Chicken Tetrazzini Recipe (VIDEO)
This chicken tetrazzini is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms. It’s based on one of the MOST POPULAR recipes on my blog.
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When you bake this pasta casserole, some of the sauce bakes into the pasta, the flavors marry and [!!BAM!!] something wonderful happens. You’ll know what I mean when you try it. Ridiculously good, easy to prepare, kid friendly, reheats well and freezer safe. P.S. you can further simplify this by using rotisserie chicken – You’re welcome ‘ma friends :).
Chicken Tetrazzini Recipe
This recipe can be done entirely using a dutch oven so it can go from the stove to the oven saving you some dishes. You can also bake it in a 13×9″ casserole dish, but whichever path you choose, the result will be a cheesy, creamy chicken pasta bake that will have your family refilling their bowls.
P.S. We have included Amazon Affiliate links to our favorite tools to make this recipe.
Ingredients for Chicken Tetrazzini:
- We used thin spaghetti, but you can substitute with any kind of noodles you have on hand such as linguine or fettuccini pasta for your chicken tetrazzini casserole.
- SHORTCUT: (what you will see in the video), you can use a rotisserie chicken and cut away enough chicken meat to get 4 cups of shredded chicken. Light or dark meat will work.
- This recipe calls for low sodium chicken broth. Regular chicken broth is ok, but go easy on the salt and add more to taste when making the sauce.
How to Make Chicken Tetrazzini (Watch the Video below):
1. Preheat Oven to 350˚F. Cook pasta in salted water according to package instructions then rinse to stop the cooking process, drain and set aside.
2. Shred 4 cups of rotisserie Chicken into bite-sized pieces and set aside.
OR: If cooking your own chicken, In a large dutch oven pot, melt 1 Tbsp butter and 1 Tbsp oil over medium-high heat. Season chicken breasts with about 1/2 tsp salt and 1/4 tsp pepper. Once oil is hot, saute chicken until golden brown on both sides and cooked through (about 4 min per side). Remove to a cutting board to cool then dice chicken into bite-sized pieces.
3. In your large dutch oven pot, add 2 Tbsp oil then sliced mushrooms and sauté 3 min or until soft. Add diced onions and cook until onions are soft (5-7 min). Add minced garlic and sauté another 1-2 min. Transfer to a separate dish.
4. In the same pot, melt 4 Tbsp butter and add 1/3 cup flour whisking until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer then season sauce to taste.
5. Return chicken, mushrooms and pasta to the pot then season to taste with salt and pepper, sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min. (See notes below for 13×9 casserole dish baking tips).
Watch Natasha Make this Chicken Tetrazzini Casserole:
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Chicken Tetrazzini Recipe
This chicken tetrazzini is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms.
Ingredients
For the Chicken Tetrazzini:
- 12 oz thin spaghetti or linguine
- 4 cups shredded rotisserie chicken *or cook 2 lbs chicken breast
- 1 lb button mushrooms thickly sliced
- 1 medium onion finely chopped
- 3-4 garlic cloves minced
- 2 Tbsp Olive Oil
For the Creamy Sauce:
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups low sodium chicken broth
- 1 Tbsp lemon juice
- 1 1/2 cups half and half or sub with equal parts milk & heavy cream
- 1 tsp sea salt or to taste
- 1/4 tsp black pepper, freshly ground
- 1/4 cup parsley, chopped, plus more to garnish
- 1 1/2 cups shredded mozzarella cheese
Instructions
-
Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente according to package instructions then rinse to stop the cooking process, drain and set aside.
-
Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside.
-
Place a large dutch oven or pot over medium/high heat. Add 2 Tbsp oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1-2 min until fragrant. Remove to the cutting board with chicken.
-
In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer. Season sauce with more salt and pepper to taste.
-
Return chicken, mushrooms, onions and pasta to the pot then sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min.**
Recipe Notes
*To cook your own chicken: in your dutch oven or pot, melt 1 Tbsp butter and 1 Tbsp oil over medium-high heat. Season 2 lbs chicken breasts with about 1/2 tsp salt and 1/4 tsp pepper. Once oil is hot, saute chicken until golden brown on both sides and cooked through (about 4 min per side). Remove to cutting board to cool then cut into bite-sized pieces.
