The Best Chicken Tetrazzini Recipe: A Creamy, Comforting Casserole
There’s a certain kind of magic in a dish that can quiet a busy dinner table, the only sounds remaining being the gentle clink of forks and contented sighs. For me, that dish is Chicken Tetrazzini. This isn’t just a casserole; it’s a warm embrace on a plate. I remember first tasting a version of it at a friend’s potluck years ago—one bite of that creamy, savory pasta with its golden, bubbly cheese top, and I was hooked. I spent months tweaking and testing, seeking that perfect balance of rich sauce, tender chicken, and earthy mushrooms. The result is this recipe, a beloved staple in my home that turns simple ingredients into a symphony of comfort.
Why You’ll Love This Chicken Tetrazzini
It’s the Ultimate Comfort Food: Creamy, cheesy, and satisfying, it feels like a hug from the inside. It’s the meal you crave on chilly evenings or after a long day.
Brilliant for Using Leftovers: This recipe is the perfect, delicious destination for leftover rotisserie chicken or holiday turkey, ensuring nothing goes to waste.
Feeds a Crowd with Ease: Baked in a single dish, it’s a stress-free solution for family dinners, potlucks, or meal prepping for the week ahead.
Elegant Enough for Company: Don’t let its comfort-food heart fool you. This tetrazzini, with its aromatic sauce and beautiful presentation, is worthy of serving to guests.
I’ll never forget serving this to my friend’s son, a legendary picky eater whose diet seemed to consist solely of beige foods. He eyed the dish with suspicion, noting the “green specks” (parsley) and mushrooms. With much coaxing, he took a small bite. Then another. He cleaned his plate and quietly asked for seconds. It was a silent, cheesy victory that proved this dish’s universal, crowd-pleasing power.
What Makes It Special
This Chicken Tetrazzini stands out because of a few key ingredients and techniques:
The Sauce Base: A from-scratch, buttery roux (flour and butter cooked together) creates a velvety, clingy sauce that’s far superior to any canned soup shortcut.
Lemon Juice’s Secret Role: A tablespoon brightens the entire dish, cutting through the richness and making all the flavors pop without tasting lemony.
Quality Pasta Matters: Using a good, bronze-die cut pasta like linguine helps the sauce adhere beautifully and prevents the noodles from becoming mushy.
Layered Sauté: Cooking the mushrooms until they release their moisture and become golden, then softening the onions in those savory juices, builds a deep, umami foundation.
Making It Happen
Begin by bringing a large pot of well-salted water to a rolling boil for your pasta. As it heats, preheat your oven and butter a 9×13 baking dish—this simple step adds flavor and prevents sticking.
Cook your pasta until it’s just barely al dente; remember, it will continue to soften in the oven. Be sure to scoop out a cup of that starchy pasta water before draining—it’s liquid gold for adjusting your sauce later.
Now, build your flavor base. In a large skillet, sauté thick slices of button mushrooms in olive oil until they’re tender and have taken on a beautiful golden color. Add finely chopped onion, cooking until it turns soft and sweet, then stir in minced garlic just until its fragrance fills your kitchen. Combine this aromatic mixture with your shredded chicken.
In the same pot you used for the pasta (fewer dishes!), melt butter and whisk in flour. Let it cook for a minute until it smells nutty and looks pale gold. This is your roux. Slowly stream in the chicken broth while whisking constantly to create a smooth, lump-free base. Let it simmer gently as you stir in the half-and-half, lemon juice, salt, and pepper. Taste and adjust the seasoning—this is where you make it yours.
Now for the fun part: combining. To the pot of luxurious sauce, add the drained pasta, the chicken and mushroom mixture, and a generous handful of fresh parsley. Gently fold everything together until every piece of pasta is coated in that creamy sauce. If it seems a bit thick, add a splash of the reserved pasta water to loosen it.
Transfer everything to your prepared dish and scatter a blanket of shredded mozzarella over the top. Bake it covered until it’s bubbly around the edges, then remove the foil and let the cheese turn irresistibly golden and spotty.
You Must Know
Undercook Your Pasta: Cook it 1-2 minutes less than the package directions for al dente. It will finish cooking in the oven.
Season Your Sauce Boldly: The sauce should taste slightly more seasoned than perfect on its own, as it will mellow when combined with the pasta and chicken.
Don’t Skip the Pasta Water: The starchy liquid helps bind the sauce to the pasta and can rescue a sauce that has thickened too much.
Let it Rest: Allow the casserole to sit for 10 minutes after baking. This lets the sauce settle, making it easier to serve perfect portions.
Serving Ideas
Serve generous scoops of this creamy Chicken Tetrazzini alongside a crisp, simple green salad with a sharp vinaigrette to balance the richness. Garlic bread or buttery dinner rolls are non-negotiable for soaking up every last bit of sauce. For drinks, a crisp white wine like Chardonnay or Pinot Grigio pairs beautifully, as does a glass of sparkling water with lemon for a non-alcoholic option.
