Chicken Tetrazzini Recipe

An overhead view of a baking dish of chicken tetrazzini with a serving taken out and a serving spoon tucked in.

My simple Chicken Tetrazzini casserole is loaded with lean white meat, tender noodles, hearty mushrooms, and melty cheese in a creamy sauce—a family favorite in the making!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 771kcal

Author John Kanell

Equipment

9x13-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 9x13-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.

Video

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