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When it’s cold outside, and I’m craving a warm and comforting meal, this chicken tetrazzini recipe is my go-to. It doesn’t get any better than this creamy and cheesy pasta bake. My whole family loves this recipe because it’s full of flavor, and I love it because it’s quick to prep.
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“So so yummy! Husband said it was his very favorite. I used dried thyme and angel hair pasta! Also, only made half the recipe since we only had 2 to feed. Definitely will make again. Thanks!” – Leanne
Easy Chicken Tetrazzini Recipe
Chicken tetrazzini makes such a great weeknight dinner. Is there anything more comforting than a creamy pasta dish? I think not. This casserole is such a great recipe for the whole family, and it’s easy to prep. A win-win in my books! It’s so indulgent and tasty, with hearty chunks of chicken, seasoned mushrooms, tender noodles, and a creamy bechamel sauce. Baked to perfection with buttery breadcrumbs and Parmesan cheese, I always hope there are leftovers so I can enjoy it again the next day.
Chicken Tetrazzini Recipe
Ingredients
- 1 lb. dry fettuccini noodles any long shaped pasta will work
- 3 cups cubed rotisserie or roast chicken meat usually a 3-4 lb. chicken
- 2 tbsp olive oil
- 18 tbsp unsalted butter divided (2¼ sticks)
- ½ lb. button mushrooms diced
- 1 medium yellow onion chopped
- 4 cloves garlic chopped
- 1 tbsp chopped fresh thyme leaves
- ½ cup semi-dry or dry white wine
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup low-sodium chicken broth*
- ⅓ cup all-purpose flour
- ⅛ tsp freshly grated nutmeg ¼ tsp ground nutmeg
- 1 tsp seasoned salt
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- ⅓ cup chopped fresh parsley divided
Video
Instructions
- Heat oven to 425°F and spray a large casserole dish with nonstick baking spray.
- Cook the fettuccini in salted water, to al dente (per package directions), drain and rinse with cold water. Spread the noodles evenly onto a large baking sheet to dry; set aside.1 lb. dry fettuccini noodles
- While the fettuccini cooks, heat a large skillet over medium heat and add 2 tablespoons oil and 2 tablespoons butter. When the butter has melted, add mushrooms and onion; season lightly with salt and pepper. Sauté until onions are translucent and mushrooms are fragrant and have softened, about 5-7 minutes. Stir occasionally.2 tbsp olive oil, 18 tbsp unsalted butter, ½ lb. button mushrooms, 1 medium yellow onion
- Add garlic, thyme and white wine; stir with a wooden spoon while scraping off any browned bits on the bottom. Cook an additional 2 minutes to reduce the mixture. Transfer the vegetable/wine mixture to a medium bowl; set aside. (Keep the sauté pan out for later use.)4 cloves garlic, 1 tbsp chopped fresh thyme leaves, ½ cup semi-dry or dry white wine
- In a medium saucepan, set over medium heat, bring the milk, cream and broth to just below a simmer (when you see steam coming off the top).3 cups whole milk, 1 cup heavy cream, 1 cup low-sodium chicken broth*
- In the large sauté pan, melt 3 tablespoons butter over medium heat. While whisking, sprinkle the flour over the butter and continue whisking until the flour and butter incorporate and turn a light golden brown, about 2 minutes.⅓ cup all-purpose flour
- Continue whisking and slowly add the milk/cream/broth mixture. The mixture should be smooth with no lumps. Add nutmeg, seasoned salt, kosher salt and black pepper. While stirring, bring the mixture just to a boil and immediately reduce the heat to low. Cook, while whisking continuously, another 8-10 minutes, or until the sauce thickens. Remove the sauce from the heat once it thickens.⅛ tsp freshly grated nutmeg, 1 tsp seasoned salt, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Add the chicken, mushroom/onion mixture, noodles, and half of the parsley. Mix well.3 cups cubed rotisserie or roast chicken meat, ⅓ cup chopped fresh parsley
- Pour the mixture into the sprayed dish and sprinkle evenly with breadcrumbs and Parmesan.½ cup grated Parmesan cheese, ½ cup breadcrumbs
- Melt the remaining butter and pour it evenly over the top.
- Bake at 425°F, for 30 minutes, or until the top is golden brown and the chicken tetrazzini is bubbly throughout. Remove from oven and let the tetrazzini rest 5-10 minutes before serving.
- Garnish with the remaining parsley before serving. Enjoy!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to make Chicken Tetrazzini Step by Step
Get the oven going and prepare a casserole dish: Heat the oven to 425°F and spray a large casserole dish with nonstick baking spray.
Cook the pasta: Cook 1 lb. of fettuccini in salted water, to al dente as per the package directions. Drain and rinse with cold water. Transfer and spread the noodles evenly onto a large baking sheet to dry; set aside.
Cook the veggies: While the pasta is boiling, add 2 tbsp of oil and 2 tbsp of butter to a large skillet and heat over medium heat. Add ½ lb. of mushrooms and 1 onion, season with salt and pepper, and saute until the onions are translucent and the mushrooms are fragrant and have softened. This usually takes me between 5 and 7 minutes. Make sure to stir occasionally.
