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.

Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

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.

Chicken Tetrazzini pasta served right out of the pot

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.

Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

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.

Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

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.

Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

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.

Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

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.

Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

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).

Creamy Cheesy Chicken Tetrazzini Recipe

Watch Natasha Make this Chicken Tetrazzini Casserole:

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Chicken Tetrazzini Recipe

4.94 from 65 votes
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes

This chicken tetrazzini is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $20-$25
Keyword: chicken tetrazzini, chicken tetrazzini casserole
Calories: 540 kcal
Servings: 8 as a main coarse

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 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

  1. 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.
  2. Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside. 

  3. 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.

  4. 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. 

  5. 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)

Nutrition Facts
Chicken Tetrazzini Recipe
Amount Per Serving
Calories 540 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 12g 60%
Cholesterol 101mg 34%
Sodium 522mg 22%
Potassium 601mg 17%
Total Carbohydrates 42g 14%
Dietary Fiber 2g 8%
Sugars 3g
Protein 32g 64%
Vitamin A 13.9%
Vitamin C 7.5%
Calcium 18.5%
Iron 13.2%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Chicken Tetrazzini Casserole pasta bake in pot

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!

 

Chicken Tetrazzini is a comforting, cheesy, supremely creamy chicken pasta bake. This chicken pasta casserole will have your family refilling their bowls!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Laura
    November 14, 2018

    First time on your site & loved the look of this dish. I tried it and it tasted fantastic!! Will definitely be making this again. Reply

    • Natashas Kitchen
      November 14, 2018

      That’s so great! I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Olga
    November 1, 2018

    Hi Natasha,
    You don’t break up your pasta at all for this recipe? You cook it as whole? Reply

    • Natashas Kitchen
      November 1, 2018

      Hi Olga. Yes, we cook it whole. 🙂 Reply

  • ffh
    October 18, 2018

    Dear NATASHA. I COOKED THIS WONDERFUL TETRAZZINI.. IT WAS AMAZING.TANX Reply

    • Natashas Kitchen
      October 18, 2018

      I’m so so happy to hear that! Thank you for this awesome review!! Reply

  • ffh
    October 18, 2018

    dear Natasha cooked this wonderful dish… It was amazing..tanx. Reply

    • Natashas Kitchen
      October 18, 2018

      You’re so welcome! I’m happy you liked it! Reply

  • Janet Frisch
    October 5, 2018

    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. Reply

    • Natashas Kitchen
      October 5, 2018

      That’s so great Janet! Thank you for sharing this with me!! Reply

  • Chris
    September 23, 2018

    I see lots of comments about freezing, but can I assemble this ahead of time, refrigerate it, and bake tomorrow? Reply

    • Natashas Kitchen
      September 23, 2018

      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! Reply

  • Judy Nieman
    September 20, 2018

    Hi Natasha:

    Thanks I was able to use the Pinterest link you sent to save the chicken tettrazini! Looking forward to trying it!

    Judy Reply

    • Natashas Kitchen
      September 20, 2018

      That’s so great!! Thank you for the great review! Reply

  • Tanya
    September 19, 2018

    Hello Natasha. Can I use Monterey jack cheese instead of Mazzarella because that’s the only kind of cheese I have on hand. Thanks. Reply

    • Natasha
      September 19, 2018

      Hi Tanya, Monterey Jack gives you a slightly different flavor profile but should work fine as a substitute. 🙂 Reply

  • Jorge
    September 19, 2018

    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 Reply

    • Natashas Kitchen
      September 20, 2018

      Hi Jorge. Defintily stay tuned! We will make announcements once we’re ready. Thanks for the awesome review. We love these knives hereReply

  • Lisa
    September 19, 2018

    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!! Reply

    • Natashas Kitchen
      September 19, 2018

      Aww you are so nice, Lisa! Thank you so much for sharing this with me. Reply

  • Judy Nieman
    September 19, 2018

    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 Reply

    • Natasha
      September 19, 2018

      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: Reply

      • Judy Nieman
        October 18, 2018

        Yes it was the browser. No problem now. We absolutely loved this! It also freezes well in individual servings. Reply

        • Natasha
          October 18, 2018

          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! Reply

  • Jerry Nowesnick
    September 18, 2018

    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” !! Reply

    • Natashas Kitchen
      September 18, 2018

      Thank you for the wonderful and thoughtful review, Jerry! I’m so happy you discovered our blog! Reply

  • Dina
    September 18, 2018

    I made this pasta in an instant pot a few times and loved it! Reply

    • Natashas Kitchen
      September 18, 2018

      I didn’t even think to do that! Thanks for letting us know it works, Dina!! Reply

  • Anna
    September 17, 2018

    Delicious!! My whole family really enjoyed it. Thank you Natasha .You are the best! Reply

    • Natashas Kitchen
      September 17, 2018

      Hey Anna! Thank you so much for the wonderful review! I’m so happy you all enjoyed that!! 🙂 Reply

