Chicken Tetrazzini is the ultimate crowd-pleaser. It’s rich, cheesy, and creamy without being too heavy. It makes great use of leftover chicken or rotisserie chicken, and you can even prepare it ahead of time, making it ideal for busy schedules. This recipe is also incredibly flexible—you can tweak the ingredients to suit your preferences or what you have on hand. Plus, it freezes beautifully for later meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked chicken (shredded or diced)
Spaghetti or other long pasta
Butter
All-purpose flour
Milk
Chicken broth
Heavy cream or sour cream
Mushrooms (sliced)
Onion (finely chopped)
Garlic (minced)
Parmesan cheese (grated)
Mozzarella or Swiss cheese (shredded)
Salt and pepper
Olive oil or cooking spray
Directions
Preheat your oven to 350°F (175°C) and grease a large baking dish.
Cook the spaghetti in salted water until al dente, drain, and set aside.
In a large skillet, melt butter and sauté onions, garlic, and mushrooms until tender.
Stir in flour to make a roux, then gradually whisk in chicken broth and milk until the sauce thickens.
Add in heavy cream or sour cream, and season with salt and pepper to taste.
Stir in the cooked chicken and half of the cheeses.
Add the cooked pasta to the sauce and toss until everything is well coated.
Transfer the mixture to the prepared baking dish and top with remaining cheese.
Bake uncovered for 25–30 minutes or until bubbly and golden on top.
Let sit for a few minutes before serving.
Servings and timing
This Chicken Tetrazzini recipe yields about 6 to 8 servings. Prep time is approximately 20 minutes, and baking time is 30 minutes, making the total time about 50 minutes.
Variations
Use turkey instead of chicken for a post-holiday twist.
Substitute spaghetti with egg noodles or fettuccine for a different texture.
Add vegetables like peas, spinach, or broccoli to boost nutrition.
Use cream of mushroom soup for a shortcut if you’re short on time.
Try different cheeses such as Gruyère or cheddar for a new flavor profile.
Make it spicy with a pinch of red pepper flakes or diced jalapeños.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place a portion in the microwave until warmed through, or reheat in a 350°F oven, covered with foil, for 20–25 minutes. If frozen, thaw overnight in the fridge before reheating.
FAQs
How do I keep Chicken Tetrazzini from drying out?
Use enough sauce to keep the pasta moist, and cover with foil while reheating to retain moisture.
Can I freeze Chicken Tetrazzini?
Yes, you can freeze it before or after baking. Wrap tightly in plastic and foil and freeze for up to 3 months.
Can I make Chicken Tetrazzini ahead of time?
Absolutely. Assemble the dish and refrigerate for up to 24 hours before baking.
What can I use instead of mushrooms?
You can omit mushrooms entirely or replace them with chopped zucchini, bell peppers, or spinach.
Can I use canned chicken?
Yes, though fresh or rotisserie chicken is recommended for better texture and flavor.
What’s the best pasta for Chicken Tetrazzini?
Spaghetti is traditional, but linguine, fettuccine, or egg noodles also work well.
Is this dish kid-friendly?
Yes, it’s mild in flavor and creamy—perfect for picky eaters.
How can I make this gluten-free?
Use gluten-free pasta and substitute the flour with a gluten-free alternative.
Can I use leftover turkey?
Definitely—this is a great way to repurpose Thanksgiving leftovers.
Why is my sauce too thick or too runny?
Adjust by adding more broth or milk if too thick, or simmering longer if too runny.
Conclusion
Chicken Tetrazzini is a comforting, creamy classic that’s easy to customize and perfect for feeding a hungry family or crowd. Whether you’re looking for a delicious make-ahead dish or a satisfying way to use up leftover chicken, this recipe is sure to become a regular in your rotation
Chicken Tetrazzini is a creamy, comforting American pasta casserole made with tender chicken, spaghetti, mushrooms, and a cheesy golden crust. Perfect for family dinners or make-ahead meals.
Ingredients
3 cups cooked chicken (shredded or diced)
12 oz spaghetti or other long pasta
4 tbsp butter
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
1/2 cup heavy cream or sour cream
8 oz mushrooms (sliced)
1 small onion (finely chopped)
2 cloves garlic (minced)
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella or Swiss cheese
Salt and pepper to taste
Olive oil or cooking spray for greasing
Instructions
Preheat your oven to 350°F (175°C) and grease a large baking dish with olive oil or cooking spray.
Cook the spaghetti in salted boiling water until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the onions, garlic, and mushrooms, sautéing until tender.
Sprinkle in the flour and stir to create a roux. Gradually whisk in the chicken broth and milk until the mixture thickens into a sauce.
Stir in the heavy cream or sour cream, and season with salt and pepper to taste.
Add the cooked chicken and half of the Parmesan and mozzarella cheeses to the sauce, stirring to combine.
Add the cooked pasta and toss until evenly coated with the sauce mixture.
Transfer the mixture to the prepared baking dish and top with the remaining cheese.
Bake uncovered for 25–30 minutes or until bubbly and golden brown on top.
Let the dish sit for a few minutes before serving.
Notes
Use turkey instead of chicken for a holiday twist.Substitute different cheeses like Gruyère or cheddar for variety.Add vegetables such as peas, spinach, or broccoli for extra nutrition.For a shortcut, use cream of mushroom soup in place of the roux and sauce.Freeze before or after baking for easy make-ahead meals.
