This Chicken Tetrazzini Recipe is a comforting, supremely creamy, and cheesy pasta bake loaded with tender chicken and plump mushrooms. This meal is a crowd-favorite casserole dish perfect for casual family dinners, holiday potluck parties, bringing a meal to a new mother, and every occasion in between. Watch the video below to see how simple it is!

A fork scooping chicken tetrazzini recipe out of a serving dish

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Helpful Reader Review

“Excellent recipe! Creamy and cheesy in perfect combination also simple to put together makes it a winner” – Janet ★★★★★

Easy Chicken Tetrazzini Recipe

Classic chicken tetrazzini has been around forever and for good reason! It’s ridiculously good, easy to prepare, kid-friendly and reheats well. It’s sometimes made with soup flavor packets or canned soup, but my friends, you don’t need those to make this flavorful meal. I based this winning recipe on my popular Chicken and Mushroom Casserole recipe. The simple ingredients add all the creamy delicious flavor, and it’s nice to know there aren’t any mystery ingredients in the dish.

When you bake this Chicken Tetrazzini 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. P.S. you can further simplify this by using rotisserie chicken – You’re welcome ‘ma friends :).

This Chicken Tetrazzini is one of my most popular pasta dishes, along with my Cajun Chicken Pasta, American Goulash, and Lasagna.

Chicken Tetrazzini Video

If you’re looking for a crowd-pleasing, easy meal for dinner tonight, you’ll love this Chicken Tetrazzini! Watch how easily Natasha turns these simple ingredients into an incredibly creamy pasta casserole.

Ingredients for Chicken Tetrazzini

These ingredients for Chicken Tetrazzini are simple fridge and pantry staples that combine in the perfect way.

  • Pasta – I’ve made this with linquine and thin spaghetti, but you I used thin spaghetti, but you can use your favorite noodles.
  • Shredded chicken – I like using 4 cups of shredded rotisserie chicken to keep it simple, but you can cook the chicken breast (instructions below). Light or dark meat will work here.
  • Mushrooms – White mushrooms are nice for their neutral color. Rinse (yes, it’s ok to rinse mushrooms for sauteeing) and dry the mushrooms, then slice thickly.
  • Aromatics – onion and garlic add great flavor to the sauce.
  • For the Roux – You’ll need butter and flour, which thicken the sauce.
  • Chicken Broth – I opt for low-sodium chicken broth for tetrazzini. Regular chicken broth is ok, but go easy on the salt and add more to taste when making the sauce.
  • To Build Flavor – salt, pepper, parsley, and lemon juice help brighten up the casserole.
  • Half and Half – You can also make your own by substituting equal parts milk and heavy cream.
  • Cheese – Mozzarella cheese is my favorite to use here. The cheese seals in the moisture in the casserole.

Pick the Correct Pasta

Skip the value-brand pasta or pasta that is mass-produced like Barilla for this recipe since it can absorb too much water and seem mushy or dry. Choose bronze-cut, higher-quality pasta made with hardier Durum wheat semolina flour that will stand up to baking (these are easily found in your grocery aisle, like De Cecco, Rustichella d’Abruzzo, Garofalo, Liguori, and others).

Chicken Tetrazzini ingredients including pasta, mushrooms, flour, lemon juice, butter, onion, garlic, chicken breasts, chicken stock, parsley, half & half and mozzarella cheese

Variations for Chicken Tetrazzini

  • Protein – swap leftover turkey, or even tuna for the baked chicken breast
  • Veggies – You can easily substitute the mushrooms and dice up your favorite veggie to add with the onion. Try sauteed red peppers, steamed broccoli florets, artichoke hearts, fresh spinach, or frozen carrot/pea mix.
  • Cheese – experiment with other cheeses like Havarti, cheddar, Monterey Jack, or pepper jack. Or you could add a sprinkle of parmesan cheese on top.

How to Make Chicken Tetrazzini

Traditionally, tetrazzini is made in a 13×9″ casserole dish, but it can also be done entirely using a Dutch oven so it can go from the stove to the oven saving you some dishes.

  • Preheat oven to 350˚F and then grease your baking dish if using (9×13 baking dish, or two 9″ squares). **If cooking the chicken breasts instead of using rotisserie chicken, see my directions below for prepping the chicken.
  • Cook Pasta in salted water until barely al dente. The pasta will continue to cook when in the oven, so don’t overcook it here. Reserve 1/2 cup of the pasta cooking water, and then drain the rest and set the pasta aside.
Spaghetti pasta going into a pot of boiling water on the stove

Natasha’s Pro Tip:

Salting the pasta water is so important for taste, but also for texture. Well-salted pasta water should taste like the ocean (about 1 Tbsp for 4 quarts of water).

