Name: Creamy Chicken Tetrazzini Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Spaghetti or Linguine: 12 oz Butter: 2 tablespoons Olive Oil: 1 tablespoon Onion (finely chopped): 1 small Garlic (minced): 2 cloves Sliced Mushrooms: 8 oz Cooked Shredded Chicken: 3 cups All-Purpose Flour: 1/4 cup Chicken Broth: 2 cups Whole Milk: 1 cup Heavy Cream: 1 cup Grated Parmesan Cheese: 1 cup Salt: 1 teaspoon Black Pepper: 1/2 teaspoon Ground Nutmeg: 1/4 teaspoon Shredded Mozzarella Cheese: 1 cup Breadcrumbs: 1/2 cup Parsley (chopped for garnish): 2 tablespoons

Jump to Recipe·Print Recipe

Creamy Chicken Tetrazzini is the kind of dish that makes everyone at the table swoon—cozy, savory, and rich with a sauce that wraps itself around every strand of pasta. Picture tender pieces of chicken, golden mushrooms, and a perfectly creamy sauce studded with cheese, all baked until bubbly and topped with a golden crust. This is the casserole you lean on when you want comfort food, the recipe you pull out to feed a crowd or just to treat yourself on a random Tuesday. There’s warmth in every bite, and it always feels a little bit special while still being, delightfully, so easy to throw together.

Creamy Chicken Tetrazzini Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about making Creamy Chicken Tetrazzini is just how approachable the ingredient list is. Each element has its place, bringing a unique note to the table—from the earthy mushrooms to the stretchy mozzarella and the aromatic hint of nutmeg. Here’s everything you’ll need to gather:

Spaghetti or linguine (12 oz): The pasta forms the hearty backbone of the dish—use whichever you love most for best results.
Butter (2 tablespoons): Adds richness and flavors the base of your sauce.
Olive oil (1 tablespoon): Paired with butter, it keeps the aromatics from burning while adding its own subtle goodness.
Small onion, finely chopped: Creates a sweet, mellow foundation in every forkful.
Garlic, minced (2 cloves): For deep savory notes that elevate the cream sauce.
Sliced mushrooms (8 oz): Their umami complements the cream and chicken beautifully—fresh is best for texture.
Cooked shredded chicken (3 cups): All about easy weeknight comfort—use rotisserie or leftovers!
All-purpose flour (1/4 cup): Key for thickening up that luxuriously creamy sauce.
Chicken broth (2 cups): Infuses the sauce with depth and a subtle, savory undertone.
Whole milk (1 cup): Adds a touch of sweetness and makes things so smooth.
Heavy cream (1 cup): The source of that signature Creamy Chicken Tetrazzini richness!
Grated Parmesan cheese (1 cup): For nutty, salty flavor that rounds out the sauce with a sharp, cheesy finish.
Salt (1 teaspoon): Essential for making every flavor pop.
Black pepper (1/2 teaspoon): A gentle warmth that lingers after each bite.
Ground nutmeg (1/4 teaspoon): That secret hint of warmth and depth—don’t skip it!
Shredded mozzarella cheese (1 cup): Melts and stretches for a gorgeous cheese pull on top.
Breadcrumbs (1/2 cup): For irresistible crunch and a golden crust.
Chopped parsley (2 tablespoons, optional): Brightens the dish with color and a little burst of freshness.

How to Make Creamy Chicken Tetrazzini

Step 1: Prep the Oven and Pasta

Start by preheating your oven to 375°F. Bring a large pot of salted water to a boil and cook your spaghetti or linguine just until al dente (you want it tender but still with a little bite—it’ll cook more in the oven). Drain the pasta and set it aside while you work on the sauce. This step ensures your noodles won’t go mushy after baking, keeping the final dish perfectly textured.

Step 2: Sauté the Aromatics and Mushrooms

In a large skillet, melt the butter and olive oil over medium heat. Add in the chopped onion and sauté for 3 to 4 minutes, stirring often, until the onion turns soft and translucent, building sweet, aromatic layers. Next, toss in the garlic and sliced mushrooms, cooking for another 5 to 6 minutes until the mushrooms are tender, browned, and their liquid has mostly evaporated. This deepens their flavor and gives the sauce a wonderful earthiness.

Step 3: Build the Creamy Sauce

With the veggies soft and fragrant, sprinkle the flour over the mixture and stir for about a minute—this step creates the base for a sauce that thickens beautifully without any lumps. Gradually whisk in the chicken broth, then add both the milk and heavy cream, stirring constantly. Let this simmer until it thickens slightly (it should coat the back of a spoon), infusing the sauce with all of those fantastic flavors from the pan.

Step 4: Add Cheese, Season, and Combine

Remove the skillet from the heat and stir in the grated Parmesan cheese along with the salt, pepper, and ground nutmeg. The Parmesan melts into the sauce, anchoring its flavor with a sharp, salty richness while the nutmeg adds a warm, aromatic undertone that sets Creamy Chicken Tetrazzini apart. Now, add the shredded chicken and cooked pasta directly to the skillet, turning everything together gently so every piece is coated in sauce.

Step 5: Layer, Top, and Bake

Lightly grease a 9×13-inch baking dish and spread the pasta mixture into it evenly. Sprinkle the shredded mozzarella cheese over the top, followed by a dusting of breadcrumbs. Slide the dish into the oven and bake for 20 to 25 minutes, or until the sauce is bubbling and the top has turned a gorgeous golden brown. Let it sit for about 5 minutes after you take it out—this rest time helps the sauce set up just enough for perfect slices every time. If you like, shower a little fresh parsley on top for color and freshness just before serving.