**If baking in a 13x9 casserole dish, cover with foil and bake 25-30 minutes then bake uncovered an additional 10-15 min (it bakes 5-10 min faster in a casserole dish)
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Serve right away to the line that has formed behind you :). I can’t help but pair this with crunchy baby dill pickles (mildly obsessed pickle fan over here). I hope your family LOVES this!
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this recipe this past Monday. I actually used Turkey Breast meat as I had it in my freezer and it was cooked already. I did follow the recipe otherwise. My husband and I definitely LOVE this casserole. Great to know that it can be frozen! Another great recipe from your blog that has been added to my recipe collection of “It’s a KEEPER!” LOL!
Sounds like you found a new favorite, Tonya! That’s so great!
Does this freeze well?
Thank you
Hi Karen, One of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe!”
I made this recipe couple times and it’s so delicious!!!
I do have a question, is there a way to finish this pasta dish on the stove?
I want to make this in our rv trailer later and I have a very small oven there so I know i won’t be able to do that
Hi Liliya, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Wasn’t real flavorful so I added a can of cream of mushroom soup
Hi Shelly, this is normally very flavorful – I wonder if you made any substitutions or skipped anything, or maybe added more pasta than what is called for?
Hello Natasha,
Would roasted brussel sprouts work in this recipie?
Great question, Donna! I haven’t tested that to advise but I imagine that may work.
What kind of pot is that from cook to oven ?
Hi Brenda, it is this cast iron pot. These are really handy!
So freakin’ good!! The only thing I changed was to use a larger stainless skillet instead of a casserole dish. This allowed me to get a beautiful fond on the pan, adding lots of flavour. I then transfer the mxture to a 9×13″ pan for baking. Freezes very well – if there are leftovers.
That’s a great idea! Thank you for sharing that with me, Violet!
I have a question about the olive oil; it just says “2 olive oil.” Is it 2 teaspoons, tablespoons, cups? (I’m sure it’s not cups, lol, just specifying). This looks delicious and I can’t wait to try it!
Hi Adrian, thank you so much for pointing that out. It was 2 Tbsp of olive oil. I have corrected it.
I would like to try this with parmesan instead of mozzarella. What amount of grated parmesan would you recommend in place of mozzarella? Thank you.
Hi Jennifer, we always make this with mozzarella because it melts more readily, but you would want to use less since parmesan is saltier than mozzarella.
This one sounded so good that I decided to wonder from my normal practice of preparing a recipe as written the first time to see if I could up the decadence factor a bit. Not having a rotisserie chicken when I decided to do this, I poached brined chicken breasts in Better Than Bouillon broth for 3 hrs keeping the liquid under 150 and reserved the liquid for the sauce. Instead of half and half I used heavy whipping cream and a handful of freshly grated Parmesan in the sauce. I also took the roux a little further and added some broccoli to the past water during the last few minutes of cooking. Combined as directed and topped with another handful of Parmesan before adding the mozzarella. I cooked as directed and…”Holly tetrazzini Batman”, it was slap yo mama good… A ton of versatility and a ton of good!
Bill
Thank you so much for sharing that with me, Bill! I’m so glad you enjoyed this recipe.
I finally made this tonight and man it was so good! I have two teenage boys that can be a little picky when it comes to “casserole” type dishes but they both loved it! They’ve also requested that I add it to our regular rotation. The only thing I did different was add some fresh grated parmesan to the mix and a little on top. Thank you!!
Hi Denise, that is amazing! Don’t you just love it when kids love what we moms make! Thank you for sharing that awesome review with me
I used a whole 16 oz package of spaghetti. Made the sauce as directed but then added 1 can cream of mushroom soup and 3 ounces Parmesan to sauce. Skipped mushrooms and used 16 oz thawed broccoli. Stirred everything together and then added 1 cup sour cream, 1 cup shredded Italian cheese and 1 cup shredded sharp cheddar cheese. Topped it with 1 cup Italian and 1 cup sharp cheddar cheeses before baking. Delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us!
This was AMAZING! Even my very picky husband and kiddos loved it! I followed the recipe exactly, except that I used mostly freshly grated Parmesan and just a little bit of mozzarella cheese. Will definitely be making this one again!
Isn’t that the best when the entire family loves what we moms make! Thank you for sharing that amazing review with me Jill!
