Chicken Tetrazzini

Loaded with juicy chicken, tender pasta, and gooey cheese, creamy Chicken Tetrazzini is a crowd-pleasing casserole everyone will devour. Serve it with salad and breadsticks, and watch it disappear!

The Best Chicken Tetrazzini Casserole!

Need a dish that’s hearty, satisfying, and budget-friendly? It doesn’t get much better than old-fashioned chicken tetrazzini. This Italian-American classic is made with juicy chicken, tender pasta, a mouthwatering mushroom cream sauce, and a gorgeous cheesy topping.

Best of all, this dish is excellent to make in advance. You can even make the entire casserole, wrap it, and freeze it for a no-hassle dinner later on. Perfect for a meal train or to build up a stash of good stuff in your freezer.

What Is Chicken Tetrazzini Made Of?

Classic chicken tetrazzini includes chicken, spaghetti noodles, and a creamy mushroom sauce. Here’s what you’ll need to make it:

• Chicken: Boneless, skinless chicken breasts, cooked and then shredded or chopped.
• Pasta: Dry spaghetti noodles or other long pasta. 
• Butter
• Mushrooms: White mushrooms, sliced. Baby portobellos are also good.
• Garlic: Mince or press the garlic.
• Flour: To thicken the sauce.
• Broth: Chicken broth helps to make the sauce.
• Milk and Cream: To make the sauce creamy! You could substitute half and half or use milk if you prefer. 
• Parmesan Cheese: Freshly-grated is best, but pre-grated will also work fine.
• Thyme: I use dried thyme, but fresh is great if you have it.
• Salt and Pepper: To taste.
• Frozen Peas: Or substitute carrots, green beans, etc.
• Mozzarella: For the cheesy topping. Mozzarella adds that classic stretchy cheesiness.
• Panko: Or regular breadcrumbs.
• Fresh Parsley: Chopped, for garnish.

What’s the Difference Between Alfredo and Tetrazzini?

These two Italian-American dishes are very similar but different. Alfredo sauce is usually made with heavy cream and thickened with grated Parmesan cheese. If it’s Chicken Alfredo, you’ll probably find sliced chicken breast on top.

Tetrazzini, on the other hand, is more of a casserole and is made with bechamel (roux-based cream sauce). The chicken, pasta, and sauce are all mixed together before baking. 

Let’s Make Chicken Tetrazzini!

So how do you make this beloved casserole? It’s very easy to do, and the results are worth it! Here’s the scoop:

• Sear the Chicken. Heat some oil in a large pot over high heat, sprinkle the chicken with salt and pepper, and cook until golden brown on both sides. It’s okay if it’s underdone since it will cook more in the oven. Let the chicken rest for five minutes, then chop or shred it.
• Make the Spaghetti. While the chicken cooks, heat a large pot of water to boiling. Once it boils, salt it generously and cook the spaghetti for 3 minutes less than the package directions call for. This way, the spaghetti won’t overcook in the oven. Drain, and set aside,
• Cook the Mushrooms and Garlic In a large, deep skillet set over medium heat, melt two tablespoons of the butter. Add the mushrooms and minced garlic, and sprinkle with salt and black pepper. Cook for 4 – 5 minutes. Remove the skillet from the heat and place the mushrooms and garlic in the same bowl with the cooked chicken.

• Make the Sauce. In the same skillet, add the remaining two tablespoons of butter, and melt it. Stir in the flour and cook until bubbly. Then gradually whisk in the chicken broth, milk, and heavy cream. Continue whisking until the sauce has thickened. Last, stir in the grated Parmesan cheese, thyme, salt, and pepper. Remove from the heat.

• Assemble the Casserole. Stir the chopped chicken, veggie mixture, cooked spaghetti, and peas into the sauce. Scoop all of this into your prepared baking dish. Top with mozzarella cheese and breadcrumbs.

• Bake! Bake the chicken tetrazzini uncovered for 15 to 20 minutes or until the top is golden brown and the sauce is bubbly.

Helpful Hints

Another reason that this dish is so loved? It’s versatile and stores well for a make-ahead meal. Check out these easy tips, and you’ll see what I mean!

• Make Ahead: You can make and assemble the casserole up to 24 hours ahead and bake it the next day.
• Freezer Meal: For a super-easy freezer meal, make two casseroles at a time, but cool the second one down and wrap it tightly in several layers of plastic wrap and/or foil. Freeze it for up to 2 months, and then thaw overnight in the refrigerator before baking.
• Turkey Tetrazzini: You can swap cooked, cut-up turkey for the chicken in this dish. It’s a great way to use leftover Thanksgiving turkey!
• Rotisserie Chicken: A rotisserie chicken is also great for making chicken tetrazzini. 
• Pasta: Feel free to use any type of pasta that you prefer, such as fettuccine or linguine.
• Peas: If you’re not a fan of frozen peas, you can substitute them with another vegetable like sliced carrots or green beans.

Side Dish Ideas

For side dishes, I recommend going with something light and veggie-forward, as a nice contrast to the creamy, carb-y, creaminess of the chicken casserole. Any of these recipes would work beautifully.

