Chicken Tetrazzini
This cozy chicken tetrazzini bakes pasta, chicken, mushrooms, peas, and a creamy Parmesan sauce under a crisp panko topping. It is a practical casserole for leftover chicken, Sunday prep, or a family dinner that reheatsw
- Total time
- 70 min
- Yield
- 8 servings
- Difficulty
- Medium
Prep 25mCook 45mAmericanPasta Recipes
Chicken tetrazzini is an American pasta casserole with Italian-inspired flavors. It usually includes chicken or turkey, mushrooms, a creamy sauce, and a crunchy topping.
This version skips canned soup and uses a simple roux, which means butter and flour cooked together to thicken the sauce. The sauce stays creamy, but it is still made with everyday ingredients: broth, milk, cream, and Parmesan.
It is a good recipe for cooked chicken. Use leftover roast chicken, poached chicken breasts, or a store-bought roasted chicken if you like. Just know that rotisserie chicken can make the dish saltier.
01What you'll need
Ingredients
16 items · 8 servings
- 12 ounces dry spaghetti
- 3 cups cooked shredded chicken breast, about 14 ounces/420 g
- 5 tablespoons unsalted butter, divided
- 8 ounces cremini or white button mushrooms, sliced
- 1 small yellow onion, about 5 ounces/140 g, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups unsalted chicken broth
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 ounces finely grated Parmesan cheese, divided
- 1 cup frozen peas
- 1/2 cup plain panko breadcrumbs
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 375°F. Lightly butter or spray a 9-by-13-inch baking dish. Bring a large pot of water to a boil for the pasta.
2. Cook the pasta
Add the spaghetti to the boiling water and cook it 1 minute less than the package says for al dente, which means firm to the bite. Drain well. Do not rinse it; the light starch on the pasta helps the sauce cling.
3. Sauté the vegetables
Melt 3 tablespoons of the butter in a large pot or deep skillet over medium heat. Add the mushrooms and onion. Cook, stirring often, for 7 to 9 minutes, until the mushrooms have given off their liquid and the onion is soft. Stir in the garlic, salt, pepper, and thyme, and cook for 30 seconds.
4. Make the roux
Sprinkle the flour over the vegetables. Stir constantly for 1 minute. The flour should look a little pasty and no dry spots should remain. This step cooks off the raw flour taste.
5. Whisk the sauce
Slowly whisk in the chicken broth, a little at a time at first, until smooth. Whisk in the milk and cream. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, stirring often, until it thickens enough to lightly coat a spoon.
6. Fold in the filling
Turn off the heat. Stir in about half of the Parmesan until melted. Add the cooked spaghetti, shredded chicken, and frozen peas. Toss until everything is coated. If the mixture seems too thick to stir, add a splash of milk or broth.
7. Add the topping
Transfer the mixture to the prepared baking dish and spread it into an even layer. Melt the remaining 2 tablespoons butter. In a small bowl, mix the panko, remaining Parmesan, and melted butter. Sprinkle this topping evenly over the casserole.
8. Bake and rest
Bake for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is golden. Let the tetrazzini rest for 10 minutes before serving so the sauce can settle and the slices are easier to scoop.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the casserole without baking, cover tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the bake time if it goes into the oven cold. Cover loosely with foil for the first half of baking, then uncover to crisp the topping.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat portions in the microwave with a splash of milk or broth to loosen the sauce.
- Freezing: Freeze the unbaked casserole for up to 2 months. Thaw overnight in the refrigerator before baking. The sauce may be slightly less silky after freezing, but it will still taste good.
- Chicken swaps: Cooked turkey works very well, especially after a holiday meal. You can also use chopped cooked rotisserie chicken, but taste before adding extra salt because it is usually seasoned.
- Pasta swaps: Linguine, fettuccine, or small shapes such as penne can replace spaghetti. Keep the pasta slightly undercooked before baking.
- Mushroom note: If you do not like mushrooms, use the same amount of diced zucchini or skip them and add another cup of peas. The flavor will be milder but the casserole will still work.
Cook's note
Nutrition is calculated for 1 of 8 servings using the listed ingredients, including 1/2 teaspoon fine salt and unsalted chicken broth. Salt added to pasta water, if used, is not included.
04Frequently asked
Questions & answers
Can I use rotisserie chicken for chicken tetrazzini?
Yes. Remove the skin and shred the meat before adding it to the sauce. Rotisserie chicken is often salty, so consider reducing the added salt to 1/4 teaspoon, then taste the sauce before baking.
Why did my sauce get too thick?
The pasta may have absorbed more liquid than expected, or the sauce may have simmered a little too long. Stir in milk or broth, 2 tablespoons at a time, until the mixture looks creamy before you bake it.
Can I make chicken tetrazzini without heavy cream?
Yes. Use an extra 1/2 cup whole milk in place of the cream. The sauce will be lighter and a little less rich, but the flour and Parmesan will still help it thicken.
Do I have to bake it right away?
No. You can assemble it, cover it, and refrigerate it for up to 24 hours. For the crunchiest topping, add the panko mixture right before baking.
How do I keep the pasta from getting mushy?
Boil the spaghetti 1 minute less than the package directions and drain it well. It will continue cooking in the hot sauce and during the bake.
05Per serving
Nutrition facts
Nutrition Facts
8 servings
Amount per serving
% Daily Value*
- Total Fat19 g
- 24%
- Saturated Fat11 g
- 55%
- Cholesterol91 mg
- 30%
- Sodium371 mg
- 16%
- Total Carbohydrate46 g
- 17%
- Dietary Fiber3 g
- 11%
- Total Sugars6 g
- Protein30 g
- 60%
- Vitamin D0.8 mcg
- 4%
- Calcium184 mg
- 14%
- Iron2.8 mg
- 16%
- Potassium525 mg
- 11%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
You might also like
Pasta RecipesChicken and Noodles
This cozy chicken and noodles recipe is a simple one-pot dinner with tender chicken, egg noodles, and a lightly creamy broth. It is the kind of meal that feels familiar, fills the kitchen with good smells, and does not a
Pasta RecipesTuna Noodle Casserole
This cozy tuna noodle casserole is creamy, crunchy on top, and made with pantry-friendly ingredients. It is a practical weeknight dinner that feeds a family without much fuss.
Pasta RecipesBaked Ziti Pasta with Marinara and Three Cheeses
This cozy ziti pasta is saucy, cheesy, and simple enough for a weeknight. It has all the comfort of lasagna, with less layering and less fuss.
Main CourseNashville Hot Chicken
Crisp fried chicken gets brushed with a cayenne-spiced oil for the classic Nashville-style kick. Serve it on white bread with pickles to catch every spicy drip.