It’s a comforting, creamy pasta dish that the whole family enjoys.
Great for using leftover cooked chicken or rotisserie chicken.
The baked topping creates a delicious golden crust.
Easy to prepare ahead of time for busy weeknights.
Perfect for feeding a crowd or bringing to gatherings.
A balanced combination of pasta, protein, and creamy sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
spaghetti cooked chicken, shredded or diced butter olive oil mushrooms, sliced onion, finely chopped garlic, minced all-purpose flour chicken broth milk or half-and-half grated Parmesan cheese mozzarella cheese salt black pepper Italian seasoning fresh parsley, chopped breadcrumbs (optional)
Directions
Preheat the oven to 375°F (190°C). Lightly grease a large baking dish and set aside.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the butter and olive oil over medium heat. Add the chopped onion and cook until softened. Stir in the garlic and sliced mushrooms, cooking until the mushrooms release their moisture and become tender.
Sprinkle the flour over the mixture and stir continuously for about one minute to create a roux.
Gradually whisk in the chicken broth and milk, stirring until the sauce thickens and becomes smooth.
Add Parmesan cheese, Italian seasoning, salt, and black pepper. Stir until the cheese melts and the sauce becomes creamy.
Add the cooked chicken and drained spaghetti to the sauce, mixing well to coat everything evenly.
Transfer the mixture into the prepared baking dish. Sprinkle mozzarella cheese and breadcrumbs evenly over the top.
Bake for 25–30 minutes, or until the top is golden and the casserole is bubbling.
Remove from the oven and let it rest for a few minutes. Garnish with chopped parsley before serving.
You can easily customize Chicken Tetrazzini to suit your preferences. Substitute turkey for chicken, especially if you have holiday leftovers. Add vegetables like peas, spinach, or broccoli for extra color and nutrition. For a richer flavor, replace milk with heavy cream. If you enjoy a bit of heat, add a pinch of crushed red pepper flakes. You can also swap spaghetti for linguine or fettuccine for a slightly different texture.
Storage/Reheating
Store leftover Chicken Tetrazzini in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave and heat in short intervals until warmed through. For oven reheating, cover the casserole with foil and warm at 350°F (175°C) for about 15–20 minutes. If the pasta seems dry, add a small splash of milk or broth before reheating to restore its creamy texture.
This dish can also be frozen. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is Chicken Tetrazzini?
Chicken Tetrazzini is a baked pasta casserole made with chicken, spaghetti, mushrooms, and a creamy sauce, typically topped with cheese and baked until golden.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly and saves time. Simply shred or dice it before adding it to the sauce.
What type of pasta works best?
Spaghetti is traditional, but linguine, fettuccine, or even penne can work well in this recipe.
Can I make Chicken Tetrazzini ahead of time?
Yes, you can assemble the casserole ahead of time, cover it, and store it in the refrigerator for up to 24 hours before baking.
Can I freeze Chicken Tetrazzini?
Yes, this dish freezes well. Wrap it tightly and freeze for up to two months.
How do I prevent the pasta from becoming dry?
Make sure the pasta is well coated in sauce before baking and add a splash of milk when reheating if needed.
Can I add vegetables to this dish?
Yes, vegetables such as peas, broccoli, spinach, or bell peppers are great additions.
Is it possible to make it gluten-free?
You can use gluten-free pasta and substitute the flour with a gluten-free thickening alternative.
What cheese works best for the topping?
Mozzarella and Parmesan are popular choices because they melt well and add rich flavor.
Can I make this recipe lighter?
You can use low-fat milk, reduce the cheese slightly, and add extra vegetables for a lighter version.
Conclusion
Chicken Tetrazzini is a comforting and satisfying baked pasta dish that combines tender chicken, mushrooms, and spaghetti in a creamy, flavorful sauce. With its simple preparation and crowd-pleasing taste, it’s an excellent option for family meals, gatherings, or meal prep. Once you try it, this classic casserole may quickly become a favorite in your regular dinner rotation.
Chicken Tetrazzini is a creamy baked pasta casserole made with tender chicken, spaghetti, mushrooms, and a rich Parmesan cream sauce. This comforting chicken tetrazzini recipe is perfect for family dinners, potlucks, or using leftover chicken for a hearty and satisfying meal.
Author:Catherine
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
12 oz spaghetti
3 cups cooked chicken, shredded or diced
3 tablespoons butter
1 tablespoon olive oil
8 oz mushrooms, sliced
1 small onion, finely chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk or half-and-half
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped
¼ cup breadcrumbs (optional)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a large baking dish.
Cook the spaghetti according to package instructions until al dente, then drain and set aside.
In a large skillet, heat the butter and olive oil over medium heat.
Add the chopped onion and cook until softened. Stir in the garlic and sliced mushrooms and cook until the mushrooms release their moisture and become tender.
Sprinkle the flour over the mixture and stir continuously for about 1 minute to create a roux.
Gradually whisk in the chicken broth and milk, stirring until the sauce thickens and becomes smooth.
Add the Parmesan cheese, Italian seasoning, salt, and black pepper, stirring until the cheese melts and the sauce becomes creamy.
Add the cooked chicken and drained spaghetti to the sauce and mix well to coat evenly.
Transfer the mixture into the prepared baking dish. Sprinkle mozzarella cheese and breadcrumbs evenly over the top.
Bake for 25–30 minutes until the top is golden and the casserole is bubbling.
Remove from the oven, let rest for a few minutes, and garnish with chopped parsley before serving
Notes
Rotisserie chicken works perfectly in this recipe and saves preparation time.You can add vegetables such as peas, spinach, or broccoli for extra nutrition.For a richer sauce, substitute milk with heavy cream.If reheating leftovers, add a splash of milk or broth to keep the pasta creamy.
