Chicken Tetrazzini
Ah, Chicken Tetrazzini—the ultimate cozy pasta bake that hugs you from the inside out. Picture tender noodles smothered in a creamy, garlicky sauce, with juicy chicken and earthy mushrooms nestled throughout, all topped with golden, melty mozzarella. It’s the kind of dish that instantly transports you to a warm kitchen on a chilly evening, making everyone at the table feel comforted and cared for.
If you’ve ever dreamed of a casserole that feels fancy but is totally approachable, this Chicken Tetrazzini is your answer. Creamy, flavorful, and irresistibly cheesy, it’s the ultimate weeknight crowd-pleaser—or a decadent dish for special occasions. Trust me, one bite and you’ll be hooked.
Recipe Origin
Chicken Tetrazzini is an Italian-American classic named after the famed Italian opera singer Luisa Tetrazzini. It became popular in the early 20th century as a creamy baked pasta dish featuring chicken or turkey, mushrooms, and a luscious béchamel-style sauce. Over time, it has become a staple comfort food in many homes, prized for its creamy texture, hearty ingredients, and ease of customization.
Kitchen Tools You’ll Need
- Large pot: For boiling pasta.
- Skillet or sauté pan: To cook mushrooms, onions, and garlic.
- Saucepan: For the creamy sauce.
- Mixing spoon or whisk: For combining the sauce smoothly.
- Baking dish (9×13 recommended): To assemble and bake the tetrazzini.
- Grater: For fresh mozzarella if not pre-shredded.
Chicken Tetrazzini
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Low Salt
Description
A comforting and creamy Chicken Tetrazzini made with tender chicken, sautéed mushrooms, and a rich, cheesy sauce, all tossed with linguine or spaghetti and baked to perfection.
Ingredients
- 12 oz linguine or spaghetti
- 4 cups rotisserie chicken, shredded or diced (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 & half (or 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 the oven to 350°F (175°C).
- Cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté until tender and golden, about 5-7 minutes.
- Add the chopped onion and cook until translucent, 3-4 minutes. Stir in the minced garlic and cook for another minute.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Gradually whisk in the chicken broth and lemon juice, cooking until the sauce thickens, about 5 minutes.
- Stir in the half & half (or milk & cream mixture), sea salt, black pepper, and chopped parsley. Cook until heated through and slightly thickened.
- Combine the cooked pasta, chicken, sautéed vegetables, and creamy sauce in a large bowl. Mix until well coated.
- Transfer the mixture to a greased baking dish. Top with shredded mozzarella cheese.
- Bake for 25-30 minutes, until bubbly and golden on top.
- Garnish with additional parsley before serving.
Notes
- Rotisserie chicken is a convenient shortcut, but freshly cooked chicken breast works perfectly as well.
- You can substitute mushrooms with your favorite vegetables like peas or spinach.
- For a richer flavor, use full-fat cream instead of half & half.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Why You’ll Love Chicken Tetrazzini
Comfort Food at Its Best: Creamy, cheesy, and savory—this is the ultimate comfort dish.
Versatile: Use rotisserie chicken, leftover cooked chicken, or freshly cooked breasts.
Crowd-Pleasing: Both kids and adults will go back for seconds.
Make-Ahead Friendly: Assemble in advance and bake when ready, perfect for busy nights or entertaining.
Customizable: Add your favorite veggies, swap cheeses, or spice it up to suit your taste.
Chef’s Pro Tips for Perfect Results
- Use freshly shredded mozzarella for the best melt and flavor.
- Don’t overcook the pasta before baking; it will continue cooking in the oven.
- Sauté mushrooms and onions until tender to deepen the flavor.
- Let the casserole rest for a few minutes after baking to firm up and make serving easier.
Ingredients in Chicken Tetrazzini
Here’s what makes this dish so comforting and flavorful. (Note: full measurements are in the recipe card below.)
Linguine or Spaghetti: Provides a sturdy base that holds the creamy sauce beautifully.
Chicken: Rotisserie or freshly cooked—either works. Tender, juicy pieces infuse the dish with protein and flavor.
Olive Oil: For sautéing mushrooms and onions, adding a hint of richness.
Mushrooms: Earthy, meaty, and perfectly complementing the creamy sauce.
Onion & Garlic: Aromatics that elevate the sauce with subtle sweetness and warmth.
