Introduction
When you need a hearty, crowd-pleasing meal that’s both elegant and easy, Chicken Tetrazzini delivers every time. This creamy pasta bake combines tender chicken, mushrooms, and spaghetti in a rich Parmesan sauce, topped with a golden, buttery breadcrumb crust.
Originally created for Italian opera star Luisa Tetrazzini, this dish has stood the test of time as a beloved comfort food. Perfect for weeknight dinners, potlucks, or using up leftover holiday turkey, this recipe is sure to become a family favorite.
Why You’ll Love This Chicken Tetrazzini
Rich & Creamy – A luxurious sauce made with Parmesan, cream, and white wine
Meal Prep Friendly – Makes great leftovers that reheat beautifully
Versatile – Easily adapt with turkey, ham, or veggies
Crowd-Pleasing – Feeds a hungry family or makes perfect party fare
Comfort Food Perfection – Warm, cheesy, and utterly satisfying
How to Make the Best Chicken Tetrazzini
Step 1: Gather Your Ingredients
Main Components:
- 1 lb spaghetti or linguine
- 3 cups cooked chicken (rotisserie works great)
- 8 oz mushrooms, sliced
- 1/2 cup dry white wine (or chicken broth)
- 1/4 cup flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan
- 1/2 cup breadcrumbs
- 2 tbsp butter
Aromatics & Seasonings:
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp thyme
- 1/2 tsp nutmeg
- Salt & pepper to taste
Step 2: Cook the Pasta & Prep Components
- Cook pasta al dente (it will finish cooking in the oven)
- Sauté mushrooms in butter until golden, then set aside
- Make the sauce base by cooking onions, garlic, then whisking in flour to make a roux
- Deglaze with wine, then gradually whisk in broth and cream
- Stir in Parmesan until melted and smooth
Pro Tip: Reserve 1 cup pasta water to adjust sauce consistency if needed
Step 3: Assemble & Bake
- Combine pasta, chicken, mushrooms, and sauce in a large bowl
- Transfer to greased 9×13″ baking dish
- Top with breadcrumbs mixed with melted butter
- Bake at 375°F for 25-30 minutes until bubbly and golden
Serving Suggestion: Garnish with fresh parsley and extra Parmesan
Common Mistakes to Avoid
Overcooking the pasta – It should be very al dente before baking
Skipping the wine – It adds essential depth of flavor (sub with broth if needed)
Using pre-shredded Parmesan – Freshly grated melts much smoother
Not browning the mushrooms – Takes time but adds umami richness
FAQs About Chicken Tetrazzini
Q: Can I make this ahead of time?
A: Yes! Assemble (unbaked) and refrigerate for up to 2 days. Add 10-15 minutes to bake time.
Q: What’s the best chicken to use?
A: Rotisserie chicken saves time, or poach 2 large breasts in broth for extra flavor.
Q: Can I freeze Chicken Tetrazzini?
A: Freeze before baking for up to 3 months. Thaw overnight before baking.
Q: How can I make this vegetarian?
A: Substitute chicken with sautéed veggies (peas, carrots, spinach) and use mushroom broth.
Conclusion: The Ultimate Comfort Food Casserole
This Chicken Tetrazzini recipe delivers restaurant-quality flavor with home-cooked comfort. Whether you’re feeding a crowd or meal prepping for the week, its creamy, cheesy goodness never disappoints.
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Creamy Chicken Tetrazzini: A Comforting Classic
- Total Time: 50 mins
Description
Enjoy a comforting and creamy Chicken Tetrazzini, a classic pasta bake that’s perfect for family dinners. This delicious dish combines tender chicken, pasta, and a rich sauce, all topped with a golden, cheesy crust.
Ingredients
2 cups cooked, shredded chicken
12 oz spaghetti, cooked and drained
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup sliced mushrooms
1/2 cup frozen peas, thawed
1/2 cup diced onions
2 cloves garlic, minced
1/4 cup dry white wine (optional)
Salt and pepper to taste
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large skillet, melt the butter over medium heat. Add diced onions and cook until softened, about 5 minutes.
Add minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are tender.
Sprinkle the flour over the vegetables, stirring constantly to form a roux. Cook for 1-2 minutes until the flour is lightly browned.
Gradually whisk in the chicken broth and heavy cream. Continue to cook, stirring constantly, until the sauce thickens.
Stir in the grated Parmesan cheese, dry white wine (if using), and season with salt and pepper to taste.
Add the cooked, shredded chicken, thawed peas, and cooked spaghetti to the sauce, stirring to combine.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the shredded mozzarella cheese and breadcrumbs evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley, if desired.
Prep Time: 20 minutes
