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There’s something magical about pulling a bubbling dish of chicken tetrazzini from the oven on a busy weeknight. That moment when the golden, crispy topping gives way to reveal creamy pasta studded with tender chicken and mushrooms underneath? Pure comfort food bliss! I’ve been making this chicken tetrazzini recipe for over a decade, tweaking it until it reached perfection, and I’m thrilled to finally share my easy version with you. This dish has saved countless dinner emergencies at my house, and I promise it’ll do the same for yours. The beauty of this chicken tetrazzini is that it combines everyday ingredients into something that tastes like you spent hours in the kitchen, when really, it comes together in about 45 minutes. Whether you’re feeding picky kids, impressing dinner guests, or just treating yourself after a long day, this creamy, cheesy pasta bake delivers every single time.
What is Chicken Tetrazzini?
Chicken tetrazzini is a beloved American pasta casserole that features spaghetti tossed in a creamy mushroom sauce with tender pieces of chicken, all topped with cheese and baked until bubbly and golden. Despite its Italian-sounding name, this dish is actually an all-American creation, reportedly named after Italian opera star Luisa Tetrazzini in early 20th century San Francisco.
What makes chicken tetrazzini so special is its perfect balance of creamy, savory sauce, tender pasta, and that irresistible golden cheese topping. It’s the ultimate crowd-pleaser that somehow manages to be both elegant and comforting at the same time. My easy chicken tetrazzini recipe streamlines the traditional version without sacrificing any of the flavor, making it perfect for busy weeknights when you need a reliable dinner win.
Ingredients You’ll Need for Chicken Tetrazzini
For the Pasta and Chicken:
- 8 ounces spaghetti (about half a standard box)
- 3 cups cooked chicken, shredded or cubed (rotisserie chicken works beautifully here!)
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced (cremini or white button)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup frozen peas (optional, but adds nice color and sweetness)
- 1/4 cup fresh parsley, chopped (plus more for garnish)
For the Creamy Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup white wine (can substitute more broth if preferred)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon nutmeg (trust me on this one!)
- Salt and freshly ground black pepper to taste
For the Topping:
- 1 cup shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese, divided
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1 teaspoon Italian seasoning
Kitchen Tools You’ll Need
Before we dive into the cooking process, let’s make sure you have everything you need for this chicken tetrazzini recipe:
- 9×13 inch baking dish or 3-quart casserole dish
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Whisk (for making the sauce smooth)
- Measuring cups and spoons
- Chef’s knife and cutting board
Having everything ready before you start will make this easy chicken tetrazzini recipe flow seamlessly from stovetop to oven.
How to Make Chicken Tetrazzini Step by Step
Preparing Your Ingredients
Preheat your oven to 350°F (175°C) and lightly grease your baking dish.
Bring a large pot of salted water to a boil. Cook your spaghetti for 2 minutes LESS than the package directions call for (it’ll continue cooking in the oven). Drain but don’t rinse – that starchy pasta water helps the sauce cling better!
If you’re not using pre-cooked chicken, season 1.5 pounds of chicken breasts with salt and pepper, then cook in a skillet over medium heat until no longer pink (about 6-7 minutes per side). Let cool slightly before cutting into bite-sized pieces or shredding.
Making the Sauce and Assembling
In a large skillet, heat olive oil over medium heat. Add mushrooms and cook without stirring for 2-3 minutes to develop some color. Then add onions and continue cooking until both are softened, about 5-6 minutes.
Add garlic and cook just until fragrant, about 30 seconds (don’t let it burn or it’ll taste bitter!).
Transfer the mushroom mixture to a plate and return the skillet to the heat.
Add butter to the skillet and melt over medium heat. Once melted, whisk in flour and cook for 1-2 minutes, stirring constantly. This creates what French cooks call a “roux” – the thickening base for our sauce.
Slowly pour in the chicken broth while whisking constantly to prevent lumps. This is where patience pays off for a smooth sauce!
Add milk, cream, and wine (if using), continuing to whisk. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
Stir in thyme, oregano, nutmeg, salt, and pepper. This seasoning blend gives chicken tetrazzini its distinctive warm, comforting flavor.
Return the mushroom mixture to the skillet, add the chicken and peas (if using), and stir to combine. Let everything heat through for about 2 minutes.
Add the cooked pasta and half of the Parmesan cheese to the skillet, tossing gently until everything is well coated in the creamy sauce. If the mixture seems too thick, add a splash of pasta cooking water or broth.
Transfer the pasta mixture to your prepared baking dish, spreading it into an even layer.
Creating That Irresistible Topping
In a small bowl, combine the remaining Parmesan, mozzarella, panko breadcrumbs, melted butter, and Italian seasoning.
Sprinkle this mixture evenly over the pasta in the baking dish.
Bake uncovered for 25-30 minutes, until the topping is golden brown and the edges are bubbling. For an extra golden top, broil for the last 1-2 minutes, but watch carefully so it doesn’t burn!
Let the chicken tetrazzini rest for 5-10 minutes before serving (I know it’s hard to wait, but this helps the sauce set up nicely).
Garnish with additional chopped fresh parsley for a pop of color and fresh flavor.
Tips for the Best Chicken Tetrazzini
Getting the Texture Just Right
The key to perfect chicken tetrazzini is in the sauce consistency. It should be creamy but not soupy. If your sauce seems too thin, cook it a bit longer before adding the pasta. If it’s too thick, add a splash more broth or cream. Remember that the pasta will absorb some moisture during baking, so err slightly on the saucier side when assembling.
