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
Turned out great using ground chicken! Cooked this for 60 people in two very large pans! Everyone loved it!
Thank you so much for sharing that with me, Jim! I’m so glad it was a hit.
What size Dutch oven is Natasha using for Chicken Tetrazzini?
Hi Cyndi! I used a 5.5 qt Dutch oven.
That is what I have. Looking forward to trying, tonight! Thank you!
Due to gluten intolerance my son cannot eat wheat or wheat products. Am I able to substitute the flour for corn starch, if so would it be the same amount.
Hi Sandra, I do not have experience with gluten-free baking/cooking so I have not tested any alternatives in this recipe. I would assume you could use GF noodles and not have to make any adjustments but for the sauce, you will have to experiment. Maybe cornstarch or potato starch? Let us know how it turns out if you test anything.
I did not care for this recipe, for some strange reason, the dish tasted like tuna fish instead of chicken. Labor intensive also. No one liked it had to throw away after spending quite a bit of time making it. Sauce took forever to thicken also.
Hi, I haven’t ever had this taste like tuna and that is not normal – could your chicken have been bad or another ingredient off or expired?
this looks wonderful, I have a question. If everything is already cooked why is it necessary to bake it for so long. Couldn’t you just serve it as is with cheese sprinkled on top
Hi Claudia, very similar to why we bake lasagna. The flavors and ingredients meld together so nicely, it really takes it to the next level.
I tasted this once I had mixed everything together and it was so delicious and creamy. I was not as happy once it had been baked. In the future I would serve this without baking it in the oven.
Love this recipe but really don’t love all the ads on your website. So distracting.
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. The pop-ups by the way can be closed after a while that it shows up, just click the x button. I appreciate your feedback and I hope you love every recipe you try.
Hi Natasha. I was wondering if your Chicken Tetrazzini Recipe could be done in a crockpot? I have either a oval one or rectangular ( like a lasagna type). And if so. How long would I cook it for?
Thank you.
Hi Sharon, I have not tried this recipe in a crock pot to advise the outcome would be great. If you experiment, let me know how you liked the recipe.
I generally do not leave reviews but wanted to make sure I expressed how good this dish is and how much everyone I make it for enjoys it. I generally follow the recipe exactly, except I make a double batch in a large cast iron Dutch oven. I have been making it for over four years and is one of the go-to meals whenever I have all the kids and grandkids over. Perfect recipe!
I’m so glad this recipe is a hit, John! Thank you so much for sharing that with me.
OMG I absolutely love this recipe. It will be in my regular rotation from now on!
Hi Patty! That’s wonderful. So glad you found one to add to the rotation.
I have made this many times, last night I had no spaghetti, so I used large shells. Much better mixing also used 16oz of Mozzarella since I had a block that I had to grate (didn’t want to save either of them) and a shredded package. So good just had more for an early lunch. I baked in a Dutch oven in the past used a 13×9 dish. I liked the Dutch oven better. Seconds for my husband! I froze the extra always good I heat at half power in the micro at 10 mins.
Yum! Thank you so much for sharing that with me, Joann! I’m so happy you loved it.
Made this last night and it was fantastic! I have printed many of Natasha’s recipes and she never fails me. I save her recipes in my home cookbook and make them time and time again.
Hi Doug! I’m so glad you love the recipe. Thank you for sharing.
I’m looking for easy & delicious recipes to freeze for a young new mom. Have you tried this as a freezer meal?
Hi MK, I have not frozen this before cooking, but I know it freezes well afterward and reheats great.
Hi Natasha is it possible to make this dairy free? Rice milk or almond milk?
Hi Victoria, I honestly haven’t tested that to advise. If you do an experiment, we’d love to know how it goes.
Chicken tetrazzini is out of this world and was just as yummy the next day. Thank you!
Hi Sandy! You’re very welcome! So glad you love the recipe. 🙂
Hello Natasha…I love your recipes. I made this before for friends and they loved it. I would like to make for other friends but he is gluten free. Any suggestions how to make this dish gluten free? Thank you for any help.
Hi Debbie! Thank you! I’m glad you love my recipes. I do not have experience with gluten-free baking/cooking so I have not tested any alternatives in this recipe. I would assume you could use GF noodles and not have to make any adjustments but for the sauce, you will have to experiment. Maybe cornstarch or potato starch? Let us know how it turns out if you test anything.
Hello;
I’ve had good success substituting the wheat flour with Bob’s Redmill gluten-free rice flour and almond flour (1/2 and 1/2). Also using either gluten-free quinoa noodles or chickpea noodles
Thank you so much for sharing that with me, Kelly! I’m so glad you enjoyed it!
Hi, I would use Gluten-free noodles and a gluten-free all-purpose flour in the sauce. King Arthur or Bobs Red Mill both have GF flour.
Excellent! Will probably cook noodles one minute less than box says next time. Cut recipe in half for just hubby and I. Wouldn’t change a thing! Thank you!
You’re welcome! I’m glad you enjoyed this recipe.
I tried this yummy dish 3 times and ea time my sauce looked nothing yours (thick). I did everything exactly like you did. I had to add cornstarch to make it thick like yours but still would like to know what am I doing wrong? After stiring the flour/butter & remaining ingredients.
Natasha, I love your recipes but this was a disappointment. I found the sauce bland and unimaginative. The addition of some thyme, rosemary, grated Parmesan and just a splash of sherry (NOT cooking type- too salty) gave it a nice boost. All in all, glad I tried it.
Hi Georgetta! Thank you for the feedback. All of those additions sound amazing!
So good, my husband says it’s a keeper. Follow all except cut it in half due to it only being 2 for dinner. Natasha, I love your recipes. Thank you!
Hi Jane, I’m so glad you found a keeper on my blog! Thank you so much for sharing that great review with me!