Natasha: I’m going to purchase a Dutch oven. However, in reading your Chicken Tetrazinni recipe, you do not instruct EXACTLY the quart size Dutch oven I need to purchase. Is it a 5.5 quart size or larger? You only state to use a “big” Dutch oven.
Hi Pam, the one I’m using in the photos is a 5 1/2 quart dutch oven. A 7 quart would fit everything easier.
I love this recipe. I’ve made it tons of times. I’ve changed a couple of things, and since I noticed people asking questions that pertain to what I’ve done (otherwise I wouldn’t post an “I’ve changed your entire recipe and it was awesome! Review”), I’ll share. I use Barilla Mini Farfalle pasta instead of noodles, what’s not to love about mini bow tie pasta! And I HATE mushrooms, so I pull them out, and I add peas or asparagus or broccoli, any of the three are great, maybe I’ll get ambition and try them all. I’ve also used milk, and it comes out great. I always add a little parm on the top. AND I’ve done the EXACT recipe you have posted, which is also amazing. Thank you so much for this awesome recipe. 🙂
Thank you for sharing your modifications – I love that!!
Can I cook this in my crockpot?
Hi Chely, I think that would work fine, but it might dry the noodles and chicken out if you are planning to keep it warm/hot for too long. I would keep it on the warm setting so it doesn’t continue to cook and bring a little milk with you so you can stir it in if the noodles get a little dry.
Can this chicken tetrazzini be frozen either baked or unbaked ? Making for my son and daughter in law who just had my grandson and she is recovering from an emergency c-section.
Thanks,
Sharon
Hi Sharon, I haven’t tried it yet but one of my readers wrote in saying it freezes well. I think it could work either way. I would only reheat from frozen if I were reheating in the oven. If reheating on a skillet I would probably thaw first.
Thank you.
So, so good! Saw this recipe on the weekend and couldn’t get it out of my mind. After a long workday today, I whipped it up but forgot about the lemon and parsley. However, I did add asparagus and parmesan cheese. I also used milk instead of cream, which worked out just fine.
Yum! Thanks, Natasha 🙂
You’re welcome! I’m so happy you enjoyed it, Carla!
Love your recipes and making this one this weekend …..but need to make it gluten free. Thank you!
Hi Deborah, I think it would work with a gluten free baking flour. The all purpose ones for baking seem to thicken like regular flour would and of course gluten free noodles would work fine.
Doing the gluten free way, could you do a cornstarch slurry in place of flour?
Hi Debbie, I haven’t tested that with cornstarch slurry. I think it would work with a gluten-free baking flour. The all purpose ones for baking seem to thicken like regular flour would and of course gluten-free noodles would work fine. If you experiement please let me know how you like the recipe
Can you make this recipe ahead and freeze it?
Hi Karen, One of our readers did report great results freezing this in individual serving containers, so it is a freezer friendly dinner recipe!”
Is it okay that instead of a baking dish i will use baking pan? If yes, how long does it take?
Hi Clea, I haven’t tested with that so I’m unable to advise but I imagine the time shouldn’t change dramatically.
I followed instructions to the T and it was okay. Not bad, but not great either. The kids liked it so I guess it just depends on your personal tastes. Thanks for sharing!
Thank you for that feedback Teneeshia!
Made this tonight and family loved it. My kids are not mushroom fans, but my hubs and I love them. Cooked them up and just added them to our dish at the table. Thank you!!
I’m so happy to hear that! Thank you for sharing your great review, Raelin!
Hi. Is it okay to use baking pan instead of a baking dish? If yes, how long does it takes? Thank you so much
I just made this for my church potluck, except for vegetarian style – imitation chicken and veg broth. I also ran out of mushrooms so I included orange pepper. So good. Can’t wait to try again with mushrooms. Thanks!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi! Is the pasta will not overcooked since it is already cooked in boiling water and you will bake it at the same time? Thank you
Hi Clea, we left tips for the in the recipe. It should not over cook if the steps are taken.
Okay. Thank you very much
I added fresh wild asparagus! Delish
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made this tonight, I used wayyyyy too much lemon 🙄 so disappointing as it took me forever to make LOL
Oh no! I hope you get to try it again & love this recipe!
How do you make chicken paprikash and Ukrainian borscht
I Peter! We have a few Borscht recipes here for you.
What a great idea Natasha, I bet you could come up with a really good chicken paprikash if you put your mind to it. 🙂
looking forward to it
bill
Hi Bill, thank you for the suggestion!
