Quick Chicken Tetrazzini Recipe

This homemade Chicken Tetrazzini combines tender poultry and earthy mushrooms in a rich sauce that instantly feels like a warm hug.

You can easily pull this dish together on a busy weeknight using leftover rotisserie meat for a shortcut without sacrificing flavor. It quickly becomes the meal everyone requests when they need a little extra comfort on their plate.

Why This Chicken Tetrazzini is a Family Favorite

The creamy sauce clings to every strand of pasta without being overly heavy or complicated to make. It strikes the perfect balance between cheesy indulgence and savory satisfaction that keeps you coming back for seconds.

You will appreciate how freezer-friendly this meal is, making it a lifesaver for future busy evenings. It actually tastes even better the next day once the flavors have had time to meld together in the fridge.

This recipe is incredibly versatile, allowing you to swap in turkey or add different vegetables depending on what you have on hand. It serves a crowd effortlessly, making it my top choice for potlucks or welcoming new neighbors.

If you enjoy comforting oven-baked meals like this one, my Quick Seafood Bake for Two Recipe offers a similar satisfying warmth on a smaller scale. For a savory side that complements rich creamy dishes, the Zesty Easy Caramelized Onions Recipe is an absolute must-try.

Everything You Need for Perfect Chicken Tetrazzini

Here is the shopping list you will need to gather for this recipe:

• Pasta: Linguine or thin spaghetti work best for holding onto the sauce.
• Chicken: Shredded rotisserie chicken or cooked chicken breast provides the protein base.
• Mushrooms: Fresh button or cremini mushrooms add an earthy depth and hearty texture.
• Butter: Unsalted butter is essential for sautéing the vegetables and creating the roux.
• Flour: All-purpose flour helps thicken the sauce to the right consistency.
• Chicken Broth: Low-sodium broth allows you to control the salt level of the final dish.
• Half and Half: This creates a rich creaminess without being as heavy as pure cream.
• Lemon Juice: A splash of fresh citrus brightens the heavy flavors of the dairy.
• Mozzarella Cheese: Shredded mozzarella melts beautifully for that stretchy, golden top.
• Aromatics: Onion, garlic, and fresh parsley provide the necessary flavor foundation.
• Seasonings: Sea salt and freshly ground black pepper are all you need to season the layers.

My Method for Perfect Chicken Tetrazzini

Let’s get cooking with these simple steps:

1. Start by preheating your oven to 350˚F and buttering a 9×13 casserole dish to prevent sticking. Bring a large pot of salted water to a boil and cook your pasta until it is barely al dente, as it will finish cooking in the oven later. Before draining the noodles, be sure to reserve about half a cup of the starchy pasta water, which is liquid gold for adjusting your sauce later.
2. While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat to prepare your vegetables. Add the thick slices of mushrooms first, sautéing them for about three minutes until they soften, then toss in the chopped onions and cook until they turn golden brown. Finally, stir in the minced garlic for just one minute until it becomes fragrant, then transfer this veggie mixture to a bowl with your shredded chicken.
3. In the same pot you used for the vegetables, melt the butter over medium heat and whisk in the flour, cooking it for about two minutes until it smells nutty and looks golden. Gradually pour in the chicken broth and lemon juice while whisking constantly to prevent lumps, then stir in the salt and pepper. Pour in the half and half and bring the mixture to a gentle simmer, stirring until the sauce thickens enough to coat the back of a spoon.
4. Return the chicken, mushroom mixture, and drained pasta back into the pot with your creamy sauce and chopped parsley. Toss everything together gently until well combined, splashing in a little of the reserved pasta water if the mixture looks too thick or dry. Pour the entire mixture into your prepared baking dish and spread it out into an even layer before sprinkling the shredded mozzarella cheese generously over the top.
5. Cover the dish tightly with foil and bake for 20 minutes to heat everything through and melt the cheese. Remove the foil and bake for another 15 minutes until the sauce is bubbly and the cheese is beautifully golden brown. If you prefer a crispier top, you can switch the oven to broil for the last two minutes, watching closely to ensure it doesn’t burn.

My Chicken Tetrazzini Secrets

I always recommend undercooking the pasta slightly when boiling it on the stove. This ensures the Chicken Tetrazzini noodles maintain a pleasant chew rather than turning mushy after the second round of cooking in the oven.

To get the most flavor out of your mushrooms, make sure not to crowd the pan when sautéing them. Giving them space allows them to brown properly rather than steaming, which adds a deeper savory note to the final dish.

If you want an extra golden and crunchy topping, try mixing a little grated parmesan or breadcrumbs with the mozzarella. This small addition creates a wonderful texture contrast against the creamy pasta and tender chicken underneath.

Perfect Pairings for Chicken Tetrazzini

I find that a crisp, acidic green salad is the absolute best side to cut through the richness of the creamy sauce. A simple vinaigrette dressing on mixed greens refreshes your palate between bites of the savory casserole.

Garlic bread or crusty sourdough is also non-negotiable in my house for soaking up any extra sauce on the plate. Serving this Chicken Tetrazzini with warm bread ensures not a single drop of that delicious filling goes to waste.

If you love simple, comforting recipes like this, join me on Pinterest for more daily meal inspiration.

Chicken Tetrazzini Recipe

---

• Author: Amelia Bryan
• Total Time: 1 hr 15 min
• Yield: 9 servings
• Diet: None

Print Recipe

Pin Recipe

Description

A creamy, comforting pasta bake loaded with tender chicken, mushrooms, and melted cheese. This easy casserole is a family favorite perfect for weeknight dinners.

---

Ingredients

• 4 cups cooked chicken, shredded (rotisserie works well)
• 1 lb fresh mushrooms, sliced thick
• 12 oz thin spaghetti or linguine
• 1 medium yellow onion, chopped fine
• 4 cloves garlic, minced
• 2 cups half and half
• 4 Tbsp unsalted butter
• 1/3 cup all-purpose flour
• 3 cups chicken broth, low sodium
• 1 Tbsp lemon juice, fresh
• 1 1/2 cups mozzarella cheese, shredded
• 2 Tbsp olive oil
• 1/4 cup fresh parsley, chopped
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper

---

Instructions

1. Preheat your oven to 350˚F and lightly grease a 9×13 inch baking dish. Boil the pasta in salted water until just under al dente, reserving 1/2 cup of the cooking water before draining.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sauté the sliced mushrooms for 3-4 minutes until soft, then add the onions and cook until golden. Stir in the garlic for 60 seconds until fragrant, then remove the veggie mixture to a separate bowl.
3. In the same pot, melt the butter and whisk in the flour, cooking for 1-2 minutes until golden. Slowly whisk in the chicken broth and lemon juice, followed by the salt and pepper. Add the half and half and simmer until the sauce thickens slightly.
4. Add the drained pasta, chicken, mushroom mixture, and parsley into the pot with the sauce. Toss to combine thoroughly, adding a splash of reserved pasta water if needed for consistency. Transfer the mixture to the baking dish and top with mozzarella cheese.
5. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes until the cheese is melted and bubbly. Broil for 1-2 minutes if a browner top is desired.

Notes

For a lighter version, you can use milk instead of half and half, though the sauce will be less rich. Turkey is a great substitute for the chicken.

• Prep Time: 20 min
• Resting Time: 5 min
• Cook Time: 55 min
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 580
• Sugar: 5g
• Sodium: 940mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 45g
• Cholesterol: 150mg

Keywords: chicken tetrazzini, creamy pasta bake, chicken mushroom casserole, easy family dinner