If you’re craving a classic American pasta casserole, this creamy Chicken Tetrazzini recipe is sure to satisfy.
Slippery spaghetti, tender chicken, sautéed mushrooms, sweet peas and a rich, cheesy sauce come together in a baked casserole that’s perfect for family dinners, potlucks, or cozy weeknight meals.
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What Is Chicken Tetrazzini?
Chicken Tetrazzini is a creamy, baked pasta casserole that originated in the United States in the early 20th century.
Named after the famous Italian opera singer Luisa Tetrazzini, this dish became popular in restaurants and homes across the country as a comforting way to use leftover chicken or turkey.
Traditionally made with a creamy mushroom sauce, pasta, and combination of Parmesan and Mozzarella cheese, Chicken Tetrazzini is celebrated for its rich flavours, hearty texture, and versatility. It’s a timeless dish that blends Italian-inspired ingredients with classic American comfort food.
Why You’ll Love This Pasta Bake
- Creamy and cheesy: A luscious sauce coats every strand of spaghetti and piece of chicken.
- Comfort food classic: Perfect for cozy dinners, family meals, and special occasions.
- Easy to make: Uses pantry staples and cooked chicken for a simple, approachable recipe.
- Versatile: Works with leftover roast chicken or turkey for a hearty “round two meal.”
- Crowd-pleaser: Loved by kids and adults alike for its rich flavour and cheesy goodness.
How to Make Chicken Tetrazzini
- Cook the pasta: Prepare spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté the vegetables: In a large skillet, melt butter and sauté mushrooms, onions, and garlic until tender and fragrant.
- Make the creamy sauce: In a saucepan, melt butter and whisk in flour to make a roux. Gradually add chicken broth, milk, and whipping cream, stirring until smooth and thickened. Season with nutmeg, salt, pepper, and parsley.
- Combine pasta and sauce: Toss the cooked spaghetti and diced chicken with the creamy mushroom sauce.
- Assemble and bake: Transfer the mixture to a greased baking dish. Top with shredded Mozzarella and grated Parmesan. Bake until the cheese is melted and golden.
- Serve warm: Garnish with extra parsley and serve hot.
Chicken Tetrazzini Recipe Tips
- Use leftover roast chicken or turkey for extra convenience.
- Don’t overcook the pasta: it will bake further in the oven and absorb some sauce.
- Sauté mushrooms thoroughly to release their moisture, preventing a watery casserole.
- Adjust creaminess: Add extra milk or cream if you prefer a saucier dish.
- Gratin: Mix Mozzarella and Parmesan for a balance of gooey melt and sharp flavour. Or skip the cheese gratin by sprinkling the top of the casserole with panko or Italian breadcrumbs for a crispy topping.
Serving Suggestions
- As a main dish: Serve with a simple green salad or steamed vegetables for a complete meal.
- For potlucks or family gatherings: Bake in a large casserole dish and serve directly from the oven.
- With crusty bread: Perfect for soaking up the creamy sauce.
- White wine: a dry white wine like Sauvignon Blanc or Pinot Grigo is the perfect pairing as the acid cuts through the rich cream sauce.
- Leftovers: Reheat individual portions in the oven or microwave for a quick, comforting meal.
Chicken Tetrazzini
Make classic Chicken Tetrazzini Casserole with spaghetti, mushrooms, and a rich & creamy Parmesan Mozzarella cheese sauce.
Servings: 8
Calories: 384kcal
Equipment
- measuring cups
- measuring spoons
- French knife
- Dutch Oven
- whisk
- Casserole dish
Ingredients
- 1 lb Dried Spaghetti or Linguini
- 1/4 cup Unsalted Butter
- 8 oz Button Mushrooms sliced
- 4 cups Cooked Chicken diced
- 1 Spanish Onion chopped
- 6 Garlic Cloves minced
- 1 cup Frozen Peas
Cream Sauce
- 1/4 cup Unsalted Butter
- 1/3 cup All Purpose Flour
- 2 cups Chicken Broth
- 2 cups Milk
- 1 cup Heavy Cream
- 1/4 tsp Ground Nutmeg
- 1 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1/4 cup Parsley chopped
- 2 cups Mozzarella divided
- 1/4 cup Parmesan Cheese
Instructions
- Preheat oven to 375 F.
- Bring a large pot of water to a boil over high heat. Season the water generously with salt, then add the pasta. Cook the pasta for 1 minute less than the package instructions, to al dente, then drain, rinse with cold water and set aside.
- In a Dutch Oven over medium-high heat, melt the butter. Add the mushrooms and cook, stirring occasionally, until they start to soften and turn golden.
- Add the onion and cook for about 5 minutes, until softened, stirring occasionally.
- Add the garlic and cook for 1 more minute. Once fragrant and softened, remove from the heat, stir in frozen peas, then transfer the mixture to a bowl.
Sauce
- Place the butter in the large pot and return it to medium heat. Once melted, whisk in the flour. Cook for 1 to 2 minutes while whisking to make a roux.
- Whisk in the chicken stock until smooth. Then whisk in the milk and heavy cream. Season with ground nutmeg, salt and pepper. Cook for 8 to 12 minutes, whisking frequently, or until the mixture reaches a low boil and thickens.
- Once thickened, add the cooked chicken, mushroom mixture, and parsley and stir to combine.
- Stir in the pasta, 1 cup of mozzarella and Parmesan cheese. Season with more salt and pepper to taste.
- Transfer to 9×13-inch casserole dish, smooth out and top with the remaining 1 cup of mozzarella cheese.
- Bake for 30 to 35 minutes until the cheese on top is melted and the casserole is bubbling.
Nutrition
Calories: 384kcal | Carbohydrates: 20.2g | Protein: 21.6g | Fat: 25.3g | Saturated Fat: 15.1g | Cholesterol: 108mg | Sodium: 5246mg | Potassium: 594mg | Fiber: 2.4g | Sugar: 3.7g | Calcium: 124mg | Iron: 5mg
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