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Sana Yousaf

Easy Chicken Tetrazzini Recipe

A creamy, cheesy chicken tetrazzini casserole that’s perfect for weeknight dinners or potlucks. Packed with tender pasta, savory chicken, and a rich sauce, it’s comfort food at its best!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10
Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble and bake: Preheat oven to 375°F (190°C). Transfer mixture to a greased 9x13-inch baking dish. Sprinkle mozzarella, remaining Parmesan, and panko breadcrumbs (if using) on top. Bake for 20-25 minutes until bubbly and golden brown.
  6. 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.

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