  • September 17, 2018

    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 😉 Reply

    • Natasha
      September 17, 2018

      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). 🙂 Reply

  • Alton Raney
    September 17, 2018

    I just wanted to let you know that we love your recipes & you make it fun Reply

    • Natashas Kitchen
      September 17, 2018

      Aw! Thanks Alton! you’re so nice! Reply

  • Alexa | Doorstep Organics
    September 16, 2018

    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. Reply

    • Natashas Kitchen
      September 17, 2018

      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! Reply

  • Adina Turchin
    September 16, 2018

    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 👍🏼 Reply

    • Natashas Kitchen
      September 17, 2018

      Thank you so much for this wonderful review, Adina! Sounds like you may have found a new favorite! Reply

  • Mira Edorra
    September 16, 2018

    What’s the difference between regular bread crumbs and Panko breadcrumbs? Thanks for the great recipes
     Reply

    • Natashas Kitchen
      September 16, 2018

      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. Reply

  • Jacquelyn
    September 16, 2018

    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 Reply

    • Natasha
      September 17, 2018

      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 🙂 Reply

  • Rosanna
    September 15, 2018

    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! Reply

    • Natashas Kitchen
      September 15, 2018

      Hi Rosanna! I haven’t tried freezing but based on reader reports, it does freeze well. Reply

  • 2pots2cook
    September 15, 2018

    Beautiful and so simple ! Thank you so much ! Reply

    • Natashas Kitchen
      September 15, 2018

      I’m so happy you enjoyed that! Thank you!! Reply

  • Roxanne
    September 14, 2018

    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. Reply

    • Natashas Kitchen
      September 14, 2018

      Wow! Thank you so much for this thoughtful feedback, Roxanne! I’m so happy you discovered out blog! Reply

  • Leslie
    September 14, 2018

    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? Reply

    • Natashas Kitchen
      September 14, 2018

      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! Reply

  • Judi
    August 18, 2018

    Can you make your chicken tetrazzini ahead of time and bake the next day? Reply

    • Natashas Kitchen
      August 18, 2018

      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 🙂 Reply

  • JOYCE ZAHRADNIK
    May 17, 2018

    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. Reply

    • Natasha's Kitchen
      May 17, 2018

      I’m glad you love the recipe Joyce! Thanks for sharing your great review with other readers! Reply

  • Barbara Bergeron
    April 18, 2018

    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 Reply

    • Natasha's Kitchen
      April 18, 2018

      LOL! I’m glad you love the recipe Barbara! Thanks for following and sharing your wonderful review! Reply

  • Scarlet Poulet
    April 9, 2018

    Fabulous recipe, I added 1/3 cup Romano and !/3 cup minced basil, couldn’t stop eating it. Reply

    • Natasha's Kitchen
      April 10, 2018

      Yum, that sounds delicious Scarlet! I’m glad you enjoy the recipe. Thanks for sharing your great review! Reply

  • Stan
    February 17, 2018

    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? Reply

    • Natasha
      natashaskitchen
      February 17, 2018

      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 🙂 Reply

  • Ana Reinhard
    February 15, 2018

    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? Reply

    • Natasha
      natashaskitchen
      February 15, 2018

      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. Reply

  • David Miller
    January 13, 2018

    This was an easy recipe to make. Very satisfying with this cold weather.

    Just started following Natasha site, soooo glad I found it. Reply

    • Natasha's Kitchen
      January 13, 2018

      I’m glad you love the recipe David! Thanks for following and sharing your great review! Reply

  • Cindy
    December 31, 2017

    Chicken Tettrazini was delicious! Even my chicken hating husband is a fan of this one. Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Hi Cindy, thank you for the wonderful review 😬. Reply

  • Arline
    December 28, 2017

    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. Reply

    • Natasha's Kitchen
      December 28, 2017

      I’m happy to hear how much you find my recipes helpful! Thanks for sharing Arline! Reply

    • David Miller
      January 13, 2018

      Amen Arline. Natasha is the BEST! Reply

  • Ericka
    November 26, 2017

    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. Reply

    • Natasha's Kitchen
      November 27, 2017

      That sounds delicious Ericka! Thanks for sharing your great review with other readers. Reply

  • Viv
    November 2, 2017

    Will this receipe freeze. Reply

    • Natasha
      natashaskitchen
      November 2, 2017

      Hi Viv, I haven’t tried freezing but based on reader reports, it does freeze well. Reply

  • Tanya
    November 1, 2017

    Thank you for sharing this recipe. Very delicious 🖒 Reply

    • Natasha's Kitchen
      November 2, 2017

      My pleasure Tanya! I’m glad you enjoy the recipe, thanks for sharing! Reply

  • Jae
    October 8, 2017

    This is a delicious meal. I added extra veggies very smooth and creamy. One is not enough so I made two. Reply

    • Natasha's Kitchen
      October 8, 2017

      I’m glad you love the recipe! Thanks for sharing Jae! 🙂 Reply

  • Tatyana S.
    September 14, 2017

    This is delicious recipe, followed everything by the recipe and it turned out yummy! Definitely a must try!