Chicken Tetrazinni: How do you think it would taste replacing the onions with green onions? I love them both.
Hi Danita, a few of our readers have enjoyed this recipe using green onions!
What could I substitue the mushrooms with?
Do not like mushrooms.
Hi Janet, I think the mushrooms add great flavor but one of my readers reported great results with adding frozen peas instead of the mushrooms. I hope you love it!
I would also add a chopped red bell pepper for color and flavor
Great idea Patricia! Thank you for sharing that!
My pickiest eater loves this! When she hears that I’m making this again and she gets excited for dinner, you know it’s delicious! Thank you for another great recipe. It’s so EASY too!
That’s so great Stacey!! That is the best when kids love what we moms make. That’s so great!
I used rotisserie chicken and I cheated even a lot more. Used dried onion and jar garlic can mushrooms. I know… Yuk to many but I really don’t have but one hour to eat and get to bed a day. (construction)
I also dumped in a whole jar of pimento and used additional parmesan cheese on top. I loved it lol
I’m so happy you enjoyed that, Jacqueline! Cooking in a construction zone can be challenging sound like you found a way to make it work! Thank you for sharing your awesome review with us!
Thank you, ever use red bell pepper and parmesan?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi natasha what can I use instead of cream is it possible tnx yr grt
Hi Carmen, I haven’t tested that but it may work with half & half. If you experiment please let me know how you like that!
Thank you so much Natasha! I love your recipes! I have tried a couple of them already and it comes out really good..I didn’t expect my 20 month old son to eat a good amount of this. Keep up the good recipes 😉
I’m so happy you are enjoying our recipes, Liam’s Mama! Thank you for that amazing review!
Loved it! I added about 1/2 cup of ricotta cheese prior to baking and some sliced red pepper with the mushrooms. Was delish!
I’m so happy you enjoyed that. Thank you for sharing that with us, Sherro!
Hi Natasha- I am such a fan of your recipes and adorable videos. I am making this tonight and I use Barillo brand thin spaghetti too but the full box is 16 ozs. Just want to confirm 12oz is the correct amount and not the full box?
Hi Rhonda, we used 12oz for this recipe!
I made this last night – everyone loved it (even our kids). I would like to make this for some friends that are vegetarian and switch out the chicken for broccoli (and add peas) and use vegetable broth. Have you made variations of this? Thanks for the wonderful recipe.
Hi Brandon! I have not but I think its worth experimenting!
Can you make this ahead of time and keep in the refrigerator until time to bake it?
Hi Jane, We have baked it directly after assembling so I can’t say. However, if it sits for a while after assembling it may get soggy, in the refrigerator included. If you go that route and experiment I would love to know how you like it!
Trying this today and adding a red bell pepper and white wine.
Thank you for sharing that with us! I hope you love it!
Try substituting a couple of tablespoons of sherry for the lemon juice.
Thanks for that suggestion, Mardi!
Such an Amazing recipe!! my family loves it each time I make it. thank you for sharing! I am making it again and realized I forgot to get mozzarella, could I use Mexican style cheese since it’s the only one I have on hand. Would it taste close to original?
Hi Inna! I don’t see why not! It may alter the taste slightly.
Add some asparagus to the mushroom mix and BAM! Even better, next level stuff
That sounds lovely! Thank you for sharing that, Masha!
Hi Natasha, can I use lime instead of lemon?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I made this recipe and it was delicous. I agree with one of the reviews about the mushrooms I also used half because my husband is not a fan. Also next time I make it I will use a bigger casserole dish it bubbled over a little bit. Thank you Natasha for another great recipe. Keep on posting I also love your videos it helps a lot.
You’re so welcome, Laurna! I’m so happy you all enjoyed this recipe!
Can you assemble this and put in refrigerator overnight and bake the next day?
Hi Lynne, I haven’t tested it in the fridge a day before baking so I can’t advise however I think you could freeze it before baking the recipe and then thaw in the fridge and bake or bake longer out of the freezer. I haven’t tested this so I can’t give you exact baking times. Let me know how it works out
can u make this with leftover turkey?
Hi Yana! That should work! Here is what one of the readers said “Made it for my Family tonight with leftover turkey! They loved it! I added some steamed Broccoli to it to sneak some veggies in!”
