Creamy Chicken Tetrazzini Recipe

This is one of those comfort-food casseroles that shows up when I need something warm, creamy, and unapologetically cheesy. Think tender shredded chicken, a silky mushroom-and-cream sauce, lots of noodles to soak it up, and a golden crunchy top — exactly the kind of dinner that makes the whole kitchen smell like a hug.

My husband calls it “the nostalgia bake” because it tastes like Sunday dinners when he was a kid, except I add mushrooms and throw in whatever herbs are left in the fridge. Our kiddo devours the crunchy topping and then stealth-eats the noodles out from under the adults. It’s turned into a go-to when we’re tired, running late, or when I want something that stretches a little further and still feels fancy-ish. Also, the leftovers? Secretly better.

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I once tried to make this with gluten-free pasta that turned to mush and a vow to never ignore noodle cook times again. Another time I forgot the Parmesan in the sauce and the whole family staged a quiet, polite rebellion. The funniest “win” was swapping frozen peas for sauteed mushrooms when the store was out — surprisingly delicious. Pro tip: don’t rush the sauce. Let it reduce a little so it clings to the noodles instead of pooling on the plate.

Shopping Tips

– Protein: Rotisserie chicken is a total cheat-code here; or pick boneless, skinless breasts/thighs and shred after cooking.
– Grains/Pasta: Use a sturdy pasta like spaghetti broken into thirds, linguine, or even egg noodles — avoid super-thin pastas that overcook into mush.
– Dairy: Grab whole milk or half-and-half for a richer sauce; milk works if you’re keeping it lighter.
– Cheese: Freshly grated Parmesan melts and seasons better than pre-grated; save the pre-grated for emergencies.
– Fresh Herbs: Parsley and thyme brighten the dish — buy a small bunch and use the stems in the sauce stock if you’re cooking it down.
– Vegetables: Mushrooms and onions are classic; frozen peas are a fine, sweet shortcut if you want color without extra chopping.

Prep Ahead Ideas

– Shred leftover chicken or roast a couple of breasts the day before and keep chilled in an airtight container.
– Make the mushroom-onion base a day ahead and refrigerate; reheat gently and finish the sauce when you’re ready.
– Pre-cook the pasta al dente and toss with a little oil to prevent sticking; assemble and bake from cold or store in the fridge for next-day baking.
– Use shallow, oven-safe containers for easy transfer straight into the oven — saves a plate wash.

✔Time-Saving Tricks

– Use rotisserie chicken and pre-sliced mushrooms to shave off a lot of hands-on time.
– Make the sauce in one pan, then add cooked pasta directly to finish — less dishes.
– Frozen peas or a bagged mixed veggie blend = color and fiber with zero chopping.
– Don’t rush the pasta undercooking; al dente pasta keeps texture after baking.

✔Common Mistakes

– Overcooking the pasta: I once boiled everything to oblivion and ended up with a gloopy, sad bake — cook a minute or two less than package says.
– Watery sauce: skipping the roux or not reducing the sauce will give you a thin casserole; simmer a bit longer and add a splash of cream or a teaspoon of cornstarch slurry if needed.
– Burning the top: keep an eye on it the last 5 minutes under the broiler — it can go from golden to charcoal fast.
– Undersalting: cream mutes salt, so taste and adjust before baking.

What to Serve It With

– A crisp green salad with a lemony vinaigrette to cut the richness.
– Garlic-roasted broccoli or green beans for crunch.
– Crusty bread or a warm baguette to mop up the sauce.
– Simple citrusy slaw for a bright contrast.

✔Tips & Mistakes

– Use a flavorful chicken stock if you have it — it makes the sauce sing.
– Finish with fresh parsley or lemon zest to lift heavy flavors.
– If the top isn’t crunchy after baking, broil for 1–2 minutes but watch closely.
– If sauce breaks (separates), whisk in a spoonful of cream off heat to bring it back.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently in the oven at 350°F until warmed through, or microwave in short bursts stirring between sessions. Cold? Totally edible — I have eaten this straight from the fridge for breakfast (no shame). You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

✔Variations and Substitutions

– Turkey works great in place of chicken, especially after holiday roasts.
– Swap half the cream for Greek yogurt stirred in off heat for tang and fewer calories.
– Use gluten-free pasta or spiralized veggies for a low-carb twist (watch cook times).
– No mushrooms? Add roasted bell peppers, artichokes, or spinach — whatever your fridge protests least about.

Frequently Asked Questions

Creamy Chicken Tetrazzini Recipe

Silky mushroom cream sauce, tender chicken, and spaghetti bake together under a crisp, buttery topping. Cozy, crowd-pleasing comfort food.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 12 oz dry spaghetti break in half if preferred
• ▢ 3 cup cooked shredded chicken
• ▢ 10 oz sliced mushrooms cremini or white
• ▢ 1 cup chopped onion
• ▢ 2 tsp minced garlic
• ▢ 3.5 tbsp unsalted butter
• ▢ 1 tbsp olive oil
• ▢ 0.33 cup all-purpose flour
• ▢ 0.25 cup dry white wine or sherry optional but recommended
• ▢ 2.5 cup low-sodium chicken broth warm if possible
• ▢ 1.5 cup half-and-half or use equal parts milk and cream
• ▢ 4 oz cream cheese, softened cut into cubes
• ▢ 1.25 cup Parmesan cheese, finely grated divided
• ▢ 1 cup frozen peas no need to thaw
• ▢ 1 tsp Italian seasoning or use dried thyme
• ▢ 1.5 tsp kosher salt to taste
• ▢ 0.75 tsp black pepper
• ▢ 0.25 cup chopped fresh parsley plus extra for garnish
• ▢ 0.75 cup panko breadcrumbs for topping
• ▢ 1.5 tbsp melted butter for topping

Instructions

Preparation Steps

• Heat oven to 375°F. Grease a 9x13-inch baking dish.
• Boil spaghetti in salted water until just shy of al dente. Drain and set aside.
• Warm olive oil and 2 tbsp butter in a large skillet over medium-high heat.
• Brown mushrooms until they release liquid and develop color, about 6 minutes.
• Stir in onion; cook until soft, 3 to 4 minutes. Add garlic; cook 30 seconds.
• Melt remaining butter. Sprinkle in flour and cook, stirring, for 1 minute.
• Deglaze with wine, scraping the pan. Whisk until smooth and slightly thick.
• Slowly whisk in broth, then half-and-half. Simmer until creamy and thickened.
• Blend in cream cheese until melted. Stir in 1 cup Parmesan, salt, pepper, and Italian seasoning.
• Fold in chicken, peas, and parsley. Add cooked spaghetti and toss to coat.
• Spread mixture in the baking dish. Mix panko with melted butter and remaining Parmesan; sprinkle over top.
• Bake until bubbling and golden, 20 to 25 minutes. Rest 10 minutes before serving.

Notes

Swap in cooked turkey for the chicken, or add a handful of shredded mozzarella for extra stretch. Skip the wine and replace with more broth if you prefer. To make ahead, assemble, cover, and refrigerate up to 24 hours; add 5–10 minutes to the bake time. Leftovers reheat well with a splash of broth or milk.

This recipe is an original creation inspired by classic Creamy Chicken Tetrazzini Recipe flavors. All ingredient ratios and instructions are independently developed.