    If this is freezer safe, what is the best option to freeze it in? Is it those glass freezer safe dishes with lids? Thank you in advance.😊 Reply

    • Natasha
      natashaskitchen
      September 15, 2017

      Hi Tatyana, I haven’t tried freezing but based on reader reports, it does freeze well. The glass freezer safe dishes with lids should work fine. Reply

  • Viv
    September 13, 2017

    You say this freezes, can you reheat from frozen or do you need to defrost first. Reply

    • Natasha
      natashaskitchen
      September 13, 2017

      Hi Viv, 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. Reply

  • Derek
    September 11, 2017

    How many servings should I do for 30 people? I am doing a class project. Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Derek, 1 recipe serves 8 people as a meal so if you are serving it as a main course, you will have to scale it up from there but if you are just serving it to people as a side, you should probably double it. It really depends on how much you’re wanting to serve to each person. If it is just a sample, 1 recipe might cut it. Reply

      • Derek
        September 13, 2017

        Thank you. Reply

  • Julia
    August 29, 2017

    Wow! This was DELICIOUS. By far the best Chicken Tetrazzini I’ve ever made! Definitely a recipe I will keep in my rotation! I might add another veggie next time, like peas and/or carrots. I also made it with penne pasta (what was on-hand) and it was great! Reply

    • Natasha's Kitchen
      August 29, 2017

      Awesome, I’m happy to hear you love it Julia! Thanks for sharing your excellent review with other readers! Reply

  • Leah
    August 17, 2017

    Delicious! Changed it up a bit because of what I had in the kitchen. Used some cream of chicken soup and cream in the sauce. Dried onions and garlic powder. Reply

    • Natasha's Kitchen
      August 17, 2017

      I’m glad you enjoy the recipe Leah! Thanks for sharing your review with other readers! Reply

  • Victoria
    August 6, 2017

    Made it twice this week! Bomb! Reply

    • Natasha's Kitchen
      August 7, 2017

      Awesome, I’m glad you love it Victoria! Thanks for sharing your great review! Reply

  • August 2, 2017

    Family & neighbors LOVED!~!~! Reply

    • Natasha's Kitchen
      August 2, 2017

      I’m happy to hear that Teri! Thanks for sharing 🙂 Reply

  • Chele Jean
    July 27, 2017

    If I use rotisserie chicken- would i need to lightly brown it or just add it at the end when combining all the ingredients? Reply

    • Natasha
      natashaskitchen
      July 27, 2017

      Hi Chele, there’s no need to brown it if using rotisserie chicken. You can just add it at the end when combining all ingredients 🙂 Reply

  • Anne Buteau
    July 21, 2017

    Natasha, I love your recipe! It broke my heart when I realized that I had lost an old favorite Chicken Tetrazzini recipe. I searched all over for a comparable one until I found yours. It was like hitting the jackpot & I’ve used it twice now. My old recipe called for the mushrooms & pasta to be placed at the bottom, then layered with the chicken, but I like yours better. I mixed the mushrooms & pasta with most of the sauce, then layered the chicken & topped it with the rest of the sauce. Then baked it as you suggested with the cheese on top. Fabulous! Thank you so much. I look forward to perusing the rest of your recipes! Reply

    • Natasha's Kitchen
      July 21, 2017

      You’re welcome Anne! I’m so glad you love the recipe! Thanks for sharing your excellent recipe! 🙂 Reply

  • colleen bowers
    June 26, 2017

    My husband will eat anything and he was not thrilled with this dish, much to rich for us. I enjoyed making it, the recipe was easy to follow, well written. I would recommend if you like very rich food. Thanks, Natasha Reply

    • Natasha
      natashaskitchen
      June 26, 2017

      Hi Colleen, I did my best to cut down on the cream with using flour but it still is pretty rich being a creamy pasta. I do love a creamy pasta though every once in awhile 😉 Reply

  • Lisa
    June 25, 2017

    Fantastic! Reply

  • Gabriela
    May 22, 2017

    Hi! How would you modify this recipe to serve 12? Reply

    • Natasha
      natashaskitchen
      May 22, 2017

      Hi Gabriela, I would do 1 1/2 times the recipe and you will need a larger pot. The one I’m using in the photos is a 5 1/2 quart dutch oven. A 7 quart would fit everything easier. If you are increasing the amount of chicken to 3 lbs, you may need to cook the chicken in 2 batches or saute some of it on a separate skillet so you don’t crowd the pan. I hope that helps! 🙂 Reply

