Hey y’all! If you’re craving a creamy, cheesy, and utterly comforting dish, this Chicken Tetrazzini recipe is about to steal the show at your dinner table. With its perfectly tender chicken, luscious sauce, and golden baked top, it’s a crowd-pleaser that’s ideal for family dinners, potlucks, or a cozy weeknight treat. Let’s get cooking!
Why You’ll Love This Chicken Tetrazzini
- Ultra-creamy and cheesy for the ultimate comfort food experience.
- Perfect for feeding a crowd or meal prepping for busy weeks.
- Customizable with your favorite veggies and pasta shapes.
- Easy to make ahead and freezer-friendly for stress-free meals.
- Irresistible golden, crunchy topping for added texture.
Chicken Tetrazzini Ingredients
- 12 oz (340 g) spaghetti or linguine, broken in half
- 3 cups (400 g) cooked chicken, shredded or diced
- 2 tbsp (28 g) unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) cremini or white mushrooms, sliced
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 cup (100 g) shredded mozzarella cheese
- 1 cup (100 g) grated Parmesan cheese, divided
- 1/2 cup (120 g) sour cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup (50 g) panko breadcrumbs
- 2 tbsp (28 g) melted butter (for topping)
- Chopped fresh parsley, for garnish
How to Make Chicken Tetrazzini: Step-by-Step Directions
Step 1: Prep the Pasta
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente (about 8-9 minutes). Drain and set aside.
Step 2: Sauté the Veggies
- In a large skillet, melt 2 tbsp butter over medium heat. Add chopped onion and cook for 2-3 minutes until soft. Stir in garlic and mushrooms; cook for an additional 4-5 minutes, until mushrooms are golden and moisture has mostly evaporated.
Step 3: Make the Sauce
- Sprinkle flour over the veggies and sauté for 1 minute. Gradually whisk in chicken broth, milk, and heavy cream. Bring to a gentle simmer, whisking constantly, until thickened (about 3-4 minutes).
- Reduce heat to low. Stir in 1/2 cup Parmesan, mozzarella, sour cream, salt, black pepper, and nutmeg. Mix until smooth and creamy.
Step 4: Assemble the Chicken Tetrazzini
- Preheat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
- In a large bowl, combine cooked pasta, chicken, and sauce. Toss until everything is evenly coated. Transfer mixture into the prepared baking dish.
- Mix panko, remaining 1/2 cup Parmesan, and melted butter in a small bowl. Sprinkle evenly over the casserole.
Step 5: Bake and Serve
- Bake uncovered for 25-30 minutes, until bubbly and golden brown on top. Let cool for 10 minutes, garnish with fresh parsley, and serve hot!
Chicken Tetrazzini Notes & Tips
- For extra flavor, use rotisserie chicken or poached chicken breasts.
- You can swap in gluten-free pasta and flour if needed—learn more about substitutions from Cooking Light.
- Let the casserole cool before slicing for cleaner portions!
Chicken Tetrazzini Variations
- Seafood Tetrazzini: Swap chicken for shrimp or crab meat for a decadent twist.
- Vegetarian Tetrazzini: Omit chicken and add extra mushrooms, spinach, and peas.
- Gluten-Free Tetrazzini: Use gluten-free pasta and flour for an allergy-friendly version.
Required Equipment for Chicken Tetrazzini
- Large pot for boiling pasta
- Large skillet or sauté pan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- 9×13-inch (23×33 cm) baking dish
- Oven mitts
Chicken Tetrazzini Storage Instructions
Store leftover Chicken Tetrazzini in an airtight container in the refrigerator for up to 4 days. To freeze, cover tightly with foil and freeze for up to 2 months. To reheat, bake at 350°F (175°C) for 20-25 minutes, or until heated through.
Serving Suggestions and Pairings for Chicken Tetrazzini
- Pair with a simple green salad and garlic bread for a classic combo.
- Serve with roasted asparagus or steamed broccoli for added veggies.
- Enjoy with a crisp white wine like Pinot Grigio.
Pro Tips for the Best Chicken Tetrazzini
- Undercook pasta by 1-2 minutes; it will finish cooking in the oven and soak up extra sauce.
- Shred cheese from a block for the creamiest melt—pre-shredded varieties can be less smooth (Serious Eats explains why).
- Add a splash of dry white wine to the sauce for sophisticated depth of flavor.
Chicken Tetrazzini FAQ
- Can I make Chicken Tetrazzini ahead of time?
- Absolutely! Assemble the casserole, cover tightly, and refrigerate up to 24 hours ahead. Bake straight from the fridge, adding 5 extra minutes to the cook time.
- What chicken is best for Chicken Tetrazzini?
- Leftover roast chicken, rotisserie chicken, or poached chicken breasts all work perfectly.
- Can I freeze Chicken Tetrazzini?
- Yes! Wrap tightly, freeze up to 2 months, and bake from frozen at 350°F (175°C) for 45-50 minutes, or until hot and bubbly.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
- 3 cups cooked chicken breast, shredded
- 12 oz spaghetti, cooked and drained
- 2 cups sliced mushrooms
- 1 small onion, finely chopped
- 3 tablespoons unsalted butter
- 2 cups whole milk
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/2 cup breadcrumbs
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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2In a large skillet, melt butter over medium heat. Add onions and mushrooms, sauté until softened, about 5 minutes.
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3Sprinkle flour over the vegetables and cook for 1 minute. Gradually whisk in milk and chicken broth. Cook, stirring, until thickened, about 3-4 minutes.
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4Remove from heat. Stir in Parmesan cheese, sour cream, salt, and pepper. Add cooked chicken and spaghetti, tossing to combine.
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5Transfer mixture to the prepared baking dish. Sprinkle breadcrumbs evenly over the top.
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6Bake for 30-35 minutes, or until the top is golden and the casserole is bubbling. Let stand for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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