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Chicken Tetrazzini Recipe

A cozy casserole classic! This chicken tetrazzini recipe is creamy, hearty, and perfect for weeknight dinners or holiday leftovers.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 Servings
Calories 490 kcal

Ingredients
  

  • For the Chicken and Pasta
  • 12 oz spaghetti or linguine cooked al dente
  • 3 cups cooked chicken shredded (rotisserie chicken works great!)
  • 2 tablespoons olive oil or butter – For sautéing the veggies.
  • For the Sauce
  • 1 small onion finely chopped
  • 8 oz mushrooms sliced (white or cremini)
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour – Thickens the sauce.
  • 2 cups chicken broth – Adds savory depth.
  • 1 cup heavy cream – For that rich velvety texture.
  • 1 cup whole milk – Balances richness.
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg optional, but adds warmth
  • For the Topping
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup breadcrumbs or crushed crackers
  • 1 tablespoon butter melted

Instructions
 

  • Cook the Pasta
  • Preheat your oven to 350°F (175°C).
  • Cook spaghetti or linguine in salted water until al dente. Drain and set aside. Toss with a drizzle of olive oil to prevent sticking.
  • Sauté the Vegetables
  • In a large skillet, heat butter or olive oil over medium heat. Add onions and cook for about 3 minutes, until softened.
  • Add sliced mushrooms and cook another 5 minutes, until golden and tender.
  • Stir in minced garlic and cook for 30 seconds, just until fragrant.
  • Make the Creamy Sauce
  • Sprinkle flour over the veggies and stir to coat evenly — it will look pasty at first (don’t worry).
  • Gradually whisk in chicken broth, stirring constantly to avoid lumps.
  • Once smooth, pour in milk and cream. Bring to a gentle simmer and cook for about 5 minutes, until thickened.
  • Season with salt, pepper, thyme, garlic powder, and nutmeg.
  • Combine Chicken and Pasta
  • Add shredded chicken to the sauce and stir to combine. Then add cooked pasta and toss everything together until evenly coated.
  • Assemble the Casserole
  • Transfer mixture into a greased 9x13-inch casserole dish.
  • Top with mozzarella, Parmesan, and breadcrumbs. Drizzle melted butter over the top for that irresistible golden crunch.
  • Bake Until Golden
  • Bake uncovered for 30–35 minutes, until bubbly and golden brown on top.
  • Let rest for 5–10 minutes before serving — this helps the sauce thicken slightly.

Notes

  • Don’t overcook the pasta — it will continue to soften in the oven.
  • Use room-temperature dairy to keep the sauce smooth (cold ingredients can curdle).
  • Taste and adjust seasoning before baking — creamy sauces often need a little more salt.
  • For make-ahead meals: assemble the casserole and refrigerate for up to 24 hours before baking.
  • To freeze: wrap tightly in foil and freeze up to 2 months. When ready, thaw in the fridge overnight and bake at 350°F for about 40–45 minutes.
  • Swap the chicken for leftover turkey for a post-holiday twist.
  • Reheat leftovers in the oven or microwave with a splash of milk to restore creaminess.
  • Pair with a crisp green salad or garlic bread for the ultimate comfort meal.
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