Butter & Flour: The foundation of the creamy sauce, creating a smooth, luscious texture.
Chicken Broth & Half & Half: Combine to make a rich, velvety sauce that coats every noodle.
Lemon Juice: Brightens the sauce and balances the richness.
Salt & Pepper: Simple seasonings that enhance all flavors.
Parsley: Fresh, aromatic, and vibrant—folded in and sprinkled on top.
Mozzarella Cheese: Golden, gooey, and irresistible on top of the casserole.
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Cook Pasta: Boil linguine or spaghetti until just al dente. Drain and set aside.
Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add mushrooms and cook until tender. Add onions and garlic, sautéing until fragrant.
Make Creamy Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden. Gradually whisk in chicken broth, then half & half. Stir in lemon juice, salt, and pepper. Cook until slightly thickened.
Combine Ingredients: In a large mixing bowl, toss pasta with chicken, sautéed vegetables, chopped parsley, and creamy sauce.
Assemble Casserole: Pour mixture into a buttered 9×13 baking dish. Sprinkle shredded mozzarella evenly over the top.
Bake to Golden Perfection: Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
Rest & Serve: Let the tetrazzini sit for 5 minutes before serving to let the sauce thicken slightly.
Garnish & Enjoy: Sprinkle additional fresh parsley on top before serving for a fresh, vibrant touch.
How to Serve Chicken Tetrazzini
Family Dinner: Serve alongside a crisp green salad or roasted vegetables.
Comfort Meal: Perfect with garlic bread or warm, crusty baguette.
Entertaining: Make individual portions in ramekins for a fun presentation.
Leftovers: Delicious reheated for lunch or dinner the next day.
Make-Ahead and Storage Tips
- Prep Ahead: Combine all ingredients and refrigerate until ready to bake.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm in the oven at 350°F until heated through, or microwave individual portions.
- Freeze: Freeze before baking for up to 2 months in a freezer-safe dish. Thaw overnight before baking.
Variations to Try
- Add Veggies: Spinach, peas, or bell peppers add color and nutrition.
- Cheese Swap: Use fontina, provolone, or a mix of Italian cheeses.
- Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce.
- Turkey Tetrazzini: Swap chicken for leftover turkey for a holiday-inspired version.
Additional Tips
- Don’t overcook the pasta initially; al dente is best as it finishes cooking in the oven.
- Use freshly grated mozzarella for gooey, golden cheese.
- Sautéing the vegetables first enhances flavor and prevents excess moisture in the casserole.
- Let the casserole rest after baking for cleaner slices and thicker sauce.
FAQ Section
Q1: Can I use leftover chicken?
A1: Absolutely! Rotisserie chicken works perfectly.
Q2: Can I make this dairy-free?
A2: Use dairy-free butter, milk, and cheese alternatives.
Q3: Can I make this ahead?
A3: Yes! Assemble the casserole and refrigerate until ready to bake.
Q4: Can I freeze it?
A4: Freeze unbaked for up to 2 months. Thaw in the fridge overnight before baking.
Q5: What pasta works best?
A5: Linguine or spaghetti is ideal, but any long pasta will do.
Q6: Can I add more cheese?
A6: Definitely! Extra mozzarella or a sprinkle of Parmesan adds richness.
Q7: Can I make it spicy?
A7: Add a pinch of red pepper flakes or a dash of cayenne to the sauce.
Q8: How do I prevent the sauce from separating?
A8: Whisk continuously while adding liquids and cook over medium heat.
Q9: Can I use cooked chicken breast instead of rotisserie?
A9: Yes, just cook and shred or dice before adding to the pasta.
Q10: Can I add wine to the sauce?
A10: A splash of white wine adds depth and complements the creaminess.
Conclusion
This Chicken Tetrazzini is a creamy, cheesy, and comforting pasta bake that’s perfect for weeknight dinners, family gatherings, or even a cozy solo meal. With tender chicken, sautéed mushrooms, and a velvety sauce coating every noodle, it’s a dish that feels fancy but is easy enough for any home cook. Once you try this recipe, it’s guaranteed to become a favorite in your dinner rotation.
Grab your skillet, your favorite pasta, and get ready for a dinner that’s both comforting and impressive. Every cheesy, creamy bite is pure satisfaction.
