Chicken Tetrazzini

Chicken Tetrazzini is absolutely dreamy—creamy, cheesy, and packed with irresistible flavor! Imagine juicy pieces of chicken, tender spaghetti, and earthy mushrooms all enveloped in a rich, velvety sauce, then baked until bubbling and golden. It’s the kind of comforting dish that makes the whole kitchen smell amazing and has everyone asking for seconds.

What makes this recipe a must-try? It’s surprisingly easy for a baked casserole, perfect for feeding a hungry crowd or prepping ahead for busy weeknights. Whether you’re making dinner for the family or need a show-stopper for your next potluck, this classic delivers every time.

This version is inspired by my grandma’s Sunday suppers—a long-time family favorite that never fails to bring everyone to the table. Trust me, you’ll want to keep this recipe on repeat all year!

Why You'll Love This Recipe

• Ultimate comfort food: Creamy sauce, gooey cheese, and satisfying pasta make every bite pure comfort.
• Perfect for leftovers: Tastes just as amazing the next day—if there are any leftovers!
• Crowd-pleaser: Great for feeding a family or bringing to a potluck, and easy to double for a crowd.
• Make-ahead friendly: Assemble in advance and bake when ready for stress-free entertaining.

Key Ingredients for Chicken Tetrazzini

See recipe card below for full list of measurements, ingredients, and instructions.

Cooked Chicken

This is the star of the dish, giving it hearty protein and substance. Use rotisserie chicken for an easy shortcut, or leftover roasted chicken works beautifully. You can also poach or roast your own—just be sure to shred or cube it into bite-sized pieces. Turkey is a classic alternative, especially after the holidays.

Mushrooms

Mushrooms add earthy depth and a satisfying texture to the sauce. White button or cremini mushrooms are perfect here, but feel free to use your favorite variety. Slice them evenly so they cook at the same rate. If you’re not a fan, you can leave them out or swap for another veggie like peas.

Spaghetti

Spaghetti is traditional in Chicken Tetrazzini, but you can use linguine or fettuccine if you prefer. Cook the pasta just to al dente—it’ll finish cooking in the oven and soak up all that wonderful sauce! Gluten-free pasta also works if you need a dietary swap.

Cream of Mushroom Soup

This pantry staple brings serious creaminess and flavor, making the sauce rich and velvety without much fuss. If you’d rather skip the canned soup, you can make a quick homemade white sauce. Cream of chicken or celery soup can also be used for a flavor twist.

Parmesan & Mozzarella Cheese

Parmesan adds a salty, nutty kick, while mozzarella melts to gooey perfection on top. Use freshly grated Parmesan for the best flavor. You can experiment with other cheeses—Swiss or Gruyere make delicious additions—or use all mozzarella if that’s what you have.

Instructions for Chicken Tetrazzini

See recipe card below for full list of measurements, ingredients, and instructions.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, about 1 minute less than package directions. Drain and set aside—don’t overcook, since it will bake more in the oven.

Sauté the Vegetables

In a large skillet over medium heat, melt the butter with the olive oil. Add the onions and cook for 2-3 minutes, until soft. Stir in the mushrooms and sauté until tender and golden, about 5-6 minutes, then add the garlic and cook for another 1 minute until fragrant.

Make the Sauce

Sprinkle in the dried thyme, salt, and pepper. Pour in the chicken broth and bring to a simmer. Stir in the cream of mushroom soup and sour cream, mixing until smooth and creamy. Cook for 2-3 minutes to let the flavors meld together. Taste and adjust seasoning if needed.

Combine and Assemble

In a large mixing bowl, combine the cooked spaghetti, shredded chicken, peas (if using), sautéed vegetables, and chopped parsley. Pour the creamy sauce over everything and toss until evenly coated.

Bake Until Bubbly

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Transfer the pasta mixture to the dish, spreading out evenly. Sprinkle the mozzarella and Parmesan cheese over the top. Bake uncovered for 25-30 minutes, or until hot and bubbly with a golden cheese crust.

Finish and Serve

Remove from the oven and let rest for 5 minutes before serving. Garnish with extra chopped parsley for a fresh pop of color and flavor. Enjoy!

Recipe Variations

Turkey Tetrazzini

Swap out the chicken for leftover turkey—this is a classic way to use up holiday turkey, and the flavors are just as comforting and delicious.

Veggie-Loaded Tetrazzini

Boost the nutrition by adding more vegetables like diced bell peppers, spinach, or zucchini. Just sauté them with the mushrooms and onions for extra color and flavor.

Gluten-Free Option

Use your favorite gluten-free pasta and substitute a gluten-free cream soup to make this dish gluten-free without sacrificing any creamy goodness.

Lightened-Up Version

For a lighter take, use reduced-fat sour cream and cheese, or replace sour cream with plain Greek yogurt. You can also use whole wheat pasta for extra fiber.

Spicy Kick

If you like a little heat, add a pinch of crushed red pepper flakes to the sauce or stir in diced jalapeños with the veggies.

Serving Suggestions

Serve Chicken Tetrazzini with a crisp green salad tossed in a lemony vinaigrette and some warm, crusty garlic bread to soak up every last bit of creamy sauce. A sprinkle of extra Parmesan and fresh parsley on top adds the perfect finishing touch!

Storage and Reheating

Store leftovers tightly covered in the refrigerator for up to 4 days. To reheat, place portions in the microwave or cover with foil and warm in a 350°F (175°C) oven until hot throughout. Chicken Tetrazzini freezes well, too—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Chicken Tetrazzini (FAQ)

Q: Can I make Chicken Tetrazzini ahead of time?
A: Absolutely! Assemble the casserole up to a day in advance, cover, and refrigerate. When ready to bake, bring to room temperature and bake as directed.

Q: What’s the best pasta shape to use?
A: Spaghetti is traditional, but linguine or fettuccine also work well. Use what you have on hand, just avoid shapes that are too small.

Q: Can I freeze Chicken Tetrazzini?
A: Yes, this dish freezes beautifully. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before baking or reheating.

Chicken Tetrazzini truly is the ultimate comfort food—creamy, cheesy, and perfect for sharing. If you give this recipe a try, I’d love to hear how it turned out! Leave a comment and rating below, and let’s spread the Tetrazzini love.