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 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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Here you'll find classic Ukrainian food and other favorite recipes with easy step-by-step photos and videos. 
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.
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!
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!
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.
Thank you for sharing this recipe. Very delicious 🖒
My pleasure Tanya! I’m glad you enjoy the recipe, thanks for sharing!
This is a delicious meal. I added extra veggies very smooth and creamy. One is not enough so I made two.
I’m glad you love the recipe! Thanks for sharing Jae! 🙂
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.😊
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.
You say this freezes, can you reheat from frozen or do you need to defrost first.
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.
How many servings should I do for 30 people? I am doing a class project.
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.
Thank you.
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!
Awesome, I’m happy to hear you love it Julia! Thanks for sharing your excellent review with other readers!
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.
I’m glad you enjoy the recipe Leah! Thanks for sharing your review with other readers!
Made it twice this week! Bomb!
Awesome, I’m glad you love it Victoria! Thanks for sharing your great review!
Family & neighbors LOVED!~!~!
I’m happy to hear that Teri! Thanks for sharing 🙂
If I use rotisserie chicken- would i need to lightly brown it or just add it at the end when combining all the ingredients?
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 🙂
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!
You’re welcome Anne! I’m so glad you love the recipe! Thanks for sharing your excellent recipe! 🙂
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
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 😉
Fantastic!
Hi! How would you modify this recipe to serve 12?
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! 🙂
Can you do this recipe with rice? Trying to limit gluten.
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 🙂
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).
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!
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.
You’re welcome Ellen! Thank you for sharing your review 😀
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 !
Let me know how you liked it!
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?
Hi Renee, I do think that would work just fine and I love a good shortcut! Thanks for the idea 😉
This was fantastic. Followed recipe exactly. Thank you!
I’m so happy to hear that!! Thank you for sharing your awesome review! 🙂
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!
Thank you so much for the wonderful review! I’m so happy you enjoyed it 🙂
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 🙂
I’m so glad you enjoyed it! 🙂
I added spinach to the mushrooms, and used only skim milk but more flour in the rue. turned out amazing! this is a keeper!
I’m so happy to hear that! 🙂
What can I substitute the mushrooms with? My husband wouldn’t eat anything mushrooms. He’s crazy, I know!
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!
Would this recipe work well in crock pot to take to work so I can keep it hot, after mixing all together?
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.
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.
Yes, I’ll definitely take six stars! 😉 thank you so much for your amazing review!
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
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 🙂
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!
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 🙂
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.
Thank you for the nice review, I’m glad you liked it 😀.
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
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 😁.
Can I are this a day ahead? Would it turn out dry?
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.
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.
Carla, I’m glad you liked it and you are welcome 😀.
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???
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.
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 !
I think that would be ok.
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
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!!
Katie, I’m so happy you enjoyed that. Thank you for sharing that with us!
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!
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.
Try corn starch, it is gluten free.
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.
Hi Janet! I’m so happy you discovered my blog. Thank you for trying my recipes and sharing your wonderful reviews! 🙂
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!
Mmmm wine just makes things taste better. Thank you for sharing that with us! 🙂
Natasha can I use other kind of pasta like penne maybe, would it be as good?
I think another pasta like penne would work.
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!!!
Kristina, I’m so happy to hear that! Thank you for sharing your great review!
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 🙂
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
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.
Audrey, thank you for such a rave review 😁! It sounds like you have a new favorite!
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 😋
Tanya, I’m so glad you enjoyed the recipe, thank you for sharing with us 😁.
This was amazing! Thanks for such a great recipe. I’ll definitely be making this again!
You are welcome Jeanne, I’m so glad you liked it 😀.
I made this today. Oh, this is so good!!! So creamy and delicious!! Thank you for the recipe!!
You are welcome Diana, I’m glad you liked it 😀.
Can I freeze half of this and bake the other half?
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.
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.
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!
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. =)
Nice job improvising the recipe Olga and looks like you might have a new favorite :).
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!
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!
i’m here because of Young and Hungry.
Oh my goodness, that’s so awesome!! Welcome 🙂
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!
That’s awesome! I’m so happy you both loved it 🙂
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 🙂
Liliya, you’re welcome! I’m so happy you enjoyed it 😀.
I LOVE all of your recipes! They are DELICIOUS!
Thank you! I’m so glad you’re enjoying the recipes 🙂
Made it but added wine and canned artichokes. Family loved it!!
Oh wow those sound like delicious add-ins! At what point did you add the wine and how much did you use?
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!
Lol. BAM. Haha! I love your story. It made me laugh. 🙂 Thank you!
Forgot to give you 5 stars x a million!
You’re so sweet! Thank you Zina! 🙂
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!
Melana, thank you for such a nice review and for the compliment 😁. I’m so glad your family like the recipe.
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!
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!
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!
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 😁.
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.
Thank you for the great review and you are welcome 😁.
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!
Kristina, thank you for such a nice review and the compliment 😁. I’m so glad you liked it.
Just made this recipe today, what a delicious meal!!!!!! It was sooo good I can’t even
Thank you for the nice review Svetlana, I’m glad you liked it 😀
Made this last night for dinner and it was so delicious 😋 Had some leftovers for lunch today! Thank you for another great recipe. 😉
Anna, thank you for the nice review and you are welcome 😁.
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.
Kate, I agree 😀. It tastes as good as it looks.
Tetrazzini! Even the name sounds delicious. I have to make this sometime soon. Looks so comforting, Natasha.
I know, I think tetrazzini and I see myself curling up with a bowl of something creamy and pasta-y. 🙂 Thanks Coco 🙂
It is so yummy! Thank you, Natasha!:)
You are welcome Elvina, I’m glad you liked it 😁.
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.
Tanya, thank you so much for such a nice review and a sweet comment 😊. You are very welcome.
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
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?
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.
can i use beef with this
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 🙂
Made it yesterday. Came out sooo good! We ate some yesterday and the rest today. Reheats perfectly (I added a little half and half)
Galina, thank you for such a great review on the recipe and I’m so happy that everyone loved it 😁.
I love how simple and satisfying this dish is! My husband is crazy about pasta, so now I know how to treat him tonight! 🙂
Tania, thank you 😁. I hope he’ll love it!
Decided to make this once the little one fell asleep and my pregnancy cravings are satisfied! So delicious! Will be making this again!!!
Tanya, thank you for such a nice review, I’m so happy you love it 😁.
Mmmmmmmmmmmmmmmmmmmmm!!!!!
My mouth is watering right now!! 🙂
LaTrice, this recipe is known to do that 😁.
Looks Delish!! I want to make it with Rossetti chicken so when should i add it in?
Nevermind got it. Cant wait to try it tonight!! 🙂
I hope you LOVE it! 🙂
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.
It reheats really well. We enjoyed this pot for a few days. I hope you LOVE it! 🙂
Big hit! As all your recipes are in this house lol! Even picky baby #1 ate it! (Baby #2 eats anything he can lol)
Lol, thank you so much for the nice review Irina .😀
I love that you made this is a dutch oven! Everything tastes better from a dutch oven!
I use if for everything I can. I love my dutch oven! 🙂
This looks sooo tasty. Comforting carbs mmmm!
That’s why I love pasta so much. Those tasty carbs. #worthit lol.
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!
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.
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.
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! 🙂
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!
We could have chatted, I couldn’t fall asleep until 2:00am!! 🙂 I’m so happy you enjoyed the recipe.
Natasha, we love your blog and constantly on it 🙂 love your food, you do a great job! Thank you
That’s awesome! Thank you so much for your sweet and super encouraging comment! 🙂 #feelingpumped