Amazing 1 Chicken Tetrazzini Creamy Baked Pasta

Welcome, friends! If you’re like me, sometimes you just need a hug in a casserole dish, and that’s exactly what this Chicken Tetrazzini Creamy Baked Pasta delivers. I’m Anna, and I love sharing simple, flavorful chicken recipes designed to make your everyday cooking easier and a whole lot more joyful.

Tired of complicated weeknight dinners? Me too! That’s why this recipe focuses on rich, comforting flavors you can pull together fast. We’re talking tender chicken, earthy mushrooms, and that incredible velvety sauce. Trust me, this is the baked pasta dish that will instantly become a family favorite!

Gathering Your Ingredients for Chicken Tetrazzini Creamy Baked Pasta

Getting started is all about having the right things ready to go. Because this dish relies heavily on that rich sauce, using good quality butter and fresh Parmesan makes a huge difference in the final flavor. Don’t skimp on the mushrooms—they add a lovely depth!

We’re using linguine here because it holds onto that creamy sauce so well, but feel free to check out the FAQs later if you want to swap it out. For now, just gather everything on your counter. A little prep work now means less scrambling later when that sauce starts to bubble!

Essential Components for the Chicken Tetrazzini Creamy Baked Pasta

Okay, let’s look at what you need to pull this amazing casserole together. Since this recipe is designed to feed about six hungry people, the quantities are just right for a standard 9×13 dish. Remember, everything needs to be ready to go because once you start sautéing, things move quickly!

The biggest tip I have upfront is regarding the chicken. You need about a pound and a half of cooked chicken breast. You can bake it ahead of time, poach it, or even buy a rotisserie chicken if you’re really short on time. Just make sure it’s fully cooked and shredded or cubed evenly. Shredded chicken, honestly, distributes through that creamy sauce the best, so that’s what I always reach for. For more ideas on preparing chicken ahead of time, check out this guide on oven baked boneless skinless chicken.

The quality of your dairy really shines through here, especially that Parmesan. We use a lot of it, so grab a decent wedge if you can! Here is the full lineup:

Ingredient List Table

Ingredient	Quantity	Preparation Note
Linguine Pasta	10 ounces	Cooked until al dente
Unsalted Butter	2 tablespoons	For sautéing
Olive Oil	1 tablespoon	For sautéing
Yellow Onion	1 medium	Diced
Sliced Mushrooms	8 ounces	Sliced
Garlic	3 cloves	Minced
All Purpose Flour	3 tablespoons	For thickening the roux
Chicken Broth	1 cup	Low sodium preferred
Whole Milk	1 cup	Do not substitute skim milk here!
Salt	1/2 teaspoon	Plus extra for pasta water
Black Pepper	1/4 teaspoon	Freshly ground is best
Parmesan Cheese	1 1/2 cups	Shredded, divided
Cooked Chicken Breast	1 1/2 pounds	Shredded or cubed

Preparing Your Kitchen and Pasta Base

Before we even think about making that amazing sauce, we need to get our equipment ready. This dish bakes up fast once it’s assembled, so preheating the oven first is non-negotiable. You want that heat waiting for you!

I always grab my 9×13 baking dish right away and give it a generous spray down with cooking spray. This is the best insurance policy against sticking, especially with all that cheese. Once that’s done, we tackle the pasta. It has to be cooked perfectly—that means al dente!

Setting Up for the Perfect Chicken Tetrazzini Creamy Baked Pasta

Go ahead and set your oven to 375°F right now. While it warms up, grab that 9×13 dish and coat it well with cooking spray. This keeps the bottom layer from gluing itself to the glass!

Now, about the chicken you prepared earlier—this is important: since we are only baking this casserole until it’s bubbly and golden, the chicken needs to be fully cooked before it goes in. Double-check that cooked chicken with a thermometer; it absolutely must read 165°F internally before we mix it into the sauce.

Cooking the Linguine Al Dente

Get a big pot of water boiling and salt it generously—it should taste like the ocean, or close to it! Drop in your 10 ounces of linguine and cook it according to the package directions, but pull it out about two minutes early. We need it slightly firm, or “al dente.”

Drain that pasta well in a colander. Don’t rinse it! We want that little bit of starch clinging to the noodles. Once drained, set it aside immediately. It’s ready to meet the sauce when the time comes.

Building the Flavor Base for Chicken Tetrazzini Creamy Baked Pasta

This is where the magic starts! We aren’t just making a sauce; we are building a foundation of deep, earthy flavor that makes this baked pasta truly unforgettable. It starts simple, just fat and vegetables, but trust the process—it pays off hugely.

