This Chicken Tetrazzini Recipe is a comforting, supremely creamy, and cheesy pasta bake loaded with tender chicken and plump mushrooms. This meal is a crowd-favorite casserole dish perfect for casual family dinners, holiday potluck parties, bringing a meal to a new mother, and every occasion in between. Watch the video below to see how simple it is!
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Helpful Reader Review
“Excellent recipe! Creamy and cheesy in perfect combination also simple to put together makes it a winner” – Janet ★★★★★
Easy Chicken Tetrazzini Recipe
Classic chicken tetrazzini has been around forever and for good reason! It’s ridiculously good, easy to prepare, kid-friendly and reheats well. It’s sometimes made with soup flavor packets or canned soup, but my friends, you don’t need those to make this flavorful meal. I based this winning recipe on my popular Chicken and Mushroom Casserole recipe. The simple ingredients add all the creamy delicious flavor, and it’s nice to know there aren’t any mystery ingredients in the dish.
When you bake this Chicken Tetrazzini pasta casserole, some of the sauce bakes into the pasta, the flavors marry and [!!BAM!!] something wonderful happens. You’ll know what I mean when you try it. P.S. you can further simplify this by using rotisserie chicken – You’re welcome ‘ma friends :).
This Chicken Tetrazzini is one of my most popular pasta dishes, along with my Cajun Chicken Pasta, American Goulash, and Lasagna.
Chicken Tetrazzini Video
If you’re looking for a crowd-pleasing, easy meal for dinner tonight, you’ll love this Chicken Tetrazzini! Watch how easily Natasha turns these simple ingredients into an incredibly creamy pasta casserole.
Ingredients for Chicken Tetrazzini
These ingredients for Chicken Tetrazzini are simple fridge and pantry staples that combine in the perfect way.
- Pasta – I’ve made this with linquine and thin spaghetti, but you I used thin spaghetti, but you can use your favorite noodles.
- Shredded chicken – I like using 4 cups of shredded rotisserie chicken to keep it simple, but you can cook the chicken breast (instructions below). Light or dark meat will work here.
- Mushrooms – White mushrooms are nice for their neutral color. Rinse (yes, it’s ok to rinse mushrooms for sauteeing) and dry the mushrooms, then slice thickly.
- Aromatics – onion and garlic add great flavor to the sauce.
- For the Roux – You’ll need butter and flour, which thicken the sauce.
- Chicken Broth – I opt for low-sodium chicken broth for tetrazzini. Regular chicken broth is ok, but go easy on the salt and add more to taste when making the sauce.
- To Build Flavor – salt, pepper, parsley, and lemon juice help brighten up the casserole.
- Half and Half – You can also make your own by substituting equal parts milk and heavy cream.
- Cheese – Mozzarella cheese is my favorite to use here. The cheese seals in the moisture in the casserole.
Pick the Correct Pasta
Skip the value-brand pasta or pasta that is mass-produced like Barilla for this recipe since it can absorb too much water and seem mushy or dry. Choose bronze-cut, higher-quality pasta made with hardier Durum wheat semolina flour that will stand up to baking (these are easily found in your grocery aisle, like De Cecco, Rustichella d’Abruzzo, Garofalo, Liguori, and others).
Variations for Chicken Tetrazzini
- Protein – swap leftover turkey, or even tuna for the baked chicken breast
- Veggies – You can easily substitute the mushrooms and dice up your favorite veggie to add with the onion. Try sauteed red peppers, steamed broccoli florets, artichoke hearts, fresh spinach, or frozen carrot/pea mix.
- Cheese – experiment with other cheeses like Havarti, cheddar, Monterey Jack, or pepper jack. Or you could add a sprinkle of parmesan cheese on top.
How to Make Chicken Tetrazzini
Traditionally, tetrazzini is made in a 13×9″ casserole dish, but it can also be done entirely using a Dutch oven so it can go from the stove to the oven saving you some dishes.
- Preheat oven to 350˚F and then grease your baking dish if using (9×13 baking dish, or two 9″ squares). **If cooking the chicken breasts instead of using rotisserie chicken, see my directions below for prepping the chicken.
- Cook Pasta in salted water until barely al dente. The pasta will continue to cook when in the oven, so don’t overcook it here. Reserve 1/2 cup of the pasta cooking water, and then drain the rest and set the pasta aside.
Natasha’s Pro Tip:
Salting the pasta water is so important for taste, but also for texture. Well-salted pasta water should taste like the ocean (about 1 Tbsp for 4 quarts of water).
- Saute the veggies – Soften the mushrooms with some olive oil then add the onions and saute until golden (5 minutes). Finally, add garlic and cook another minute then transfer the mixture to a plate.
- Make the sauce in the same skillet as cooking the veggies. Melt the butter and then add the flour, whisking for 1-2 minutes to get rid of the flour taste. It should look golden and smell a bit nutty. While whisking, slowly drizzle in the chicken broth then lemon juice and season with salt and pepper.
- Combine the Casserole – into the pot with the drained pasta, add chicken, veggies, pasta, sauce and stir together. I like to add about 1/4 cup of the reserved pasta water for a creamier sauce. Spread into the buttered casserole and sprinkle with the cheese.
- Bake covered in foil or a lid in the oven for 20 minutes, and then remove the foil and cook another 15 minutes. For a crispier topping, broil for a minute or two. Serve!