• Sauteed Green Beans: Skip plain boiled green beans, and make these easy Sauteed Garlic Butter Green Beans instead! They’re bright, fresh, and savory.
• Roasted Brussels Sprouts: These cute little “mini cabbages” take on loads of sweetly caramelized, umami flavor if you roast them – and it’s so easy! Once you try Roasted Brussels Sprouts, you might not want to cook them any other way.
• Salad: A cold, fresh salad is always welcome – even more so when it’s this pretty Avocado Tomato Salad, bursting with summery flavor.

Storing and Reheating Guidelines

• To Refrigerate: Homemade tetrazzini should be stored in the refrigerator. Cover it tightly or store it in an airtight container (even a zip-top bag will work) for 3 to 4 days. Reheat in the microwave or the oven at 350°F.
• To Freeze: Wrap the leftovers tightly or place them in airtight containers, and you can freeze ‘em for up to three months. Thaw the chicken tetrazzini in your refrigerator before reheating.

Print Recipe

5 from 4 votes

Chicken Tetrazzini

Loaded with juicy chicken, tender pasta, and gooey cheese, creamy Chicken Tetrazzini is a crowd-pleasing casserole everyone will devour!

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dinner

Cuisine: American, Italian

Keyword: chicken tetrazzini casserole, easy chicken tetrazzini, tetrazzini

Servings: 8

Calories: 525kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

• Baking Dish
• Cooking Pot
• Large Frying Pan
• Whisk

Ingredients

• 2 tablespoons vegetable oil
• 1 pound boneless skinless chicken breasts
• salt and fresh ground black pepper, to taste
• 8 ounces spaghetti
• 4 tablespoons butter, divided
• ½ pound sliced mushrooms
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups low sodium chicken broth
• 2 cups milk
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ teaspoon dried thyme
• 1 cup frozen peas
• 2 cups shredded mozzarella cheese
• ½ cup panko breadcrumbs
• chopped fresh parsley, for garnish

Instructions

• Preheat oven to 375°F and grease a 9×13 baking dish with cooking spray or butter. Set aside.
• Heat the vegetable oil in a large deep skillet set over medium-high heat. Season the chicken breasts with salt and pepper.
• Place the chicken in the heated oil and cook for 3 to 4 minutes per side or until golden brown on both sides. Transfer to a plate. Note that the chicken doesn't need to be fully cooked because it will continue to cook in the oven.
• Let the chicken rest for 5 minutes, then chop it into small pieces, or shred it.
• Place the cooked shredded chicken in a large bowl and set aside.
• Meanwhile, cook the spaghetti in salted boiling water, reducing the cooking time by 3 minutes less than the instructions on the package. Drain and set aside.
• Heat a large deep skillet over medium heat and add 2 tablespoons of the butter. Add the mushrooms and minced garlic, and season with salt and black pepper. Cook about 5 minutes, frequently stirring. Remove from the pan and place them in the large bowl with the cooked chicken.
• In the same skillet add remaining 2 tablespoon butter and stir in the flour. Whisk and cook until bubbly. Slowly whisk in the chicken broth, milk, and heavy cream. Continue whisking while cooking until the sauce has thickened.
• Stir in the grated Parmesan cheese, thyme, salt, and pepper. Remove from heat.
• Add the chopped chicken, veggie mixture, cooked spaghetti and peas to the sauce, and stir to combine. Transfer the mixture to the prepared baking dish. Sprinkle the top with mozzarella cheese and Panko breadcrumbs.
• Bake in the preheated oven, uncovered, for 15 to 20 minutes or until the top is golden brown and the sauce is bubbly.
• Remove from oven and let stand 5 to 10 minutes.
• Garnish with fresh parsley. Serve hot and enjoy!

Notes

• Storing: Homemade tetrazzini should be stored in the refrigerator. If you cover it tightly or store it in an airtight container, this dish will last for 3 to 4 days.
• Reheating: Reheat in the microwave or in the oven at 350°F.
• Make Ahead: You can make and assemble the casserole up to 24 hours ahead of time and bake it freshly the day of.
• Freezer Meal: For a super-easy freezer meal, make two casseroles at a time, but cool the second one down and wrap it tightly in several layers of plastic wrap and/or foil. Freeze it for up to 2 months, and then thaw overnight in the refrigerator before baking.
• Turkey Tetrazzini: You can swap cooked, cut-up turkey for the chicken in this dish. It’s a great way to use leftover Thanksgiving turkey!
• Rotisserie Chicken: A rotisserie chicken is also great for making chicken tetrazzini.
• Pasta: Feel free to use any type of noodles that you prefer, such as fettuccine or linguine.

Nutrition

Calories: 525kcal | Carbohydrates: 36g | Protein: 31g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 476mg | Potassium: 628mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1113IU | Vitamin C: 9mg | Calcium: 320mg | Iron: 2mg

More Chicken and Pasta Recipes

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• Chicken Alfredo Pasta Bake
• Creole Blackened Chicken Pasta