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
I would Ike to use some Sherry in this recipe. Would I omit the Lemon juice & then use the sherry in its place?
Y are by far my most favourite chef!
Hi Sidney! Thank you. I’m glad you enjoy my recipes.
I don’t think you’d need to make any adjustments to the recipe. One of my readers commented on adding a good splash of sherry to this recipe.
Really looking forward to making this great looking recipe. How would it taste using leftover turkey?
Hi Mary, one of readers shared this comment “A hit with the whole family! Fantastic way to use leftover turkey from Thanksgiving! Thank you!” I hope that helps.
Thank you so much Natasha. The best way to use that leftover turkey to make another special meal for my family. Have a wonderful Thanksgiving.
You’re welcome, Mary! 🙂 Happy Thanksgiving!
Oh My Word! Thank you! I made this today for a Cousin’s gathering and it’s fabulous! Sorry no pictures..we cleaned the dish!
What I did differently:
I used angel hair pasta, rotisserie chicken (gasp!!… I had 13 people coming..don’t judge 😂)
I used onion powder, garlic powder, salt and pepper mixed in with the flour when making the roux.
I can’t stand mushrooms, so I used frozen peas. I baked it in two 8×8 Pyrex baking dishes exactly as specified.
Otherwise I followed your directions to a T and it was wonderful!
This is definitely going to be something I will make again, and again.
Thank you for sharing Janice! I’m glad to hear that. 🙂
How much onion powder and garlic powder did you add? I like the smaller pan idea!
This is the second time I’ve made this. The first time it was perfect. The second time, I was in a panic because my burner was causing me a problem without thinking I poured in 2 cups of cream instead of 1 1/2. We were having company for dinner! OH NO! Well, let me tell you, it still came out wonderful. I believe it was due to using whipping cream as that is what I had on hand. But let me tell you our company still raved about good it was.
I’m so happy it all worked out, Cris! Thank you for sharing your wonderful review with me!
Made this today and it turned out perfect. I used rotisserie chicken and baby bella mushrooms. Everyone loved it.
That’s great, Mike! So glad it was enjoyed.
This is my favorite go to recipe for tetrazzini. No canned soups here. Rich, creamy and delicious. I break thin spaghetti in half (the only time I do this) and add a good splash of dry sherry. I love your videos! Your enthusiasm is the best!
So glad to hear that, Rob. Thank you for sharing.
Wanted to make this recipe according to your video and then transfer to 9×13 aluminum pan to take on road trip. Do you know if this is good made ahead and heated back up individually? Thanks!
Hi Kathleen, we prefer it best fresh, but this recipe does reheat well, and it shouldn’t completely dry out, but as with any creamy pasta, I’d recommend reheating over low heat so it doesn’t scorch the fats do not separate from the cream.
I have also used canned chicken in this recipe and it turned out really good. A splash of dry sherry into the sauce gives it a nice flavor as well.
That’s great, Shawn! Thank you for sharing.
Followed recipe as written. Fabulous! My mother made something very similar back in the 70s with condensed soup and leftover Thanksgiving turkey and it was comforting and very good, but this was super yummy. I enjoy all of your recipes. Keep cooking!
Aww, that’s the best! Thank you so much for sharing that with me, Cris!
I made your chicken Tetrazzini recipe, but substituted GF pasta
and added spinach and cauliflower to it and it was amazing. Thank you for doing you!
You’re very welcome! So glad you enjoyed this recipe.
My mother has memory loss and can no longer cook meals on her own. I cook & vacuum seal portioned meals for her that she can enjoy when I am away. I store all meals in a chest freezer I purchased solely for this purpose.
Chicken Tetrazzini is her favorite recipe that you offer. When I make Chicken Tetrazzini, I have to do so in secret or I will never be able to package it to freeze. Out of 15 recipes that I prepared and have sealed and frozen, 12 are from Natashas Kitchen. When I am ready to shop for groceries, Natashas Kitchen is my guide.
My mother thinks I am a great chef, but I give full credit to Natasha. Thank you for making my mother’s daily routine easier, and mine.
That is so nice to hear, Andrew. Thank you so much for your support and kind words, it means a lot to us!
Would you mind sharing which 12 you prepare for the freezer? Thank you.
I am a following also-I even bought the book( and I love it so much) Andrew, you r a wonderful son to take care of your mom like this–just wanted to tell you that.
Can this recipe be frozen before it’s cooked.i want to freeze half of it before cooking.
I hope this is enough info
Hi Marsha! I have not frozen this before cooking. I know it freezes well afterwards and reheats great. Let us know if you experiment.
Following your recipe was easy and the flavors delicious, I’ve always made with can soups,NOT anymore!! Thanks so much for another great dish
So glad to hear that, Laura! Thank you.
I made this tonight for the first time. I had to go back after dinner to reread the recipe to see if I forgot something . The pasta was soggy , very over cooked . I thought the sauce was good , maybe stirring hot pasta into the sauce, adding the mozzarella instead of putting it in the oven for 30 minutes just broil it until you have a nice crust on top.
I had about 2 spoonfuls and my husband threw out most of his. I will try it again but will only broil the top and see if that is better. Nothing worse than overcooked pasta!
Hi Elizabeth, make sure to cook the pasta initially until it’s aldente or firm to the bite. If you prefer a firmer pasta at the end, remove the pasta from the stove just before it gets to al dente since it will still bake in the oven.
I always pronounced and spelled this el dante. I learn something every time I visit your recipes.
al dente is Italian for “to the tooth”; closer direct translation to English would be “toothsome”.
So good and easy. There is definitely hope for us that are cooking challenged.
Hi Tammy! That’s great to hear. I’m glad you enjoyed this recipe.
This was a hit at a family dinner with the grandkids. Will definitely make this again. I used frozen veggies in place of the mushrooms. Eventually we will get to using the mushrooms! Another hit from Natasha!
That’s wonderful. I’m happy to hear it was a hit! Thank you for the review.
This is one of my mom and I’s favorite dishes! We have tried other recipes and Natasha’s is the best!! If you haven’t already made this, what are you waiting for?!!
Love it! Thanks for the awesome feedback, we appreciate it!
Yummm!!!
My picky eaters all love this recipe and that is a miracle!!!
That is so awesome!
Hi Natasha, I am excited to make this tonight! Am I able to make ahead, refrigerate, then cook as directed. It would help tremendously! Thanks!
Hi Ashely! Yes, you can prepare and refrigerate it then bake it later. You’ll need to add some
additional baking time since it will be cold.
I tried this sauce for a chicken pizza and the result is perfect!
I’m so glad you enjoyed it, Hugo!
This is really good!! I think I want to make it again with turkey. So good!
That will be so good! I’m so glad you enjoyed this recipe, Nathan! Thank you so much for sharing that with me.