Creamy Chicken Tetrazzini with Mushrooms and Parmesan

Loaded with juicy chicken, tender pasta, and gooey cheese, creamy Chicken Tetrazzini is a comforting casserole the whole family will love. Pair it with a crisp salad and warm breadsticks for an easy, satisfying meal.

The Best Chicken Tetrazzini Casserole

If you need a hearty, budget-friendly dinner, old-fashioned chicken tetrazzini fits the bill. This Italian-American classic combines cooked chicken, pasta, a creamy mushroom sauce, and a golden cheesy topping. It’s also a great make-ahead or freezer-friendly meal: fully assemble and freeze for an effortless dinner later.

What Is Chicken Tetrazzini Made Of?

Classic chicken tetrazzini features shredded chicken, long pasta like spaghetti, and a creamy, roux-thickened mushroom sauce. Typical ingredients include:

• Chicken: Boneless, skinless breasts, cooked and chopped or shredded.
• Pasta: Spaghetti or another long noodle (fettuccine or linguine also work).
• Mushrooms: Sliced white mushrooms or baby portobellos.
• Butter and Oil: For sautéing and the sauce.
• Garlic: Minced for flavor.
• Flour: To thicken the béchamel-style sauce.
• Chicken Broth, Milk, Heavy Cream: For a rich, creamy sauce (half-and-half or milk can be substituted).
• Parmesan: Freshly grated for best flavor.
• Thyme, Salt, Pepper: Seasonings to taste.
• Frozen Peas: Or swap in carrots, green beans, or other veggies.
• Mozzarella: For the melty topping.
• Panko or Breadcrumbs: For a crunchy finish.
• Fresh Parsley: Chopped, for garnish.

What’s the Difference Between Alfredo and Tetrazzini?

Both are creamy Italian-American dishes, but they differ in preparation. Alfredo sauce is typically stirred into hot pasta (often just cream and Parmesan), while tetrazzini is a mixed casserole: a roux-based cream sauce binds the chicken, pasta, and vegetables together before baking.

Let’s Make Chicken Tetrazzini

Here’s a clear, easy method that yields a flavorful, creamy casserole:

• Sear the chicken: Heat oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook 3–4 minutes per side until golden. It doesn’t need to be fully cooked since it will finish in the oven. Let rest 5 minutes, then chop or shred.
• Cook the pasta: Boil salted water and cook the spaghetti about 3 minutes less than package directions so it won’t overcook in the oven. Drain and set aside.
• Sauté mushrooms and garlic: In a deep skillet over medium heat, melt 2 tablespoons butter. Cook mushrooms and minced garlic with salt and pepper for 4–5 minutes, then transfer to the bowl with the chicken.
• Make the sauce: In the same skillet melt the remaining 2 tablespoons butter, stir in the flour and cook briefly until bubbly. Gradually whisk in chicken broth, milk, and heavy cream until the sauce thickens. Remove from heat and stir in grated Parmesan, thyme, salt, and pepper.
• Assemble: Mix the chopped chicken, mushroom mixture, cooked spaghetti, and peas into the sauce. Transfer to a greased 9×13 baking dish and top with shredded mozzarella and panko breadcrumbs.
• Bake: Bake uncovered at 375°F for 15–20 minutes, until the top is golden and the sauce is bubbling. Let rest 5–10 minutes, garnish with parsley, and serve hot.

Helpful Hints

Chicken tetrazzini is flexible and stores well. Follow these tips for best results:

• Make ahead: Assemble up to 24 hours in advance and refrigerate until ready to bake.
• Freeze: Cool completely, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
• Substitutions: Use leftover turkey or rotisserie chicken for convenience. Swap pasta shapes or veggies as you like.

Side Dish Ideas

Choose light, vegetable-forward sides to balance the casserole’s richness. Good options include:

• Sautéed green beans with garlic and butter for brightness.
• Roasted Brussels sprouts caramelized with a pinch of salt for savory crunch.
• Fresh salad such as a simple tomato and avocado salad to add freshness.

Storing and Reheating Guidelines

• Refrigerate: Store tightly covered or in an airtight container for 3–4 days. Reheat in the oven at 350°F or in the microwave.
• Freeze: Leftovers freeze well for up to three months. Thaw in the refrigerator before reheating.

Chicken Tetrazzini Recipe Summary

Prep time: 20 minutes | Cook time: 1 hour | Total time: 1 hour 20 minutes | Servings: 8

More Chicken and Pasta Recipes

• Chicken Fajita Pasta
• Chicken Alfredo Pasta Bake
• Creole Blackened Chicken Pasta