Amazing 8-Serving Chicken Tetrazzini Now

If you’re looking for that ultimate hug in a dish, then you’ve found it. We are diving deep into the most comforting, cheesy casserole known to humankind: Chicken Tetrazzini. I’m Anna, and as someone who truly believes that cooking should bring joy—not stress—to your day, this recipe is proof that weeknight meals can still taste like a weekend treat.

I designed this version specifically for us busy home cooks who appreciate flavor but don’t have hours to spend stirring béchamel. This Chicken Tetrazzini uses simple techniques to build incredible depth, especially if you have some leftover chicken ready to go. Trust me when I say the combination of tender pasta, savory mushrooms, and that golden, crunchy topping is pure magic. Let’s get this easy, flavorful casserole on your table!

Gathering Ingredients for Perfect Chicken Tetrazzini

Okay, friend, let’s get our mise en place ready! Making a spectacular Chicken Tetrazzini is all about having the right players lined up before you start cooking. This recipe is scaled perfectly to yield 8 generous servings, so make sure your 9×13 dish is ready for action. Don’t be intimidated by the list; it’s mostly pantry staples coming together for something incredible.

The quality of your ingredients really shines through in a creamy dish like this, so pay attention to the details here. We need that pasta to be just right, the chicken cooked perfectly, and the mushrooms nice and brown before we even think about making the sauce.

Pasta and Protein Prep for Chicken Tetrazzini

You’ll need 12 ounces of thin spaghetti or linguine—whatever shape you love that holds onto that creamy sauce well. For the chicken, we’re using about a pound of boneless, skinless breast. You’ll rub that with olive oil, salt, and pepper, and bake it until it hits a safe 165 degrees Fahrenheit internally. Don’t skip that resting time after baking; it keeps the meat juicy before you cube it up! Don’t skip that resting time after baking; it keeps the meat juicy before you cube it up!

Building the Creamy Sauce Base

This is where the richness comes from, so measure carefully! We start the roux with 7 total tablespoons of butter—3 for the mushrooms and 4 for the sauce base. You’ll whisk in 1/3 cup of flour, then slowly incorporate 3 cups of low-sodium chicken broth and 1.5 cups of half-and-half. Whisk constantly until it starts to coat the back of your spoon. That’s your cue that the base is solid!

Flavor Builders and Cheesy Finish for Chicken Tetrazzini

For the savory depth in this Chicken Tetrazzini, grab 12 ounces of button mushrooms (slice them thick!) and one medium yellow onion that you’ll dice small. We need 4 cloves of garlic, minced—use fresh, it makes a world of difference! For the cheese magic, you need 1.5 cups of mozzarella and 1/2 cup of Parmesan for the sauce itself, plus extra for the topping. Don’t forget the fresh lemon juice and parsley to brighten everything up at the end!

Step-by-Step Instructions for Making Chicken Tetrazzini

Alright, let’s get cooking! Timing is key here, but don’t rush the important steps, especially that sauce. We are moving through this process logically so everything comes together perfectly for your amazing Chicken Tetrazzini.

Initial Preparation and Cooking the Chicken

First things first: Preheat your oven to 375°F. Grab that 9×13 baking dish and give it a light grease—we don’t want anything sticking! Take your chicken breasts, rub them down with olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Pop them into the prepared dish and bake them for about 20 to 22 minutes. You absolutely must use a thermometer here; the chicken needs to reach 165°F internally. Once it’s done, pull it out, let it rest for five minutes—this is crucial for juiciness—and then chop it into nice 3/4-inch cubes.

Cooking Pasta and Sautéing Aromatics for Chicken Tetrazzini

While that chicken is baking, get a big pot of salted water boiling for your spaghetti. Cook it until it’s just al dente, meaning it still has a little bite. Before you drain it, make sure you scoop out about 1/2 cup of that starchy pasta water—we might need it later! Now, switch gears to flavor building. Melt 3 tablespoons of butter in a large skillet over medium-high heat. Toss in those thickly sliced mushrooms and let them cook for 6 to 8 minutes until they give up their liquid and start to brown nicely. Add your diced onion and cook for 3 more minutes until soft. Finally, stir in the minced garlic for just 30 seconds until you can really smell it, then move that whole mushroom mixture into a big bowl.

Creating the Velvety Cream Sauce

Wipe out that skillet, set it back to medium heat, and melt the remaining 4 tablespoons of butter. Whisk in your flour constantly for a full minute; you’re cooking out that raw flour taste—that’s your roux! Now, whisk in the chicken broth and half-and-half slowly, bit by bit, so you avoid lumps. Keep whisking occasionally until the sauce simmers gently and thickens enough to coat the back of a spoon—this takes about 6 to 8 minutes. Once it’s looking velvety smooth, take it off the heat immediately. Stir in the lemon juice, fresh parsley, the rest of your salt and pepper, 1 cup of the mozzarella, and 1/4 cup of the Parmesan until everything melts into a beautiful, creamy base for your Chicken Tetrazzini.

