Classic Chicken Tetrazzini Recipe (Better Than Restaurant!)

Creamy, indulgent, and loaded with classic Italian-American flavors, Chicken Tetrazzini is the ultimate comfort food with an elegant twist. This satisfying dish layers tender chicken and mushrooms in a rich, velvety sauce made with butter, cream, and Parmesan cheese, all tossed with perfectly cooked pasta. It’s the kind of dinner that fills the whole house with irresistible aromas and brings everyone rushing to the table.

Each bite delivers a luxurious combination of textures—silky, savory, and delightfully crispy from the golden breadcrumb topping. Whether you’re cooking for a special weeknight dinner or entertaining guests, this casserole is as impressive to serve as it is easy to love. Add your favorite touches like extra cheese, fresh herbs, toasted almonds, or a squeeze of lemon for a beautiful, customizable meal that feels like a celebration.

Why You’ll Love This Chicken Tetrazzini Recipe

Restaurant-quality at home: All the elegance of a fancy dinner, made simple enough for any home cook.
Ultimate comfort classic: Like the beloved Italian-American original, with all the creamy, cheesy goodness you crave.
Flexible ingredients: Use leftover chicken, swap in turkey, add different vegetables, or adjust the cheese blend to your taste.
Perfect for leftovers: Great way to use up rotisserie chicken or holiday turkey—nothing goes to waste.
Crowd-pleaser: Adults love the sophisticated flavors, and kids can’t resist the creamy pasta and cheese.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Before diving into this delicious Chicken Tetrazzini Recipe, having the right tools on hand will make everything smoother—from prep to clean-up.

Essential Tools & Why You Need Them:

9×13-inch Baking Dish
This is the star vessel of the recipe. It provides perfect depth for layering, ensures even baking, and goes beautifully from oven to table.

Large Pot for Pasta
Essential for boiling pasta to al dente perfection. A bigger pot prevents sticking and allows pasta to cook evenly.

Large Skillet or Sauté Pan
Perfect for cooking mushrooms and building the creamy sauce. A wide surface area helps ingredients cook evenly and develop flavor.

Whisk
Critical for creating a smooth, lump-free sauce. A good whisk ensures your cream sauce is silky and perfectly blended.

Measuring Cups & Spoons
Accuracy matters—especially for the sauce ingredients and cheese ratios.

Oven Mitts
You’re working with a hot baking dish, so protect those hands when transferring to and from the oven.

Sharp Knife & Cutting Board
For slicing mushrooms, dicing chicken, or chopping any garnishes like parsley or green onions.

Having these items prepped and within reach makes the cooking process seamless and safe.

Preparation Tips

Cook pasta 2 minutes under package directions since it will continue cooking in the oven. This prevents mushy pasta in the final dish.
Use room temperature cream for the sauce to prevent curdling and ensure smooth incorporation with other ingredients.
Don’t rush the roux—cook the flour and butter mixture for at least 2 minutes to eliminate any raw flour taste.
Butter the baking dish generously to prevent sticking and make cleanup easier.
Mix breadcrumbs with melted butter before sprinkling on top for extra flavor and that perfect golden crunch.
Let it rest before serving: Allow the casserole to sit for 5–10 minutes out of the oven to set up properly. It serves cleaner and the sauce thickens beautifully.

These small touches make a big difference in taste, texture, and presentation.

Ingredients for This Chicken Tetrazzini Recipe

Here’s everything you’ll need to bring this rich, flavor-packed casserole to life. Most of the ingredients are easy to find, making it both accessible and perfect for special occasions.

