Chicken Tetrazzini Recipe: Creamy & Cheesy

For once, let’s face it: chicken tetrazzini sounds really delicious. The plot twist is that it’s essentially a fancy name for a glorified chicken noodle bake. 😄 And what do you know? I adore it precisely because of this.

This is your recipe if you’re the type of person who looks at the refrigerator and wonders how they’re going to make leftover chicken and that one pack of spaghetti into something even remotely edible. A comforting casserole that your future self will appreciate, chicken tetrazzini is the epitome of comfort food.

Now, friend, get a fork. With no goggles needed, we’re going to dive right in and show you how to make a delicious, creamy, and cheesy chicken tetrazzini that won’t disappoint.

Table of Contents

What Even Is Chicken Tetrazzini?

Okay, let’s start with the basics.

Chicken tetrazzini is a baked pasta casserole made with cooked chicken, spaghetti (or any pasta you’ve got lying around), and a creamy, cheesy sauce that clings to every noodle like it was born for this moment. Some versions throw mushrooms into the mix, others toss in peas, and the topping is usually breadcrumbs or cheese—or both, because why not?

Oh, and despite the name, this dish has nothing to do with Italy. It’s named after Italian opera singer Luisa Tetrazzini, but the dish itself? Total American comfort food vibes.

Why You’ll Love This Chicken Tetrazzini (Even If You’re Not a Casserole Person)

I get it. “Casserole” can sound like something your grandma forces on you at family gatherings. But this one? This one’s different. Here’s why:

Creamy, cheesy goodness that tastes like a warm hug.
One pan to rule them all—less mess, less stress.
Super customizable. Don’t like mushrooms? Skip ‘em. Want to use turkey instead of chicken? Do you.
Leftover-friendly—this stuff reheats like a dream.

Still not convinced? What if I told you it’s a solid way to trick picky eaters into consuming mushrooms, peas, or any veggie that’s been giving you side-eye from the crisper drawer? 😉

Ingredients You’ll Need (a.k.a. The Good Stuff)

Here’s your shopping list, or as I like to call it, the reason you’re finally going to use that spaghetti in the back of the pantry.

For the Base:

12 oz spaghetti (or linguine/fettuccine, whatever’s in the cabinet)
3 cups cooked chicken, shredded or diced (rotisserie works chef’s kiss)
1 cup mushrooms, sliced (optional but highly recommended)
1/2 cup peas (frozen is totally fine)
1/4 cup onion, finely chopped
2 cloves garlic, minced
2 tablespoons butter

For the Sauce:

3 tablespoons flour
2 cups chicken broth
1 cup heavy cream (you can sub milk if you want, but don’t blame me if it’s less dreamy)
1 cup sour cream
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt & pepper to taste
A pinch of nutmeg (trust me, it adds magic)

For the Topping:

1/2 cup breadcrumbs
2 tablespoons melted butter
Extra Parmesan (because cheese is life)

Step-by-Step: How to Make Chicken Tetrazzini Like a Boss

Ready to throw down in the kitchen? Let’s do this. Don’t worry, it’s not rocket science—more like edible Lego building.

Step 1: Cook the Pasta

Boil your spaghetti until it’s al dente. That’s fancy talk for “don’t overcook it into mush.” Drain and set it aside.

Step 2: Sauté the Veggies

Melt butter in a large skillet. Toss in the onion and cook until soft. Add garlic and mushrooms, and cook until everything smells amazing. Throw in the peas at the end just to warm them up.

Step 3: Make That Dreamy Sauce

In the same pan, sprinkle the flour over the veggies and stir like your life depends on it. Cook for a minute, then slowly whisk in the chicken broth. Once it thickens, add the cream, sour cream, salt, pepper, nutmeg, and both cheeses. Stir until melty and smooth. No lumps allowed, folks.

Pro tip: If your sauce looks too thick, add a splash of pasta water or more broth to loosen it up.

Step 4: Assemble the Masterpiece

In a big ol’ bowl, combine cooked pasta, chicken, and the sauce. Mix until every noodle is lovingly coated. Pour it all into a greased 9×13 baking dish.

Step 5: Breadcrumb Glory

Mix melted butter with breadcrumbs and sprinkle that golden goodness over the top. Add more Parmesan if your heart tells you to.

Step 6: Bake It Up

Bake at 350°F (175°C) for about 25–30 minutes, or until bubbly and golden on top. Let it cool slightly before diving in (unless you enjoy mouth blisters, no judgment).

Variations & Hacks (Because Nobody Likes Rules)

Let’s be honest, we don’t always have the exact ingredients—or the energy. So here’s how you can remix this dish like a culinary DJ.

Lazy Day Hacks:

Use canned mushrooms if slicing fresh ones feels like too much.
Rotisserie chicken = your best friend.
Skip the sautéing altogether and just mix everything cold. (It’ll still bake fine. Shh, I won’t tell.)

Creative Twists:

Sub in turkey or even ham for a post-holiday fridge cleanout.
Use cream of mushroom soup instead of making the sauce from scratch. (Not ideal, but hey—desperate times.)
Add red pepper flakes if you like a little kick.
Sprinkle in some bacon bits. Because… bacon.

What to Serve with Chicken Tetrazzini (Other Than a Fork)

This dish is pretty much a meal on its own, but if you’re feeling extra:

Garlic bread (because carbs on carbs is a lifestyle)
Side salad with vinaigrette (to pretend you’re being healthy)
Steamed green beans or roasted broccoli

Or you can just eat it straight from the pan over the sink. We’ve all been there. 😅

Storage, Reheating & Freezing Tips

Let’s talk leftovers—because chicken tetrazzini actually gets better the next day. (Kind of like revenge… but cheesier.)

To Store:

Keep it in an airtight container in the fridge for up to 4 days.

To Reheat:

Microwave is fine. Add a splash of milk or broth before zapping so it stays creamy.
Oven method: Cover with foil and bake at 350°F until warmed through.

To Freeze:

Let it cool completely.
Wrap tightly in foil or put in a freezer-safe container.
Freeze for up to 2 months.
To reheat: thaw overnight in the fridge, then bake like usual.

FAQs: Because Yes, People Actually Ask These Things

Can I make this ahead of time?

Heck yes. Assemble everything, cover it, and refrigerate overnight. Then just pop it in the oven when you’re ready to wow your tastebuds.

Can I make it gluten-free?

Totally. Use GF pasta and a gluten-free flour blend or cornstarch for the sauce.

**Do I have to use mushrooms?**

Not if you don’t want to. But IMO, they add that earthy, umami richness. (Also, don’t knock it till you sauté it.)

Can I use a different cheese?

Absolutely. Cheddar, Gruyère, fontina—they all slap in this recipe.

Final Thoughts: Your New Go-To Comfort Dish

So, that’s the deal with chicken tetrazzini—equal parts cozy, cheesy, and “why didn’t I make this sooner?”

It’s one of those recipes that feels like a cheat code for dinner. It makes everyone happy, uses up what’s in the fridge, and turns boring leftovers into something you’ll actually look forward to. And let’s be honest—we could all use a little extra comfort these days.

Now go on, whip this up and thank me later. Or better yet, share a plate with a friend. Or eat it all yourself. I’m not judging. 😎

Got any weird tetrazzini combos or kitchen fails? Drop ’em in the comments or shoot me a DM—I’d love to laugh with you (not at you… well, maybe a little 😉).

Stay cheesy, friends. 🍝