Don’t rush this part, especially the mushrooms. They release all their water and then start to brown, which is what we want for that classic Tetrazzini taste. A little patience here makes the final dish so much better.

Sautéing Aromatics and Mushrooms

Grab your largest skillet. Set the heat to medium. We need to melt that 2 tablespoons of butter right along with 1 tablespoon of olive oil. The oil keeps the butter from burning, which is a great little trick I learned years ago.

Toss in your diced yellow onion and the 8 ounces of sliced mushrooms. Let them cook down, stirring occasionally, for a good 7 to 8 minutes. You’re waiting until they look soft and golden brown around the edges. Once they are happy, add your 3 minced garlic cloves. Give that a quick stir for about 30 seconds—just until you can really smell that wonderful garlic aroma filling your kitchen. Don’t let it burn, or it gets bitter!

Creating the Creamy Sauce Base

Now we make the roux, which is the secret to a non-runny sauce. Sprinkle those 3 tablespoons of flour right over the vegetables. Keep stirring constantly for a full minute. This step cooks out that raw, pasty flour taste. It’s crucial!

Once that minute is up, start slowly pouring in the 1 cup of chicken broth while whisking nonstop. Follow that up with the 1 cup of whole milk. Whisk, whisk, whisk! Keep stirring until the sauce starts to simmer gently and thickens up nicely—this usually takes about 2 to 3 minutes. It should cling to the back of your spoon when it’s ready.

Finishing the Chicken Tetrazzini Creamy Baked Pasta Filling

We have our thick, luxurious sauce—now it’s time to turn it into the ultimate filling! This stage is all about adding richness and making sure every single bite of pasta and chicken is totally coated in that creamy goodness. Don’t worry if the sauce seems a little looser than you think; it will tighten up beautifully in the oven.

The key here is patience when adding the cheese. You want it fully melted and incorporated before you start tossing in the heavy hitters like the pasta and chicken. It makes the final texture so much silkier.

Seasoning and Melting the Cheese

First things first, let’s season this sauce perfectly. Stir in the 1/2 teaspoon of salt and that 1/4 teaspoon of black pepper. Taste it! You might want a tiny bit more salt depending on your broth. Now, turn the heat down low.

Add 1 cup of your shredded Parmesan cheese to the sauce. Stir gently and continuously until that cheese has completely melted and disappeared into the sauce. It should look smooth, glossy, and utterly decadent. This is your flavor powerhouse! If you want to see other ways to use Parmesan in creamy dishes, check out this creamy garlic parmesan chicken recipe.

Combining Chicken and Pasta

Time to bring the stars of the show together! Fold in your 1 1/2 pounds of cooked, shredded chicken. Make sure that chicken gets bathed in the sauce. Next, gently add all of your drained linguine pasta.

Use a large rubber spatula and fold everything together very carefully. We don’t want to mush the pasta, but we need every strand and every piece of chicken to receive an even, generous coat of that creamy sauce. Once it looks uniformly mixed, it’s ready for the pan!

Baking and Resting Your Chicken Tetrazzini Creamy Baked Pasta

We’ve done the hard work building that incredible sauce, and now it just needs a little time in the oven to set up and get beautifully golden brown. Don’t walk away! We want to watch for those perfect visual cues that tell us it’s done.

This casserole comes together incredibly fast once it hits the heat. Remember, we are mostly just heating it through and melting that top layer of cheese to perfection. It’s a quick bake, but that final moment of rest is just as important as the cooking itself.

Final Topping and Baking Time

Take that beautiful, fully coated mixture and gently pour it into the 9×13 dish you sprayed earlier. Spread it out evenly with your spatula—no need to press it down hard.

Now, take the remaining 1/2 cup of Parmesan cheese and sprinkle it evenly over the top. Pop that into your preheated 375°F oven. You are looking for it to bake for about 18 to 20 minutes. You’ll know it’s ready when the edges are bubbly and that top layer of cheese is starting to turn a lovely light gold color.

The Important Resting Step

Resist the urge to dig in right away! Seriously, I know it smells amazing, but you have to let this chicken tetrazzini rest for a solid 5 minutes after it comes out. This resting time lets the sauce redistribute and firm up just a tiny bit.

If you cut into it immediately, all that beautiful, creamy sauce will run right out onto your plate. Resting ensures every serving holds its shape nicely and you get that perfect bite with pasta, chicken, and sauce all together. Trust me on this five-minute wait! For more great recipe inspiration, follow along on Pinterest.

