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
Hi! What size Dutch oven are you using? 9-quart? Thanks!
Hi Carrie, this is the Dutch Oven that I used, you can see it in my Amazon Affiliate Shop.
Loved this dish but watching what I eat for our vaca to Hawaii in May what is the second size pls. Also kids went back for seconds definitely a winner
I’m so glad you enjoyed the Chicken Tetrazzini recipe. We have the number of servings in the recipe card.
Could you use rice instead of pasta?
Hi Diana, 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 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 🙂
Can you use salted butter instead of unsalted? And does the brother have to be low sodium as well?
Hi Patricia, there was someone who commented that she used salted butter and it came out great too!
Do everything she said put it on your gas grill you can bake in your gas grill as well as
Thank you for sharing that with me.
So, is it possible to make this without the mushrooms? Weird question I know! But my husband does not like mushrooms at all.
Hi Amanda, 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!
When you say fresh parsley. Are you talking curly parsley? Or Italian parsley?
Hi Joan, we used Italian Parsley.
I usually use curly parsley but Italian should work as well.
I love watching you cook. I have made your chicken pot pie and also your chocolate chip cookies. My family just loves it.
Hello Edna, that is wonderful. I am happy to hear that your family loves this recipe. I hope they love all the recipes that you will try!
We have made your chicken pot pie and it is delicious everyone loved it
I’m so happy to hear that.
In Texas and we lost power with the winter storms. Do, I don’t have access to our oven. However, our stove is gas, so can you cook this just on the stove? Any suggested changes?
Hi Carrie, I hope your power is back up soon! I haven’t tested that on the stovetop alone to advise. If you experiment, let me know how you liked the recipe
Have made this tonight Natasha, can I ask why it is baked after cooking on hob?
Hi Doreen, baking this dish really brings it together. When you bake this pasta casserole, some of the sauce bakes into the pasta.
So great! Family loved this one. Made a few others over the last week and all have been wonderful! Can’t wait to make more recipes. 💜
Love that! Thank you for sharing your fantastic review with us, Lisa!
I had 2 chicken breasts in the fridge, so I halved the recipe (everything) and used all the chicken I had. I try to eat less fat than this recipe calls for, so I sauted the onions in a small amount of oil and added a little water so they didn’t dry out. I used 1% milk instead of the half and half. The dish didn’t suffer at all…it was delicious! Pretty easy too, compared to some of the other recipes for tetrazzini I came across. Thank you!!
Great to hear that, Jodi. Thank you for sharing your comments and feedback with us. I’m glad you enjoyed making this recipe!
i just add Carrot and broccil cant wait to see how it came out!
I hope you love the result. Please share with us how it goes!
Oh my gosh Natasha! I followed your recipe as stated…it was DEVINE! SO MUCH FLAVOR. I love your recipes…your videos are wonderful, you make cooking FUN & SO ENJOYABLE. Kudos to you & your Hubby. 🤗Hugs, Karen Mitchell in Canal Winchester Ohio
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment, Mrs. Karen!
Hi Natasha, thanks for all your fantastic recipes! You are my go to and never disappoint. I’m wondering how/if I would adjust the cooking time if I halved the recipe?
Thanks in advance 🙂
Hi Shannon, I would keep the cooking times about the same when cutting the recipe in half, especially if the baking dish is half the size.
I made this in the morning. It was delicious then. But I wanted to have it for dinner. I did not have it come to room temperature before I re-heated it so it did not work quite right. If I made this again, I would make the sauce in the morning and then put it all together at night. It is a winner, but I was sorry I did not use a dutch oven like you did. A casserole is just not the same.
Thank you for sharing your experience and that you enjoyed it better in a dutch oven versus a casserole dish.
Thank you for the great tip on making part of the recipe ahead of time! Did you try for it the second time by doing the sauce in the morning? And it’s interesting that you think the Dutch oven method would be more flavorful than using the casserole. Maybe the metals/enamel in the Dutch oven conducts the heat better, thus melding the flavors more intensely. Just a guess; I’m not a scientist!
I want to use half the chicken but could I use all the sauce?
I have found with other recipes halving the meat, but keeping the sauce the same amount works better, but maybe not with this one. Let me know.
Hi Carol, it depends. If you like it with a lot of sauce then that would be a good idea. I recommend trying it out and reducing the sauce into half if you liked that better.
I have not made it yet; but is it okay to make in the morning and then do the oven part at night?
Hi Carol, one of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe! If you will just be making it the same day, it would be alright to refrigerate it first.
I make at least one of your recipes a week. All are delicious and can’t pick a favorite but I must say, this Chicken Tetrazzini was AMAZING!!
Wonderful! Thank you for sharing that with me, Tabitha.
This looks delish. DH is very limited in carb intake, only 50 grams per day. Have you tried this w zucchini noodles? It would cut carbs by approx 36 grams. If so, would you do a quick bake on noodles to remove moisture prior to adding to the dish?
Hi Tess, I have not tried this substitution to advise. One of our readers wrote in saying “I made this with zucchini noodles – yikes! I know they will release some liquid so I halved the broth & half & half.” I hope that helps
What could I add instead of mushrooms. Myself and my son are not mushroom fans?
Hi Cynthia, 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!