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 just made this for my church potluck, except for vegetarian style – imitation chicken and veg broth. I also ran out of mushrooms so I included orange pepper. So good. Can’t wait to try again with mushrooms. Thanks!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi! Is the pasta will not overcooked since it is already cooked in boiling water and you will bake it at the same time? Thank you
Hi Clea, we left tips for the in the recipe. It should not over cook if the steps are taken.
Okay. Thank you very much
I added fresh wild asparagus! Delish
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made this tonight, I used wayyyyy too much lemon 🙄 so disappointing as it took me forever to make LOL
Oh no! I hope you get to try it again & love this recipe!
How do you make chicken paprikash and Ukrainian borscht
I Peter! We have a few Borscht recipes here for you.
What a great idea Natasha, I bet you could come up with a really good chicken paprikash if you put your mind to it. 🙂
looking forward to it
bill
Hi Bill, thank you for the suggestion!
Chicken Tetrazinni: How do you think it would taste replacing the onions with green onions? I love them both.
Hi Danita, a few of our readers have enjoyed this recipe using green onions!
What could I substitue the mushrooms with?
Do not like mushrooms.
Hi Janet, I think the mushrooms add great flavor but one of my readers reported great results with adding frozen peas instead of the mushrooms. I hope you love it!
I would also add a chopped red bell pepper for color and flavor
Great idea Patricia! Thank you for sharing that!
My pickiest eater loves this! When she hears that I’m making this again and she gets excited for dinner, you know it’s delicious! Thank you for another great recipe. It’s so EASY too!
That’s so great Stacey!! That is the best when kids love what we moms make. That’s so great!
I used rotisserie chicken and I cheated even a lot more. Used dried onion and jar garlic can mushrooms. I know… Yuk to many but I really don’t have but one hour to eat and get to bed a day. (construction)
I also dumped in a whole jar of pimento and used additional parmesan cheese on top. I loved it lol
I’m so happy you enjoyed that, Jacqueline! Cooking in a construction zone can be challenging sound like you found a way to make it work! Thank you for sharing your awesome review with us!
Thank you, ever use red bell pepper and parmesan?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Hi natasha what can I use instead of cream is it possible tnx yr grt
Hi Carmen, I haven’t tested that but it may work with half & half. If you experiment please let me know how you like that!
Thank you so much Natasha! I love your recipes! I have tried a couple of them already and it comes out really good..I didn’t expect my 20 month old son to eat a good amount of this. Keep up the good recipes 😉
I’m so happy you are enjoying our recipes, Liam’s Mama! Thank you for that amazing review!
Loved it! I added about 1/2 cup of ricotta cheese prior to baking and some sliced red pepper with the mushrooms. Was delish!
I’m so happy you enjoyed that. Thank you for sharing that with us, Sherro!
Hi Natasha- I am such a fan of your recipes and adorable videos. I am making this tonight and I use Barillo brand thin spaghetti too but the full box is 16 ozs. Just want to confirm 12oz is the correct amount and not the full box?
Hi Rhonda, we used 12oz for this recipe!
I made this last night – everyone loved it (even our kids). I would like to make this for some friends that are vegetarian and switch out the chicken for broccoli (and add peas) and use vegetable broth. Have you made variations of this? Thanks for the wonderful recipe.
Hi Brandon! I have not but I think its worth experimenting!
Can you make this ahead of time and keep in the refrigerator until time to bake it?
Hi Jane, We have baked it directly after assembling so I can’t say. However, if it sits for a while after assembling it may get soggy, in the refrigerator included. If you go that route and experiment I would love to know how you like it!
Trying this today and adding a red bell pepper and white wine.
Thank you for sharing that with us! I hope you love it!
Try substituting a couple of tablespoons of sherry for the lemon juice.
Thanks for that suggestion, Mardi!
Such an Amazing recipe!! my family loves it each time I make it. thank you for sharing! I am making it again and realized I forgot to get mozzarella, could I use Mexican style cheese since it’s the only one I have on hand. Would it taste close to original?
Hi Inna! I don’t see why not! It may alter the taste slightly.
Add some asparagus to the mushroom mix and BAM! Even better, next level stuff
That sounds lovely! Thank you for sharing that, Masha!
Hi Natasha, can I use lime instead of lemon?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
It is delicious, but my problem is the automatically playing videos on mobile phones that when you touch the video to stop it, loads a completely different recipe. Automatic videos are unnecessary, rude, and a waste of bandwidth.
Hi Steven, I’m so glad you loved the Chicken Tetrazzini. Did you spot the “close” button at the top right corner of the video? That should close that out right away. We’re trying to figure out a way to allow people to get to the recipe in the player without adding additional buttons that take up the screen and haven’t found a way. I appreciate your feedback.
I made this recipe and it was delicous. I agree with one of the reviews about the mushrooms I also used half because my husband is not a fan. Also next time I make it I will use a bigger casserole dish it bubbled over a little bit. Thank you Natasha for another great recipe. Keep on posting I also love your videos it helps a lot.
You’re so welcome, Laurna! I’m so happy you all enjoyed this recipe!