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!
This post may contain affiliate links. Read my disclosure policy.
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
Can you make this the day before, maybe add the cheese, then bake, the next day? Thanks
Hi Laura, I haven’t tested it but I think that would work. This reheats well by the way.
Your chicken tetrazzini was absolutely the best!! Thank you so much for delicious recipe and a delicious dinner! Absolutely EXCELLENT!!!!
You’re welcome! I’m so happy you enjoyed it, Jo Ann!
Dear Natasha,
Thank you for this amazing recipe. I always make it as comfort food (especially in winter) and it even freezes well. I just create a bit of the roux with mostly chicken stock in a dutch oven to reheat.
I love your bubbly personality in your videos. So fun to watch.
Thanks again!
Thank you for your lovely review, Lisa! I’m glad this was a hit! 🙂
I don’t understand the high ratings. This was bland and I even added some Italian seasoning. It took quite a bit of time to cook. I added peas but followed the rest of the recipe including the mushrooms. It is not particularly healthy. It has the half and half and the cheese. The spaghetti adds to carb count. Honestly, I feel like I have to eat the rest, but I would prefer to throw it out. I used hide my email for privacy reasons.
I’m sorry you had that experience, this is one of our most loved recipes with excellent reviews. I hope you find another one you enjoy.
You saw the ingredients before you made the recipe so you should have known this wouldn’t be a recipe you consider healthy. Really wondering why you made it or if you’re just having a bad day and decided to rate something you didn’t even make.🤷♀️
I love your recipes and all of your tutorials are wonderful. I’ve been cooking for many years, but every time I watch you on Pinterest, I learn new strategies and ideas. You are such an inspiration. Thank you so much.
Aww! THank you so much for watching my videos and recipes! I’m so happy to hear that feedback, Chris!
Excellent recipe! My kids don’t like mushrooms so I subbed frozen peas and carrots. Also mixed half & half and oat milk to lessen the dairy factor. Definitely a keeper:)
That’s a great substitute idea, Monique. Glad your kids enjoyed it!
We got a Dutch oven as a gift from my brother and sister-in-law last month and have been looking for a good recipe to start using it.
All we have to say is MAGNIFIQUE!!! Great for mushroom lovers (such as my husband). Good creamy texture and great flavor. We were very impressed with how easy was to do everything in the same pot.
We did use baby Bella mushroom this time. May try the white mushrooms next time.
Thank you for sharing the recipe.
Hello Ana, great to hear from you and thank you so much for your comments and feedback. It’s awesome, I’m glad you love the recipe!
Loved the Chicken Tetrazzini recipe. Turned out perfect. Family loved it.
Great to hear, Barbara! Thank you for your good comments and feedback.
Hi Natasha, I love your recipes and this dish was delicious. Many times I just watch your videos for fun. You are great and sweet. Love your shows. Thank you
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
Can I use Parmesan cheese if I don’t have mozzarella cheese?
Hi Danielle, we always make this with mozzarella because it melts more readily, but you would want to use less since parmesan is saltier than mozzarella.
Hello, would this recipe work if I skip the cheese? My son has a dairy allergy and I can sub all the another dairy ingredients but not sure if the cheese is there to prevent the chicken/mushroom mixture from drying out in the oven (and of course being yummy.)
Hi Jeanie, I haven’t tried any dairy-free substitutions. If you experiment with good results, please let me know how it goes.
A hit with the whole family! Fantastic way to use leftover turkey from Thanksgiving! Thank you!
Great to hear that, Aly. Thank you for the great review!
You are my go to whenever I’m looking for a new recipe!
I Made this tonight and it was a hit!
I did use gluten free 1 to 1 flour and accidentally opened fettuccine noodles (lol) and used those instead.
Creamy and wonderful.
Thank you !
Very nice! Thank you for the trust and I hope you’ll enjoy all the recipes that you will try!
Hi Natasha – this is my family’s favourite casserole recipe, handed down by my mom. We use turkey and add celery to the recipe, plus a crumb crust topping. Love it!
Thanks for sharing, Gail. Great to hear that this is your family’s favorite recipe!
Came across the recipe video on FB last year and tried it. Both my husband and I loved it! Have made several times now and am making again tonight. 🙂
That is awesome, Kay. I’m glad you both enjoyed it!
Can you finish this dish on stove top instead of putting it in the oven?
Hi Linda, I haven’t tested that on the stovetop alone to advise. If you experiment, let me know how you liked the recipe.
You could just transfer the dish to a 9X13 glass pan and cook it in the oven that way if you’re not able to put your pan in the oven. That’s what I do. 🙂
Loved this dish, so easy to prepare, thank you Natasha love watching g your videos and trying your recipes, Annie from Australia xx
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
What’s the bake time/temp if cooking the full bake from frozen? 9×11 pan. Thank you!!
Hi Jackie, I haven’t tried freezing it myself, but one of my readers said it freezes well. I think it could work in the oven. I would only reheat from frozen if I were reheating in the oven, but it will take longer.
Omg!!! This was so delicious, I gave away my cast iron Dutch oven a couple years ago and regretted it. When I found this recipe it was time to buy a new one 😉. I only had heavy cream so that’s the only thing different but definitely on the dinner rotation
Hope it becomes your new favorite.
If I used pasta such as penne or fusilli would I still put 12 ounces?
Hi Matt, I think another pasta like penne would work. I would get it as close to the amount as you can.