Looking for a cozy, crowd-pleasing dinner that’s simple to whip up? This easy chicken tetrazzini recipe is your answer! Packed with tender chicken, creamy sauce, and cheesy goodness, this classic casserole is perfect for busy weeknights or potluck gatherings. With pantry staples and a few fresh ingredients, you’ll have a hearty, kid-approved meal on the table in under an hour. Plus, it’s versatile—gluten-free, make-ahead, and freezer-friendly options make it a go-to for any home cook. My family loves this dish for its rich flavors, and it’s been a staple at our table for years. Let’s dive into how to make this comforting dish!
How to Make Chicken Tetrazzini?
Making chicken tetrazzini is straightforward and beginner-friendly. This creamy casserole combines cooked pasta, chicken, and a velvety sauce, topped with cheese and baked until golden. Here’s a quick overview of the process, with detailed steps below:
- Cook the Pasta: Boil your pasta until al dente, then drain.
- Prepare the Chicken: Cook fresh chicken or use pre-cooked options like rotisserie chicken.
- Make the Creamy Sauce: Sauté aromatics, create a roux, and whisk in broth and cream for a smooth sauce.
- Assemble the Casserole: Mix pasta, chicken, and sauce, then transfer to a baking dish.
- Bake: Top with cheese and bake until bubbly and golden.
What Is Chicken Tetrazzini Made Of?
Chicken tetrazzini is a rich, creamy dish with a handful of key ingredients. Here’s what you’ll need for this easy recipe:
- Main Ingredients:
- 8 oz spaghetti or linguine (gluten-free pasta for dietary needs)
- 2 cups cooked chicken, shredded or diced (breast or thigh meat)
- 3 tbsp butter (or olive oil for a lighter option)
- 1 small onion, finely diced
- 8 oz mushrooms, sliced (optional, or substitute with zucchini)
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour (or gluten-free flour blend)
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup grated Parmesan cheese (divided)
- 1 cup shredded mozzarella cheese
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Salt and pepper to taste
- ½ cup panko breadcrumbs (optional, for a crunchy topping)
- Optional Add-Ins:
- ½ cup frozen peas or broccoli florets
- 1 tbsp sherry or white wine for extra depth
This combination creates a creamy, savory dish with a perfect balance of textures.
Step-by-Step Instructions
Follow these simple steps to create a delicious chicken tetrazzini:
- Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
- Sauté the vegetables: In a large skillet, melt butter over medium heat. Add diced onion and sauté for 3 minutes until softened. Add mushrooms (if using) and garlic, cooking for another 4-5 minutes until mushrooms release their moisture.
- Make the sauce: Sprinkle flour over the vegetables and stir for 1 minute to form a roux. Gradually whisk in chicken broth, ensuring no lumps form. Add heavy cream and thyme, then simmer for 5 minutes until thickened. Stir in ½ cup Parmesan cheese and season with salt and pepper.
- Combine ingredients: In a large bowl, mix cooked pasta, shredded chicken, and creamy sauce. If using peas or broccoli, add them here. Stir gently to coat evenly.
- Assemble and bake: Preheat oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle mozzarella, remaining Parmesan, and panko breadcrumbs (if using) on top. Bake for 20-25 minutes until bubbly and golden brown.
- Serve: Let cool for 5 minutes, then serve warm with a side salad or garlic bread.
What Pasta Is Best for Chicken Tetrazzini?
The best pasta for chicken tetrazzini is long, thin noodles that hold up well in a creamy sauce. Spaghetti and linguine are traditional choices, as their shape allows the sauce to cling beautifully. Other great options include:
- Fettuccine: For a slightly wider noodle.
- Angel hair: For a delicate texture.
- Gluten-free spaghetti: For dietary restrictions.
- Egg noodles: For a softer, comforting bite.
Avoid short pasta like penne or rotini, as they don’t blend as seamlessly with the sauce. Always cook pasta al dente to prevent it from becoming mushy during baking.
Can You Use Rotisserie Chicken in Tetrazzini?
Absolutely! Rotisserie chicken is a fantastic time-saver for this recipe. It’s tender, flavorful, and eliminates the need to cook chicken from scratch. Simply shred or dice about 2 cups of rotisserie chicken and add it to the dish. Here are some tips:
- Remove the skin to avoid excess grease.
- Use both white and dark meat for a mix of textures and flavors.
- Check for seasoning, as some rotisserie chickens are heavily salted.
This shortcut makes the recipe even quicker, perfect for busy weeknights.
How to Keep Tetrazzini from Drying Out?
No one wants a dry casserole! Here are tips to ensure your chicken tetrazzini stays creamy and moist:
- Don’t skimp on the sauce: Ensure there’s enough liquid (broth and cream) to coat the pasta generously.
- Cover with foil for the first half of baking to trap moisture.
- Avoid overcooking the pasta: Al dente pasta absorbs sauce without becoming soggy.
- Add extra liquid: If reheating, stir in a splash of broth or cream to revive the dish.
- Use a mix of cheeses: Mozzarella and Parmesan create a melty, moist topping.
What’s the Best Cheese for Chicken Tetrazzini?
Cheese is key to a gooey, flavorful tetrazzini. The best options are:
- Parmesan: Adds a sharp, nutty flavor. Use freshly grated for the best melt.
- Mozzarella: Creates a stretchy, melty topping. Low-moisture mozzarella works best.
- Cheddar: For a bolder, tangier option (use sparingly to avoid overpowering the dish).
