This dish is the ultimate comfort food. It’s rich and satisfying, packed with flavor, and combines creamy sauce with perfectly cooked pasta and tender chicken. It’s also a great way to use leftover chicken or a rotisserie bird, and it freezes well for make-ahead convenience. Whether you’re cooking for a family gathering or just want leftovers that actually get better the next day, Chicken Tetrazzini is a winner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
spaghetti cooked chicken (shredded or chopped) butter olive oil yellow onion garlic mushrooms all-purpose flour chicken broth heavy cream sour cream Parmesan cheese shredded mozzarella or Monterey Jack cheese salt black pepper dried thyme optional: breadcrumbs or crushed crackers for topping chopped parsley for garnish
Directions
Preheat the oven to 350°F (175°C).
Cook spaghetti until just al dente. Drain and set aside.
In a large skillet, heat butter and olive oil. Sauté the onion, garlic, and mushrooms until soft.
Sprinkle in flour and cook for 1–2 minutes, stirring constantly.
Gradually whisk in chicken broth, then add heavy cream. Simmer until thickened.
Stir in sour cream, Parmesan, thyme, salt, and pepper.
Add the cooked chicken and pasta, tossing everything together to coat evenly.
Pour mixture into a greased 9×13-inch baking dish.
Top with shredded cheese and optional breadcrumbs or crackers.
Bake uncovered for 25–30 minutes, or until the top is golden and bubbly.
Garnish with chopped parsley before serving.
Servings and timing
This recipe serves 6 to 8 people. Prep time is about 20 minutes, and bake time is 30 minutes. Total time is approximately 50 minutes.
Variations
Turkey Tetrazzini: Swap chicken for leftover turkey, especially after holidays.
Low-Carb Option: Use spiralized zucchini or cooked spaghetti squash instead of pasta.
Veggie-Packed: Add spinach, peas, or broccoli for extra nutrition and color.
Cheese Swap: Try Gruyère or Fontina for a more gourmet flavor.
Gluten-Free: Use gluten-free spaghetti and flour alternatives like rice flour or cornstarch.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, cover with foil and bake at 325°F until warmed through, or microwave individual portions. For freezing, wrap the unbaked casserole tightly and freeze for up to 3 months. Thaw overnight and bake as directed.
FAQs
Can I make Chicken Tetrazzini ahead of time?
Yes, assemble it in advance and refrigerate for up to 24 hours before baking.
What kind of chicken should I use?
Cooked, shredded rotisserie or leftover chicken works best for ease and flavor.
Can I use a different type of pasta?
Absolutely—linguine, fettuccine, or penne all work well.
Is there a way to make this dish lighter?
You can use half-and-half instead of cream and reduce the cheese, but it will be less rich.
Can I freeze Chicken Tetrazzini after baking?
Yes, let it cool completely, then wrap tightly and freeze. Reheat in the oven until hot.
What can I substitute for sour cream?
Plain Greek yogurt or cream cheese can work in place of sour cream.
How do I keep the pasta from getting mushy?
Cook it just to al dente, as it will continue cooking in the oven.
What’s the best way to reheat leftovers?
Cover with foil and bake at 325°F until heated through, or microwave smaller portions.
Can I make this without mushrooms?
Yes, just omit them or replace with another vegetable like zucchini or bell peppers.
Do I need to cover the casserole while baking?
No, bake it uncovered to allow the top to get golden and crispy.
Conclusion
Chicken Tetrazzini is the perfect dish for cozy nights, family dinners, or meal prep. With its creamy texture, savory flavor, and comforting warmth, it’s no wonder this timeless classic remains a household favorite. Whether you stick to tradition or customize it to your liking, it’s a dish that always satisfies.
Chicken Tetrazzini is a creamy and comforting baked pasta casserole made with tender chicken, spaghetti, mushrooms, and a cheesy, savory sauce. This classic American dish is perfect for feeding a family or preparing ahead for easy dinners throughout the week.
Author:Catherine
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6–8 servings
Category:Casserole
Method:Baking
Cuisine:American
Diet:Halal
Ingredients
12 oz spaghetti
3 cups cooked chicken, shredded or chopped
2 tablespoons butter
1 tablespoon olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella or Monterey Jack cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
Optional: 1/2 cup breadcrumbs or crushed crackers for topping
Chopped fresh parsley, for garnish
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook spaghetti in salted water until just al dente. Drain and set aside.
In a large skillet, heat butter and olive oil over medium heat. Add onion, garlic, and mushrooms. Sauté until softened, about 5–7 minutes.
Sprinkle in flour and cook for 1–2 minutes, stirring constantly to form a roux.
Gradually whisk in chicken broth, then add heavy cream. Simmer until thickened, about 5 minutes.
Stir in sour cream, Parmesan, thyme, salt, and pepper.
Add cooked chicken and spaghetti to the sauce. Toss to combine evenly.
Pour the mixture into the prepared baking dish. Top with shredded cheese and optional breadcrumbs or crushed crackers.
Bake uncovered for 25–30 minutes, until top is golden and bubbly.
Remove from oven and garnish with chopped parsley before serving.
Notes
Use rotisserie chicken to save time.Try different cheeses like Gruyère or Fontina for variety.Add vegetables like spinach, peas, or broccoli for extra nutrition.Make it ahead and refrigerate unbaked for up to 24 hours.Freeze unbaked for up to 3 months—thaw overnight before baking.
