Name: Chicken Tetrazzini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 12 oz spaghetti; 3 cups cooked chicken breast, shredded; 2 tablespoons butter; 1 small onion, finely chopped; 3 cloves garlic, minced; 8 oz mushrooms, sliced; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup whole milk; 1/2 cup sour cream; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup breadcrumbs (optional); 1 tablespoon chopped fresh parsley (for garnish)

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I make this creamy baked Chicken Tetrazzini when I crave a warm, comforting pasta dish that feels both hearty and satisfying. Tender shredded chicken, perfectly cooked spaghetti, earthy mushrooms, and a rich Parmesan cream sauce come together in one cozy casserole. Every bite feels creamy, cheesy, and full of flavor.

Chicken Tetrazzini

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz spaghetti

3 cups cooked chicken breast, shredded

2 tablespoons butter

1 small onion, finely chopped

3 cloves garlic, minced

8 oz mushrooms, sliced

¼ cup all-purpose flour

2 cups chicken broth

1 cup whole milk

½ cup sour cream

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon black pepper

½ cup breadcrumbs (optional, for topping)

1 tablespoon chopped fresh parsley (for garnish)

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing a 9x13-inch baking dish.

I cook the spaghetti according to the package instructions until al dente, then drain it and set it aside.

In a large skillet, I melt the butter over medium heat. I add the chopped onion and cook it for a few minutes until softened. Then I stir in the garlic and sliced mushrooms, cooking until the mushrooms become tender and fragrant.

I sprinkle the flour over the mushroom mixture and stir continuously to create a roux. Slowly, I whisk in the chicken broth and milk, stirring constantly until the sauce thickens into a creamy consistency.

Once thickened, I remove the skillet from the heat and stir in the sour cream, mozzarella, Parmesan, Italian seasoning, salt, and pepper until the sauce is smooth and rich.

In a large bowl, I combine the cooked spaghetti and shredded chicken. I pour the sauce over the top and toss everything together until evenly coated.

I transfer the mixture to the prepared baking dish, spreading it out evenly. If I want extra texture, I sprinkle breadcrumbs over the top.

I bake it for 25–30 minutes, until the casserole is bubbly and lightly golden. Before serving, I garnish it with fresh parsley.

Servings and timing

I prepare this dish in about 15 minutes, and it bakes for 30 minutes, bringing the total time to 45 minutes.

This recipe makes 6 servings.

Each serving contains approximately 520 kcal.

Variations

I sometimes swap the chicken breast for leftover rotisserie chicken to save time. When I want extra vegetables, I add frozen peas or steamed broccoli to the pasta mixture. For a richer flavor, I replace part of the mozzarella with provolone. If I prefer a lighter version, I use low-fat milk and reduced-fat sour cream. I also enjoy adding a pinch of red pepper flakes for a subtle kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions for up to 2 months.

To reheat, I warm it in the oven at 325°F until heated through, covering it with foil to prevent drying out. When I reheat a single portion, I use the microwave and add a splash of milk to keep the sauce creamy.

FAQs

Can I make Chicken Tetrazzini ahead of time?

I assemble the casserole up to a day in advance, cover it tightly, and refrigerate it. When ready to bake, I add a few extra minutes to the baking time since it starts cold.

Can I freeze Chicken Tetrazzini before baking?

I assemble the dish, wrap it tightly, and freeze it unbaked. When I am ready to cook it, I thaw it overnight in the refrigerator and bake as directed.

What other pasta can I use?

I sometimes substitute spaghetti with linguine or fettuccine. Any long pasta works well as long as I cook it al dente.

How do I prevent the sauce from becoming too thick?

I make sure to whisk continuously while adding the broth and milk. If the sauce thickens too much, I stir in a small splash of extra broth or milk to loosen it.

Can I make this recipe gluten-free?

I use gluten-free spaghetti and substitute the all-purpose flour with a gluten-free flour blend to make the dish suitable for gluten-free diets.

Conclusion

I find this Chicken Tetrazzini to be one of the most comforting pasta bakes I can make. The creamy sauce, tender chicken, and cheesy topping create a satisfying meal that feels both classic and dependable. Whenever I need a dish that brings warmth to the table and pleases everyone, this is the recipe I turn to.

📖 Recipe:

Chicken Tetrazzini

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Halal

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Description

A creamy, comforting baked pasta casserole made with tender shredded chicken, spaghetti, mushrooms, and a rich Parmesan cream sauce, topped with melty cheese and optional golden breadcrumbs.

Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Cook spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add onion and cook until softened. Stir in garlic and mushrooms and cook until tender.
Sprinkle flour over the mushroom mixture and stir continuously to form a roux.
Slowly whisk in chicken broth and milk, stirring constantly until the sauce thickens.
Remove from heat and stir in sour cream, mozzarella, Parmesan, Italian seasoning, salt, and pepper until smooth.
In a large bowl, combine cooked spaghetti and shredded chicken. Pour sauce over and toss to coat evenly.
Transfer mixture to prepared baking dish and spread evenly. Sprinkle breadcrumbs on top if using.
Bake for 25–30 minutes, until bubbly and lightly golden.
Garnish with chopped parsley before serving.