For the Chicken & Pasta Base:

12 oz spaghetti or linguine
3 cups cooked chicken, diced or shredded
8 oz mushrooms, sliced (cremini or white button)
1 small yellow onion, finely chopped
3 cloves garlic, minced
4 tablespoons butter, divided
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
½ cup dry white wine (or additional chicken broth)
1 cup frozen peas (optional)
Salt and pepper to taste
2 tablespoons olive oil (for sautéing)

For the Cheese & Topping:

1 cup grated Parmesan cheese, divided
½ cup shredded mozzarella cheese
¾ cup panko breadcrumbs
2 tablespoons melted butter (for breadcrumbs)
2 tablespoons fresh parsley, chopped

Optional Garnishes:

Extra Parmesan cheese
Fresh chopped parsley
Red pepper flakes
Toasted sliced almonds
Lemon wedges
Fresh cracked black pepper

Everything in this list balances richness and flavor—the creamy sauce contrasts beautifully with the crispy, golden topping. The garnishes are optional but give the dish a fresh, restaurant-quality finish.

Step 1: Cook the Pasta and Prepare the Chicken

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions, but remove it 2 minutes early (it should be slightly undercooked). Drain and set aside. If using raw chicken, cook it now by sautéing in olive oil until golden and cooked through, then dice. If using leftover or rotisserie chicken, simply dice and set aside.

Step 2: Sauté the Mushrooms and Aromatics

In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and cook until golden brown and their moisture has evaporated, about 5–6 minutes. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Remove the mixture from the skillet and set aside.

Step 3: Make the Creamy Sauce

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle in the flour and whisk continuously for 2 minutes to create a roux. Slowly pour in the chicken broth and white wine, whisking constantly to prevent lumps. Bring to a simmer and cook until slightly thickened, about 3–4 minutes. Stir in the heavy cream and ½ cup of Parmesan cheese. Season with salt and pepper. Let the sauce simmer gently for 2–3 minutes until smooth and creamy.

Step 4: Combine Everything

Add the cooked pasta, diced chicken, mushroom mixture, and frozen peas (if using) to the sauce. Toss everything together until well coated. Transfer the mixture to a greased 9×13-inch baking dish and spread evenly. Sprinkle the mozzarella cheese and ¼ cup of Parmesan over the top.

Step 5: Add the Topping and Bake

In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter and the remaining ¼ cup Parmesan. Sprinkle this mixture evenly over the casserole. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.

Step 6: Garnish & Serve

Once out of the oven, let the casserole rest for 5–10 minutes. Garnish with fresh chopped parsley, extra Parmesan, or toasted almonds as desired. Serve warm with crusty bread or a simple green salad.

Notes

Wine Substitution: If you prefer not to use wine, simply replace it with equal parts chicken broth. The dish will still be wonderfully flavorful.

Make It Lighter: Substitute half-and-half for heavy cream and use a lighter cheese like part-skim mozzarella for a less rich version.

Vegetable Additions: Broccoli florets, bell peppers, or spinach make excellent additions for extra nutrition and color.

Watch Out for These Mistakes While Cooking

Overcooking the pasta initially: If pasta is fully cooked before baking, it becomes mushy in the oven. Always undercook by 2 minutes.
Not cooking the flour long enough: Raw flour taste will ruin the sauce. Cook the roux for at least 2 minutes, stirring constantly.
Adding cold cream to hot sauce: This can cause the sauce to break or curdle. Use room temperature cream and add it gradually.
Skipping the wine: While optional, wine adds depth and complexity. If omitting, add a squeeze of lemon juice for brightness.
Crowding the mushrooms: Overcrowded mushrooms steam instead of brown. Cook them in a single layer for best flavor.
Using pre-shredded cheese: Freshly grated Parmesan melts better and tastes superior. Pre-shredded contains anti-caking agents that affect texture.
Not buttering the breadcrumbs: Dry breadcrumbs won’t crisp properly. Always toss them with melted butter first.
Overbaking: Once the top is golden and sauce is bubbling, it’s done. Overbaking dries out the pasta and sauce.

What to Serve With Chicken Tetrazzini Recipe?

This rich and elegant casserole is substantial on its own, but pairing it with the right sides can elevate it into a complete Italian-inspired feast. Whether you’re going light or indulgent, there’s a side dish for every preference.

8 Delicious Recommendations:

Caesar Salad
Crisp romaine, Parmesan shavings, croutons, and creamy dressing provide a fresh, tangy contrast to the rich casserole.

