Chicken Tetrazzini Recipe
Creamy, cheesy, and packed with tender chicken and pasta, this chicken tetrazzini is the ultimate comfort food. Baked until golden and bubbly with a crispy breadcrumb topping, it’s perfect for family dinners, gatherings, or leftovers. Easy to make and full of flavor, it’s a cozy casserole everyone loves.
Equipment
- Large pot (for pasta)
- Large skillet or saucepan (for sauce)
- Mixing spoon or spatula
- Measuring Cups and Spoons
- 9x13-inch baking dish
- Whisk
Ingredients
For the Pasta & Chicken:
- 12 oz spaghetti or linguine
- 3 cups cooked chicken shredded (rotisserie works great)
- 1 tablespoon olive oil or butter
- 1 small onion diced
- 2 garlic cloves minced
- 1 cup mushrooms sliced
- ½ cup frozen peas optional
For the Cream Sauce:
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 cup sour cream or cream cheese
- 1½ cups shredded mozzarella or Monterey Jack cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- ½ teaspoon dried thyme or Italian seasoning
For the Topping:
- ½ cup breadcrumbs
- 2 tablespoons melted butter
- Extra Parmesan for sprinkling optional
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1 minute less than package instructions. Drain and set aside.
Prepare the Veggies
- In a large skillet, heat olive oil or butter over medium heat. Sauté onions and garlic for 2 minutes. Add mushrooms and cook until softened, about 5 more minutes. Stir in peas if using.
Make the Sauce
- Push the veggies to the side of the skillet or remove them temporarily. Melt the butter in the same pan. Whisk in flour and cook for 1–2 minutes to form a roux. Slowly add chicken broth, whisking constantly to avoid lumps. Stir in milk or half-and-half and cook until thickened.
Add Dairy and Cheese
- Lower the heat and add sour cream (or cream cheese), 1 cup mozzarella, and ½ cup Parmesan. Stir until melted and smooth. Season with salt, pepper, and thyme.
Combine Everything
- Add cooked pasta, shredded chicken, and sautéed veggies to the sauce. Toss until everything is coated and combined.
Assemble and Top
- Pour the mixture into a greased 9x13-inch baking dish. Mix breadcrumbs with melted butter and sprinkle over the top. Add extra Parmesan if desired.
Bake
- Bake at 375°F (190°C) for 25–30 minutes or until bubbly and golden on top. Broil for the last 2–3 minutes for extra crispiness.
Serve
- Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
Serving Suggestions
- Serve with a fresh green salad or garlic bread.
- Perfect for weeknight dinners, potlucks, or freezing for later.