  • Leah Chulsky
    April 4, 2017

    Can you do this recipe with rice? Trying to limit gluten. Reply

    • Natasha
      natashaskitchen
      April 5, 2017

      Hi Leah, I haven’t tested this recipe with rice so I’m not sure, but I think you could make it work, just be careful not to add too much rice so it doesn’t get too dry. I would think rice has much more surface area than pasta being individual grains so adding too much might make the dish dry. Have you tried my creamy chicken and rice recipe – that one is always a favorite for rice 🙂 Reply

  • Vicky
    April 1, 2017

    Hi Natasha,
    Did you cook your chicken completely through, or just browned the sides and it cooks more in the oven? I was trying to zoom in on your pic cause I thought I saw the chicken raw on the inside after the chopping. I don’t know why my chicken is so rubbery and chewy after I cook it through (which takes a long time). Reply

    • Natasha
      natashaskitchen
      April 1, 2017

      Hi Vicky, it should be fully cooked through at 4 minutes per side. These chicken breasts were medium sized (not the Jumbo Costco size). If you get the larger ones, I would suggest cutting them in half lengthwise to shorten their cooking time. I have found that trying to sauté overly large chicken breast definitely results in half of the chicken breast being overcooked by the time it’s cooked through the center. I hope that helps! Reply

  • Ellen
    March 11, 2017

    Best tetrazzini recipe I have ever used! I love the one pot method! I cooked fresh chicken tenders and they were great. The only thing I did differently is that I out about one cup of shredded Parmesan cheese in the sauce instead of on top of the casserole. I then served Parmesan at the table too. This was sooo good….thank you. I am excited to try other recipes of yours. Reply

    • Natasha's Kitchen
      March 13, 2017

      You’re welcome Ellen! Thank you for sharing your review 😀 Reply

  • Belynda Figueriedo
    January 29, 2017

    Hi, Natasha,

    I made this with zucchini noodles – yikes! I know they will release some liquid so I halved the broth & half & half.

    It is in the oven – wish me luck!

    Thank you ! Reply

    • Natasha's Kitchen
      January 29, 2017

      Let me know how you liked it! Reply

  • Renee
    January 25, 2017

    This looks AMAZING! I’m super short on time and my chicken always seems to come out tough. Can I short cut with Costco rotisserie chicken? Reply

    • Natasha
      natashaskitchen
      January 25, 2017

      Hi Renee, I do think that would work just fine and I love a good shortcut! Thanks for the idea 😉 Reply

  • Alexa
    December 31, 2016

    This was fantastic. Followed recipe exactly. Thank you! Reply

    • Natasha
      natashaskitchen
      January 1, 2017

      I’m so happy to hear that!! Thank you for sharing your awesome review! 🙂 Reply

  • Cathie
    December 5, 2016

    I made this tonight for out of state visitors and it was a complete hit! I had to send the leftovers back with my friends so they could have it in their hotel suite! I encourage others to try this recipe. I give it 5 out of 5 stars! Reply

    • Natasha
      natashaskitchen
      December 6, 2016

      Thank you so much for the wonderful review! I’m so happy you enjoyed it 🙂 Reply

  • Alina
    October 4, 2016

    Mad this today and it was amazing! I used bellpeppers instead of mushrooms and it came so good! Will be making this recipe soon again 🙂 Reply

    • Natasha
      natashaskitchen
      October 4, 2016

      I’m so glad you enjoyed it! 🙂 Reply

  • rebecca
    October 2, 2016

    I added spinach to the mushrooms, and used only skim milk but more flour in the rue. turned out amazing! this is a keeper! Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      I’m so happy to hear that! 🙂 Reply

  • Alisa
    September 26, 2016

    What can I substitute the mushrooms with? My husband wouldn’t eat anything mushrooms. He’s crazy, I know! Reply

    • Natasha
      natashaskitchen
      September 27, 2016

      Hi Alisa, one of my readers reported great results adding frozen peas and another reader reported adding cooked bell peppers and said it turned out very good. I hope that helps! Reply

  • Sharon Smith
    September 17, 2016

    Would this recipe work well in crock pot to take to work so I can keep it hot, after mixing all together? Reply

    • Natasha
      natashaskitchen
      September 17, 2016

      Hi Sharon, 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. Reply

  • Rob
    September 5, 2016

    Can I give this SIX stars? What an incredible dish! It is comfort food at its best. I added a handful of grated asiago cheese and some peas at the end. Fantastic!!! I will make this again and again. Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      Yes, I’ll definitely take six stars! 😉 thank you so much for your amazing review! Reply

  • suzanne hartin
    August 15, 2016

    how did you make the pasta pyramid on the plate as shown in one of your picture??
    beautiful presentation
    have made this for years
    I am going to try your version looks super yummy.
    thanks a lot Reply

    • Natasha
      natashaskitchen
      August 15, 2016

      Thank you for the compliment! 🙂 I just twisted it onto my serving spoon and then scooted it down a little to make it look like it was twirled up 🙂 Reply

