Chicken Tetrazzini

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Chicken Tetrazzini is creamy, cheesy, and satisfying. This easy pasta dish has tender chicken and spaghetti baked in an easy cheesy cream sauce. 

A handful of add-ins make this casserole flavorful and delicious, the perfect way to enjoy rotisserie or leftover chicken!

cut Chicken Tetrazzini in a casserole dish

What is Chicken Tetrazzini

Chicken Tetrazzini is said to be named after a famous Italian soprano. Whether the story is true or not, this casserole will give everyone who eats it something to sing about!

It’s simple to make (from scratch), and so versatile for any occasion. In a rush? Just drizzle the sauce over spaghetti and serve right away without baking. It’s a breeze to pull this recipe off!

ingredients in bowls to make Chicken Tetrazzini on a marble table

Ingredients & Variations

CHICKEN
Use rotisserie chicken, baked chicken breasts, or even thighs. Shredded chicken makes for terrific flavor, but it’s just fine to chop it into larger chunks if preferred.

SAUCE
Anyone who has ever sauteed butter with mushrooms and onions knows it’s a winning combination. This starts with a roux which only gets better with the addition of white wine, cream, garlic, and Italian seasoning!

No Wine? No Problem! If you don’t have white wine or sherry on hand, use extra broth or even water, alone or mixed with a bouillon cube.

VEGGIES
It’s OK to sub canned mushrooms for fresh, if necessary. Just drain well and saute with onions. Not a fan of peas? No problem, leave them out.

process of making Chicken Tetrazzini

How to Make Chicken Tetrazzini

Don’t let the fancy name fool you, Chicken Tetrazzini is a cinch to make! Just a few steps and a delicious dinner will be in the oven!

  1. Preheat oven and cook pasta.
  2. Meanwhile, prepare the sauce according to recipe instructions below.
  3. Toss the two together with chicken, add a sprinkle of cheese and bake until bubbly.

Feel free to add favorite toppings like fried onions or chopped parsley!

process of adding Chicken Tetrazzini ingredients to casserole dish

Tips for Making Casseroles

  • Be sure to undercook the pasta (al dente) so that it stays firm while it’s baking in the sauce.
  • Use only pre-cooked chicken. This casserole isn’t going to be the oven long enough to cook raw chicken.
  • No cooked chicken on hand? Just poach breasts in boiling water for 20 minutes while prepping the other ingredients. Cool in the freezer for a few minutes before chopping or shredding.
  • This dish can be prepared up to 24 hours in advance and baked before serving. If baking chilled from the fridge, cook time will need to be increased.
  • Leftovers should be stored in the refrigerator in an airtight container for up to 4 days, or in the freezer for up to three months.

Chicken Tetrazzini on a plate with the casserole dish in the background filled with Chicken TetrazziniMore Creamy Casseroles

close up of Chicken Tetrazzini on a plate
4.91 from 31 votes
Review Recipe

Chicken Tetrazzini

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Author Holly Nilsson
Chicken Tetrazzini is a creamy, cheesy casserole that the whole family will love!

Ingredients

  • 12 ounces dry spaghetti or linguine
  • 2 cups chicken cooked shredded
  • ½ cup frozen peas defrosted, optional
  • 2 cups mozzarella cheese shredded, divided
  • ¼ cup parmesan cheese shredded
Sauce
  • 3 tablespoons butter
  • 1 small onion diced
  • ½ pound mushrooms sliced
  • 4 tablespoons flour
  • 1 ⅓ cups chicken broth reduced sodium
  • ½ cup white wine or extra chicken broth
  • 1 ⅓ cups light cream or whole milk
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 8 ounces cream cheese cubed

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Instructions

  • Preheat oven to 350°F.
  • Cook pasta al dente according to package directions.
  • Meanwhile, melt butter in a sauce pan over medium heat. Add onions and cook until softened. Stir in mushrooms and cook an additional 5 minutes.
  • Stir in flour and cook 1 minute. Add broth, wine, cream and seasonings. Stir over medium heat until the mixture comes to a boil.
  • Add cream cheese and stir until smooth and melted.
  • Combine pasta, sauce, veggies, cooked chicken and 1 cup of mozzarella cheese.
  • Spread into a 2qt casserole dish, cover and bake 20 minutes.
  • Uncover, top with remaining mozzarella and parmesan. Bake 10-15 minutes more or until casserole is hot and cheese is melted.

Recipe Notes

White wine can be replaced with additional broth if desired.
Peas can be omitted or replaced with asparagus.

Nutrition Information

Calories: 581, Carbohydrates: 42g, Protein: 20g, Fat: 36g, Saturated Fat: 21g, Cholesterol: 121mg, Sodium: 526mg, Potassium: 391mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1217IU, Vitamin C: 8mg, Calcium: 257mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best Chicken Tetrazzini, Chicken Tetrazzini, chicken tetrazzini recipe, how to make Chicken Tetrazzini
Course Casserole, Chicken, Dinner, Entree, Main Course
Cuisine American
Chicken Tetrazzini on a white plate with writing
ingredients to make Chicken Tetrazzini with finished dish and a title
Chicken Tetrazzini on a white plate with title
Chicken Tetrazzini on a white plate with a title

 

About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating




Comments

  1. Love this recipe! Thank you! I think I will double the sauce next time. Maybe. Really delicious and fun! I did broil for 1 minute at the end for a golden brown.5 stars

  2. I made this today 1/4/2021. I’ve never made this. I used asparagus instead of peas. It’s delicious!5 stars

  3. Made this last night for a birthday celebration. Was a hit! the Birthday boy, 30 yo, had 3rds! So did the 9yo and the 6 yo. Typically, the 4yo wouldn’t touch it, she’s picky.

    Followed the suggestion of doubling the sauce, used 16 oz of linguine, and subbed dry sherry for the white wine. Will cut back a little on the sherry next time. Definitely a keeper!

  4. This is an absolutely delicious recipe! I agree with some comments about needing to double the sauce, though. I will do that the next time I make this dish because the sauce is the best I’ve ever had, and more sauce is never a bad thing, right? I now will use this sauce for the base of a few other recipes I have.5 stars

  5. Great recipe. We added bacon and I didnt have enough mozz cheese on hand so I augmented with shredded parm. Next time I might add broccoli. It was yummy and I’ll freeze the leftovers.4 stars

  6. I made this last night. This was amazing. I did not add peas> doubled the ingredients for the sauce since pasta seems to absorb the sauce. It can out amazing. I will make this again.

  7. I’m so happy that I made my first gluten-free bechamel for this recipe. Overall, though, it would not have fit into two 2-quart casseroles. I filled my 9X13 casserole with it. I would add more chicken and peas next time, as well as salt and pepper (it was a little bland). But overall I loved it and will make again with changes.3 stars

    1. Oh no Mary, how disappointing! A chalky or floury flavor can come from not cooking the flour long enough when making the sauce in step 4. Once the flour is added to the butter, cooking for at least one minute will get rid of the floury flavor. I hope that helps.

    1. I’ve only tried this as written although I do think you could leave them out in this recipe. It will change the flavor slightly but still be delicious. You could also try a little bit of eggplant or zucchini in place. Let us know how it goes!

  8. It was very good I did it with pork and I add with the onion 1 fresh garlic. Next time I will do it with chicken. Thank you.5 stars