A crowd-pleasing, ultra-creamy chicken pasta casserole that’s perfect for any occasion!
This Chicken Tetrazzini is the ultimate comfort food—cheesy, creamy, and packed with tender chicken, sautéed mushrooms, and pasta, all baked to perfection. Whether you’re hosting a dinner party, feeding the family, or preparing a freezer meal for later, this classic casserole delivers every time.
⭐ Reader Favorite
“Excellent recipe! Creamy and cheesy in perfect combination and simple to put together—makes it a winner.” – Janet ★★★★★
Recipe Overview
-
Prep Time: 15 minutes
-
Cook Time: 1 hour
-
Total Time: 1 hour 15 minutes
-
Servings: 9
-
Dish Type: Pasta Bake / Casserole
-
Storage: Fridge- and freezer-friendly
Ingredients
Main Dish
-
12 oz linguine or thin spaghetti*
-
4 cups rotisserie chicken (or 1.5 lbs chicken breast, cooked & diced)
-
2 Tbsp olive oil
-
1 lb button mushrooms, thickly sliced
-
1 medium onion, finely chopped
-
4 garlic cloves, minced
Creamy Sauce
-
4 Tbsp unsalted butter
-
1/3 cup all-purpose flour
-
3 cups low-sodium chicken broth
-
1 Tbsp fresh lemon juice
-
2 cups half & half (or 1 cup milk + 1 cup heavy cream)
-
1½ tsp sea salt (plus more to taste)
-
¼ tsp freshly ground black pepper
-
¼ cup fresh parsley, chopped (plus more for garnish)
-
1½ cups shredded mozzarella cheese
Use high-quality bronze-cut pasta like De Cecco, Garofalo, or Rustichella d’Abruzzo to avoid mushy texture.
Instructions
1. Preheat & Prep
-
Preheat oven to 350°F (177°C).
-
Grease a 9×13-inch casserole dish (or two 8×8-inch pans for freezing portions).
2. Cook Pasta
-
Boil linguine in well-salted water until barely al dente.
-
Reserve ½ cup pasta water, then drain and set aside.
3. Sauté Veggies
-
In a large skillet, heat olive oil.
-
Add mushrooms and cook for 3 minutes until softened.
-
Add onion and sauté for 5–7 minutes until golden.
-
Stir in garlic and cook 1 minute more. Remove from heat.
4. Make Cream Sauce
-
In the same pot, melt butter and whisk in flour for 1½ minutes (until golden).
-
Slowly whisk in chicken broth, lemon juice, salt, and pepper.
-
Add half & half and bring to a gentle simmer until smooth and slightly thickened.
-
Taste and adjust seasoning.
5. Combine Casserole
-
In the pasta pot, combine:
-
Cooked pasta
-
Chicken
-
Mushroom mixture
-
Chopped parsley
-
Sauce
-
(Optional: add reserved pasta water for a looser texture)
-
-
Spread mixture evenly into prepared baking dish.
-
Sprinkle the top with mozzarella cheese.
6. Bake
-
Cover with foil and bake for 20 minutes.
-
Uncover and bake for 15 minutes more.
-
Broil for 1–2 minutes for a golden, bubbly top.
-
Garnish with parsley and serve hot.
️ Serving Suggestions
Pair with:
-
Caesar Salad or Greek Lettuce Salad
-
Roasted Broccoli or Cauliflower
-
Warm sourdough or garlic bread
-
Tomato-Cucumber-Avocado Salad
Make-Ahead & Storage
✅ To Make Ahead:
-
Assemble but don’t bake.
-
Refrigerate (up to 5 days) or freeze (up to 6 months) before baking.
-
Add cheese topping just before baking.
✅ To Store Leftovers:
-
Cool completely, cover, and refrigerate for up to 4 days.
✅ To Freeze:
-
Wrap tightly in foil or freezer-safe wrap.
-
Freeze for up to 6 months.
✅ To Reheat:
-
From fridge: Cover and reheat in a 350°F oven for 15–20 minutes.
-
From freezer: Thaw overnight, then bake until hot and bubbly.
Variations
-
Protein Swap: Use cooked turkey, ham, or even canned tuna.
-
Add Veggies: Red bell peppers, spinach, peas, or broccoli work great.
-
Cheese Options: Try cheddar, Havarti, or Parmesan.
-
Spicy Twist: Add red pepper flakes or diced jalapeños.
How to Cook Chicken for Tetrazzini
If using raw chicken:
-
Season 1.5 lbs chicken breasts with salt & pepper.
-
In a Dutch oven, heat 1 Tbsp oil and sauté 4–5 minutes per side, until golden and 165°F inside.
-
Let rest, then dice or shred into bite-sized pieces.
Final Thoughts
This Chicken Tetrazzini is rich, creamy, and pure comfort in a casserole dish. It’s the ideal meal for:
-
Family dinners
-
Meal trains
-
Potlucks
-
❄️ Freezer prep
Make it once and you’ll come back to it again and again!
Leave a Reply