Chicken Tetrazzini Recipe
Creamy, cheesy, and packed with tender chicken, this Chicken Tetrazzini recipe is the ultimate comfort casserole. Whether it’s a weeknight dinner or a make-ahead freezer meal, it’s always a hit.
Loaded with rotisserie chicken, earthy mushrooms, and a velvety homemade sauce, Chicken Tetrazzini turns simple ingredients into a cozy, crowd-pleasing bake every time.
What You’ll Need for This Chicken Tetrazzini Delight
- Linguine or spaghetti – A sturdy pasta that holds the creamy sauce perfectly and gives the dish its signature casserole texture.
- Rotisserie chicken – Convenient and flavorful, shredded chicken adds protein and richness without extra prep.
- Button mushrooms – Sautéed until golden, they lend an earthy depth and juicy bite to every forkful.
- Yellow onion – Finely chopped and caramelized for a sweet, savory undertone that melds into the sauce.
- Garlic cloves – A sharp, aromatic base that adds warmth and complexity.
- Unsalted butter – Forms the rich roux that thickens the creamy sauce beautifully.
- All-purpose flour – Key to building a smooth, luscious texture in the homemade sauce.
- Chicken broth – Infuses the sauce with savory, full-bodied flavor.
- Lemon juice – A subtle splash of acidity that brightens and balances the richness.
- Half & half – Creamy and indulgent, it’s the backbone of the velvety sauce.
- Mozzarella cheese – Melts into gooey goodness on top, giving that irresistible cheesy crust.
- Fresh parsley – Adds a pop of green and freshness that cuts through the richness.
How to Make Chicken Tetrazzini in a Few Easy Steps
Start by cooking your pasta until just shy of al dente—this keeps it from getting mushy during baking. While that simmers, sauté mushrooms, onions, and garlic until golden and fragrant.
In a separate pot, make a roux with butter and flour, then slowly whisk in the chicken broth and half & half until it thickens into a silky sauce. Stir in lemon juice, salt, and pepper to taste.
Combine the pasta, shredded chicken, sautéed veggies, parsley, and sauce all in one pot. If needed, splash in some reserved pasta water to loosen it up. Transfer to a greased casserole dish and top generously with mozzarella.
Cover with foil and bake until bubbly, then uncover and bake a bit longer for that irresistible golden top. Broil for just a minute or two if you want that cheese to get deliciously toasty.
Creamy Tips & Savory Switch-Ups
For an ultra-smooth sauce, be sure to whisk the flour and butter thoroughly before adding liquid. Avoid overcooking your pasta—remember it continues to cook in the oven. Want a more indulgent version? Sub the half & half with all heavy cream.
To mix things up, try swapping in turkey or leftover roasted chicken. Add peas for a pop of color and sweetness, or top with Parmesan for extra cheesy depth. You can even use gluten-free pasta to keep it dietary-friendly.
Smart Storage for Leftover Chicken Tetrazzini
Let your Chicken Tetrazzini cool completely before storing. Keep it covered in the fridge for up to five days or freeze individual portions for easy reheating. When reheating, thaw overnight if frozen and warm in a 350°F oven until heated through.
To keep that creamy consistency, add a splash of milk or broth before reheating. Avoid the microwave if possible—it can dry out the sauce and turn the pasta rubbery. The oven is your best bet for restoring that just-baked texture.
Chicken Tetrazzini Recipe
Ingredients
- 1 lb button mushrooms thickly sliced
- 4 cups rotisserie chicken shredded or diced (or substitute with 1.5 lbs cooked chicken breast)
- 1/3 cup all-purpose flour
- 4 garlic cloves minced
- 2 Tbsp olive oil
- 1 1/2 tsp sea salt plus additional to taste
- 1/4 tsp freshly ground black pepper
- 12 oz linguine or spaghetti*
- 1/4 cup chopped parsley plus extra for garnish
- 4 Tbsp unsalted butter
- 3 cups low-sodium chicken broth
- 1 Tbsp fresh lemon juice
- 2 cups half & half or a mixture of equal parts whole milk and heavy cream
- 1 medium onion finely chopped
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch casserole dish with butter. In a large pot of salted boiling water, cook pasta until just shy of al dente; reserve 1/2 cup of the cooking liquid, then drain and set the pasta aside with a loose cover.
- In a large skillet over medium-high heat, heat the olive oil and sauté the mushrooms for about 3 minutes until softened. Add the chopped onion and continue cooking for 5 to 7 minutes until the onions are translucent and lightly golden. Stir in the minced garlic and cook for another minute until fragrant. Remove from heat and combine with the chicken.
- In the same pot used for pasta, melt the butter and whisk in the flour, cooking for 1½ minutes until golden. Gradually whisk in the chicken broth, lemon juice, salt, and pepper until smooth. Add the half & half and bring the mixture to a simmer. Taste and adjust seasoning as needed.
- Return the pasta to the pot and add the chicken mixture, parsley, and creamy sauce. Stir thoroughly to combine, incorporating some reserved pasta water if desired for extra creaminess. Spread the mixture evenly into the prepared casserole dish and top generously with shredded mozzarella.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 15 minutes. For a golden top, broil for 1–2 minutes at the end.
Notes
To prepare chicken from scratch: Heat 1 Tbsp oil in a large skillet over medium-high heat. Season 1.5 lbs chicken breasts with salt and pepper. Sear for approximately 4 minutes per side until thoroughly cooked. If thick, halve breasts lengthwise for even cooking. Let cool slightly, then chop into bite-sized pieces. Make Ahead and Storage
To prepare in advance, assemble the casserole, cover, and refrigerate for up to 5 days or freeze for up to 6 months. Thaw overnight in the refrigerator before baking as instructed.
For leftovers, cool completely before storing in an airtight container in the fridge for up to 5 days, or freeze for up to 6 months. Reheat in a 350°F oven until warmed through.