Made this tonight and it was awesome! Just wondering if you can freeze in containers for boys going back to University?
Hi Linda, One of our readers did report great results freezing this in individual serving containers, so it is a freezer friendly dinner recipe!”
DELISH! Your best dish yet. I only used half the mushrooms coz hubby not a fan of them but it turned out really good with the half.
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
Oh my goodness! So yummy! I skipped the mushrooms (due to my crazy hatred of them), added some peas and some parmesan to the top and it is perfect!! Thank you!!
I’m so glad you enjoyed it! Thank you for the wonderful review!
I am making this recipe using leftover turkey from Thanksgiving! I know everyone will love it for its creamy cheesy goodness!
I hope you love it!!
Well, much to my surprise, by the time I got to making the tetrazzini with leftover turkey, the turkey was all GONE! Yay! So I made it with chicken after all! This was a really big hit! My youngest son, still at home, loved taking this for lunch – he works full-time at a machine shop as an apprentice machinist. Buying lunch out every day can be expensive! Whole casserole gone in under 48 hours, easy! Will make in a much larger batch again! NOTE: I will break, or cut the spaghetti – or choose a different noodle. Not a complaint, but a preference. Too difficult to eat without cutting the spaghetti. Thank you for all your amazing recipes that we have enjoyed for a couple of years now! Merry Christmas to you, and yours.
You’re welcome! I’m so happy you enjoyed it! Thank you for sharing this with us. Merry Christmas, Elaine!
Made it for my Family tonight with leftover turkey! They loved it! I added some steamed Broccoli to it to sneak some veggies in!
#dadsthatcook
That sounds delicious! Love the hashtag! Thank you for that great review, Randy!!
This was the best tetrazzini I’ve ever had! I made it with leftover turkey from Thanksgiving. The only thing I changed was adding some ground sage to give it that Thanksgiving flavor. Thank you for a great recipe that I will be making for a long time! This is a great meal to bring to friend!
Thank you for that great review, Jennifer!!
Oh my stars! This is incredible! We had leftover turkey from Thanksgiving so I used that. I followed the recipe exactly except that I added a little ground sage for that Thanksgiving flavor. It was amazing! Thank you so much!!! This will be my go tetrazzini recipe from now on!
I’m so happy to hear that! Thank you for sharing your great review!
recipe calls for 1/3 cup flour but you say you need 1/2 cup flour, 1/3 cup is too much flour with 4tbs butter when cooking. Make sure you are using leveled measuring spoons and not heaping Tbsp’s. I hope that helps!
Hi, I don’t see anywhere where I said 1/2 cup flour – please let me know where and I will fix it asap. I’m seeing 1/3 cup everywhere which is correct and works with 4 Tbsp butter.
Natasia, did I hear you correctly in your video to stir in 1/4 C of flour to the 4 Tbls of butter? I just watched your video again, I backed it up and listened again and it sounds like you say 1/4 C of flour – perhaps this is where the flour confusion comes from?
Hi Elaine! You are absolutely right! I totally said 1/4 but it’s 1/3. I wish I could fix a verbal typo! 🙂 It will work either way but yes 1/3 cup is correct.
First time on your site & loved the look of this dish. I tried it and it tasted fantastic!! Will definitely be making this again.
That’s so great! I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha,
You don’t break up your pasta at all for this recipe? You cook it as whole?
Hi Olga. Yes, we cook it whole. 🙂
Dear NATASHA. I COOKED THIS WONDERFUL TETRAZZINI.. IT WAS AMAZING.TANX
I’m so so happy to hear that! Thank you for this awesome review!!
dear Natasha cooked this wonderful dish… It was amazing..tanx.
You’re so welcome! I’m happy you liked it!
This recipe was delicious. I made it for the first time for company and we loved it. I put mine in a 9 X 13 casserole.
That’s so great Janet! Thank you for sharing this with me!!
I see lots of comments about freezing, but can I assemble this ahead of time, refrigerate it, and bake tomorrow?
Hi Chris. We have baked it directly after assembling so I can’t say. However if it sits for a while after assembling it may get soggy, in the refrigerator included. If you go that rout and experiment I would love to know how you like it!
Hi Natasha:
Thanks I was able to use the Pinterest link you sent to save the chicken tettrazini! Looking forward to trying it!
