Creamy Chicken Tetrazzini

Creamy Chicken Tetrazzini is a cozy baked pasta filled with tender chicken, mushrooms, and spaghetti in a rich, creamy sauce, all finished with plenty of melted cheese. It’s hearty without being complicated, and those golden, bubbly edges are always the first part I go for.

This is a particularly useful dinner when there’s already cooked chicken in the refrigerator. Rotisserie-style chicken works too, which cuts down the prep considerably.

Why You’ll Love This Recipe

Chicken Tetrazzini has that familiar creamy baked-pasta comfort, but mushrooms, Parmesan, and chicken broth give the sauce more savory flavor than a plain cream casserole.

Using already-cooked chicken makes preparation much easier. Once the pasta and mushrooms are ready, everything gets folded together and baked in one dish.

It’s also excellent for leftovers. Individual portions reheat nicely, especially with a small splash of milk or broth to loosen the sauce.

Tetrazzini is also a good choice when you’re feeding several people. One casserole gives you generous portions, and you can assemble most of it ahead instead of trying to finish several things right before dinner.

The sauce should look a little loose when everything goes into the baking dish. The pasta continues absorbing moisture in the oven, so starting with enough creamy sauce keeps the finished casserole from becoming dry.

Ingredients You’ll Need

You’ll need cooked chicken, pasta, and a handful of ingredients for the creamy sauce:

• Spaghetti
• Cooked chicken
• Mushrooms
• Unsalted butter
• Garlic
• All-purpose flour
• Chicken broth
• Whole milk
• Heavy cream
• Parmesan cheese
• Mozzarella cheese
• Salt and pepper

How To Make Creamy Chicken Tetrazzini

Step 1: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil.

Step 2: Cook the spaghetti until just shy of al dente, usually about 1–2 minutes less than the package directions. Drain well. The pasta will finish cooking in the oven, so don’t let it become completely soft now.

Step 3: Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and cook until softened and lightly browned and most of their released moisture has evaporated.

Step 4: Add the minced garlic and cook briefly until fragrant. Sprinkle the flour over the mushrooms and stir for about 1 minute so the finished sauce doesn’t have a raw flour taste.

Step 5: Gradually whisk in the chicken broth, followed by the milk and heavy cream. Simmer gently, stirring often, until the sauce thickens enough to lightly coat the back of a spoon.

Step 6: Stir in the Parmesan, salt, and black pepper. Add the cooked chicken and spaghetti and toss gently until everything is generously coated. If the mixture seems unusually thick, add a small splash of broth.

Step 7: Transfer the pasta to the prepared baking dish and spread it evenly. Sprinkle the mozzarella over the top.

Step 8: Bake uncovered for 20–25 minutes, until the sauce is bubbling around the edges and the cheese is melted with a few lightly golden areas. Let the casserole rest for 5–10 minutes before serving.

Chicken Tetrazzini Variations

Broccoli Chicken Tetrazzini

Fold lightly cooked broccoli into the pasta before baking for an easy vegetable addition.

Extra-Cheesy Tetrazzini

Use a combination of mozzarella and additional Parmesan across the top.

Chicken And Pea Tetrazzini

Fold thawed peas into the sauce with the chicken. They only need to heat through during baking.

Turkey Tetrazzini

Replace the chicken with leftover cooked turkey, especially after a holiday dinner.

Spinach Chicken Tetrazzini

Fold chopped cooked spinach into the creamy sauce, squeezing out excess moisture first.

Storing Creamy Chicken Tetrazzini

Refrigerate cooled leftovers in an airtight container within two hours and use them within 3–4 days.

FAQ

What Chicken Works Best?

Any simply seasoned cooked chicken works. Leftover roasted or baked chicken is great, and rotisserie-style chicken makes this particularly convenient.

Why Is My Tetrazzini Dry?

The pasta may have been overcooked before baking or there wasn’t enough sauce. Cook the spaghetti slightly under al dente and make sure it looks generously sauced before going into the oven.

Can I Make Chicken Tetrazzini Ahead?

Yes. Assemble the casserole, cover, and refrigerate. Bake it when needed, allowing some additional oven time since the dish will be cold.

Can I Leave Out The Mushrooms?

Absolutely. They add savory flavor and texture, but the casserole works without them.

Can I Use Another Pasta?

Yes. Linguine, fettuccine, or another long pasta works well. Short pasta can also be used if that’s what you have.

How Do I Know It’s Ready?

The sauce should be bubbling around the edges and the cheese completely melted. Remember that the chicken is already cooked, so there’s no need to bake the casserole excessively.

Reheat individual portions with a small splash of milk or chicken broth to loosen the sauce. For a larger amount, cover the baking dish and warm it in a 350°F oven until the center reaches 165°F.

What To Serve With Creamy Chicken Tetrazzini

Garlic bread: Crisp garlic bread is perfect for catching the creamy sauce left on the plate.

Green salad: A simple salad with a tangy vinaigrette gives you something fresh alongside the rich pasta.

Roasted broccoli: Its browned edges and slightly crisp texture work especially well with the creamy casserole.

Green beans: Simply cooked green beans make an easy vegetable side without adding another heavy dish.

Roasted asparagus: Asparagus adds a fresh, savory side that fits nicely with the chicken and mushrooms.

Dinner rolls: Soft warm rolls are an easy option when you’re feeding a larger group.

Don’t fully cook the spaghetti before assembling the casserole. Slightly firm pasta has room to absorb some of that creamy sauce in the oven without becoming mushy.

And keep the sauce a touch looser than you think it needs to be. That extra moisture is what helps Creamy Chicken Tetrazzini stay creamy after baking.

This Creamy Chicken Tetrazzini is a rich, cheesy pasta casserole loaded with tender chicken, spaghetti, and a creamy sauce—perfect for easy weeknight dinners, family meals, potlucks, and comforting casserole recipes.

Ingredients

• 12 ounces spaghetti
• 4 cups chopped or shredded cooked chicken
• 8 ounces mushrooms, sliced
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• 1½ cups shredded mozzarella cheese
• ¾ teaspoon salt, or to taste
• ¼ teaspoon black pepper

Instructions

1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the spaghetti 1–2 minutes shy of al dente, then drain.
3. Melt the butter in a large skillet and cook the mushrooms until lightly browned.
4. Add the garlic, then stir in the flour and cook for 1 minute.
5. Gradually whisk in the chicken broth, milk, and heavy cream. Simmer until slightly thickened.
6. Stir in the Parmesan, salt, and pepper.
7. Add the chicken and spaghetti and toss until generously coated.
8. Transfer to the baking dish and top with mozzarella.
9. Bake for 20–25 minutes, until bubbling and lightly golden.
10. Rest for 5–10 minutes before serving.

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