Creamy Chicken Tetrazzini: A Classic Comfort Food Reimagined

There’s a certain kind of comfort that only a bubbling casserole dish can provide—warm, creamy, and generously layered with tender chicken, perfectly cooked pasta, and a velvety sauce that soothes the soul. Among these nostalgic dishes, Chicken Tetrazzini stands tall as a beloved American classic that has graced dinner tables for over a century. Rich in flavor, endlessly versatile, and deeply satisfying, this dish is the epitome of home-cooked comfort food.

Originally believed to have been inspired by Italian opera star Luisa Tetrazzini in the early 1900s, Chicken Tetrazzini is an elegant yet accessible blend of European culinary influence and American practicality. While it draws from Italian roots in its use of pasta and Parmesan, the dish itself is very much a product of American kitchens—tailored for family meals, potlucks, and hearty leftovers. It combines shredded or cubed chicken (often from a roast or rotisserie), a creamy mushroom sauce, and a golden, cheesy topping, all baked to perfection in one delicious casserole.

But what makes Chicken Tetrazzini truly special is its adaptability. Whether you’re cooking for a holiday crowd, using up leftover chicken or turkey, or prepping freezer-friendly meals for the week, this dish can be dressed up or down with ease. Swap in different proteins, adjust the vegetables, experiment with cheeses—the framework remains forgiving, the results always comforting.

In this comprehensive recipe guide, we’re diving deep into everything you need to know about making the perfect Chicken Tetrazzini. From its fascinating history and essential ingredients to a detailed, step-by-step recipe, customization tips, side dish pairings, storage and freezing instructions, and even gluten-free alternatives—you’ll find it all here.

Whether you’re a beginner cook looking for a dependable family dinner or a seasoned home chef interested in reinventing a timeless favorite, this guide will give you the tools, inspiration, and confidence to make Chicken Tetrazzini your own.

Get ready to stir up something delicious, creamy, and unforgettable.

How to Make Chicken Tetrazzini (Step-by-Step Instructions)

This version of Chicken Tetrazzini is creamy, savory, and loaded with tender chicken, pasta, and a made-from-scratch mushroom cream sauce—baked until bubbly with a golden, cheesy topping. These detailed steps will walk you through each stage of the process, with chef’s notes, variations, and tips included along the way.

Ingredients (Serves 6–8)

Main Ingredients

• 12 oz spaghetti or linguine (or other long pasta)

• 2–3 cups cooked chicken, shredded or cubed (rotisserie chicken works great)

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• 8 oz cremini or white mushrooms, sliced

• 1/4 cup all-purpose flour

• 2 cups chicken broth (preferably low-sodium)

• 1 cup whole milk

• 1 cup heavy cream

• 1/2 cup sour cream (optional for added richness)

• 1/2 cup dry white wine (or additional chicken broth)

• 1 cup grated Parmesan cheese (divided)

• 1 1/2 cups shredded mozzarella cheese (or cheddar, Monterey Jack, or a blend)

• Salt and black pepper to taste

• 1/2 teaspoon ground nutmeg (optional)

• 1/4 teaspoon crushed red pepper flakes (optional)

Topping (Optional but Recommended)

• 1/3 cup breadcrumbs (plain or panko)

• 2 tablespoons melted butter

• 2 tablespoons grated Parmesan

Kitchen Equipment Needed

• Large pot for boiling pasta

• Large skillet or sauté pan

• Whisk

• Mixing bowls

• 9×13 inch baking dish

• Measuring cups and spoons

• Rubber spatula or wooden spoon

• Foil (for optional covering during baking)

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C).
Lightly grease or spray a 9×13 inch baking dish with non-stick spray and set aside.

This ensures a clean release and prevents the casserole from sticking. If you’re planning to assemble this dish ahead of time for baking later, keep it refrigerated until ready to cook.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta (spaghetti, linguine, or fettuccine work best) and cook 2 minutes less than the package instructions. You want it just shy of al dente since it will continue to cook in the oven.

Drain and rinse briefly with cold water to stop the cooking. Toss with a little olive oil to prevent sticking and set aside.

Tip: Slightly undercooking the pasta is essential so it doesn’t turn mushy during baking.

Step 3: Sauté the Aromatics and Mushrooms

In a large skillet or sauté pan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat.

Add the chopped onion and cook for 3–4 minutes until translucent and softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the sliced mushrooms and cook for 5–7 minutes until they release their moisture and begin to brown. Season lightly with salt and pepper.

Optional flavor boost: Add a splash of soy sauce or Worcestershire sauce during mushroom cooking to deepen the umami flavor.

Step 4: Make the Creamy Sauce

Sprinkle the flour over the mushroom mixture and stir well to coat. This creates a roux base for your sauce. Cook the flour for 1–2 minutes to remove the raw flavor.

Gradually whisk in the chicken broth, followed by the wine (if using). Stir constantly to prevent lumps from forming.

Next, add the milk and heavy cream. Continue whisking over medium heat until the sauce thickens and becomes silky—this takes about 5–7 minutes.

Stir in the sour cream (if using), 1/2 cup of the Parmesan cheese, and the nutmeg and red pepper flakes (if using). Adjust seasoning with salt and black pepper to taste.

Texture tip: If your sauce is too thick, add a splash more broth or milk. Too thin? Let it simmer a bit longer or add a touch more cheese.

Step 5: Combine Chicken, Pasta, and Sauce

In a large mixing bowl, combine the cooked pasta, shredded chicken, and creamy mushroom sauce. Toss gently with tongs or a large spoon to coat everything evenly.

This step is where the magic happens—the pasta soaks in the sauce, and the flavors begin to marry. Be sure everything is thoroughly combined before transferring to the baking dish.

Optional Add-Ins:

• Frozen peas or steamed broccoli florets

• Cooked bacon or pancetta crumbles

• Diced pimentos or sun-dried tomatoes

Step 6: Transfer to Baking Dish and Top with Cheese

Pour the mixture into your prepared baking dish, spreading it into an even layer. Sprinkle the mozzarella cheese and remaining Parmesan over the top.

If you’re using the breadcrumb topping, combine the breadcrumbs, melted butter, and 2 tablespoons of Parmesan in a small bowl. Sprinkle over the cheese layer.

Crunchy topping lovers: Panko breadcrumbs give an extra-crispy finish, while traditional breadcrumbs add a more classic texture.

Step 7: Bake Until Golden and Bubbly

Place the baking dish in your preheated oven and bake for 25–30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.

If the top browns too quickly, loosely cover with foil halfway through. If you want extra browning, broil for the last 2–3 minutes—but watch carefully.

Step 8: Rest and Serve

Let the Chicken Tetrazzini rest for 10–15 minutes after baking. This allows the sauce to set and makes it easier to slice or spoon out servings.

Serve warm, garnished with chopped parsley or an extra sprinkle of Parmesan, if desired.

Serving Suggestions

Chicken Tetrazzini is a rich, filling dish, so it pairs beautifully with lighter sides. Here are a few ideas:

• Green salad with lemon vinaigrette

• Steamed green beans or asparagus

• Garlic bread or crusty baguette

• Roasted vegetables

• Chilled white wine (e.g., Chardonnay or Pinot Grigio)