Judy
That’s so great!! Thank you for the great review!
Hello Natasha. Can I use Monterey jack cheese instead of Mazzarella because that’s the only kind of cheese I have on hand. Thanks.
Hi Tanya, Monterey Jack gives you a slightly different flavor profile but should work fine as a substitute. 🙂
Natasha, are you going to put together some of your most popular recipes in a cookbook by Christmas time. I am curious to buy some as gifts. Also would like to get your recommendation for knife set. Looking to get some soon. Other than that, I will for sure be making this today.
Thanks
Hi Jorge. Defintily stay tuned! We will make announcements once we’re ready. Thanks for the awesome review. We love these knives here.
Natasha I make so many of your recipes for my family and they love them all. You have made me a better cook! I’m so envious of your gorgeous new kitchen!!
Aww you are so nice, Lisa! Thank you so much for sharing this with me.
Hi. Looks delicious but I tried 3 of the Pinterest buttons to save it to my page and none worked. I really want to save this can you help?
Thanks
Hi Judy, it could have been a browser caching issue. I am not able to replicate this on my end so I’m not sure what else it can be. If you refresh your screen and are still having trouble, please let me know. Here is the direct Pinterest link to pin the recipe:
Yes it was the browser. No problem now. We absolutely loved this! It also freezes well in individual servings.
I’m glad to hear that and thank you for sharing that tip with us! That’s great to know it is a freezer friendly dinner recipe!
Natasha,
I love your recipes and videos. You are so much fun to watch and are such a happy lady and great cook. I’m going to start a new folder – ” Natasha’s Recipes” !!
Thank you for the wonderful and thoughtful review, Jerry! I’m so happy you discovered our blog!
I made this pasta in an instant pot a few times and loved it!
I didn’t even think to do that! Thanks for letting us know it works, Dina!!
Delicious!! My whole family really enjoyed it. Thank you Natasha .You are the best!
Hey Anna! Thank you so much for the wonderful review! I’m so happy you all enjoyed that!! 🙂
OK, now I do know what Tetrazzini is. This looks so simple that even I can handle making it. My boys would love this pasta and my hips would too. hahahah 😉
ha ha!! I can always count on you for a good dose of awkward. lol. I had such a fun time with you in Salt Lake this weekend. Thanks for everything. I’m enjoying those chocolates you gave me as I type (the Coffee flavored one). 🙂
I just wanted to let you know that we love your recipes & you make it fun
Aw! Thanks Alton! you’re so nice!
Your chicken tetrazzini recipe looks so good and delicious. By the way, I love shrimp and I was wondering if it’s still good to add a bit of shrimp in your recipe. Anyhow, I’ll definitely try this out.
Hi Alexa! That is a great question! I think it could work, fry it up separately and then add at the end? Please let me know how ou like it!
I served this to my boyfriend during Sunday night football. Ya, it was a risky move. However, he actually stopped watching the game a handful of times to tell me how delicious the dish was. Score! The recipe was easy to follow. I made my life difficult by getting skin on/bone in chicken thighs (hey, it was BOGO at the market! I can’t pass up a deal!!)…next time I’ll resist the sale and use boneless. I think I’ll add one more veggie next time, like broccoli. Thanks for sharing the recipe 👍🏼
Thank you so much for this wonderful review, Adina! Sounds like you may have found a new favorite!
What’s the difference between regular bread crumbs and Panko breadcrumbs? Thanks for the great recipes
Thank you for your feedback Mira. Panko is made with crustless bread and makes more of an airy crunch coating to food. Regular bread crumbs are crushed really small and use the bread crust as well why it appears darker. I hope this helps.
Hello Natasha! This looks delicious! I can’t wait to try it. I have a question. I want to bring this to my in laws for when they move into their new house. They live a little over an hour away. Would I assemble everything up until the last step of cooking it in the oven? Or would that make for soggy pasta and not so good to let the sauce cheese and everything else sit for an hour in the car? Any tips would be helpful!
Thank you!
Jacquelyn
Hi Jacquelyn, If they are an hour away, I don’t think that is too long for the pasta to sit. I would probably assemble and bake it once I got to my destination and they you can bake it so it’s super creamy and fresh. You might take the noodles off the heat just as soon as they are al-dente and be sure not to overcook the noodles so they will be just right when you bake an hour later 🙂
Hi Natasha,
I would like to make this to take to the beach. Any suggestions on freezing? Will it dry out by the freezing? Should I add any additional liquid? Thanks for your help!
