This chicken tetrazzini is the kind of dinner that turns a plain weeknight into something worth setting the table for.
It’s a big, bubbling dish of tender pasta, shredded chicken, and mushrooms, all wrapped in a creamy Parmesan sauce and baked until the top turns golden and a little crisp.
If you’ve got leftover rotisserie chicken sitting in the fridge, this is exactly what it’s been waiting for.
One pan does most of the work, and the whole thing comes together faster than you’d expect from something this comforting.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
This chicken tetrazzini pulls its flavor from a homemade white sauce, so you won’t need a can of condensed soup to make it taste this good.
It’s the same comforting formula my family asks for on cold nights, similar in spirit to my baked chicken spaghetti, just with its own creamy, mushroom forward personality.
Why You’ll Love This Chicken Tetrazzini Recipe
This isn’t a fussy recipe, but it tastes like one. The sauce is silky, the chicken is tender, and the breadcrumb topping gives every bite a little crunch.
It also happens to be one of the best ways to stretch leftover chicken into a completely different meal.
Pair it alongside something like my chicken alfredo pasta and you’ll have two easy dinners that both start with the same rotisserie bird.
- Made from scratch with a real white sauce, no canned soup required
- Uses up leftover or rotisserie chicken beautifully
- Freezer friendly, so you can make a second pan for later
- Feeds a crowd without much hands on effort
- Kid approved comfort food that still feels a little special
Ingredients
Most of what you need is likely already in your kitchen, aside from a couple of ingredients that give this dish its signature depth.
- 12 ounces spaghetti or linguine
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup all purpose flour
- 2 1/2 cups chicken broth
- 1 cup half and half
- 1/4 cup dry sherry (optional, but recommended)
- 3 cups shredded cooked chicken, rotisserie works great
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 3/4 cup panko breadcrumbs
- 2 tablespoons melted butter, for the topping
You might also enjoy: Creamy Garlic Chicken Pasta
Kitchen Equipment Needed
Nothing unusual here, just a few reliable tools that make the whole process smoother.
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Whisk
- 9×13 inch baking dish
- Colander
- Mixing bowls
- Wooden spoon or silicone spatula
The same white sauce base shows up in a lot of my recipes, including this white wine mushroom sauce, if you ever want to riff on it.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this dish.
They’re not required, but they make the process a little easier and the results a little better.
1. Freshly Grated Parmesan Cheese
Pre-shredded Parmesan is convenient, but a block you grate yourself melts smoother into the sauce and gives the topping better texture once it bakes.
It makes a noticeable difference in this recipe since the sauce relies on cheese for its body.
2. Enameled Cast Iron Baking Dish
A heavy baking dish holds heat evenly, so the edges of your tetrazzini don’t dry out before the center is bubbling.
It also goes straight from oven to table, which is one less dish to wash.
3. Panko Breadcrumbs
Panko crisps up lighter and crunchier than regular breadcrumbs, which is exactly what you want scattered over a creamy casserole like this one.
A little goes a long way for texture contrast.
4. Dry Sherry
A splash of dry sherry deepens the sauce in a way that’s hard to replicate with anything else.
It cooks off quickly, leaving behind a subtle richness rather than an obvious wine flavor.
This tetrazzini pairs beautifully with the same sauce base I use in my cream cheese alfredo sauce recipe, in case you’re building out a whole creamy pasta night.
Step-by-Step Instructions: How to Make Chicken Tetrazzini
1. Cook the Pasta
- Bring a large pot of generously salted water to a boil.
- Add the spaghetti and cook according to the package directions until just al dente, since it will continue to soften in the oven.
- Reserve about 1/2 cup of the pasta water before draining, in case you need to loosen the sauce later.
- Drain the pasta and set it aside.
2. Sauté the Vegetables
- Preheat your oven to 375 degrees Fahrenheit.
- In a large skillet or Dutch oven, melt the 3 tablespoons of butter over medium heat.
- Add the diced onion and sliced mushrooms, cooking for 6 to 8 minutes until softened and lightly golden.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
3. Build the White Sauce
- Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook off the raw flour taste.
- Slowly pour in the chicken broth while whisking, making sure no lumps form.
- Add the half and half and the dry sherry, if using, and continue whisking.
- Bring the mixture to a gentle simmer and cook for 4 to 5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
4. Season and Add the Chicken
- Stir the dried thyme, salt, and black pepper into the sauce.
