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!

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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.

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).

Four photos of the process to make Chicken Tetrazzini

Creamy Cheesy Chicken Tetrazzini Recipe

Watch Natasha Make this Chicken Tetrazzini Casserole:

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Natasha's Kitchen Cookbook

Chicken Tetrazzini Recipe

4.97 from 387 votes
Author: Natasha Kravchuk
This chicken tetrazzini is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms.
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes

Ingredients 

Servings: 8 as a main course

For the Chicken Tetrazzini:

  • 12 oz thin spaghetti or linguine
  • 4 cups shredded rotisserie chicken, *or cook 2 lbs chicken breast
  • 1 lb button mushrooms, thickly sliced
  • 1 medium onion, finely chopped
  • 3-4 garlic cloves, minced
  • 2 Tbsp Olive Oil

For the Creamy Sauce:

  • 4 Tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups low sodium chicken broth
  • 1 Tbsp lemon juice
  • 1 1/2 cups half and half, or sub with equal parts milk & heavy cream
  • 1 tsp sea salt, or to taste
  • 1/4 tsp black pepper, freshly ground
  • 1/4 cup parsley,, chopped, plus more to garnish
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  • Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until aldente according to package instructions then rinse to stop the cooking process, drain and set aside.
  • Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside. 
  • Place a large dutch oven or pot over medium/high heat. Add 2 Tbsp oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1-2 min until fragrant. Remove to the cutting board with chicken.
  • In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer. Season sauce with more salt and pepper to taste. 
  • Return chicken, mushrooms, onions and pasta to the pot then sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min.**

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 Per Serving

413kcal Calories43g Carbs16g Protein21g Fat10g Saturated Fat49mg Cholesterol471mg Sodium454mg Potassium2g Fiber3g Sugar638IU Vitamin A6mg Vitamin C177mg Calcium2mg Iron
Nutrition Facts
Chicken Tetrazzini Recipe
Amount per Serving
Calories
413
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
49
mg
16
%
Sodium
 
471
mg
20
%
Potassium
 
454
mg
13
%
Carbohydrates
 
43
g
14
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
16
g
32
%
Vitamin A
 
638
IU
13
%
Vitamin C
 
6
mg
7
%
Calcium
 
177
mg
18
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: chicken tetrazzini, chicken tetrazzini casserole
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 413

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!

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Comments

  • 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

  • Kate @ Babaganosh.org
    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

  • Coco in the Kitchen
    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

  • Tania @ COOKTORIA
    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

  • Sweet Somethings
    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

  • Natasha @ Salt and Lavender
    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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