Hi Rosanna! I haven’t tried freezing but based on reader reports, it does freeze well.
Beautiful and so simple ! Thank you so much !
I’m so happy you enjoyed that! Thank you!!
Natasha, your videos are so amazing! I read your husband films them. They are so vivid and done so well. Such a professional job he does. I love your website and have cooked many of your recipes , many more than once. This one is going to next on my list. You have helped me feel confident in cooking and I’m 62! It’ never too late.
Wow! Thank you so much for this thoughtful feedback, Roxanne! I’m so happy you discovered out blog!
Looks good except for the mushrooms. I am allergic so there is no way I could eat it according to the recipe. Is it possible to leave them out?
Hi Leslis, I think the mushrooms add great flavor but one of my readers reported great results with adding frozen peas instead of the mushrooms. I hope you love it!
Can you make your chicken tetrazzini ahead of time and bake the next day?
Hi Judi. I think you could freeze it before baking the recipe and then thaw in the fridge and bake or bake longer out of the freezer. I haven’t tested this so I can’t give you exact baking times. Let me know how it works out 🙂
WONDERFUL RECIPE! I DID ADD A FEW THINGS. ADDED 2 CELERY STALKS, SLICED AND DICED 1/2 GREEN PEPPER, FRENCH FRIED ONIONS AND ABOUT 4 DASHES OF MONTREAL STEAK SEASONING.
I’m glad you love the recipe Joyce! Thanks for sharing your great review with other readers!
This is so good!! Every time I make a big pot of something good.. like this, my grown kids just happen to show up!! LOL this is a winner for sure. Had to laugh about your pickle remark… I have an obsession with them also. Ever time we do a big gro .shop… I have at least 3 jars of dill pickles. Hubby says” I know your not, expecting! (72yrso) LOL
Love all you do,
Sincerely, Barbi/ AKA AJ jones
LOL! I’m glad you love the recipe Barbara! Thanks for following and sharing your wonderful review!
Fabulous recipe, I added 1/3 cup Romano and !/3 cup minced basil, couldn’t stop eating it.
Yum, that sounds delicious Scarlet! I’m glad you enjoy the recipe. Thanks for sharing your great review!
I made this today. Quite good. The chicken breast came out a bit hard. Do we need to “cook through” 4 mins per side, especially if we are to cook in the oven again for 30 mins?
Hi Stan, I haven’t had that experience since the moisture from the pasta usually keeps the chicken very tender. The cooking time can vary depending on how thick your chicken breast is. If it is thinner, you would cook closer to 2 1/2 to 3 minutes per side or until it is just cooked through. It can also vary by the heat setting on your stove. You can pull chicken off the skillet earlier and cut into 1 to test for doneness. Hope that helps! I’m so glad you enjoyed it 🙂
I love your website. You are my go to cook!!!
I like this recipe a lot and I already have everything for it. But my oven broke down… Is there any way to make it without having to use an oven?
Hi Ana, What a bummer! I’m sorry to hear that :(. I honestly haven’t tried it any other way. A different method might work like slow cooker but I just haven’t tested it to provide specific instructions or advise.
This was an easy recipe to make. Very satisfying with this cold weather.
Just started following Natasha site, soooo glad I found it.
I’m glad you love the recipe David! Thanks for following and sharing your great review!
Chicken Tettrazini was delicious! Even my chicken hating husband is a fan of this one.
Hi Cindy, thank you for the wonderful review 😬.
I just have to comment that your website is the best! No nonsense…gets you right to the recipe to be able to print, without all the other unnecessary ‘stuff’ added to the printed recipe……unlike so many others. Your format is the best…..and I love all your recipes.
I’m happy to hear how much you find my recipes helpful! Thanks for sharing Arline!
Amen Arline. Natasha is the BEST!
I made this recipe today and used Bella mushrooms, added sautéed green bell peppers, used salted butter and mixed in shredded sharp cheddar and mozzarella cheese inside the dish; sprinkled both on top!
Very easy recipe and great flavor.
That sounds delicious Ericka! Thanks for sharing your great review with other readers.
Will this receipe freeze.
Hi Viv, I haven’t tried freezing but based on reader reports, it does freeze well.