- Add the shredded cooked chicken and frozen peas, stirring until everything is evenly coated.
- Fold in 3/4 cup of the Parmesan cheese and all of the mozzarella cheese, stirring until melted and smooth.
5. Combine with the Pasta
- Add the drained spaghetti directly into the skillet with the sauce.
- Toss everything together using tongs or two forks, making sure the pasta is fully coated in sauce.
- If the mixture seems too thick, add a splash of the reserved pasta water to loosen it.
6. Assemble and Top
- Transfer the pasta mixture into a greased 9×13 inch baking dish, spreading it into an even layer.
- In a small bowl, combine the panko breadcrumbs with the remaining 1/4 cup Parmesan cheese and the 2 tablespoons melted butter.
- Scatter the breadcrumb mixture evenly over the top of the casserole.
7. Bake Until Golden
- Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving, so the sauce has a chance to set slightly.
For a lighter option, try: Chicken and Wild Rice Casserole
Tips for The Best Chicken Tetrazzini
A few small adjustments can take this from good to the version people ask you to make again.
- Slightly undercook the pasta since it finishes cooking in the oven
- Whisk the broth in gradually to avoid a lumpy sauce
- Use rotisserie chicken for extra flavor with less effort
- Grate your own cheese rather than using pre-shredded, since it melts more smoothly
- Let the casserole rest briefly before serving so it slices cleanly
This creamy sauce technique is one I also use in my mushroom risotto, if you want to practice it in a different form first.
Serving Suggestions
Chicken tetrazzini is rich enough to stand on its own, but a few sides round it out into a complete meal.
A simple green salad with a light vinaigrette cuts through the creaminess nicely. Garlic bread is also a natural match for scooping up extra sauce.
- Simple green salad with lemon vinaigrette
- Garlic bread or toasted baguette
- Roasted broccoli or green beans
- A glass of dry white wine
For something with a similar creamy pasta feel but a different flavor direction, my Creamy Chicken Spinach Pasta is worth a look.
Variations of Chicken Tetrazzini
Once you’ve made the base recipe, it’s easy to adjust it to what you have on hand or what your family prefers.
- Swap the chicken for shredded turkey, especially useful after a holiday meal
- Use shrimp instead of chicken for a seafood tetrazzini
- Add sliced almonds on top for extra crunch and a slightly nutty flavor
- Stir in chopped spinach or broccoli for more vegetables
- Use cheddar cheese instead of mozzarella for a sharper flavor
Read Also: Swiss Chicken Casserole
Storage and Reheating
This casserole holds up well, which makes it a solid choice for meal prep or planned leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat individual portions in the microwave in 30 second intervals until warmed through
- To reheat a larger portion, cover with foil and warm in a 350 degree oven for about 20 minutes
- Freeze unbaked or baked casserole for up to 3 months, wrapped tightly
- Thaw overnight in the refrigerator before reheating for the best texture
This pairs beautifully with my chicken broccoli casserole if you like keeping a rotation of freezer friendly dinners on hand.
Nutritional Facts
These values are approximate and will vary depending on the exact ingredients and brands you use.
- Calories: approximately 480 per serving
- Protein: 28 grams
- Carbohydrates: 42 grams
- Fat: 21 grams
- Fiber: 3 grams
- Sodium: 610 milligrams
You might also enjoy: Million Dollar Chicken Casserole
Health Benefits of Key Ingredients
While this is a comfort food dish, a few of its ingredients bring more to the table than just flavor.
Chicken is a lean source of protein that helps keep you full, while mushrooms contribute fiber and antioxidants without adding many calories.
Peas add a boost of plant based protein and vitamin C.
- Chicken: lean protein that supports muscle maintenance
- Mushrooms: low calorie source of antioxidants and B vitamins
- Peas: plant based protein, fiber, and vitamin C
- Garlic: contains compounds linked to immune support
- Parmesan cheese: good source of calcium and protein
The same mushroom and garlic base appears in my mushroom soup recipe, another comforting way to use these ingredients.
FAQs About Chicken Tetrazzini
1. Can I make chicken tetrazzini ahead of time?
Yes, you can assemble the casserole up to a day in advance and store it covered in the refrigerator.
Add the breadcrumb topping just before baking so it stays crisp.
