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, or bringing a hearty meal to a friend. You will love how easily these simple ingredients transform into an incredibly flavorful and satisfying dinner.
Table of Contents
Why You Will Love This Recipe
There is a reason why classic chicken tetrazzini has remained a staple in many households for decades. It is ridiculously good, easy to prepare, and incredibly kid-friendly. Unlike many traditional versions that rely on canned “cream of” soups or flavor packets, this recipe is made from scratch with simple pantry staples, ensuring there are no mystery ingredients. It is also highly versatile; you can simplify the process by using a rotisserie chicken or make it ahead of time for a stress-free weekday meal.
Ingredients for Chicken Tetrazzini Recipe
- 12 oz linguine or spaghetti (preferably bronze-cut)
- 4 cups shredded rotisserie chicken or 1.5 lbs cooked chicken breast
- 2 Tbsp olive oil
- 1 lb button mushrooms, thickly sliced
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 Tbsp lemon juice
- 2 cups half and half (or equal parts milk and heavy cream)
- 1 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 1 1/2 cups shredded mozzarella cheese
Step-by-Step Instructions
- Prep the Oven and Dish: Preheat your oven to 350˚F. Grease a 9×13-inch baking dish with butter or cooking spray.
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta until it is barely al dente. It will continue to cook in the oven, so do not overcook it now. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Saute the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and saute for about 3 minutes until softened. Add the chopped onions and continue cooking until they are soft and golden (about 5-7 minutes). Stir in the minced garlic and cook for another 1 minute until fragrant. Transfer the mixture to a plate.
- Prepare the Roux and Sauce: In the same skillet or a pot, melt the butter. Whisk in the flour and cook for about 1.5 minutes until lightly golden and nutty-smelling. Slowly whisk in the chicken broth, lemon juice, salt, and pepper. Continue whisking until the mixture is smooth. Pour in the half and half and bring the sauce to a gentle simmer. Taste and adjust seasoning if necessary.
- Combine the Ingredients: In the large pot used for the pasta, combine the cooked noodles, shredded chicken, mushroom mixture, chopped parsley, and the creamy sauce. Stir well to coat everything evenly. If the mixture seems too thick, add a bit of the reserved pasta water to reach your desired creaminess.
- Bake the Casserole: Spread the mixture into the prepared 9×13 dish. Sprinkle the shredded mozzarella cheese evenly over the top. Cover the dish with foil and bake for 20 minutes.
- Finish and Serve: Remove the foil and bake for an additional 15 minutes. For a golden, bubbly top, you can broil the casserole for the last 1-2 minutes. Garnish with extra parsley and serve warm.
Expert Tips for Success
Choose Quality Pasta: For the best results, use a bronze-cut pasta made with durum wheat semolina. This type of pasta holds its shape better during the baking process and is less likely to become mushy.
Salt the Water: Ensure your pasta water is well-salted (it should taste like the ocean). This is your only chance to season the pasta itself, which significantly improves the final flavor of the Chicken Tetrazzini Recipe.
Don’t Overcook the Roux: When whisking the flour and butter, you want it to be golden and fragrant but not burnt. This provides the thickening power and a rich flavor base for your sauce.
Variations and Substitutions
While chicken is the classic choice, you can easily swap the protein for leftover turkey or even canned tuna. If you want to add more vegetables, try stirring in some frozen peas and carrots, steamed broccoli florets, or fresh spinach. If you prefer a different cheese profile, feel free to use Monterey Jack, mild cheddar, or a sprinkle of Parmesan on top for a salty kick. For a brighter flavor, you can even add a splash of white wine to the sauce while it simmers.
Serving Suggestions
Because this Chicken Tetrazzini Recipe is quite rich and creamy, it pairs beautifully with light, crisp side dishes. A fresh Caesar salad or a Greek lettuce salad (Maroulosalata) provides a nice contrast. Roasted vegetables like broccoli or cauliflower are also excellent choices. If you want to lean into the comfort food theme, serve it with a side of warm sourdough bread to soak up the extra sauce.
Storage, Freezing, and Reheating
To Refrigerate: Allow the casserole to cool completely before covering it tightly. It can be stored in the refrigerator for up to 4 days.
To Freeze: This is an excellent freezer meal. You can freeze the unbaked casserole (without the cheese topping) for up to 6 months. To freeze leftovers, place them in an airtight container for up to 6 months. Always thaw in the refrigerator overnight before reheating.
To Reheat: Place the desired portion in an oven-safe dish, cover with foil, and bake at 350°F for about 15 minutes or until heated through. Individual portions can also be reheated in the microwave.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 573 kcal |
| Total Fat | 27g |
| Total Carbohydrates | 39g |
| Protein | 44g |
| Sodium | 1.5 tsp (approximate) |
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can assemble the entire casserole, cover it, and store it in the refrigerator for up to 5 days before baking. Just add the cheese and a few extra minutes to the baking time when you are ready to serve.
What is the best pasta to use for Chicken Tetrazzini?
Linguine or thin spaghetti are the traditional choices. However, any long noodle or even bite-sized pasta like penne will work well. The key is to use a high-quality brand that won’t get mushy.
Can I use milk instead of half and half?
You can use whole milk, but the sauce will not be quite as rich and creamy. If you don’t have half and half, a mixture of equal parts whole milk and heavy cream is the perfect substitute.
How do I prevent the casserole from being dry?
The secret is to undercook your pasta slightly so it doesn’t absorb all the sauce, and to use the reserved pasta water if the mixture looks too thick before baking. The mozzarella cheese also helps seal in moisture during the cooking process.
Chicken Tetrazzini Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350˚F. Grease a 9×13-inch baking dish with butter or cooking spray.
- Bring a large pot of heavily salted water to a boil. Cook the pasta until it is barely al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and saute for about 3 minutes until softened. Add the chopped onions and continue cooking until they are soft and golden (about 5-7 minutes). Stir in the minced garlic and cook for another 1 minute until fragrant. Transfer the mixture to a plate.
- In the same skillet or a pot, melt the butter. Whisk in the flour and cook for about 1.5 minutes until lightly golden and nutty-smelling. Slowly whisk in the chicken broth, lemon juice, salt, and pepper. Continue whisking until the mixture is smooth. Pour in the half and half and bring the sauce to a gentle simmer. Taste and adjust seasoning if necessary.
- In the large pot used for the pasta, combine the cooked noodles, shredded chicken, mushroom mixture, chopped parsley, and the creamy sauce. Stir well to coat everything evenly. If the mixture seems too thick, add a bit of the reserved pasta water to reach your desired creaminess.
- Spread the mixture into the prepared 9×13 dish. Sprinkle the shredded mozzarella cheese evenly over the top. Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15 minutes. For a golden, bubbly top, you can broil the casserole for the last 1-2 minutes. Garnish with extra parsley and serve warm.