  • Annie
    August 13, 2016

    This is the best thing I have ever put in my mouth! I made it as written but using a rotisserie chicken. Someone said it freezes well. Any advice on how to bake post-freezing? Thank you so very much for sharing this recipe. My whole family loved it. I did use Bucatini, which is hollow spaghetti, and I would totally recommend it to anyone for the texture with this sauce. Yum! Reply

    • Natasha
      natashaskitchen
      August 13, 2016

      I thin 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 🙂 Reply

  • CT
    July 28, 2016

    I made this the other night and it was excellent. I also added a splash of white wine along with some peas and onions. My man loved it, and it freezes well.
    Thank you for a great recipe. Reply

    • Natasha
      natashaskitchen
      July 28, 2016

      Thank you for the nice review, I’m glad you liked it 😀. Reply

  • Fatima
    July 21, 2016

    Hey Natasha ,
    Stupid question but how do I get the baked effect of cheese when my oven and microwave aren’t working ? I’ve just made it and would appreciate if you could respond asap , thanks Reply

    • Natasha
      natashaskitchen
      July 21, 2016

      Fatima, I would put the cheese over pasta while its hot and cover the pot with the lid so the cheese would melt. To brown the cheese, the only thing I can think of is using a blow torch if you have one. Hope this helps 😁. Reply

  • Laura
    June 12, 2016

    Can I are this a day ahead? Would it turn out dry? Reply

    • Natasha
      natashaskitchen
      June 13, 2016

      Hi Laura, you can make it a day ahead since it reheats well, but as with any creamy pasta, I’d recommend reheating over low heat so it doesn’t scorch and so the fats do not separate from the cream. Reply

  • Carla Zamiska
    June 9, 2016

    This was wonderful!! I added a little white wine with the veggies and also added some zucchini, which was perfect with this. The one thing I will change next time is adding some extra mozzarella and Parmesan in the sauce. Thanks for the great recipe, this will absolutely be my base alfredo sauce in the future. Love the heart you pour into your cooking, it’s inspiring. Reply

    • Natasha
      natashaskitchen
      June 9, 2016

      Carla, I’m glad you liked it and you are welcome 😀. Reply

  • Shabbi
    May 26, 2016

    Hi Natasha!! I dont have an Oven with Digital reading for Fahrenheit. How do I know if I am baking on the right heat…can this be made widout baking??? Reply

    • Natasha
      natashaskitchen
      May 26, 2016

      Hi Shabbi, how do you normally gauge the temperature in your oven? You might consider investing in an oven thermometer – they make them where you can put the probe in the oven and then have the display screen on the outside of the oven. I don’t own one so I can’t recommend a specific one but it may be a good idea if you enjoy baking. To be honest, this pasta is totally edible and delicious even without baking but I do think it’s even better after its baked and the cheese has melted. Reply

      • Shabbi
        May 26, 2016

        Hey natasha will it be okay if i put in in microwave oven and let the cheese melt? I will surely look into buying thermometer for oven ! Reply

        • Natasha
          natashaskitchen
          May 27, 2016

          I think that would be ok. Reply

    • Viktoriah Hastings
      January 27, 2017

      Your obviously a celcius cooker like me 350° farenheit is 180°celcius im in australia and i cook by celcius theres heaps of online converters thats what i use happy cooking Reply

  • Katie
    May 23, 2016

    My husband and I made this last night. So good! We really enjoyed it! The only thing we added was a splash of white wine after mushrooms and onions are cooked to de-glaze the pan and add a little flavor. I’ll definitely make this again!! Reply

    • Natasha
      natashaskitchen
      May 23, 2016

      Katie, I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • April 22, 2016

    Are there any substitutions I can do for the flour to make the sauce? I will have to use a gluten free pasta for my daughter. Thanks! Reply

    • Natasha
      natashaskitchen
      April 22, 2016

      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. Reply

    • mary
      September 3, 2016

      Try corn starch, it is gluten free. Reply

  • Janet Marzan
    April 6, 2016

    Hello Natasha, I’ve tried once before to leave a comment, but my email was blocked on Sunday. So here goes another attempt: I just made your Chicken Tetrazzini on Sunday for my book club dinner – comfort food was the theme and this pasta dish screams of comfort! It was a huge hit and very delicious! None left now! I have also made your chicken meatballs and they were also very yummy. I live in Toronto Canada and also am of Ukrainian/Russian (Belarus) and Slovak decent, so I too, grew up with the most amazing meals cooked by my Mom and grand-mothers (Baba’s) 🙂 I just found your website last August, 2 days before a 3 week vacation to Belarus and Russia! You can imagine that I now want to cook so many things from your website…I tried so much borscht, solyanka, kapusta, olivieye salads, grilled fish and meats. They all look great and I have taste-testers all ready waiting for the next recipe. That trip was like visiting my Baba’s and aunts homes. God Bless you and your beautiful family and I look forward to trying more of your recipes. Janet. Reply