2. What is the best pasta to use for tetrazzini?
Spaghetti and linguine are the most traditional choices because they hold the creamy sauce well.
Fettuccine also works nicely if you prefer a slightly wider noodle.
3. Can I use turkey instead of chicken?
Absolutely, turkey tetrazzini is essentially the same recipe and a popular way to use up holiday leftovers.
The cooking process and other ingredients stay exactly the same.
4. Why did my sauce turn out lumpy?
This usually happens when the broth is added too quickly or the flour wasn’t fully incorporated first.
Whisking constantly while pouring the liquid in slowly should keep the sauce smooth.
5. Can I freeze chicken tetrazzini?
Yes, it freezes well either baked or unbaked, tightly wrapped, for up to 3 months.
Thaw it in the refrigerator overnight before reheating for the best texture.
Another favorite: Creamy Lemon Chicken Pasta Recipe
Chicken Tetrazzini
Ingredients
- 12 ounces spaghetti or linguine 340g
- 3 tablespoons unsalted butter 42g
- 1 small yellow onion diced
- 8 ounces cremini mushrooms 225g, sliced
- 3 cloves garlic minced
- 1/3 cup all purpose flour 40g
- 2 1/2 cups chicken broth 600ml
- 1 cup half and half 240ml
- 1/4 cup dry sherry 60ml, optional but recommended
- 3 cups shredded cooked chicken rotisserie works great
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1 cup grated Parmesan cheese divided
- 1 cup shredded mozzarella cheese
- 3/4 cup panko breadcrumbs
- 2 tablespoons melted butter for the topping
Equipment
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Whisk
- 9×13-inch baking dish
- Colander
- Mixing bowls
- Wooden spoon or silicone spatula
Method
- Bring a large pot of generously salted water to a boil. Cook the spaghetti until just al dente, reserve 1/2 cup pasta water, then drain and set aside.
- Preheat oven to 375°F. Melt butter in a large skillet over medium heat, then sauté onion and mushrooms for 6 to 8 minutes until softened and lightly golden. Stir in garlic and cook 30 seconds more.
- Sprinkle flour over the vegetables and stir constantly for 1 minute. Slowly whisk in the chicken broth, then add the half and half and dry sherry. Simmer for 4 to 5 minutes until thickened.
- Stir in the thyme, salt, and pepper. Add the shredded chicken and frozen peas, stirring until evenly coated, then fold in 3/4 cup Parmesan and all of the mozzarella until melted and smooth.
- Add the drained spaghetti directly into the skillet and toss with tongs until fully coated in sauce. Add a splash of reserved pasta water if the mixture seems too thick.
- Transfer the pasta mixture to a greased 9×13 inch baking dish. Combine panko, remaining 1/4 cup Parmesan, and melted butter, then scatter evenly over the top.
- Bake uncovered for 20 to 25 minutes until bubbling around the edges and golden brown on top. Let rest for 5 minutes before serving.
Nutrition
Notes
- Slightly undercook the pasta since it finishes cooking in the oven.
- Whisk the broth in gradually to avoid a lumpy sauce.
- Use rotisserie chicken for extra flavor with less effort.
- Grate your own cheese rather than using pre-shredded, since it melts more smoothly.
- Let the casserole rest briefly before serving so it slices cleanly.
- Make ahead: assemble up to a day in advance and refrigerate covered; add breadcrumb topping just before baking.
- Freeze unbaked or baked casserole for up to 3 months, wrapped tightly; thaw overnight in the refrigerator before reheating.
- Swap the chicken for shredded turkey, especially useful after a holiday meal.
- Use shrimp instead of chicken for a seafood tetrazzini.
- Add sliced almonds on top for extra crunch and a slightly nutty flavor.
- Stir in chopped spinach or broccoli for more vegetables.
- Use cheddar cheese instead of mozzarella for a sharper flavor.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Chicken tetrazzini is one of those recipes that feels like it takes more effort than it actually does.
One pan, one pot of pasta, and a little time in the oven gets you a dinner that tastes like it came from a much longer afternoon in the kitchen.
Give it a try this week, and let me know in the comments how your family liked it.
I’d also love to hear if you tried any of the variations above.
Recommended:
- Tuna Noodle Casserole
- Baked Cream Cheese Spaghetti Casserole
- Cowboy Casserole Recipe
- Chicken Piccata Pasta Recipe
- Chicken and Rice Casserole Recipe
