Chicken Tetrazzini Recipe

Why You’ll Love This Recipe

• Comforting and satisfying – A warm, creamy casserole that’s perfect for cozy meals.
• Great for leftovers – Tastes even better the next day!
• Customizable – Easy to tweak with different ingredients like veggies or alternative proteins.
• Freezer-friendly – Make it ahead of time and bake when needed.
• Crowd-pleaser – A classic dish that’s loved by both kids and adults.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or diced)
• Spaghetti or fettuccine
• Butter
• Mushrooms
• Garlic
• Flour
• Chicken broth
• Heavy cream or milk
• Parmesan cheese
• Mozzarella cheese
• Salt and pepper
• Italian seasoning
• Breadcrumbs (optional, for topping)

Directions

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Cook pasta according to package instructions until al dente; drain and set aside.
3. Sauté mushrooms in butter over medium heat until tender. Add garlic and cook for another minute.
4. Make the sauce by stirring in flour, followed by chicken broth and cream. Whisk until thickened.
5. Add cheeses to the sauce, stirring until melted and smooth. Season with salt, pepper, and Italian seasoning.
6. Combine pasta, chicken, and sauce in a large bowl, mixing well.
7. Transfer to baking dish and top with extra cheese and breadcrumbs if using.
8. Bake for 25-30 minutes or until golden and bubbly.
9. Let rest for a few minutes before serving.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Use turkey instead of chicken for a post-holiday meal.
• Swap pasta with egg noodles or penne for a twist.
• Add veggies like peas, spinach, or bell peppers for extra nutrition.
• Make it spicy with a dash of red pepper flakes.
• Use different cheeses like Gruyère or cheddar for a unique flavor.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Assemble the dish but do not bake; wrap tightly and freeze for up to 3 months. Thaw overnight before baking.
• Reheating: Warm in a 350°F oven for 15-20 minutes or microwave in short intervals until heated through.

FAQs

How can I make Chicken Tetrazzini ahead of time?

Assemble the dish, cover it, and store it in the fridge for up to 24 hours before baking.

Can I use rotisserie chicken?

Yes! Rotisserie chicken makes this recipe even easier and more flavorful.

What pasta works best for Tetrazzini?

Spaghetti, fettuccine, or linguine work well, but you can also use penne or rigatoni.

Can I make this without mushrooms?

Absolutely! Just skip the mushrooms or replace them with another vegetable like spinach or zucchini.

How do I prevent the sauce from getting too thick?

If the sauce thickens too much, add a splash of milk or broth to loosen it up.

Can I use a different type of cheese?

Yes! While Parmesan and mozzarella are classic choices, you can try cheddar, Gruyère, or Monterey Jack.

What’s a good side dish for Chicken Tetrazzini?

A fresh green salad, garlic bread, or roasted vegetables pair well with this dish.

How do I make a lighter version?

Use milk instead of heavy cream and reduce the cheese for a lower-calorie option.

Can I make this gluten-free?

Yes, use gluten-free pasta and swap the flour for a gluten-free thickener like cornstarch.

Is Chicken Tetrazzini spicy?

No, but you can add spice by mixing in red pepper flakes or hot sauce.

Conclusion

Chicken Tetrazzini is a creamy, cheesy, and comforting casserole that’s perfect for any occasion. Whether you’re feeding a crowd, making use of leftovers, or preparing a freezer-friendly meal, this dish is sure to be a hit. Try out different variations and make it your own!

Chicken Tetrazzini Recipe

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Creamy and comforting, this Chicken Tetrazzini is a classic pasta casserole loaded with tender chicken, mushrooms, and a rich, cheesy sauce. Perfect for weeknight dinners or special gatherings, this easy-to-make dish will be a family favorite!

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner, Casserole
• Method: Baking
• Cuisine: Italian-American

Ingredients

• 12 oz spaghetti or fettuccine
• 3 cups cooked chicken, shredded
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream (or half-and-half)
• ½ cup sour cream
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs (for topping)
• 2 tbsp chopped parsley (for garnish)

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Instructions

1. Cook the Pasta:
   • Boil the pasta according to package directions until al dente. Drain and set aside.
2. Prepare the Sauce:
   • In a large skillet, melt butter over medium heat. Sauté the onion and garlic until soft.
   • Add mushrooms and cook until tender, about 5 minutes.
3. Make the Creamy Base:
   • Sprinkle flour over the mushrooms and stir for 1 minute.
   • Gradually whisk in the chicken broth, ensuring there are no lumps.
   • Stir in heavy cream, sour cream, salt, pepper, and Italian seasoning. Simmer for 3–5 minutes until thickened.
4. Combine Everything:
   • Add the shredded chicken and cooked pasta to the sauce, stirring to coat.
5. Assemble and Bake:
   • Preheat oven to 375°F (190°C).
   • Transfer the mixture to a greased 9×13-inch baking dish.
   • Sprinkle mozzarella, Parmesan, and breadcrumbs over the top.
6. Bake and Serve:
   • Bake for 20–25 minutes until golden and bubbly.
   • Garnish with fresh parsley and serve warm.

Notes

• Substitute turkey for chicken for a post-holiday twist.
• Use Greek yogurt instead of sour cream for a lighter version.
• Add peas or spinach for extra vegetables.
• Store leftovers in the refrigerator for up to 3 days or freeze for 2 months.