Chicken Tetrazzini – A Creamy, Comforting Classic

Chicken Tetrazzini is one of those old-school comfort dishes that never really goes out of style. It’s creamy, cozy, and packed with tender chicken, mushrooms, and pasta under a golden, cheesy top. The best part?

It’s easy to make with everyday ingredients and great for feeding a crowd or stocking the freezer. Whether it’s a weeknight dinner or a weekend bake, this casserole brings everyone to the table. If you like creamy pasta with a crunchy top, this one’s for you.

Why This Recipe Works

This version leans into simple techniques that deliver big flavor without fuss.

Sautéing mushrooms and onions first builds a savory base, and making a quick roux ensures a smooth, silky sauce that clings to the pasta. A mix of chicken broth and milk (or half-and-half) keeps it creamy but not heavy. The finishing touch—Parmesan and breadcrumbs—adds a crisp, golden crust.

It’s reliable, adaptable, and tastes like something you fussed over, even if you didn’t.

Ingredients

• 12 ounces spaghetti or fettuccine
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 8 ounces cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 1/2 cups milk or half-and-half
• 1/2 cup sour cream (optional, for extra richness)
• 3 cups cooked chicken, shredded or cubed (rotisserie works well)
• 1 cup frozen peas (no need to thaw)
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/4 teaspoon nutmeg (optional but classic)
• Salt and black pepper, to taste
• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter (for topping)
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente, 1–2 minutes less than package instructions. Drain and set aside.
2. Sauté the vegetables. In a large skillet, heat olive oil and 1 tablespoon butter over medium heat.

   Add onion and cook until translucent, about 4 minutes. Add mushrooms and a pinch of salt; cook until browned and their moisture evaporates, 6–8 minutes. Stir in garlic for 30 seconds.
3. Make the roux. Add remaining 2 tablespoons butter to the skillet.

   Sprinkle in the flour and stir until it looks like damp sand, about 1 minute. This step removes the raw flour taste.

4. Build the sauce. Slowly whisk in chicken broth, then milk or half-and-half. Keep whisking until the sauce is smooth.

   Simmer gently for 3–5 minutes until thick enough to coat a spoon.

5. Season and enrich. Stir in sour cream (if using), Parmesan, thyme, nutmeg, and a generous pinch of salt and pepper. Taste and adjust—this is your last chance to season the sauce fully.
6. Combine with chicken and peas. Add the cooked chicken and peas to the sauce. Stir to warm through.
7. Toss with pasta. Add the drained pasta and fold everything together until well coated.

   If it seems too thick, splash in a little more milk or broth.

8. Prepare the topping. In a small bowl, mix panko, melted butter, and a couple tablespoons of Parmesan.
9. Assemble and bake. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle evenly with the breadcrumb mixture. Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden on top.
10. Finish and serve. Let it rest for 5–10 minutes.

    Garnish with parsley and serve warm.

Keeping It Fresh

Chicken Tetrazzini holds up well. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven, covered with foil, at 325°F until warmed through.

A splash of milk helps loosen the sauce.

To freeze, assemble in a freezer-safe dish but skip the breadcrumb topping. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge, add the topping, and bake as directed, adding 5–10 extra minutes if needed.

Why This is Good for You

While it’s comfort food, you can still make it a smarter choice. Lean chicken gives you protein to keep you full. Mushrooms and peas add fiber, vitamins, and a nice color contrast.

Using milk instead of heavy cream keeps the sauce lighter without losing the creamy feel.

Want to take it further? Swap in whole-wheat pasta for more fiber, add spinach for extra greens, and go easy on the cheese. Small tweaks go a long way without sacrificing flavor.

Pitfalls to Watch Out For

• Overcooked pasta: It keeps cooking in the oven.

  Boil it just shy of al dente.

• Watery sauce: Don’t skip the roux. Let the sauce simmer until it noticeably thickens.
• Bland flavor: Season in layers—mushrooms, sauce, and final mix. Taste before baking.
• Soggy top: Use panko and melted butter, and bake uncovered for a crisp crust.
• Dry casserole: If your mixture looks stiff before baking, add a splash of broth or milk to loosen it.

Variations You Can Try

• Turkey Tetrazzini: Swap chicken for leftover turkey—perfect after the holidays.
• Veggie-Forward: Double the mushrooms and add spinach or broccoli.

  Skip the meat or use chickpeas.

• Lemony Lift: Add 1 teaspoon lemon zest and a squeeze of juice to the sauce for brightness.
• Cheesy Twist: Stir in a handful of shredded mozzarella or fontina for extra ooze.
• Gluten-Free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux. Choose gluten-free breadcrumbs.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
• Herb Swap: Fresh thyme or parsley stirred in at the end keeps flavors lively.

FAQ

Can I make Chicken Tetrazzini ahead of time?

Yes. Assemble it up to a day in advance, cover, and refrigerate.

Add the breadcrumb topping just before baking. You may need to add 5–10 minutes to the bake time when starting from cold.

What pasta works best?

Spaghetti or fettuccine are classic, but penne or rotini hold the sauce well and are easier to serve. Just avoid very delicate shapes that can break down.

Do I have to use sour cream?

No.

It adds tang and richness, but you can skip it or replace it with Greek yogurt for a lighter, slightly tangier twist.

How do I prevent the sauce from curdling?

Keep the heat at a gentle simmer after adding dairy. Don’t boil hard. Also, temper the dairy by adding it slowly and whisking well.

Can I use canned soup instead of making the sauce?

You can, but the homemade sauce tastes fresher and lets you control salt and texture.

If using canned soup, thin it with a little milk or broth so it coats the pasta evenly.

What’s the best chicken to use?

Leftover roasted chicken or a rotisserie chicken is ideal for speed and flavor. Poached or baked chicken breast works too—just season it well.

How do I reheat leftovers without drying them out?

Cover the dish with foil and reheat at 325°F. Stir in a tablespoon or two of milk to loosen the sauce, and heat until just warmed through.

Is there a dairy-free option?

Yes.

Use olive oil for the roux, a plant-based milk (unsweetened), and dairy-free Parmesan. The texture will still be creamy if you simmer to thicken properly.

Wrapping Up

Chicken Tetrazzini is the kind of meal that feels special but fits into real life. It’s flexible, satisfying, and easy to scale for guests or leftovers.

With a few simple techniques—good browning, a smooth sauce, and a crunchy top—you’ll get a classic that hits all the cozy notes. Keep this one in your rotation, and make it your own with the variations that fit your style.