  1. Saute the veggies – Soften the mushrooms with some olive oil then add the onions and saute until golden (5 minutes). Finally, add garlic and cook another minute then transfer the mixture to a plate.
Cooking mushrooms, onions and garlic in a saute pan
  1. Make the sauce in the same skillet as cooking the veggies. Melt the butter and then add the flour, whisking for 1-2 minutes to get rid of the flour taste. It should look golden and smell a bit nutty. While whisking, slowly drizzle in the chicken broth then lemon juice and season with salt and pepper.
  2. Combine the Casserole – into the pot with the drained pasta, add chicken, veggies, pasta, sauce and stir together. I like to add about 1/4 cup of the reserved pasta water for a creamier sauce. Spread into the buttered casserole and sprinkle with the cheese.
Step-by-step photos of How to make a creamy pasta casserole
  1. Bake covered in foil or a lid in the oven for 20 minutes, and then remove the foil and cook another 15 minutes. For a crispier topping, broil for a minute or two. Serve!
Chicken tetrazzini recipe in a white casserole dish

Helpful Reader Review

Made this tonight.Yum! Delish! Hubby and I both loved it. Put in 2 8×8 pans. Baked one froze other for another quick easy weekday meal – Karen ★★★★★

How to Cook Chicken Breast for Pasta Casseroles

It’s easy to substitute the rotisserie chicken in this chicken tetrazzini recipe for chopped chicken breast. You can use baked chicken breast or sautee 1 1/2 lbs of chicken breast. If the chicken breasts are very large, you can cut them in half crosswise for faster cooking.

  1. Add 1 Tbsp of oil in a large Dutch oven pot (I can use this same pot to make the veggies and sauce and cook the casserole- Easier cleanup!)
  2. Sprinkle salt and pepper over both sides of the chicken breasts and sautee about 4-5 minutes per side or until golden brown and cooked through to 165˚F on a thermometer. Chop into 1″ pieces. Proceed to the recipe!
Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

Make-Ahead and Storage Tips

It’s simple to serve Chicken Tetrazzini ahead and also to store leftovers. This is one of my favorites to bring to friends or freeze for another night.

  • Make-Ahead: Mix the casserole and place it in a freezer-safe, oven-safe dish, but don’t top it with cheese. Store in the fridge for 5 days or in the freezer for 6 months. When ready to serve, thaw in the fridge overnight, top with cheese and cook. You may have to add a few minutes to the bake time.
  • To Refrigerate: Allow leftovers to cool completely, then cover and store in the fridge for up to 4 days.
  • Freezing: Cover and freeze cooled leftovers for up to 6 months. Thaw in the fridge overnight before reheating.
  • To Reheat: Place casserole covered in a 350°F oven for 15 minutes or until warmed through.
A fork scooping chicken tetrazzini out of the serving dish

What to Serve with Chicken Tetrazzini

The best part about making casseroles is that they hit all the major food groups for a complete meal. Whip up this chicken tetrazzini recipe and include one of these quick side dishes for a filling and nutritious meal.

A serving of chicken tetrazzini in a white bowl with a fork

My Chicken Tetrazzini recipe will quickly become your favorite! It’s satisfying, easy to make, crowd-pleasing, and most importantly, creamy and cheesy. The pasta casserole is the perfect dish for family dinner, but travels well in a casserole dish to share with friends. Make this classic dish today!

Chicken Tetrazzini Recipe

4.96 from 413 votes
Chicken tetrazzini in casserole
My Chicken Tetrazzini recipe will quickly become one of your favorite casseroles! It's creamy and cheesy, and so easy to make. I made it even easier by using rotisserie chicken, but you'll find directions on how to swap baked and chopped chicken in the notes below. This recipe is freezer-friendly and can be made ahead by storing it in the fridge before baking.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients 

Servings: 9 servings

For the Chicken Tetrazzini:

  • 12 oz linguine, or spaghetti*
  • 4 cups rotisserie chicken, shredded or diced, or cook 1.5 lbs of chicken breast*
  • 2 Tbsp olive oil
  • 1 lb button mushrooms, thickly sliced
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced

For the Creamy Sauce:

  • 4 Tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 Tbsp lemon juice
  • 2 cups half & half, or sub with equal parts milk & heavy cream
  • 1 1/2 tsp sea salt, plus more 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 and butter a 9×13 Casserole dish.
  • Cook pasta in a large pot of salted boiling water (it should taste like ocean water) and cook until barely al dente according to package instructions – do not overcook. Reserve 1/2 cup of pasta cooking water, then drain the pasta, partially cover, and set aside.
  • Saute the Veggies: Place a large skillet over medium/high heat. Add 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 min until fragrant. Transfer to the cutting board with chicken.
  • Make the Sauce: In the same pot, melt butter and whisk in flour until lightly golden (1 1/2 min). Slowly whisk in chicken broth, lemon juice, salt, and pepper and whisk until smooth. Add half and half and bring to a simmer. Season the sauce with more salt and pepper to taste. 
  • Combine the Casserole: Into the pasta pot, add the chicken, mushrooms mixture, parsley, and all of your sauce. Stir to combine. You can add 1/2 cup of reserved pasta water to make it saucier then spread it evenly into your prepared casserole dish. Sprinkle the top generously with mozzarella.
  • To Bake: Cover with foil and bake at 350˚F for 20 min, then remove the lid and continue baking for 15 min. You can broil for the last 1-2 minutes to get some golden spots on top.