How to Serve Creamy Chicken Tetrazzini

Garnishes

You can never go wrong with a flurry of freshly chopped parsley—its vibrant color instantly perks up the casserole and a sprinkle just before serving adds a clean, herbal note. For an extra touch, a dusting of extra Parmesan brings that bakery-style finish and a savory depth that cheese lovers will adore.

Side Dishes

Creamy Chicken Tetrazzini pairs well with a crisp green salad tossed in a simple vinaigrette, balancing the richness of the main dish. Garlic bread or a rustic baguette is also a winning move—those golden, crunchy edges are perfect for mopping up every bit of creamy sauce. For something a little lighter, try steaming some broccoli or green beans to serve alongside.

Creative Ways to Present

If you’re feeding a crowd or looking to make the meal extra special, portion your Creamy Chicken Tetrazzini into individual ramekins before baking for adorable personal servings. Or, pack leftovers into thermoses for a decadent hot lunch. Even a sprinkle of lemon zest just before serving can give this comfort classic a sophisticated twist and a pop of brightness!

Make Ahead and Storage

Storing Leftovers

Allow your Creamy Chicken Tetrazzini to cool to room temperature, then cover the baking dish tightly with foil or transfer leftovers into airtight containers. Store in the refrigerator for up to 4 days—just be sure the casserole is well-sealed to keep it from drying out.

Freezing

This dish is a freezer hero! For best results, assemble everything right up to the baking stage (but skip adding the breadcrumbs and mozzarella so they don’t get soggy). Cover tightly with plastic wrap and then foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then sprinkle on your mozzarella and breadcrumbs before baking as usual.

Reheating

Reheat leftovers in a 350°F oven, covered with foil, until bubbly and warmed through (about 20 minutes). You can also zap individual portions in the microwave, but for that just-baked texture, the oven is best. If the pasta looks a little dry, add a splash of milk or cream before reheating to bring back that creamy magic.

FAQs

Can I use rotisserie chicken in Creamy Chicken Tetrazzini?

Absolutely! Rotisserie chicken is a lifesaver here and it adds extra flavor from the seasoning. Just shred it up and mix it right in—this shortcut makes weeknight prep even faster without sacrificing any deliciousness.

What can I substitute for mushrooms if I don’t like them?

If mushrooms aren’t your favorite, you can swap them for diced bell peppers, zucchini, or even thawed frozen peas. The idea is to keep that bit of veggie texture while letting the rich sauce and chicken shine.

Is it possible to make Creamy Chicken Tetrazzini ahead of time?

You sure can! Assemble the entire dish (except for the breadcrumbs and mozzarella topping), refrigerate it tightly covered for up to a day in advance, then top and bake when you’re ready to eat. It’s perfect for meal prep or planning for guests.

Can I use other pasta shapes?

Definitely! While spaghetti and linguine are traditional, any shape that holds sauce works beautifully—think penne, rotini, or fettuccine. Choose your favorite or whatever you have on hand.

How do I keep the sauce from getting lumpy?

To ensure a super smooth sauce, add your liquids slowly while whisking constantly after the flour has cooked for a minute with the vegetables. Letting the broth loosen things up before adding the cream helps, and whisking as the sauce thickens is the secret to that velvety finish every time.

Final Thoughts

This Creamy Chicken Tetrazzini is the ultimate proof that comfort food can be both seriously delicious and easy to pull off. The luscious sauce, golden topping, and that homey aroma will have everyone coming back for seconds. Give it a try and make it your own—it’s bound to become a cherished part of your weeknight dinner rotation. Enjoy every creamy, cheesy, heartwarming bite!

Creamy Chicken Tetrazzini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the ultimate comfort food with this creamy and savory Creamy Chicken Tetrazzini recipe. A perfect blend of tender chicken, earthy mushrooms, and rich creamy sauce, topped with a golden cheesy crust. This easy weeknight dinner will become a family favorite in no time!

Ingredients

Spaghetti or Linguine:

12 oz

Butter:

2 tablespoons

Olive Oil:

1 tablespoon

Onion (finely chopped):

1 small

Garlic (minced):

2 cloves

Sliced Mushrooms:

8 oz

Cooked Shredded Chicken:

3 cups

All-Purpose Flour:

1/4 cup

Chicken Broth:

2 cups

Whole Milk:

1 cup

Heavy Cream:

1 cup

Grated Parmesan Cheese:

1 cup

Salt:

1 teaspoon

Black Pepper:

1/2 teaspoon

Ground Nutmeg:

1/4 teaspoon

Shredded Mozzarella Cheese:

1 cup

Breadcrumbs:

1/2 cup

Parsley (chopped for garnish):

2 tablespoons

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 375°F.
Cook the pasta: Cook the pasta until al dente, drain, and set aside.
Sauté onion and mushrooms: In a skillet, sauté onion and garlic, then add mushrooms until tender.
Make the sauce: Stir in flour, then whisk in broth, milk, and cream. Simmer until slightly thickened. Add Parmesan, salt, pepper, and nutmeg.
Combine ingredients: Add chicken and pasta to the skillet, coat in sauce. Transfer to a baking dish.
Bake: Top with mozzarella and breadcrumbs. Bake until golden and bubbly.
Serve: Let rest before serving. Garnish with parsley.