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top shot of chicken tetrazzini in a baking dish

Chicken Tetrazzini Recipe

Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 people
Calories: 1028kcal
This chicken tetrazzini recipe is the ultimate in comfort food! A creamy and cheesy pasta bake that the whole family will love! Full of flavor and quick to prep.
Print Recipe


  • 1 pound fettuccini noodles
  • 3 cups cubed rotisserie or roast chicken meat usually a 3-4 pound chicken
  • 2 tablespoons olive oil
  • 18 tablespoons unsalted butter divided
  • ½ pound button mushrooms diced
  • 1 medium yellow onion chopped
  • 4 cloves garlic chopped
  • 1 tablespoon chopped fresh thyme leaves
  • ½ cup semi-dry or dry white wine
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 cup chicken broth unsalted or low-salt; *See Note
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon freshly grated nutmeg ¼ teaspoon ground nutmeg
  • 1 teaspoon seasoned salt
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs
  • 1/3 cup chopped fresh parsley divided


  • 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.
  • 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.
  • 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.)
  • 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).
  • 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.
  • 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.
  • Add the chicken, mushroom/onion mixture and half of the parsley. Mix well.
  • Pour the mixture into the sprayed dish and sprinkle evenly with breadcrumbs and Parmesan.
  • 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!



*Note: If making ahead, use 2 cups chicken broth.


Calories: 1028kcal | Carbohydrates: 58g | Protein: 25g | Fat: 77g | Saturated Fat: 43g | Cholesterol: 264mg | Sodium: 1135mg | Potassium: 553mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2230IU | Vitamin C: 5mg | Calcium: 252mg | Iron: 2.4mg