This Chicken Tetrazzini is a rich and comforting pasta bake featuring tender chicken, sautéed mushrooms, and a luscious cream sauce, all tossed with pasta and baked to golden perfection.

It’s hearty, satisfying, and perfect for family dinners or meal prepping!

Why You’ll Love This Chicken Tetrazzini

Rich and Creamy: Every bite is packed with velvety sauce.

Crowd-Pleasing: Perfect for family meals, potlucks, or parties.

Make-Ahead Friendly: Prep ahead and bake when ready.

Versatile: Use rotisserie chicken or leftovers.

Freezer-Friendly: Great for batch cooking and freezing.

What You’ll Need (Ingredient Highlights)

Spaghetti or Linguine: Classic pasta base.

Cooked Chicken: Rotisserie or any cooked, shredded chicken.

Mushrooms: Adds a savory, earthy flavor.

Onion and Garlic: For aromatic depth.

Butter and Oil: For sautéing.

Flour: Thickens the creamy sauce.

Chicken Broth: Adds savory richness.

Half and Half: Creates a luscious sauce.

Mozzarella Cheese: Melts beautifully for a cheesy topping.

Fresh Parsley: Brightens the dish.

Salt, Pepper, Lemon Juice: Essential seasonings to balance flavors.

Pro Tips Before You Start

Cook Pasta Al Dente: It will continue cooking in the oven.

Shred Cheese Fresh: Pre-shredded cheese can be coated and melt poorly.

Don’t Overcook Mushrooms: Sauté until just browned to avoid sogginess.

Use Leftover Turkey: A perfect swap after holiday meals.

Cover While Baking Initially: Keeps the pasta moist before crisping the top.

How to Make Chicken Tetrazzini

Step 1: Cook the Pasta

Cook spaghetti according to package instructions until al dente.

Drain and set aside.

Step 2: Sauté Mushrooms and Aromatics

In a large skillet, heat butter and oil.

Add mushrooms and cook until golden.

Stir in onions and garlic; sauté until softened.

Step 3: Make the Cream Sauce

Sprinkle flour over the mushrooms.

Stir and cook for 1 minute.

Gradually whisk in chicken broth and half and half.

Simmer until thickened.

Add lemon juice, salt, and pepper.

Step 4: Combine Everything

Add the cooked chicken and pasta to the sauce.

Toss until evenly coated.

Step 5: Assemble

Transfer the mixture to a buttered 9×13-inch baking dish.

Sprinkle shredded mozzarella over the top.

Step 6: Bake

Cover with foil and bake at 350°F (177°C) for 30 minutes.

Remove foil and bake an additional 15 minutes until bubbly and golden.

Step 7: Garnish and Serve

Sprinkle with fresh parsley before serving.

What to Serve It With

Garlic bread or dinner rolls

Simple green salad with vinaigrette

Steamed broccoli or green beans

Roasted asparagus

A glass of crisp white wine

Variations / Substitutions

Turkey Tetrazzini: Use leftover turkey instead of chicken.

Extra Veggies: Add peas, spinach, or carrots.

Different Pasta: Try fettuccine, rotini, or penne.

Cheese Lovers: Mix parmesan into the sauce for added richness.

Lighten It Up: Use milk instead of half and half for a lighter version.

Storage & Leftovers

Fridge: Store covered in the refrigerator for up to 4 days.

Freezer: Freeze fully baked or unbaked Tetrazzini for up to 2 months.

Reheating: Cover with foil and bake at 350°F until heated through.

Add a splash of broth or cream if needed.

FAQs

Can I make Chicken Tetrazzini ahead of time?
Yes! Assemble the dish, cover, and refrigerate up to a day before baking.

How do I prevent dry pasta?
Don’t overcook the pasta initially and use enough sauce to coat well.

Can I use canned mushrooms?
Fresh mushrooms are best for flavor and texture, but canned can be used in a pinch.

Can I add different cheeses?
Absolutely! Parmesan, provolone, or gruyère are delicious options.

What’s the best way to freeze Chicken Tetrazzini?
Assemble, cover tightly with plastic wrap and foil, and freeze.

Thaw in the fridge overnight before baking.

Final Thoughts

Chicken Tetrazzini is the perfect cozy, creamy casserole that brings everyone to the table.

Easy to make, customizable, and freezer-friendly, it’s a must-have recipe for busy nights, family gatherings, or comforting weekends at home!