Garlic Bread
Warm, buttery garlic bread is perfect for soaking up every bit of that creamy sauce.

Roasted Asparagus
Tender asparagus spears with lemon and Parmesan add a light, elegant vegetable side.

Simple Caprese Salad
Fresh tomatoes, mozzarella, basil, and balsamic glaze bring bright, refreshing flavors.

Sautéed Green Beans with Almonds
Crisp-tender green beans with toasted almonds and butter provide a delicate crunch.

Tomato Bruschetta
Fresh tomatoes, garlic, basil, and olive oil on toasted bread make a vibrant starter or side.

Roasted Brussels Sprouts
Caramelized and crispy, these add a slightly bitter balance to the creamy, rich main dish.

Tiramisu or Panna Cotta (for dessert)
A classic Italian dessert rounds out the meal perfectly—creamy, sweet, and utterly satisfying.

These pairings help round out the meal and bring a restaurant-level feel to your dinner table.

Storage Instructions

Chicken Tetrazzini is just as delicious the next day—and it stores beautifully.

How to Store:

Refrigerator: Let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. It will keep in the fridge for up to 4 days.

Freezer: For longer storage, wrap the cooled casserole tightly in plastic wrap and then foil, or place individual portions in freezer-safe containers. Freeze for up to 3 months.

Reheating:

Oven: Reheat at 350°F (175°C), covered with foil, for 20–25 minutes or until heated through.

Microwave: Heat individual portions on medium power for 2–3 minutes. Add a splash of cream or broth if the sauce seems too thick.

Always ensure internal temperature reaches 165°F (74°C) when reheating.

Estimated Nutrition (Per Serving – Based on 6 Servings)

Please note this is an approximate breakdown and may vary based on exact ingredients used.

Nutrient	Amount Per Serving
Calories	520
Protein	32g
Carbohydrates	42g
Dietary Fiber	3g
Sugar	4g
Total Fat	24g
Saturated Fat	13g
Unsaturated Fat	9g
Trans Fat	0g
Cholesterol	105mg
Sodium	680mg

This dish delivers a satisfying balance of protein, carbs, and fats—perfect for a hearty lunch or dinner with sustained energy.

Frequently Asked Questions

1. Can I make Chicken Tetrazzini ahead of time?
Absolutely. Assemble the casserole fully, cover it tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 20–30 minutes before putting it in the oven.

2. Can I use a different protein besides chicken?
Yes! Turkey, cooked shrimp, or even a combination of seafood work beautifully. Adjust cooking times accordingly if using raw proteins.

3. Is this dish very rich?
The traditional recipe is quite rich and creamy. You can lighten it by using half-and-half instead of heavy cream and reducing the cheese slightly.

4. Can I make it without wine?
Definitely. Replace the wine with additional chicken broth and add a tablespoon of lemon juice for brightness and acidity.

5. What if I don’t have a 9×13-inch baking dish?
No problem. Use any similar-sized oven-safe dish, or divide the mixture among individual ramekins for elegant single servings.

6. Can I double this recipe for a larger group?
Yes! Use two 9×13-inch baking dishes or one very large roasting pan and double all ingredients. Baking time may increase by 10–15 minutes.

7. Can I use a different type of pasta?
Of course. Fettuccine, penne, or even egg noodles work well. Just adjust cooking times to ensure pasta is slightly undercooked before baking.

8. How do I prevent the sauce from becoming too thick?
If the sauce thickens too much while baking, stir in a splash of chicken broth or cream when reheating. The pasta absorbs liquid as it sits.

Conclusion

Chicken Tetrazzini Recipe is the ultimate combination of elegant comfort and timeless Italian-American flavor—all baked into one gorgeous, satisfying dish. With its luxurious creamy sauce and golden, crispy topping, it’s everything you love about classic casseroles, elevated to something truly special.

Perfect for family dinners, holiday gatherings, or using up leftovers, this tetrazzini is as versatile as it is delicious. Plus, with endless variation options, it adapts to your tastes perfectly. So grab your baking dish and make dinner something everyone will remember.