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
This was delicious, however there was quite a bit of liquid still left. I followed the written recipe exactly. Then I watched the video and you said 2 1/2 c. of broth and 1 1/2 c. of half & half. The written recipe says 3 c broth and 2 c half & half. I will definitely make this again with less liquid. Natasha your recipes are always easy to follow and delicious!
Hi Tara! I’m trying to find where I mentioned these quantities in the video? I watched it again, there wasn’t an amount mentioned for the broth or half and half. The written recipe is correct.
Be sure to cook your flour long enough before adding the liquids are it may not have the thickening power needed to thicken the sauce.
I’m glad you loved the recipe and I hope it turns out better next time.
I think the sauce is a good base to build from ~ butter, flour, stock & cream. As it is, I definitely don’t think it’s ‘flavourful’ (though that’s a completely subjective sentiment). For my palate, I’d say this dish was ambiguous creamy. I had increased to ~2 tablespoons of lemon juice and added a shaving of nutmeg, too. I’d recommend throwing the zest in, more garlic, more lemon juice etc. Thankfully, I didn’t need the additional pasta water as that would’ve diluted the flavour even more.
HI Ana, did you make sure to salt the pasta water and add more salt to taste at the end? If there’s not enough salt, it can definitely seem bland.
Holy tetrazzini! This is so flavorful and comforting! This is the 5th recipe I have tried from Natasha and she doesn’t miss!! break down into such easy steps. My fiance is very happy with all the delicious foods!
I’m so happy you enjoyed that. Thank you for sharing that with us, Meg!
Love this recipe. Natasha’s recipes never disappoint. What an awesome tip on the pasta. Made such a difference in the final product. Wasn’t mushy at all! Added 1/4 cup white wine. And 1/4 cup of parm cheese. Topped with a mix of provolone and motzarella to make my husband happy. It was great. And very filling.
Such a wonderful recipe. I have doubled and fixed in crock pot and served at the church’s funeral dinners. I’ve gotten requests for the recipe; I just direct them to Natasha’s kitchen dot com. Thanks Natasha.
I’ve made this recipe sooo many times! It never disappoints! My family loves it! Definitely a favorite!!!
Making it now will check back in looks delicious 😋!! Saw sharkie in the cheese bowl!! My sister and I have your cookbook many great recipes so far.
Hi Bonnie! I’m so honored that you have my cookbook. I hope you’re enjoying it. Yes, please report back and let us know how this turned out!
Made the tetrazzini with a guest coming for dinner. We all loved it. Was a super cold day and it was very warming and comforting. Used arrowroot rather than flour and jovial spaghetti to make it GF. The jovial brown rice pasta can become mushy in casseroles so boiled it until it was still a little firm and made sure I had enough sauce since the rice pasta absorbs liquid. Turned out perfectly. Thank you
Just tried this last night as we have leftover rotisserie chicken. Made it as instructed aside fr not having mushroom. I also didn’t have enough mozzarella so I mixed in cheddar and it still turned out so good. My 2 adult kids loved it! I loved it! I baked it in a 9×13 pan & half was devoured right away. My kids requested if I can try adding broccoli florets next time. I think I will. I will definitely cook this again. Yummy! And simple to make
That’s just awesome! Thank you for sharing your wonderful review, Jesse!
I added Broccoli to mine and it’s sooooo good!
This was a no go for me. Too bland and took much longer to make than the stated time on the recipe.
Hi K, I increased the prep time to a more realistic 25 minutes. Did you change anything in the ingredients? This is normally very flavorful. One thing – if you add too much pasta, it can seem bland and or dry, or if the pasta is overcooked.
Can this chicken tetrazzini be prepared 1 day ahead of time, refrigerated, then reheated the next day?
Hi Pam! Yes, leftovers reheat great.
I made this today and I used angel hair pasta. Next time I would use a thicker noodle. I used 3/4 lb of pasta too. I left a lot of the sauce in the pan to add after it came out of the oven as a lot of the sauce got sucked up in the noodles. I was Leary about using the lemon juice but it brought out the flavor. I have a lot left over. It was really good. I will make again.
This was delicious. We are only 2 so I only used 6oz of thin spaghetti and an entire rotisserie chicken cut up into bite sized pieces. I did not measure the chicken but am guessing about 2-3 cups. I did everything else the same as the receipt states and it came out perfect!!! It was a full 9 x 13 casserole so we still have leftovers. Will be making this again.
Have prepared this twice now with excellent results(which translates: my wife likes it) Made one substitution to accommodate our tastes: I used Thick, Amish-style egg noodles instead of spaghetti. Accompanied by some crusty artisan bread and a glass of wine- fantastic! Thanks for another great recipe.
This hit the spot ! The only thing I changed was I added some chopped red pepper and peas .
I’m so happy you enjoyed that. Thank you for sharing that with us, Carrie!
Unique dish ,I loved it. Thank you so much Natashaaskitchen.
Good food never fails in bringing people together ❤️
My family loves this recipe. I make it about once a month with a Costco chicken. I usually leave the mushrooms kinda big so my picky son can take them out and add it to my bowl!
Would this freeze well? (The mushrooms concern me). I’m attempting to make a few freezer meals for my son who will soon have a new baby with his wife. Any other suggestions are very appreciated. Thank you
Hi there, yes it’s freezer safe and reheats well.
If freezing, would you freeze it before you cooked in the oven or after?
You can freeze it after cooking, it reaheats well!
Love your recipes! If I triple for a very large group would you make any alterations to the recipe?
Hi Brandi, I think it would be fine as it is if you triple the recipe!
Delicious! Keeps well for left overs. I made the chicken breast vs rotisserie and I think it makes a big difference. I also add some chopped broccoli for a bit of color (I don’t Like parsley). I also added a low sodium chicken bullion to the sauce. I cooked it in the Dutch oven and it was super easy
Outstanding recipe! I’ve made Tetrazzini before and your recipe is much more flavorful. Tetrazzini is my favorite recipe for leftover TURKEY after Thanksgiving. Thanks Natasha!
You’re welcome! I’m so happy you enjoyed it, Nora!