The Best Chicken Tetrazzini – Creamy, Cheesy, and Comforting
There are some dishes that simply taste like home, and Chicken Tetrazzini is one of those timeless recipes that wraps you in comfort from the very first bite. With its rich, creamy sauce, tender shredded chicken, and perfectly baked cheesy topping, this classic casserole has been winning family dinner tables for generations—and for good reason. It’s economical, feeds a crowd, reheats beautifully, and brings that cozy, comforting energy we all crave, especially on busy weeknights or chilly evenings when you want something warm and satisfying.
Chicken Tetrazzini is one of those casseroles that feels elaborate but is secretly easy, relying on pantry staples like pasta, broth, butter, and cream soup (or a homemade cream base if you want to elevate it further). The result? A creamy chicken pasta bake that tastes like it simmered all day when it actually comes together quickly and conveniently. Whether you’re looking for a dish to bring to a potluck, a comforting Sunday dinner, or just a way to use leftover chicken or rotisserie chicken, this recipe checks every box.
As the casserole bakes, the sauce thickens into a velvety blanket around the pasta, creating that irresistible texture that makes Chicken Tetrazzini so iconic. The cheese browns just enough to give you that bubbly, golden crust, while the mushrooms add deep, savory flavor that balances the creaminess. It’s the kind of recipe you make once and instantly add to your family’s rotation.
Below, you’ll find everything you need: a rich and cozy article that walks you through the flavors, tips, and variations, followed by a structured ingredients list and step-by-step instructions that make preparing this dish completely foolproof.
Ingredients:
- 12 ounces spaghetti, broken in half
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 8 ounces sliced mushrooms
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped parsley (for garnish)
- Olive oil for sautéing
Instructions:
- Cook the pasta. Bring a large pot of salted water to a boil. Add spaghetti and cook just to al dente. Drain and set aside.
- Sauté the vegetables. In a large skillet, heat a drizzle of olive oil. Add sliced mushrooms and cook until browned, about 5 minutes. Add onions and cook until softened. Stir in garlic and cook 1 minute more.
- Make the roux. Add butter to the skillet and let it melt. Sprinkle in the flour and whisk constantly for 1–2 minutes to remove raw flour taste.
- Build the sauce. Pour in chicken broth slowly while whisking to prevent lumps. Add heavy cream and cream of mushroom soup. Stir well and let the sauce thicken until creamy.
- Season. Stir in garlic powder, onion powder, paprika, salt, and pepper. Add ½ cup Parmesan and 1 cup mozzarella. Mix until melted.
- Combine everything. Add shredded chicken and cooked spaghetti to the sauce. Toss gently to coat every noodle.
- Transfer to baking dish. Pour mixture into a greased 9×13 casserole dish.
- Top the casserole. Sprinkle with remaining Parmesan.
- Bake. Bake at 350°F (175°C) for 25–30 minutes or until bubbly and golden on top.
- Serve. Garnish with fresh parsley and serve warm.
Chicken Tetrazzini
Ingredients
Equipment
Method
- Cook spaghetti in salted water until al dente. Drain and set aside.
- Sauté mushrooms in olive oil until browned. Add onions and cook until softened. Stir in garlic.
- Add butter to the skillet and melt. Stir in flour and cook for 1–2 minutes.
- Slowly whisk in broth, then cream, and cream of mushroom soup. Let thicken.
- Stir in garlic powder, onion powder, paprika, salt, pepper, mozzarella, and 1/2 cup Parmesan.
- Add chicken and spaghetti. Toss to coat evenly.
- Transfer mixture to a greased 9×13 baking dish and top with remaining Parmesan.
- Bake at 350°F (175°C) for 25–30 minutes or until bubbly and golden.
Notes
Tips & Tricks
- Use leftover turkey: This dish is perfect for post-holiday meals.
- Don’t overcook the pasta: Al dente helps it avoid becoming mushy after baking.
- Add vegetables: Peas, spinach, or roasted red peppers add color and flavor.
- Make ahead: Assemble the casserole and refrigerate for up to 24 hours.
Variations
- Chicken Tetrazzini with White Wine: Replace ½ cup broth with dry white wine for gourmet flair.
- Cheesy Tetrazzini: Add extra mozzarella or even Gruyere for a richer bake.
- Spicy version: Add crushed red pepper flakes or diced jalapeños.
- Mushroom-free: Simply omit mushrooms or replace with broccoli.
Serving Suggestions
- Serve with a simple green salad or roasted vegetables.
- Add garlic bread on the side for the full comfort experience.
- Pair with a crisp white wine like Sauvignon Blanc.
Storage Information
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Freeze unbaked or baked portions for up to 3 months.
- Reheat: Cover with foil and heat at 325°F until warmed through.
FAQ
Can I use canned chicken?
Yes—though fresh or rotisserie chicken gives better texture.
Can I substitute the soup?
You can use cream of chicken or make a homemade cream sauce.
Can I use different pasta?
Absolutely—fettuccine, linguine, or even penne work well.
History / Fun Facts
Chicken Tetrazzini is believed to be named after Luisa Tetrazzini, a famous Italian opera singer in the early 1900s. American chefs created the dish in her honor, combining pasta with cream, mushrooms, and chicken—a luxurious meal fitting for a diva with a spectacular voice. Over the years, the dish evolved into a beloved casserole known for its comforting simplicity.