    • Natasha
      natashaskitchen
      April 6, 2016

      Hi Janet! I’m so happy you discovered my blog. Thank you for trying my recipes and sharing your wonderful reviews! 🙂 Reply

      • Janet
        April 6, 2016

        Hi Natasha, I used white wine to cook the onions, garlic and mushrooms in, & added 1/2 cup parmesan to the mozzarella for the topping and baked it all in the 9×13 baking dish. It browned up nice and golden! Reply

        • Natasha
          natashaskitchen
          April 7, 2016

          Mmmm wine just makes things taste better. Thank you for sharing that with us! 🙂 Reply

  • Vika
    March 31, 2016

    Natasha can I use other kind of pasta like penne maybe, would it be as good? Reply

    • Natasha
      natashaskitchen
      March 31, 2016

      I think another pasta like penne would work. Reply

  • Kristina
    March 7, 2016

    I made this for my boyfriends birthday oh gosh couldn’t stop eating it! You make the best things! I love all your recipes you’re the best!!! Reply

    • Natasha
      natashaskitchen
      March 7, 2016

      Kristina, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Diana
    March 2, 2016

    I made this last week and added some amazing maple white wine to the onion/mushroom sauté. Really made the flavors pop. My husband and I recently invested in a pasta machine and made homemade fettuccine with this. You would not believe how much my entire family loved this dish. The homemade pasta really is so different from store-bought. Thanks for the recipe Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      March 2, 2016

      Oh wow that sounds so amazing with homemade pasta! What kind of pasta machine do you use? Would you believe I’ve never had homemade pasta? :-O Reply

  • Audrey A.
    February 26, 2016

    OMFreakinG! Seriously the best dinner I’ve ever made. I’m kind of what I would describe as an intermediate cook. And this might sound like bragging, but that’s only because it is bragging. But I can make an awesome pot roast and homemade grave is a snap. But hands down the most awesome dinner I’ve ever made. I’m absolutely making it again but doubling the amount of mushrooms and maybe cooking the chicken ahead of time. Otherwise sooooooo goooooood! So good. Reply

    • Natasha
      natashaskitchen
      February 26, 2016

      Audrey, thank you for such a rave review 😁! It sounds like you have a new favorite! Reply

  • Tanya C
    February 23, 2016

    Made it. Loved it! Skipped on the mushrooms because kiddos and husband aren’t fans. Also, skipped putting into the oven. Everyone loved it! Thank you 😋 Reply

    • Natasha
      natashaskitchen
      February 23, 2016

      Tanya, I’m so glad you enjoyed the recipe, thank you for sharing with us 😁. Reply

  • Jeanne
    February 22, 2016

    This was amazing! Thanks for such a great recipe. I’ll definitely be making this again! Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      You are welcome Jeanne, I’m so glad you liked it 😀. Reply

  • Diana
    February 16, 2016

    I made this today. Oh, this is so good!!! So creamy and delicious!! Thank you for the recipe!! Reply

    • Natasha
      natashaskitchen
      February 16, 2016

      You are welcome Diana, I’m glad you liked it 😀. Reply

  • Nadia
    February 16, 2016

    Can I freeze half of this and bake the other half? Reply

    • Natasha
      natashaskitchen
      February 16, 2016

      I think that’s a great idea! I haven’t tested it that way but I think it would work well. You might bake the fresh half for maybe 10 minutes less and the frozen one for 10 minutes more. Reply

  • Olga
    February 11, 2016

    HI Natasha,
    Do you think this dish would taste great without the mushrooms? i dont have any on hand and we aren’t a fan of them anyways. I dont have any half and half so i will try it with heavy whipping cream and milk combo. Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      Hi Olga, I’ve made this sauce many times with the cream and milk combo and it’s the same thing as adding half and half :). 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! Reply

      • olga
        February 18, 2016

        so I made this without mushrooms (we aren’t fans of them) and used half milk half heavy whip cream and also added in cooked red bell peppers and it was so gooood. My husband is a fan of pasta so he loved it! Going to make it again today! along with your chicken fritters. =) Reply

        • Natasha
          natashaskitchen
          February 18, 2016

          Nice job improvising the recipe Olga and looks like you might have a new favorite :). Reply

      • Inna
        February 19, 2016

        Natasha you never fail to please me so much deliciousness!!! My kids had big portions and when I cleaned up my daughter comes back and says mom I want more!!! My Ukrainian mother never taught me to cook (I know don’t judge) you have saved me( and prob my marriage ha ha 😂 Jk but seriousl) !!! Ah your amazing I seriously love you! Reply

        • Natasha
          natashaskitchen
          February 19, 2016

          Inna, thank you so much for your awesome review. I’m all smiles reading it. That’s such a great feeling when kids love what we Moms make :). Thank you for sharing that with me! Reply

  • Nikki
    February 11, 2016

    i’m here because of Young and Hungry. Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      Oh my goodness, that’s so awesome!! Welcome 🙂 Reply

