pasta with the remaining mozzarella cheese. Bake at 350°F for 30 to 35 minutes until the cheese is melted and the filling is bubbling.
Easy Chicken Tetrazzini Variation
For my extra Easy Chicken Tetrazzini recipe, skip making the sauce from scratch (steps 3 and 4) and look in your pantry instead! In a large bowl, whisk 1 (10 ounce/284g) can of cream of chicken soup, 1 (10-ounce/284g) can of cream of mushroom soup, 1 cup of sour cream (240g), and 1½ cups of whole milk (360mL) in a large bowl until well combined. Proceed with the remaining steps of the recipe to combine the casserole and bake.
What To Serve With It
As I mentioned earlier, chicken tetrazzini has all the elements of a balanced plate—lean chicken, starchy noodles, and veggies in the form of mushrooms and onions. That means you don’t need a side dish! That said, any pasta dinner is even more special, with some bread on the side to sop up all the sauce. Try my fluffy focaccia, soft dinner rolls, or crusty garlic bread.
How To Store And Reheat Leftovers
Transfer any leftovers to an airtight container and refrigerate them for up to 5 days.
To reheat, either microwave individual portions until heated through or reheat larger portions in an oven. To reheat using the oven method, wrap the casserole dish tightly with aluminum foil to hold in the moisture, then bake in a preheated oven set to 350ºF until hot, 20-30 minutes.
Can I Substitute The Noodles For Something Else?
Traditional chicken tetrazzini uses long noodles, but you can swap them out for an equal amount of shorter shapes like penne, rotini, or even rice-shaped orzo. If you’re gluten-free, chickpea pasta or steamed long-grain rice can be used.
Pro Tips For Making This Recipe
- For a gorgeously golden brown topping, place the casserole dish under the broiler for 2-3 minutes after baking.
- If you’re using a rotisserie chicken, look for a large bird—about 3 pounds—to yield about 4 cups of cooked meat.
- Salt your pasta water! You only get one chance to season your noodles, so don’t miss it.
- Want to cut down on dirty dishes? Feel free to use an oven-safe pot like an enameled Dutch oven to boil the noodles and make the sauce, then toss everything together in the pot, sprinkle on the cheese, and bake directly without transferring to a casserole dish. The edges won’t get quite as crispy, and it’ll prevent the top from browning as well, but sometimes we all just need a little time-saver!
Frequently Asked Questions
Yes—chicken tetrazzini is excellent for meal prep. Assemble it through step 7, wrap the casserole dish in foil, and refrigerate for up to 2 days before baking. About an hour before you plan on baking it, pull it out of the fridge to sit at room temperature—this will help it bake more evenly. Bake as directed.
Absolutely! I personally recommend freezing it before you bake it if you’re meal prepping. Use a freezer-safe baking dish, and wrap the baking dish with several layers of plastic wrap. Freeze for up to 3 months. Thaw it overnight in the fridge, then let it sit at room temp for an hour before baking, and bake as directed.
Sure thing! Add up to 2 cups of additional veggies. I recommend frozen peas, chopped green beans, or defrosted frozen spinach that has been thoroughly squeezed to remove any excess moisture.
If you’ve tried this Chicken Tetrazzini recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
