Chicken Tetrazzini Recipe tastes creamy, cozy, and cheesy with tender chicken, buttery mushrooms, and a golden, crunchy top. It works perfectly for busy families, potlucks, or make-ahead dinners and usually takes about 1 hour from start to finish. I first made this on a tiny apartment stove in college, and my roommates still text me about “that pasta casserole.”

Why Choose This Chicken Tetrazzini Recipe

This Chicken Tetrazzini recipe uses simple pantry ingredients but tastes like a special-occasion casserole. You get juicy chicken, a silky homemade sauce, and plenty of cheese without any complicated steps.

The recipe also reheats really well, so leftovers taste just as good the next day. You can prep it ahead, stash it in the fridge, then bake when you need a low-stress dinner.

My whole family scraped the pan clean and asked for it again next week, so this Chicken Tetrazzini recipe went straight into our regular rotation. ★★★★★

Ingredients You’ll Need

Pasta and Protein

12 ounces spaghetti or linguine
- Use regular or thin spaghetti. Avoid angel hair because it turns mushy.
3 cups cooked chicken, shredded or diced
- Rotisserie chicken works perfectly and saves time.
- Leftover baked or grilled chicken also works. Just avoid heavily seasoned or spicy flavors.

Vegetables

8 ounces mushrooms, sliced
- White button or cremini both taste great.
1 small onion, finely diced
2 cloves garlic, minced
1 cup frozen peas
- No need to thaw. Toss them in frozen.

Sauce Base

4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups low sodium chicken broth
- Use your favorite brand. I like Swanson or Kitchen Basics for good flavor.
1 1/2 cups whole milk
- You can swap half-and-half for a richer sauce.
1/2 cup sour cream
- Greek yogurt works in a pinch, but sour cream gives better flavor.
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme or Italian seasoning
1/4 teaspoon paprika
Pinch of red pepper flakes (optional, for gentle heat)

Cheese Topping

1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup panko breadcrumbs
2 tablespoons melted butter
1 tablespoon chopped fresh parsley, optional for garnish

Pantry Shortcuts & Substitutions

Use canned cream of chicken soup if you want a shortcut:
- Replace the flour and milk with 2 cans cream of chicken soup and reduce broth to 1 cup.
Swap chicken with turkey if you have holiday leftovers.
Use any short pasta like penne or rotini if you prefer, just cook to al dente.

Equipment List

Large pot for boiling pasta
Large skillet or sauté pan
9×13 inch baking dish
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Colander

Tips & Tricks

Salt the pasta water generously so the noodles carry flavor into the casserole.
Cook pasta to just shy of al dente because it finishes in the oven.
Brown the mushrooms well so they develop deep flavor and do not steam.
Use room temperature sour cream to avoid lumps in the sauce.
Taste the sauce before mixing with pasta and adjust salt and pepper.
Toss pasta with a little sauce before adding everything else so it coats evenly.
Spread the mixture evenly in the baking dish so it heats at the same rate.
Mix panko with melted butter so the topping bakes crisp and golden.
Let the casserole rest 10 minutes after baking so it sets and slices cleanly.
Add a splash of broth or milk when reheating leftovers to keep them creamy.

How to Make Chicken Tetrazzini Recipe

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Add the spaghetti and cook until just al dente, usually 1 to 2 minutes less than package directions.
Drain the pasta, toss lightly with a drizzle of oil so it does not stick, and set it aside.

Step 2: Cook the Vegetables

Heat 2 tablespoons of butter in a large skillet over medium heat.
Add the sliced mushrooms and cook until they release their moisture and turn golden, about 6 to 8 minutes.
Stir in the diced onion and cook until soft and translucent, about 3 to 4 minutes.
Add the minced garlic and cook 30 seconds until fragrant, then turn off the heat and set the skillet aside.

Step 3: Make the Creamy Sauce

In a separate large skillet or the same skillet (wiped out if needed), melt 4 tablespoons butter over medium heat.
Whisk in the flour and cook 1 to 2 minutes, whisking constantly, until the mixture turns lightly golden and smells nutty.
Slowly pour in the chicken broth while you whisk, smoothing out any lumps.
Add the milk gradually, still whisking, until the sauce looks smooth and slightly thick.
Stir in salt, pepper, garlic powder, onion powder, thyme or Italian seasoning, paprika, and red pepper flakes if you use them.
Lower the heat and simmer 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
Turn off the heat and whisk in the sour cream until the sauce looks silky.

Step 4: Combine Pasta, Chicken, and Sauce

Add the cooked chicken, sautéed mushrooms and onions, and frozen peas to the sauce.
Stir gently until everything mixes evenly and the peas start to warm.
Add the cooked pasta to the skillet in batches and toss until the noodles coat fully with sauce.
Taste and adjust seasoning with more salt and pepper if needed.

Step 5: Assemble the Casserole

Preheat your oven to 350°F.
Lightly grease a 9×13 inch baking dish with butter or cooking spray.
Pour the chicken and pasta mixture into the dish and spread it into an even layer.
Sprinkle mozzarella cheese evenly over the top, then add the Parmesan.

Step 6: Add the Crunchy Topping

In a small bowl, mix the panko breadcrumbs with 2 tablespoons melted butter.
Stir until the crumbs absorb the butter and look evenly coated.
Sprinkle the buttery crumbs over the cheese layer in an even blanket.

Step 7: Bake

Place the baking dish in the preheated oven.
Bake 25 to 30 minutes until the casserole bubbles around the edges and the top turns golden brown.
If the top browns too quickly, tent loosely with foil and finish baking.
Remove from the oven and let it rest 10 minutes before serving, then garnish with chopped parsley.

What to Serve with it?

Chicken Tetrazzini already brings protein, carbs, and veggies, so you only need simple sides. A crisp green salad with a light vinaigrette cuts through the richness nicely. Steamed broccoli, green beans, or roasted carrots also pair well and keep the plate colorful. Add some garlic bread or warm dinner rolls if your crew loves extra carbs as much as mine does.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Reheat single portions in the microwave with a splash of milk or broth, covered, until hot and creamy.
Reheat larger portions in a covered baking dish at 325°F until heated through, about 20 minutes, then uncover for a few minutes to crisp the top.
Freeze tightly wrapped portions for up to 2 months, then thaw overnight in the fridge before reheating.
Add a little extra cheese on top when reheating from the fridge or freezer if you want a fresh-from-the-oven vibe.