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 is my 3rd recipe I’ve tried of yours and it was DELICIOUS! All my favorite ingredients of comfort food wrapped up in one amazing dish! The leftovers equally yummy! Your videos are so cute it makes it fun to try! Even made this during a kitchen remodel with no counter tops or sink (I love a challenge! lol) Thanks so much!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
I made this recipe this past Monday. I actually used Turkey Breast meat as I had it in my freezer and it was cooked already. I did follow the recipe otherwise. My husband and I definitely LOVE this casserole. Great to know that it can be frozen! Another great recipe from your blog that has been added to my recipe collection of “It’s a KEEPER!” LOL!
Sounds like you found a new favorite, Tonya! That’s so great!
Does this freeze well?
Thank you
Hi Karen, One of our readers did report great results freezing this in individual serving containers, so it is a freezer-friendly dinner recipe!”
I made this recipe couple times and it’s so delicious!!!
I do have a question, is there a way to finish this pasta dish on the stove?
I want to make this in our rv trailer later and I have a very small oven there so I know i won’t be able to do that
Hi Liliya, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Wasn’t real flavorful so I added a can of cream of mushroom soup
Hi Shelly, this is normally very flavorful – I wonder if you made any substitutions or skipped anything, or maybe added more pasta than what is called for?
Hello Natasha,
Would roasted brussel sprouts work in this recipie?
Great question, Donna! I haven’t tested that to advise but I imagine that may work.
What kind of pot is that from cook to oven ?
Hi Brenda, it is this cast iron pot. These are really handy!
So freakin’ good!! The only thing I changed was to use a larger stainless skillet instead of a casserole dish. This allowed me to get a beautiful fond on the pan, adding lots of flavour. I then transfer the mxture to a 9×13″ pan for baking. Freezes very well – if there are leftovers.
That’s a great idea! Thank you for sharing that with me, Violet!
I have a question about the olive oil; it just says “2 olive oil.” Is it 2 teaspoons, tablespoons, cups? (I’m sure it’s not cups, lol, just specifying). This looks delicious and I can’t wait to try it!
Hi Adrian, thank you so much for pointing that out. It was 2 Tbsp of olive oil. I have corrected it.
I would like to try this with parmesan instead of mozzarella. What amount of grated parmesan would you recommend in place of mozzarella? Thank you.
Hi Jennifer, we always make this with mozzarella because it melts more readily, but you would want to use less since parmesan is saltier than mozzarella.
This one sounded so good that I decided to wonder from my normal practice of preparing a recipe as written the first time to see if I could up the decadence factor a bit. Not having a rotisserie chicken when I decided to do this, I poached brined chicken breasts in Better Than Bouillon broth for 3 hrs keeping the liquid under 150 and reserved the liquid for the sauce. Instead of half and half I used heavy whipping cream and a handful of freshly grated Parmesan in the sauce. I also took the roux a little further and added some broccoli to the past water during the last few minutes of cooking. Combined as directed and topped with another handful of Parmesan before adding the mozzarella. I cooked as directed and…”Holly tetrazzini Batman”, it was slap yo mama good… A ton of versatility and a ton of good!
Bill
Thank you so much for sharing that with me, Bill! I’m so glad you enjoyed this recipe.
I finally made this tonight and man it was so good! I have two teenage boys that can be a little picky when it comes to “casserole” type dishes but they both loved it! They’ve also requested that I add it to our regular rotation. The only thing I did different was add some fresh grated parmesan to the mix and a little on top. Thank you!!
Hi Denise, that is amazing! Don’t you just love it when kids love what we moms make! Thank you for sharing that awesome review with me
I used a whole 16 oz package of spaghetti. Made the sauce as directed but then added 1 can cream of mushroom soup and 3 ounces Parmesan to sauce. Skipped mushrooms and used 16 oz thawed broccoli. Stirred everything together and then added 1 cup sour cream, 1 cup shredded Italian cheese and 1 cup shredded sharp cheddar cheese. Topped it with 1 cup Italian and 1 cup sharp cheddar cheeses before baking. Delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us!