  • Aly
    February 9, 2016

    I made 1/2 the portion as it is only my husband and I and it turned out simply delisious! We both absolutely loved it! Thank you, Natasha, for another great recipe! Reply

    • Natasha
      natashaskitchen
      February 9, 2016

      That’s awesome! I’m so happy you both loved it 🙂 Reply

  • Liliya N.
    February 8, 2016

    Thank you Natasha again for such a delicious recipe. I made it today and it’s soooooo good. My two toddlers loved it. I’m breastfeeding so I couldn’t resist seconds and so as my pregnant sister who came over 🙂 Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      Liliya, you’re welcome! I’m so happy you enjoyed it 😀. Reply

  • Angela
    February 8, 2016

    I LOVE all of your recipes! They are DELICIOUS! Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      Thank you! I’m so glad you’re enjoying the recipes 🙂 Reply

  • Sharon
    February 8, 2016

    Made it but added wine and canned artichokes. Family loved it!! Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      Oh wow those sound like delicious add-ins! At what point did you add the wine and how much did you use? Reply

  • Janet Eckermann
    February 7, 2016

    I found this recipe on Pinterest and decided to make it even though my husband hates both mushrooms and noodles. After twenty five years of being married, I decided that an occasional dish that appeals to me, isn’t going to kill him. He LOVED it! He even said that he would like to have it again! BAM! Thank you so much for a delightfully amazing dish! Reply

    • Natasha
      natashaskitchen
      February 7, 2016

      Lol. BAM. Haha! I love your story. It made me laugh. 🙂 Thank you! Reply

  • Zina P
    February 7, 2016

    Forgot to give you 5 stars x a million! Reply

    • Natasha
      natashaskitchen
      February 7, 2016

      You’re so sweet! Thank you Zina! 🙂 Reply

  • Melana Rakita
    February 7, 2016

    Natasha this was awesome! My kids are so picky but they are eating this up! Thanks so much. All of your recipes are easy to follow and super delicious! Thank you! Reply

    • Natasha
      natashaskitchen
      February 7, 2016

      Melana, thank you for such a nice review and for the compliment 😁. I’m so glad your family like the recipe. Reply

  • Zina P
    February 6, 2016

    I made this tonight and said to my husband, “I have to praise Natasha, AGAIN.” He replied “Oh, you do that!” as he was mmmmmmmm and mmmmmm. My son added,” this is better than eating at Olive Garden!” To add the cliché, “Natasha, you ROCK” Thank you for another recipe to go into my favorites….our compliments to you! Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Hi Zina, thank you! thank you! I loved reading your comment and my husband read it too :). Your awesome review means so much to us. We’re so happy you loved the recipe! Reply

  • B.N. Sekret
    February 6, 2016

    I hate to say it but one of my favorite frozen dinner is Turkey Tetrazzini. But it cost so much per serving and they add so much sodium. That’s why I love this recipe, no more salt than needed, portions are cost less and well it simple taste better! Also I saved some of the frozen dinner trays and now simply make my own frozen dinners! Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Thank you for writing in, I’m so glad you love the recipe, and know exactly what goes into it compare to what you get with frozen dinner from the store 😁. Reply

  • GottaEat
    February 6, 2016

    Natasha, you rock – your sauces are always winner. Made it with ground chicken and peas – s’all I had in fridge/freezer instead of chick breasts and mushrooms and it came out like nobody’s business! Thanks. Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Thank you for the great review and you are welcome 😁. Reply

  • Kristina
    February 6, 2016

    The best dish I’ve ever made! Made it last night for a birthday dinner, so good! You make the best dishes, love making your recipes! Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Kristina, thank you for such a nice review and the compliment 😁. I’m so glad you liked it. Reply

  • Svetlana
    February 5, 2016

    Just made this recipe today, what a delicious meal!!!!!! It was sooo good I can’t even Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Thank you for the nice review Svetlana, I’m glad you liked it 😀 Reply

  • Anna
    February 5, 2016

    Made this last night for dinner and it was so delicious 😋 Had some leftovers for lunch today! Thank you for another great recipe. 😉 Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Anna, thank you for the nice review and you are welcome 😁. Reply

  • February 5, 2016

    Oh yea, this looks good. Hearty and delicious, just perfect for winter. And the Chicken and Mushroom Casserole doesn’t look half bad either! You really can’t go wrong when using those two ingredients in a dish. Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Kate, I agree 😀. It tastes as good as it looks. Reply

  • February 4, 2016

    Tetrazzini! Even the name sounds delicious. I have to make this sometime soon. Looks so comforting, Natasha. Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      I know, I think tetrazzini and I see myself curling up with a bowl of something creamy and pasta-y. 🙂 Thanks Coco 🙂 Reply

  • Elvina
    February 4, 2016

    It is so yummy! Thank you, Natasha!:) Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      You are welcome Elvina, I’m glad you liked it 😁. Reply

  • Tanya
    February 4, 2016

    Just made this for lunch and its so so good, I love it that its so creamy but not heavy, just the right amount of creaminess. Natasha, you are doing such a great job, I love, love your site, I seriously check it everyday to see what you post, and I’m so excited every time. I cooked and baked so many recipes. Thank you. Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Tanya, thank you so much for such a nice review and a sweet comment 😊. You are very welcome. Reply

  • Greg
    February 4, 2016

    Really good chicken and sauce. I’m avoiding carbs so I made this with spaghetti squash. I had to bake it longer because of the extra water from the squash, but that’s my problem. The flavor was great!