Tips for Success with Your Chicken Tetrazzini Creamy Baked Pasta

Even with a straightforward recipe like this creamy chicken casserole, a few little insider tips can really take it from “good” to “I need the recipe immediately!” These are the things I learned over years of testing to make sure I get a perfect, hug-in-a-dish every single time. My goal is always maximum flavor with minimum fuss for you busy cooks!

The texture balance is everything here. Too thick, and it’s dry; too thin, and it’s soup. We aim for that perfect middle ground where everything is coated but still flowing slightly before it hits the oven heat.

Achieving Perfect Texture with Shredded Chicken

The note about using shredded chicken isn’t just a suggestion; it’s gospel in my kitchen for this dish. Cubed chicken tends to clump together awkwardly in the casserole dish. When you shred the chicken breast finely, it integrates seamlessly into the sauce, ensuring that every single forkful has a bit of protein mixed in with the pasta.

I usually shred mine by pulling the cooked meat apart with two forks while it’s still warm. If you’re using a store-bought rotisserie chicken, just make sure you pull off all the meat and shred that skin and dark meat off, too, if you like the extra flavor boost!

Preventing a Dry Baked Pasta

This is the number one fear when baking any pasta dish: ending up with a dry brick! The secret to avoiding this happens right before you top it with that final sprinkle of Parmesan. When you stir the cooked pasta and chicken into your sauce, the mixture should look slightly wetter than you think it needs to be.

Seriously, if it looks perfect in the skillet, it will bake up dry. The linguine is going to soak up a good amount of that liquid while it bakes. If the sauce looks a little loose and almost runny, don’t panic! That’s exactly what you want. It guarantees that when it comes out bubbly and golden, the interior remains wonderfully moist and creamy. If you are looking for other creamy chicken dishes, try this creamy white chicken chili.

Frequently Asked Questions About Chicken Tetrazzini Creamy Baked Pasta

I get so many questions every time I post this recipe because everyone wants their version of this creamy chicken casserole to be perfect! It’s great that you’re thinking ahead about substitutions and adjustments. Here are the most common things people ask me when diving into this baked pasta adventure.

Can I Use Different Types of Pasta in This Chicken Tetrazzini Creamy Baked Pasta?

You absolutely can switch up the pasta! While I love linguine because those long strands really grab the sauce, penne, rotini, or even medium shells work wonderfully. Just remember the rule: cook whatever you choose until it is perfectly al dente. If you use a short pasta like penne, make sure you cook it a minute or two less than the package suggests, since it will continue to soften while baking in the oven.

How Can I Make This Creamy Chicken Casserole Lighter?

It’s super easy to lighten this up if you need to. For the sauce, instead of whole milk, you can use 1% milk or even half-and-half, though the texture won’t be quite as rich. My favorite trick is to use a little less butter when sautéing—maybe just 1 tablespoon instead of 2, and skip the extra oil. You still get tons of flavor from the Parmesan and mushrooms, so you won’t miss much! For a lighter chicken option, consider this light creamy chicken dinner.

What is the Best Way to Cook the Chicken Ahead of Time?

Cooking the chicken ahead of time is the secret to making this recipe a true weeknight lifesaver! Poaching is my go-to method—just simmer chicken breasts in salted water until they reach 165°F, then shred them. Baking them seasoned with salt and pepper works great too. Honestly though, when I’m truly pressed for time, grabbing a store-bought rotisserie chicken is totally acceptable. Just pull it apart and you’re ready to go!

Storing and Reheating Leftover Chicken Tetrazzini Creamy Baked Pasta

This baked pasta is honestly even better the next day! Leftovers are a lifesaver when you need a quick, comforting lunch. Just make sure you store it properly so that creamy sauce doesn’t dry out on you when you reheat it later. We want that velvety texture to stick around!

Storage Guidelines

Once the casserole has cooled down a bit after resting, scoop the leftovers into an airtight container. You can keep this in the refrigerator for about 3 to 4 days. Don’t leave it sitting on the counter for too long, especially with all that dairy in the sauce!

Reheating Instructions

For the best results, I suggest reheating individual portions in the microwave. Cover the dish loosely with a paper towel or microwave-safe lid to trap the steam. If you want to reheat a larger portion in the oven, cover the whole dish tightly with foil first to keep that moisture locked in.

Storage and Reheating Table

Item	Duration	Best Reheat Method
Refrigerated Leftovers	3–4 days	Microwave (covered)
Serving Size Reheat Time	1–2 minutes	Add splash of milk if dry

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