Make-Ahead and Storage Tips
This easy chicken tetrazzini recipe is perfect for meal prep! You can assemble the entire dish up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate. When ready to bake, just add about 10-15 minutes to the cooking time since you’re starting from cold.
Leftovers keep beautifully for 3-4 days in the refrigerator. I actually think chicken tetrazzini tastes even better the next day, once all those flavors have had time to meld. Reheat individual portions in the microwave for 2-3 minutes, or place the entire casserole (covered with foil) in a 325°F oven until heated through, about 20 minutes.
Freezing Instructions
Chicken tetrazzini freezes wonderfully, making it perfect for batch cooking or emergency meals. To freeze, prepare the recipe up to the point of baking, then cool completely. Cover tightly with a layer of plastic wrap followed by aluminum foil and freeze for up to 3 months.
When ready to enjoy, thaw overnight in the refrigerator, then bake as directed, adding about 15-20 minutes to the baking time. If baking from frozen, cover with foil for the first 30 minutes, then uncover to allow the top to brown for the remaining cooking time (about 30-45 minutes more).
Delicious Variations on Chicken Tetrazzini
One of the reasons I love this chicken tetrazzini recipe is how adaptable it is. Here are some of my favorite ways to switch things up:
Turkey Tetrazzini
Leftover Thanksgiving turkey? Swap it for the chicken in this recipe for an amazing way to transform holiday leftovers. Turkey tetrazzini might even be better than the original!
Seafood Tetrazzini
Replace the chicken with 1 pound of cooked shrimp or lump crab meat for an elegant seafood version. Use white wine in the sauce and add a squeeze of lemon juice at the end for brightness.
Vegetarian Tetrazzini
Double the mushrooms and add 2 cups of roasted vegetables like bell peppers, zucchini, and asparagus. Use vegetable broth instead of chicken broth for a hearty meatless main dish that even carnivores will love.
Gluten-Free Option
This easy chicken tetrazzini can be made gluten-free by using your favorite gluten-free pasta (I find rice-based spaghetti works best) and substituting the flour with a gluten-free all-purpose blend. Use gluten-free panko or crushed rice cereal for the topping.
What to Serve with Chicken Tetrazzini
While this chicken tetrazzini recipe is certainly hearty enough to stand alone as a complete meal, I love pairing it with simple sides to round out the dinner:
- A crisp green salad with a light vinaigrette provides a refreshing contrast to the rich, creamy pasta
- Steamed or roasted broccoli or green beans
- Garlic bread or a crusty baguette for sopping up any extra sauce
- A glass of the same white wine you used in the sauce (if you’re feeling fancy!)
Why This Chicken Tetrazzini Recipe Works Every Time
I’ve tested this easy chicken tetrazzini recipe countless times, and here’s why it never fails:
The pasta is slightly undercooked before baking, preventing it from becoming mushy in the final dish.
The combination of both mozzarella and Parmesan gives you that perfect stretchy cheese pull while still providing rich flavor.
Nutmeg is the secret ingredient that adds a subtle warmth and complexity to the cream sauce without being identifiable.
The panko breadcrumb topping stays crispy and provides delightful textural contrast to the creamy pasta underneath.
Using rotisserie chicken not only saves time but adds extra flavor to your chicken tetrazzini.
Frequently Asked Questions About Chicken Tetrazzini
Can I make chicken tetrazzini without mushrooms?
Absolutely! While mushrooms are traditional in chicken tetrazzini, you can omit them or substitute with vegetables like bell peppers, asparagus, or artichoke hearts. Just adjust the cooking time accordingly as these vegetables cook differently than mushrooms.
What’s the best pasta for chicken tetrazzini?
Spaghetti is the classic choice, but any long pasta like linguine or fettuccine works well. In a pinch, you can even use penne or rotini – the sauce will cling beautifully to any pasta shape!
Can I use canned soup to make chicken tetrazzini?
While many quick recipes call for canned cream soups, making your own sauce as described in this recipe yields far superior flavor and texture. That said, if you’re really pressed for time, you can substitute two cans of cream of mushroom soup mixed with 1/2 cup of milk for the homemade sauce.
Why is my chicken tetrazzini watery?
This typically happens when the sauce isn’t thick enough before baking or when the vegetables release too much moisture. Make sure your sauce coats the back of a spoon before combining with pasta, and if using frozen vegetables, thaw and drain them thoroughly.
Can I make chicken tetrazzini in advance for a party?
Definitely! This is a great make-ahead dish. Prepare everything up to the point of baking, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding about 10-15 extra minutes since it’s starting cold.
A Few Final Words on Chicken Tetrazzini
This chicken tetrazzini recipe has been my go-to comfort food for years, and I’m so excited for it to become part of your recipe collection too. There’s something truly special about a homemade casserole that brings everyone to the table with smiles on their faces. The combination of tender chicken, al dente pasta, and creamy, cheesy sauce creates a dish that’s greater than the sum of its parts.
I’d love to hear how this easy chicken tetrazzini turns out for you! Did you try any of the variations? Did your family ask for seconds (or thirds)? Drop a comment below to share your experience or any questions you might have. And if you snap a photo of your beautiful, bubbling chicken tetrazzini, tag me on social media – seeing your creations absolutely makes my day!
Until next time, happy cooking!
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