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!

This post may contain affiliate links. Read my disclosure policy.

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:

If you enjoy our videos, please  and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love spending time with you on our 

Chicken Tetrazzini Recipe

4.96 from 394 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
Natasha's Kitchen Cookbook

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 creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Jim Hall
    September 27, 2023

    Turned out great using ground chicken! Cooked this for 60 people in two very large pans! Everyone loved it!

    Reply

    • Natashas Kitchen
      September 27, 2023

      Thank you so much for sharing that with me, Jim! I’m so glad it was a hit.

      Reply

  • Cyndi
    September 23, 2023

    What size Dutch oven is Natasha using for Chicken Tetrazzini?

    Reply

    • NatashasKitchen.com
      September 23, 2023

      Hi Cyndi! I used a 5.5 qt Dutch oven.

      Reply

      • Cyndi
        September 23, 2023

        That is what I have. Looking forward to trying, tonight! Thank you!

        Reply

  • Sandra
    September 20, 2023

    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.

    Reply

    • Natashas Kitchen
      September 20, 2023

      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.

      Reply

  • PL
    September 4, 2023

    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.

    Reply

    • Natasha
      September 4, 2023

      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?

      Reply

  • Claudia
    August 28, 2023

    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

    Reply

    • NatashasKitchen.com
      August 28, 2023

      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.

      Reply

  • Renee
    August 16, 2023

    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.

    Reply

  • J
    July 14, 2023

    Love this recipe but really don’t love all the ads on your website. So distracting.

    Reply

    • Natasha's Kitchen
      July 14, 2023

      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.

      Reply

  • Sharon
    July 10, 2023

    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.

    Reply

    • Natashas Kitchen
      July 10, 2023

      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.

      Reply

  • John
    June 17, 2023

    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!

    Reply

    • Natashas Kitchen
      June 17, 2023

      I’m so glad this recipe is a hit, John! Thank you so much for sharing that with me.

      Reply

  • Patty
    June 7, 2023

    OMG I absolutely love this recipe. It will be in my regular rotation from now on!

    Reply

    • NatashasKitchen.com
      June 7, 2023

      Hi Patty! That’s wonderful. So glad you found one to add to the rotation.

      Reply

  • Joann Frazier
    May 3, 2023

    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.

    Reply

    • Natashas Kitchen
      May 3, 2023

      Yum! Thank you so much for sharing that with me, Joann! I’m so happy you loved it.

      Reply

  • Doug K
    March 5, 2023

    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.

    Reply

    • NatashasKitchen.com
      March 5, 2023

      Hi Doug! I’m so glad you love the recipe. Thank you for sharing.

      Reply

  • MK
    February 27, 2023

    I’m looking for easy & delicious recipes to freeze for a young new mom. Have you tried this as a freezer meal?

    Reply

    • Natashas Kitchen
      February 27, 2023

      Hi MK, I have not frozen this before cooking, but I know it freezes well afterward and reheats great.

      Reply

  • Victoria
    February 27, 2023

    Hi Natasha is it possible to make this dairy free? Rice milk or almond milk?

    Reply

    • Natasha's Kitchen
      February 27, 2023

      Hi Victoria, I honestly haven’t tested that to advise. If you do an experiment, we’d love to know how it goes.

      Reply

  • Sandy V
    February 13, 2023

    Chicken tetrazzini is out of this world and was just as yummy the next day. Thank you!

    Reply

    • NatashasKitchen.com
      February 13, 2023

      Hi Sandy! You’re very welcome! So glad you love the recipe. 🙂

      Reply

  • Debbie
    January 14, 2023

    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.

    Reply

    • NatashasKitchen.com
      January 14, 2023

      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.

      Reply

      • Kelly
        January 30, 2023

        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

        Reply

        • Natashas Kitchen
          January 30, 2023

          Thank you so much for sharing that with me, Kelly! I’m so glad you enjoyed it!

          Reply

    • Carol
      January 22, 2023

      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.

      Reply

  • Mandi
    January 10, 2023

    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!

    Reply

    • Natasha's Kitchen
      January 10, 2023

      You’re welcome! I’m glad you enjoyed this recipe.

      Reply

  • Kelly Rhoades
    December 11, 2022

    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.

    Reply

  • Georgetta Busler
    December 8, 2022

    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.

    Reply

    • NatashasKitchen.com
      December 8, 2022

      Hi Georgetta! Thank you for the feedback. All of those additions sound amazing!

      Reply

  • Jane
    November 30, 2022

    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!

    Reply

    • Natashas Kitchen
      November 30, 2022

      Hi Jane, I’m so glad you found a keeper on my blog! Thank you so much for sharing that great review with me!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.