Make It Different
Protein Swap: Substitute the chicken with an equal amount of cooked turkey, diced ham, or even flaked tuna.
Vegetable Twist: Add a cup of thawed frozen peas or chopped spinach with the parsley. Sliced bell peppers can be sautéed with the onions.
Mushroom-Free: Simply omit them, or replace with a vegetable you love, like chopped asparagus.
Cheese Lover’s Dream: Mix in 1/2 cup of grated Parmesan into the sauce and use a mix of mozzarella and Gruyère on top.
Lighter Version: Use whole milk instead of half-and-half and reduce the butter by 1 tablespoon. Increase the chicken broth by 1/2 cup for volume.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, the microwave works fine for single portions (sprinkle a tiny bit of water or broth on top first). For best results, reheat larger portions in a covered oven-safe dish at 350°F until warmed through, about 20 minutes. You can freeze the assembled, unbaked casserole (without the cheese topping) for up to 2 months. Thaw overnight in the fridge, add the cheese, and bake as directed, adding extra time if needed.
Success Tips
For the most flavorful Chicken Tetrazzini, take the time to get good color on your mushrooms—don’t rush the sauté. If using raw chicken breasts, season them generously and sear them well before dicing; this builds a fond in the pan that adds depth. Finally, trust your senses: the sauce is ready when it coats the back of a spoon, and the casserole is done when you see those joyful bubbles around the edges and a beautifully bronzed top.
Frequently Asked Questions
Can I make Chicken Tetrazzini ahead of time?
Absolutely. Assemble the casserole completely (through step 5 in the instructions), cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be cold from the fridge.
What can I use instead of half-and-half?
An equal mix of whole milk and heavy cream is a perfect substitute. For a lighter option, you can use all whole milk, but the sauce will be slightly less rich and creamy.
My sauce seems too thin after combining. What did I do wrong?
Nothing! The pasta will absorb the sauce as it bakes. If it looks very loose, you can let the combined mixture sit in the pot for 10-15 minutes before transferring to the baking dish to allow more absorption.
Can I use a different type of cheese?
Yes. Mozzarella is classic for its meltiness, but a combination with Parmesan, Fontina, or a mild white cheddar is delicious. Avoid pre-shredded cheeses if possible, as they contain anti-caking agents that can make the sauce grainy.
How do I know when the casserole is done baking?
It’s ready when the sauce is bubbling vigorously around the edges and the cheese on top is fully melted and has developed some golden-brown spots. An internal temperature should read 165°F.
Chicken Tetrazzini Recipe Card
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Category: Main Course
Difficulty: Intermediate
Cuisine: American
Yield: One 9×13 casserole
Ingredients
For the Chicken Tetrazzini:
12 oz linguine or spaghetti
4 cups shredded or diced rotisserie chicken (or 1.5 lbs cooked chicken breast)
2 Tbsp olive oil
1 lb button mushrooms, thickly sliced
1 medium onion, finely chopped
4 garlic cloves, minced
For the Creamy Sauce:
4 Tbsp unsalted butter
1/3 cup all-purpose flour
3 cups low-sodium chicken broth
1 Tbsp lemon juice
2 cups half & half (or 1 cup whole milk + 1 cup heavy cream)
1 1/2 tsp sea salt, plus more to taste
1/4 tsp black pepper, freshly ground
1/4 cup chopped fresh parsley, plus more for garnish
1 1/2 cups shredded mozzarella cheese
Instructions
Preheat oven to 350°F. Butter a 9×13-inch casserole dish.
Cook pasta in a large pot of well-salted boiling water until barely al dente. Reserve 1/2 cup pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Sauté mushrooms for 3-4 minutes until softened. Add onion and cook until soft and golden, 5-7 minutes. Add garlic and sauté for 1 minute until fragrant. Combine this mixture with the chicken.
In the same pasta pot, melt butter over medium heat. Whisk in flour and cook for about 1.5 minutes until lightly golden. Slowly whisk in chicken broth, lemon juice, salt, and pepper until smooth.
Stir in half & half. Bring to a simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning.
To the pot of sauce, add the drained pasta, chicken-mushroom mixture, and parsley. Stir until everything is evenly coated. Add reserved pasta water as needed to reach desired consistency.
Pour the mixture into the prepared baking dish and spread evenly. Top generously with shredded mozzarella.
Cover with foil and bake for 20 minutes. Uncover and bake for an additional 15 minutes, or until bubbly and the cheese is golden. For a more browned top, broil for the final 1-2 minutes, watching closely.
Let rest for 10 minutes before serving. Garnish with additional chopped parsley.
Nutrition Information (per serving, estimated): Calories: 520 | Fat: 25g | Saturated Fat: 12g | Carbohydrates: 40g | Fiber: 2g | Sugar: 5g | Protein: 35g