Combining and Assembling the Chicken Tetrazzini Casserole

Time for the big mix! In that large bowl holding your mushrooms, add the cooked pasta, your cubed chicken, and all that glorious sauce. If the mixture looks a little stiff—and sometimes it does—add that reserved pasta water, just 2 tablespoons at a time, until it feels perfectly coated and luscious. Pour this whole mixture into your greased 9×13 dish. Now, top it evenly with the remaining 1/2 cup mozzarella and the rest of the Parmesan cheese.

Baking for the Golden Finish

Lower your oven temperature down to 350°F before you put the casserole in. For that fantastic crunch on top of your Chicken Tetrazzini, mix the panko breadcrumbs with the 2 tablespoons of melted butter and scatter this mixture right over the cheese layer. Bake it uncovered for 25 to 30 minutes. You’re looking for bubbly edges and a beautifully golden-brown topping. Let it rest for 5 minutes after it comes out—it helps everything set up before serving! Let it rest for 5 minutes after it comes out—it helps everything set up before serving!

Tips for Success with Your Chicken Tetrazzini

Even though this Chicken Tetrazzini is straightforward, there are a couple of tiny tricks that separate a good casserole from an absolutely unforgettable one. We want creamy, not clumpy, and golden, not burnt! Pay attention to these details, and you’ll nail it every single time you make this comfort classic.

Achieving the Right Sauce Consistency

The biggest mistake people make with creamy pasta bakes is ending up with dry sauce after baking. The pasta keeps soaking up liquid even when it’s in the oven! That’s why reserving that starchy pasta water is non-negotiable. If your combined mixture looks too stiff before it goes into the pan, add that reserved water one tablespoon at a time until it looks almost *too* wet. Trust me on this—it will bake up perfectly creamy, not dry and stiff.

Ensuring Even Baking and Browning

When you are topping the casserole, make sure you spread the final layer of cheese and panko evenly across the entire surface. If you pile the panko too high in the middle, the edges might burn before the center gets bubbly. Also, remember that temperature drop! You bake the chicken hot at 375°F, but you must reduce the heat to 350°F for the final bake. This lets the center heat through gently without burning that beautiful, cheesy panko topping on your Chicken Tetrazzini.

Frequently Asked Questions About Chicken Tetrazzini

I get so many questions about tweaking recipes, and that’s what I love! Baking should be fun, not rigid. Here are a few things folks ask me most often when they are planning to make their first batch of this incredible Chicken Tetrazzini.

Can I Use Rotisserie Chicken Instead of Baking Fresh for Chicken Tetrazzini?

Oh, absolutely! If you’re short on time, using store-bought rotisserie chicken is a fantastic shortcut. You can skip steps 2 entirely—just shred or cube about 3 cups of cooked chicken meat. Make sure you still run the chicken through the sauce mixing step (Step 9) to let it warm up and absorb all that creamy goodness before baking. It saves a ton of time!

What kind of pasta works best for this casserole?

The recipe calls for thin spaghetti or linguine, and they are perfect because their thin strands weave beautifully through the sauce and chicken pieces. If you don’t have those, fettuccine works great too, but you might want to chop it into shorter, 2-inch pieces before mixing. Avoid anything super thick like ziti, as it doesn’t hold the creamy sauce as well in a bake like this. For other pasta ideas, check out my chicken pasta collection!

How do I make this a lighter Chicken Tetrazzini?

If you want to lighten things up just a touch, the easiest swap is in the dairy department. Instead of using the full 1.5 cups of half-and-half in the sauce, you can swap half of that amount for whole milk. You might need just a splash more flour in your roux to compensate for the lower fat content, but it keeps that creamy texture without being quite so heavy. If you are looking for other lighter chicken options, perhaps try my loaded chicken salad!

Storing and Reheating Your Leftover Chicken Tetrazzini

This casserole is honestly even better the next day, which is a huge win for busy weeknights! You’ll be so happy to have leftovers ready to go. It keeps beautifully, but you need to treat it right so the pasta doesn’t get too mushy when you reheat it. Just make sure you cover it tightly to keep that creamy texture locked in.

Storage Guidelines Table

Storage Location	Time Limit	Reheating Tip
Refrigerator	Up to 3 days	Cover loosely with foil; add a splash of milk or broth if it seems dry before warming.
Freezer (Unbaked)	Up to 2 months	Thaw overnight in the fridge, then bake as directed (may need extra time).

Share Your Experience with This Chicken Tetrazzini

I truly hope this recipe brings a little bit of comforting joy to your kitchen table tonight! Making this easy, cheesy Chicken Tetrazzini should feel like a win, no matter how busy your week was. Once you’ve tried it, please come back and let me know how it turned out! I love hearing about your successes and seeing your ratings below.

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