- Gruyère: For a gourmet touch with a creamy, nutty profile.
A combination of Parmesan and mozzarella is classic, balancing flavor and texture. Avoid pre-shredded cheese, which contains anti-caking agents that can affect melting.
Can You Make Chicken Tetrazzini Ahead of Time?
Yes, chicken tetrazzini is a great make-ahead dish! Here’s how:
- Prep in advance: Assemble the casserole (without baking) up to 24 hours ahead. Cover tightly with plastic wrap or foil and refrigerate.
- Bake when ready: Remove from the fridge 30 minutes before baking to bring to room temperature. Bake as directed, adding 5-10 minutes if still cold.
- Sauce tip: Add a splash of broth before baking to keep it moist.
This makes it perfect for meal prep or entertaining.
Can You Freeze Chicken Tetrazzini?
Chicken tetrazzini freezes beautifully, making it ideal for batch cooking. Follow these steps:
- Assemble but don’t bake: Prepare the casserole in a freezer-safe dish.
- Wrap tightly: Cover with plastic wrap and then foil to prevent freezer burn.
- Freeze: Store for up to 3 months.
- Thaw and bake: Thaw in the fridge overnight, then bake at 375°F for 25-30 minutes. If baking from frozen, increase time to 45-60 minutes, covering with foil to prevent drying.
Label the dish with the date and reheating instructions for convenience.
How Long to Bake Chicken Tetrazzini?
Bake chicken tetrazzini at 375°F (190°C) for 20-25 minutes if freshly assembled, or 25-30 minutes if refrigerated. The dish is done when the cheese is melted, bubbly, and golden brown, and the internal temperature reaches 165°F. If the top browns too quickly, cover with foil to prevent burning.
Can You Make Tetrazzini Without Mushrooms?
Yes, you can easily make tetrazzini without mushrooms! Simply omit them or replace them with alternatives like:
- Zucchini: Adds a similar texture when sautéed.
- Bell peppers: For a pop of color and sweetness.
- Broccoli: For extra nutrition and crunch.
- Spinach: For a lighter, leafy addition.
Adjust cooking time slightly for these substitutes, as they may release more or less moisture than mushrooms.
Nutrition Information (Per Serving, Based on 6 Servings)
- Calories: 450 kcal
- Protein: 28g
- Carbs: 38g
- Fat: 22g
Final Thoughts
This easy chicken tetrazzini recipe is a true winner for any home cook looking to serve up comfort and flavor with minimal effort. Its creamy, cheesy goodness paired with tender chicken and pasta makes it a versatile dish that’s perfect for busy weeknights, potlucks, or even special occasions. Whether you’re customizing it with rotisserie chicken, swapping out mushrooms, or prepping it ahead for a stress-free meal, this casserole delivers every time. Plus, its freezer-friendly nature ensures you can enjoy it whenever the craving strikes.
Related Recipes To Read:-
- Bang Bang Shrimp Pasta Recipe
- Creamy Cheesy Potatoes Recipe
- Guacamole Seasoning Recipe
- Chamoy Recipe
- Taco Salad Casserole Recipe
Easy Chicken Tetrazzini Recipe
Ingredients
- 8 oz spaghetti or linguine gluten-free pasta for dietary needs
- 2 cups cooked chicken shredded or diced (breast or thigh meat)
- 3 tbsp butter or olive oil for a lighter option
- 1 small onion finely diced
- 8 oz mushrooms sliced (optional, or substitute with zucchini)
- 2 cloves garlic minced
- 3 tbsp all-purpose flour or gluten-free flour blend
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half for a lighter version
- 1 cup grated Parmesan cheese divided
- 1 cup shredded mozzarella cheese
- 1 tsp dried thyme or 1 tbsp fresh thyme
- Salt and pepper to taste
- ½ cup panko breadcrumbs optional, for a crunchy topping
- Optional: ½ cup frozen peas or broccoli florets
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Drain and set aside.
- Sauté the vegetables: In a large skillet, melt butter over medium heat. Add diced onion and sauté for 3 minutes until softened. Add mushrooms (if using) and garlic, cooking for 4-5 minutes until mushrooms release their moisture.
- Make the sauce: Sprinkle flour over the vegetables and stir for 1 minute to form a roux. Gradually whisk in chicken broth, ensuring no lumps form. Add heavy cream and thyme, then simmer for 5 minutes until thickened. Stir in ½ cup Parmesan cheese and season with salt and pepper.
- Combine ingredients: In a large bowl, mix cooked pasta, shredded chicken, and creamy sauce. Add peas or broccoli, if using, and stir gently to coat evenly.
- Assemble and bake: Preheat oven to 375°F (190°C). Transfer mixture to a greased 9×13-inch baking dish. Sprinkle mozzarella, remaining Parmesan, and panko breadcrumbs (if using) on top. Bake for 20-25 minutes until bubbly and golden brown.
- Serve: Let cool for 5 minutes, then serve warm with a side salad or garlic bread.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of broth to keep creamy.
- Freezing: Assemble unbaked casserole, wrap tightly, and freeze for up to 3 months. Thaw overnight and bake as directed.
- Substitutions: Use rotisserie chicken for a shortcut, or swap mushrooms for zucchini or bell peppers. For gluten-free, use appropriate pasta and flour.
- Make it spicy: Add ½ tsp red pepper flakes to the sauce for a kick.
- Prevent drying out: Cover with foil for the first 15 minutes of baking to trap moisture.