This Chicken Tetrazzini combines tender chicken, spaghetti, mushrooms, and peas in a creamy homemade parmesan sauce. A layer of mozzarella and buttery breadcrumbs creates a golden, lightly crisp topping.
Using cooked chicken makes the casserole convenient for busy evenings and an excellent way to use rotisserie or leftover roasted chicken. The creamy sauce is prepared from butter, flour, broth, milk, and sour cream rather than canned soup.
The casserole can be assembled ahead, refrigerated, and baked when needed. It is also suitable for freezing, making it useful for meal preparation and sharing with another family.
Why You’ll Love This Recipe
- Creamy and comforting.
- Uses cooked or rotisserie chicken.
- Made without canned soup.
- Suitable for family dinners.
- Can be assembled ahead.
- Freezer-friendly.
- Includes mushrooms and peas.
- Produces convenient leftovers.
- Serves a large group.
- Uses familiar ingredients.
Ingredients You’ll Need
- 12 ounces spaghetti.
- 3 cups cooked chicken, diced or shredded.
- 2 tablespoons olive oil.
- 8 ounces cremini mushrooms, sliced.
- 1 small yellow onion, finely chopped.
- 3 garlic cloves, minced.
- 4 tablespoons unsalted butter.
- ¼ cup all-purpose flour.
- 2 cups low-sodium chicken broth.
- 1½ cups whole milk.
- ½ cup sour cream.
- ¾ cup finely grated parmesan, divided.
- 1½ cups shredded mozzarella, divided.
- 1 cup frozen peas.
- 1 teaspoon Italian seasoning.
- ¾ teaspoon salt.
- ¼ teaspoon black pepper.
- ½ cup panko breadcrumbs.
- 1 tablespoon melted butter.
- 2 tablespoons chopped parsley.
Ingredient Notes
Chicken: Use cooked chicken breasts, thighs, or rotisserie chicken. Remove the skin and bones before measuring.
Spaghetti: Cook it slightly less than al dente because it continues softening in the oven.
Mushrooms: Cook until their released moisture evaporates so the casserole does not become watery.
Sour cream: Adds creaminess and gentle tang. Bring it close to room temperature before adding it to the sauce.
Parmesan: Freshly grated cheese melts more smoothly than packaged shredded parmesan.
How to Make Chicken Tetrazzini
Step 1: Prepare the Oven
Preheat the oven to 375°F.
Lightly grease a 9 × 13-inch baking dish.
Step 2: Cook the Spaghetti
Boil the spaghetti in salted water for approximately two minutes less than the package’s al dente time.
Drain without rinsing.
Step 3: Cook the Vegetables
Heat the olive oil in a large skillet over medium-high heat.
Add the mushrooms and onion.
Cook for approximately 7–9 minutes, until the mushrooms are golden and their liquid has evaporated.
Add the garlic and cook for 30 seconds.
Transfer the vegetables to a plate.
Step 4: Make the Roux
Melt four tablespoons of butter in the skillet over medium heat.
Add the flour and whisk for approximately one minute.
Step 5: Prepare the Cream Sauce
Gradually add the chicken broth while whisking.
Add the milk and continue cooking for 4–6 minutes, until the sauce thickens.
Reduce the heat to low.
Stir in the sour cream, ½ cup parmesan, ½ cup mozzarella, Italian seasoning, salt, and pepper.
Avoid allowing the sauce to boil after adding the sour cream and cheese.
Step 6: Combine the Casserole
Place the spaghetti, chicken, mushrooms, onions, peas, and sauce in a large bowl.
Toss gently until everything is evenly coated.
Transfer the mixture to the prepared baking dish.
Step 7: Add the Topping
Sprinkle with the remaining mozzarella and parmesan.
Combine the panko with one tablespoon melted butter and scatter it over the cheese.
Step 8: Bake
Cover loosely with foil and bake for 20 minutes.
Remove the foil and bake for another 10–15 minutes, until bubbling and golden.
Step 9: Rest and Serve
Rest for 10 minutes.
Garnish with parsley and serve.
Tips for the Best Chicken Tetrazzini
- Undercook the pasta slightly.
- Brown the mushrooms properly.
- Add the broth gradually to prevent lumps.
- Use freshly grated cheese.
- Keep the heat low after adding sour cream.
- Avoid overbaking the cooked chicken.
- Rest before serving.
Why Is My Tetrazzini Dry?
Dry casserole can result from overcooked pasta, insufficient sauce, baking uncovered too long, or using more pasta than specified.
The mixture should appear generously coated before baking.
Recipe Variations
Turkey Tetrazzini
Replace the chicken with cooked turkey.
Chicken Tetrazzini Without Mushrooms
Omit the mushrooms and add additional peas or steamed broccoli.
Spinach Chicken Tetrazzini
Fold three cups of baby spinach into the warm sauce until wilted.
Bacon Chicken Tetrazzini
Add six slices of cooked, crumbled bacon.
Make-Ahead Instructions
Assemble the casserole without baking.
Cover and refrigerate for up to 24 hours.
Bake directly from the refrigerator, adding approximately 10 minutes and checking that the center is thoroughly hot.
Storage, Freezing, and Reheating
Refrigerate leftovers for up to four days.
Reheat covered at 350°F with a small splash of milk or broth.
Freeze the assembled unbaked casserole for up to three months. Thaw overnight before baking.
Frequently Asked Questions
What is Chicken Tetrazzini?
It is an American baked pasta dish generally made with poultry, mushrooms, creamy sauce, and cheese.
Can I use rotisserie chicken?
Yes. Remove the skin and bones and measure three cups of meat.
Can I use another pasta?
Yes. Linguine, fettuccine, or short pasta can be substituted.
Can I make it without sour cream?
Replace it with softened cream cheese or additional milk using a tested adjustment.
Can Chicken Tetrazzini be frozen?
Yes. Freeze it before baking for the best texture.
Chicken Tetrazzini Recipe Card
Preparation time: 25 minutes
Cooking time: 35 minutes
Resting time: 10 minutes
Total time: 1 hour 10 minutes
Servings: 8
Course: Dinner
Cuisine: American
Method: Baking
Instructions
- Preheat the oven to 375°F.
- Grease a 9 × 13-inch baking dish.
- Cook the spaghetti slightly firmer than al dente.
- Cook the mushrooms and onion until golden.
- Add garlic and cook for 30 seconds.
- Make a roux with butter and flour.
- Gradually add the broth and milk.
- Cook until thickened.
- Add sour cream, parmesan, mozzarella, and seasonings.
- Combine the sauce with pasta, chicken, vegetables, and peas.
- Transfer to the baking dish.
- Add cheese and buttered breadcrumbs.
- Cover and bake for 20 minutes.
- Uncover and bake for 10–15 minutes.
- Rest for 10 minutes before serving.