Notes

*Selecting Pasta – Pick a durum wheat semolina, bronze-cut pasta which is a higher quality Italian pasta that is less likely to absorb too much water and expand which causes the casserole to seem a bit more dry.
*To cook your own chicken: in your dutch oven or pot, add 1 Tbsp oil over medium-high heat. Season 1.5 lbs chicken breasts with salt and pepper. Saute chicken until golden brown on both sides and cooked through (about 4 min per side). If chicken breasts are very large, cut them in half lengthwise for even cooking. Remove to cutting board to cool, then cut into bite-sized pieces.
Make Ahead and Storage
  • Make Ahead – assemble the casserole, but cover and store in the fridge for 5 days or the freezer for up to 6 months before baking. Thaw in the fridge overnight and then add cheese and cook as directed.
  • Leftovers – allow leftovers to cool completely, then cover and store in the refrigerator for 5 days or freeze for up to 6 months. Thaw in the fridge overnight and then warm in a 350°F oven until heated through.

Nutrition Per Serving

573kcal Calories39g Carbs44g Protein27g Fat12g Saturated Fat1g Polyunsaturated Fat7g Monounsaturated Fat0.2g Trans Fat145mg Cholesterol933mg Sodium440mg Potassium2g Fiber5g Sugar578IU Vitamin A6mg Vitamin C228mg Calcium1mg Iron
Nutrition Facts
Chicken Tetrazzini Recipe
Amount per Serving
Calories
573
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
145
mg
48
%
Sodium
 
933
mg
41
%
Potassium
 
440
mg
13
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
44
g
88
%
Vitamin A
 
578
IU
12
%
Vitamin C
 
6
mg
7
%
Calcium
 
228
mg
23
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: chicken tetrazzini, chicken tetrazzini casserole
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 573
Natasha's Kitchen Cookbook

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4.96 from 413 votes (206 ratings without comment)

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Comments

  • Stacey
    May 6, 2025

    I just tried this recipe, leaving the mushrooms out. It was delicious! My hubby has a new favorite dish.

    Reply

    • Natashas Kitchen
      May 6, 2025

      That’s so great, Stacey! Thank you so much for sharing that with me.

      Reply

  • Janet Messer
    May 5, 2025

    I love all your recipes and really enjoy watching you cook!

    Reply

  • Carolyn Tobben
    April 25, 2025

    Can you use something others than spaghetti like penne ?

    Reply

    • NatashasKitchen.com
      April 25, 2025

      Hi Carolyn! Yes, you can use another pasta of your choice.

      Reply

  • Kira
    April 15, 2025

    Delicious! I added carrots and celery with the onions and used turkey breast cutlets instead of chicken. So good!

    Reply

  • Lindsey
    April 14, 2025

    Delicious 😋 but I also think it would be amazing with a pound of shrimp! 🍤🍤🍤

    Reply

    • Natashas Kitchen
      April 14, 2025

      Great idea! I’m so glad you enjoyed it!

      Reply

  • Sheila Heinen
    April 13, 2025

    Thank you again Natasha for a delicious recipe. I was just paging through facebook and this recipe popped up. I’m so glad it did. I was able to use all of my leftover chicken. I had to use Monterey cheese because I didn’t have mozzarella. Delicious. Keep them coming. Fan for life🙌

    Reply

  • Karen T
    April 12, 2025

    Another great recipe, Natasha! It’s so yummy! This will be perfect for our Easter family gathering. Some have gluten issues and all I need to do is use GF flour/noodles for them. It will be nice because I can make it ahead of time and just pop it in the oven after church. Thank you!

    Reply

    • NatashasKitchen.com
      April 12, 2025

      Hi Karen! It is perfect for making ahead! Happy Easter!

      Reply

  • Betty K.
    March 31, 2025

    First time making Chicken Tetrazzini, it was delicious.

    Reply

  • Joanne Murray
    March 29, 2025

    I’ve made this for the second time and it is delicious! I’ve been searching for a recipe close to what my dad made growing up. I used to eat his cold the next day. This is just about the best recipe I have found. The only changes I made was to shred the chicken and add 6 tbs of dry white wine.

    Reply

    • Natashas Kitchen
      March 29, 2025

      That’s so great! It sounds like you have a new favorite on my blog. Thank you so much for sharing that with me.

      Reply

  • L
    March 22, 2025

    At top of recipe it says cook time 1 hour. But at end of recipe it says cook 20 min, remove foil and cook 15 more minutes. That doesn’t add up? Please advise.

    Reply

    • Natashas Kitchen
      March 24, 2025

      Hi L, Cook time also includes hands on time by the pot when you’re cooking the pasta, sautéing the veggies, and making the sauce. It looks like you’re only looking at the bake time. I hope that helps.

      Reply

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