Name: Chicken Tetrazzini Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz linguine or thin spaghetti; 4 cups shredded chicken (rotisserie or cooked chicken breast); 2 cups thickly sliced white mushrooms; 1 onion, diced; 2 garlic cloves, minced; 2 tbsp olive oil; 4 tbsp butter; 4 tbsp all-purpose flour; 3 cups low-sodium chicken broth; 1 cup half and half (or equal parts milk and heavy cream); ½ cup reserved pasta cooking water; 2 tbsp fresh parsley, chopped; 1 tbsp lemon juice; 2 cups shredded mozzarella cheese; Salt and pepper, to taste

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This chicken tetrazzini is a creamy, cheesy pasta bake loaded with tender chicken, plump mushrooms, and a luscious sauce that clings to every strand of spaghetti. It’s comforting, hearty, and the kind of dish I love to serve for family dinners, potlucks, or to bring to someone who needs a home-cooked meal. The flavors marry beautifully in the oven, and the result is a golden-topped casserole that everyone asks for again.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile and reheats like a dream. I can make it with rotisserie chicken for convenience or cook chicken breasts from scratch. The sauce is made from scratch too — no canned soups — which gives it a fresher, more vibrant flavor. I also appreciate that I can mix up the vegetables, swap proteins, and play around with different cheeses while keeping the same creamy, satisfying base. Chicken Tetrazzini Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta – linguine or thin spaghetti work beautifully
4 cups shredded chicken – rotisserie or cooked chicken breast
Mushrooms – thickly sliced white mushrooms
1 onion, diced
2 garlic cloves, minced
Butter – for the roux
Flour – to thicken the sauce
Chicken broth – preferably low-sodium
Salt and pepper – to taste
Fresh parsley – chopped
Lemon juice – for brightness
Half and half – or equal parts milk and heavy cream
Mozzarella cheese – shredded, for topping

Directions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish (or two 9-inch square dishes).
Cook pasta in salted water until just barely al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
In a large skillet or Dutch oven, sauté mushrooms in olive oil until softened. Add onions and cook until golden, about 5 minutes. Stir in garlic and cook briefly.
Add butter to the pan and let it melt. Sprinkle in the flour and whisk to form a roux, cooking for about 1–2 minutes.
Gradually whisk in the chicken broth, stirring constantly until smooth. Simmer until slightly thickened.
Stir in half and half, salt, pepper, parsley, and lemon juice. Adjust seasoning to taste.
Add the cooked pasta, shredded chicken, and reserved pasta water to the sauce, tossing to coat evenly.
Transfer the mixture to the prepared baking dish, sprinkle with mozzarella cheese, and bake for 25–30 minutes, or until bubbly and golden on top.

Servings and timing

This recipe makes about 8 servings. Prep time is roughly 20 minutes, baking time is 25–30 minutes, so the total time is under 1 hour.

Variations

I sometimes swap the chicken for leftover turkey or canned tuna. For vegetables, I’ve added steamed broccoli, spinach, or artichoke hearts. Different cheeses like Havarti, Monterey Jack, or even cheddar give the casserole a new personality. A sprinkle of parmesan on top adds a lovely salty finish.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover with foil and warm in a 350°F oven until hot, or microwave individual portions. It also freezes well — I wrap tightly and freeze for up to 2 months, then thaw overnight before reheating.

FAQs

Can I make chicken tetrazzini ahead of time?

Yes, I often assemble it a day in advance, cover, refrigerate, and bake when ready. I just add an extra 10–15 minutes to the bake time.

Can I use a different pasta shape?

Absolutely. Penne, fettuccine, or rotini all work well — just cook until barely al dente.

How do I cook chicken for this recipe?

I season chicken breasts with salt and pepper, bake at 400°F for 20–25 minutes, then shred once cool enough to handle.

Can I make this without mushrooms?

Yes, I can substitute them with diced bell peppers, zucchini, or omit them entirely.

How do I keep the pasta from getting mushy?

I make sure to undercook the pasta slightly before baking, since it will absorb sauce and soften further in the oven.

Conclusion

This chicken tetrazzini is one of my favorite creamy casseroles because it’s simple, satisfying, and endlessly adaptable. I love how the sauce clings to the pasta and how the cheesy top turns golden and bubbly in the oven. It’s the perfect make-ahead dish for busy nights, gatherings, or just when I want a warm, comforting meal.