This was AMAZING! Even my very picky husband and kiddos loved it! I followed the recipe exactly, except that I used mostly freshly grated Parmesan and just a little bit of mozzarella cheese. Will definitely be making this one again!
Isn’t that the best when the entire family loves what we moms make! Thank you for sharing that amazing review with me Jill!
Hi there, I like my pasta a little on the firm side. Is there any adaptations I should make to this recipe?
Hi, I would suggest cooking the pasta in water for less time until it is al dente or to your desired doneness, keeping in mind that it will continue to soften in the oven.
Natasha: I’m going to purchase a Dutch oven. However, in reading your Chicken Tetrazinni recipe, you do not instruct EXACTLY the quart size Dutch oven I need to purchase. Is it a 5.5 quart size or larger? You only state to use a “big” Dutch oven.
Hi Pam, the one I’m using in the photos is a 5 1/2 quart dutch oven. A 7 quart would fit everything easier.
I love this recipe. I’ve made it tons of times. I’ve changed a couple of things, and since I noticed people asking questions that pertain to what I’ve done (otherwise I wouldn’t post an “I’ve changed your entire recipe and it was awesome! Review”), I’ll share. I use Barilla Mini Farfalle pasta instead of noodles, what’s not to love about mini bow tie pasta! And I HATE mushrooms, so I pull them out, and I add peas or asparagus or broccoli, any of the three are great, maybe I’ll get ambition and try them all. I’ve also used milk, and it comes out great. I always add a little parm on the top. AND I’ve done the EXACT recipe you have posted, which is also amazing. Thank you so much for this awesome recipe. 🙂
Thank you for sharing your modifications – I love that!!
Can I cook this in my crockpot?
Hi Chely, I think that would work fine, but it might dry the noodles and chicken out if you are planning to keep it warm/hot for too long. I would keep it on the warm setting so it doesn’t continue to cook and bring a little milk with you so you can stir it in if the noodles get a little dry.
Can this chicken tetrazzini be frozen either baked or unbaked ? Making for my son and daughter in law who just had my grandson and she is recovering from an emergency c-section.
Thanks,
Sharon
Hi Sharon, I haven’t tried it yet but one of my readers wrote in saying it freezes well. I think it could work either way. I would only reheat from frozen if I were reheating in the oven. If reheating on a skillet I would probably thaw first.
Thank you.
So, so good! Saw this recipe on the weekend and couldn’t get it out of my mind. After a long workday today, I whipped it up but forgot about the lemon and parsley. However, I did add asparagus and parmesan cheese. I also used milk instead of cream, which worked out just fine.
Yum! Thanks, Natasha 🙂
You’re welcome! I’m so happy you enjoyed it, Carla!
Love your recipes and making this one this weekend …..but need to make it gluten free. Thank you!
Hi Deborah, I think it would work with a gluten free baking flour. The all purpose ones for baking seem to thicken like regular flour would and of course gluten free noodles would work fine.
Doing the gluten free way, could you do a cornstarch slurry in place of flour?
Hi Debbie, I haven’t tested that with cornstarch slurry. I think it would work with a gluten-free baking flour. The all purpose ones for baking seem to thicken like regular flour would and of course gluten-free noodles would work fine. If you experiement please let me know how you like the recipe
Can you make this recipe ahead and freeze it?
Hi Karen, One of our readers did report great results freezing this in individual serving containers, so it is a freezer friendly dinner recipe!”
Is it okay that instead of a baking dish i will use baking pan? If yes, how long does it take?
Hi Clea, I haven’t tested with that so I’m unable to advise but I imagine the time shouldn’t change dramatically.
I followed instructions to the T and it was okay. Not bad, but not great either. The kids liked it so I guess it just depends on your personal tastes. Thanks for sharing!
Thank you for that feedback Teneeshia!
Made this tonight and family loved it. My kids are not mushroom fans, but my hubs and I love them. Cooked them up and just added them to our dish at the table. Thank you!!
I’m so happy to hear that! Thank you for sharing your great review, Raelin!
Hi. Is it okay to use baking pan instead of a baking dish? If yes, how long does it takes? Thank you so much