Add the seasoning: Add 4 cloves of garlic, 1 tbsp of fresh thyme, and ½ cup of white wine; stir with a wooden spoon, and scrape off any browned bits on the bottom of the pan. Cook for an additional 2 minutes to reduce the mixture. Transfer to a medium bowl; set aside. (Keep the sauté pan out for later use.)
Make the sauce: In a medium saucepan set over medium heat, bring 3 cups of milk, one cup of heavy cream, and one cup of broth to just below a simmer. When you see steam coming off the top.
In the large sauté pan, melt 3 tbsp of butter over medium heat. While whisking, sprinkle 1/3 of a cup of flour over the butter and continue whisking until the flour and butter incorporate and turn a light golden brown, about 2 minutes.
Continue whisking and slowly pour in the milk/cream/broth mixture. The mixture should be smooth with no lumps. Add ⅛ tsp freshly grated nutmeg, 1 tsp seasoned salt, 1 tsp kosher salt, and ½ tsp freshly ground black pepper. Bring the mixture just to a boil and then lower it immediately. Cook, whisking continuously until the sauce thickens. This usually takes me between 8 and 10 minutes. Take the sauce off the burner once it has thickened.
Add the chicken and veggies: Add the chicken, mushroom/onion mixture and the cooked pasta, and half of the parsley. Mix well.
Transfer to baking dish: Pour the mixture into the sprayed dish and sprinkle ½ cup of grated Parmesan cheese and ½ cup of breadcrumbs. Melt the remaining butter and pour it evenly over the top.
Bake: Bake at 425°F for 30 minutes, or until the top is golden brown and the chicken tetrazzini is bubbly throughout.
Serve: Remove from oven and let the tetrazzini rest 5-10 minutes before serving. Garnish with the remaining parsley before serving. Enjoy!
How to Store
Keep any leftovers in the fridge in an airtight container for up to three days. Reheat in the oven or in the microwave. As the casserole will thicken once refrigerated, you can add broth, water, or cream to loosen it up.
Freeze covered tightly for up to 3 months. Thaw in the fridge overnight or reheat from frozen. To reheat from frozen, bake at 350°F for 30-40 minutes, or until heated through.
Serving Suggestions
This chicken tetrazzini recipe is a hearty dish all by itself, but it is great alongside a fresh green salad like this kale salad or a green goddess salad. A light side of sauteed mushrooms also balances the richness of this casserole. A piece of warm apple crumble for dessert finishes off the meal perfectly.
Just have to say Becky that I love your site and many, many great recipes! I’ve turned many of my friends to your supporters as a result!
I’ve grown up with chicken tetrazini as a staple, b7t it was made a bit different with cream of mushroom soup and rotini noodles and sharp cheddar cheese in it. As I grew older and became more fat conscious I use 2% milk instead of cream and I thicken it, I also add onion powder, no salt, better than bouillon for broth, a bit of dry mustard, rotini pasta, and for the fat content…3 cups of extra sharp cheddar. This is my favorite additions to your recipe. Thank you for all your recipes!
Thanks so much for sharing what works for you, Roxann! And thanks so much for your support! It really means a lot!!
Instructions for reheating from frozen?
350°F for 30-40 minutes, or until heated through!
This was super creamy and flavorful! It didn’t say when to add the noodles, so I assumed and mixed them into the cream sauce with the chicken and vegetables. I think I will add peas next time I do it and see how it turns out. I used 12 oz. of egg noodles instead of fettuccini and it worked perfectly. I also only used 4 TB butter to drizzle on top and the bread crumb mixture turned out nice and toasty.
We’re so sorry! Yes, with the chicken and vegetables is the perfect time to add the noodles. We’ve updated the recipe!
This is so good! This is the second time I am making it and I feel the need to leave a comment because it is soo good! There are easier to assemble recipes out there for this dish- but honestly it is so worth the time this one takes. I do not use all the butter it says though. Five stars!
Thanks for sharing, Amie!
So so yummy! Husband said it was his very favorite. I used dried thyme and Angel hair pasta! Also only made half recipe since we only had 2 to feed. Definitely will make again.
Thanks!
Thanks for sharing, Leanne!
I haven’t tried this recipe, because I have one I’ve developed myself…but I scout around for ideas. I love your use of nutmeg and fresh thyme in this! I’m definitely making a note to try those additions next time. I can imagine what a boost they’ll give my tettrazzini! Should be great with turkey tet. too!
I’m always trying to make decadent tasting things that also pack a veggie punch…so I saute 8-12 ounces of mushrooms, a large or two medium onions, & 6-8 stalks of celery of celery! I also throw in about 8 ounces of frozen baby peas and some cheese.
Let us know how it goes!
I found the recipe to be too salty and it overpowered the rest of the dish. I will make it again by adding 1 tsp of salt and 1/2 tsp of kosher salt to see if it will make a difference.
Definitely modify to your liking!
If you’re using a rotisserie chicken rather than home cooked, they tend to be super salty!
A time consuming but very delicious recipe!!
Happy to hear you enjoyed it!
I WHIS YOU WOULD ADD DRY SPICES, NO FRESH AT MY HOUSE.
You can still use them!
Another successful Cookie Rookie meal!
I only used 1 stick of butter. I also baked in 2 smaller size dishes. Rich and delicious!
Looks delicious, Michelle!