    Did I hear you say BAM!? Lol Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      lol. Yes, but it was more of a !!BAM!!. That’s great to know it works with spaghetti squash! Brilliant! Did you do anything differently when preparing it with the squash? Reply

      • Greg
        February 4, 2016

        I just split the squash in half, salt and peppered the flesh and baked it cut side down for about 40 minutes. The rest was your recipe as written. Reply

  • Liza
    February 4, 2016

    can i use beef with this Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Hi Liza, I haven’t tried it but I imagine it could work well with ground beef. Let me know how you like it if you try it 🙂 Reply

  • Galina
    February 4, 2016

    Made it yesterday. Came out sooo good! We ate some yesterday and the rest today. Reheats perfectly (I added a little half and half) Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Galina, thank you for such a great review on the recipe and I’m so happy that everyone loved it 😁. Reply

  • February 4, 2016

    I love how simple and satisfying this dish is! My husband is crazy about pasta, so now I know how to treat him tonight! 🙂 Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Tania, thank you 😁. I hope he’ll love it! Reply

  • Tanya
    February 4, 2016

    Decided to make this once the little one fell asleep and my pregnancy cravings are satisfied! So delicious! Will be making this again!!! Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Tanya, thank you for such a nice review, I’m so happy you love it 😁. Reply

  • LaTrice
    February 3, 2016

    Mmmmmmmmmmmmmmmmmmmmm!!!!!
    My mouth is watering right now!! 🙂 Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      LaTrice, this recipe is known to do that 😁. Reply

  • Annie
    February 3, 2016

    Looks Delish!! I want to make it with Rossetti chicken so when should i add it in? Reply

    • Annie
      February 3, 2016

      Nevermind got it. Cant wait to try it tonight!! 🙂 Reply

      • Natasha
        natashaskitchen
        February 3, 2016

        I hope you LOVE it! 🙂 Reply

  • Irina
    February 3, 2016

    Just made this, waiting for it to finish in the oven and it smells SOOOO good! It makes a lot so I think I’m gonna be freezing quite a bit for next week. Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      It reheats really well. We enjoyed this pot for a few days. I hope you LOVE it! 🙂 Reply

      • Irina
        February 3, 2016

        Big hit! As all your recipes are in this house lol! Even picky baby #1 ate it! (Baby #2 eats anything he can lol) Reply

        • Natasha
          natashaskitchen
          February 3, 2016

          Lol, thank you so much for the nice review Irina .😀 Reply

  • February 3, 2016

    I love that you made this is a dutch oven! Everything tastes better from a dutch oven! Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      I use if for everything I can. I love my dutch oven! 🙂 Reply

  • February 3, 2016

    This looks sooo tasty. Comforting carbs mmmm! Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      That’s why I love pasta so much. Those tasty carbs. #worthit lol. Reply

  • Augustine
    February 3, 2016

    Can I make this to freeze? Do I bake it later if I end up freezing it? Let me know! Can’t wait to try! Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      Yes that will work fine. You can freeze it in oven-safe pans like you would a lasagna and freeze before baking or you can freeze cooked portions then thaw and reheat for a quick meal. Reply

  • Marina
    February 3, 2016

    Wow! This is so incredible! Just made it and it’s So full of flavor. Delicious meal. This meal reminds of chicken Alfredo except I like this a lot more. Thank you so much for this recipe! Now I know what to make for my husbands birthday party. Everyone will love this ! I used the casserole dish and added mozzarella and some cheddar cheese. Love it. Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      Thank you so much for sharing your awesome review!! I’m so happy you loved it. You’re quick! I just posted this last night at 11pm and you already cooked it! 🙂 Reply

      • Marina
        February 3, 2016

        Haha yeah I started cooking it right when I saw. needed a quick recipe while the kids were asleep and this one popped up:) was cooking till 1:30 am haha. But at least I have deliciousness in the morning. Left it covered and put a towel on top. Still warm! Reply

        • Natasha
          natashaskitchen
          February 3, 2016

          We could have chatted, I couldn’t fall asleep until 2:00am!! 🙂 I’m so happy you enjoyed the recipe. Reply

      • karolina
        February 3, 2016

        Natasha, we love your blog and constantly on it 🙂 love your food, you do a great job! Thank you Reply

        • Natasha
          natashaskitchen
          February 3, 2016

          That’s awesome! Thank you so much for your sweet and super encouraging comment! 🙂 #feelingpumped Reply

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