Helpful Reader Review
“Made this tonight.Yum! Delish! Hubby and I both loved it. Put in 2 8×8 pans. Baked one froze other for another quick easy weekday meal“ – Karen ★★★★★
How to Cook Chicken Breast for Pasta Casseroles
It’s easy to substitute the rotisserie chicken in this chicken tetrazzini recipe for chopped chicken breast. You can use baked chicken breast or sautee 1 1/2 lbs of chicken breast. If the chicken breasts are very large, you can cut them in half crosswise for faster cooking.
- Add 1 Tbsp of oil in a large Dutch oven pot (I can use this same pot to make the veggies and sauce and cook the casserole- Easier cleanup!)
- Sprinkle salt and pepper over both sides of the chicken breasts and sautee about 4-5 minutes per side or until golden brown and cooked through to 165˚F on a thermometer. Chop into 1″ pieces. Proceed to the recipe!
Make-Ahead and Storage Tips
It’s simple to serve Chicken Tetrazzini ahead and also to store leftovers. This is one of my favorites to bring to friends or freeze for another night.
- Make-Ahead: Mix the casserole and place it in a freezer-safe, oven-safe dish, but don’t top it with cheese. Store in the fridge for 5 days or in the freezer for 6 months. When ready to serve, thaw in the fridge overnight, top with cheese and cook. You may have to add a few minutes to the bake time.
- To Refrigerate: Allow leftovers to cool completely, then cover and store in the fridge for up to 4 days.
- Freezing: Cover and freeze cooled leftovers for up to 6 months. Thaw in the fridge overnight before reheating.
- To Reheat: Place casserole covered in a 350°F oven for 15 minutes or until warmed through.
What to Serve with Chicken Tetrazzini
The best part about making casseroles is that they hit all the major food groups for a complete meal. Whip up this chicken tetrazzini recipe and include one of these quick side dishes for a filling and nutritious meal.
- Sourdough Bread
- Roasted Cauliflower
- Caesar Salad
- Maroulosalata – Greek Lettuce Salad
- Cucumber Tomato Avocado Salad
- Roasted Broccoli
- Tomato Cucumber Mozarella Salad
My Chicken Tetrazzini recipe will quickly become your favorite! It’s satisfying, easy to make, crowd-pleasing, and most importantly, creamy and cheesy. The pasta casserole is the perfect dish for family dinner, but travels well in a casserole dish to share with friends. Make this classic dish today!
Chicken Tetrazzini Recipe
Ingredients
For the Chicken Tetrazzini:
- 12 oz linguine, or spaghetti*
- 4 cups rotisserie chicken, shredded or diced, or cook 1.5 lbs of chicken breast*
- 2 Tbsp olive oil
- 1 lb button mushrooms, thickly sliced
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
For the Creamy Sauce:
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 Tbsp lemon juice
- 2 cups half & half, or sub with equal parts milk & heavy cream
- 1 1/2 tsp sea salt, plus more to taste
- 1/4 tsp black pepper, freshly ground
- 1/4 cup parsley, chopped, plus more to garnish
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat Oven to 350˚F and butter a 9×13 Casserole dish.
- Cook pasta in a large pot of salted boiling water (it should taste like ocean water) and cook until barely al dente according to package instructions – do not overcook. Reserve 1/2 cup of pasta cooking water, then drain the pasta, partially cover, and set aside.
- Saute the Veggies: Place a large skillet over medium/high heat. Add oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1 min until fragrant. Transfer to the cutting board with chicken.
- Make the Sauce: In the same pot, melt butter and whisk in flour until lightly golden (1 1/2 min). Slowly whisk in chicken broth, lemon juice, salt, and pepper and whisk until smooth. Add half and half and bring to a simmer. Season the sauce with more salt and pepper to taste.
- Combine the Casserole: Into the pasta pot, add the chicken, mushrooms mixture, parsley, and all of your sauce. Stir to combine. You can add 1/2 cup of reserved pasta water to make it saucier then spread it evenly into your prepared casserole dish. Sprinkle the top generously with mozzarella.
- To Bake: Cover with foil and bake at 350˚F for 20 min, then remove the lid and continue baking for 15 min. You can broil for the last 1-2 minutes to get some golden spots on top.
Notes
*To cook your own chicken: in your dutch oven or pot, add 1 Tbsp oil over medium-high heat. Season 1.5 lbs chicken breasts with salt and pepper. Saute chicken until golden brown on both sides and cooked through (about 4 min per side). If chicken breasts are very large, cut them in half lengthwise for even cooking. Remove to cutting board to cool, then cut into bite-sized pieces. Make Ahead and Storage
- Make Ahead – assemble the casserole, but cover and store in the fridge for 5 days or the freezer for up to 6 months before baking. Thaw in the fridge overnight and then add cheese and cook as directed.
- Leftovers – allow leftovers to cool completely, then cover and store in the refrigerator for 5 days or freeze for up to 6 months. Thaw in the fridge overnight and then warm in a 350°F oven until heated through.
Nutrition Per Serving
Filed Under
More Casserole Recipes
Casserole dishes like Chicken Tetrazzini are fantastic dishes to feed a family. You’ll love these great recipes:
- Stuffed Shells
- Chicken Pot Pie Casserole
- Baked Tilapia and Vegetable Casserole
- Mexican Beef and Rice Skillet
- Green Bean Casserole
- Loaded Mashed Potato Casserole
- Baked Ziti Recipe
- Meatballs Parmesan Casserole
- Chicken Orzo Bake
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