Creamy Chicken Tetrazzini should be rich without turning heavy, with tender chicken, properly cooked pasta, mushrooms, and a smooth Parmesan cream sauce that coats every strand instead of pooling at the bottom of the baking dish. The best texture comes from slightly undercooking the pasta before baking and keeping the sauce loose enough to withstand oven heat.
Ingredients
For the Pasta and Chicken
- 12 ounces spaghetti or linguine
- 3 cups cooked chicken, shredded or diced
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Cream Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground nutmeg
- 3/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
For the Topping
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
- 2 tablespoons chopped fresh parsley
How to Make Creamy Chicken Tetrazzini
Step 1: Cook the Pasta and Vegetables
Preheat the oven to 375°F and lightly butter a 9-by-13-inch baking dish.
Bring a large pot of generously salted water to a boil. Cook the spaghetti about 2 minutes less than the package directions recommend. The pasta should still have a firm center because it will continue cooking in the sauce.
Reserve about 1 cup of pasta water, then drain the spaghetti. Do not rinse it.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and cook until their released moisture evaporates and the edges begin to brown, about 5 to 7 minutes.
Add the onion and cook for another 3 to 4 minutes. Stir in the garlic, salt, and black pepper and cook for 30 seconds. Remove the vegetables from the pan and set aside.
Step 2: Build the Cream Sauce
Reduce the heat to medium and melt 3 tablespoons of butter in the same skillet. Sprinkle in the flour and whisk continuously for about 1 minute. The flour should lose its raw smell without taking on much color.
Slowly pour in the chicken broth while whisking to prevent lumps. Add the milk and heavy cream, then season with Italian seasoning and nutmeg.
Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, stirring frequently, until it lightly coats the back of a spoon. Do not reduce it into a thick gravy. A slightly loose sauce is better because the pasta absorbs liquid while baking.
Remove the pan from the heat and stir in 3/4 cup Parmesan until melted. Add the lemon juice. That small amount of acidity sharpens the cheese and cream flavors without making the sauce taste lemony.
Combine the cooked pasta, chicken, mushrooms, onions, and sauce in a large bowl or directly in the baking dish. Toss until everything is evenly coated. If the mixture looks dry before baking, add a small splash of reserved pasta water.
Step 3: Assemble and Bake
Spread the pasta evenly in the prepared baking dish.
Combine the mozzarella and remaining 1/2 cup Parmesan, then scatter the cheese over the top.
Mix the panko breadcrumbs with the melted butter and sprinkle them evenly over the cheese.
Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is lightly golden. For deeper browning, place the casserole under the broiler for 1 to 2 minutes, watching closely.
Rest the casserole for 10 minutes before serving. This gives the sauce time to settle around the pasta instead of running onto the plate.
Finish with chopped parsley.
What to Serve With Creamy Chicken Tetrazzini
A creamy pasta casserole benefits from something crisp, acidic, or green on the side. A simple arugula salad with lemon vinaigrette cuts through the richness particularly well.
Roasted broccoli, asparagus, green beans, or Brussels sprouts also work because their browned edges contrast with the soft pasta and cream sauce.
Garlic bread tastes good alongside it, but keep portions modest since the casserole already contains plenty of pasta. For a lighter meal, serve it with tomato-cucumber salad or steamed vegetables instead.
Because Creamy Chicken Tetrazzini is already substantial, side dishes should provide freshness rather than more cream or cheese.
Creamy Chicken Tetrazzini Nutrition Information
Approximate nutrition per serving, based on 8 servings:
- Calories: 590
- Protein: 34 g
- Carbohydrates: 47 g
- Total fat: 30 g
- Saturated fat: 16 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 760 mg
Nutrition values vary depending on the chicken, pasta, cheese, broth, and dairy products used.
FAQs
Can I use rotisserie chicken?
Yes. Rotisserie chicken works especially well because it is already seasoned and tender. Remove the skin and bones, then shred or dice the meat before adding it to the pasta.
Why did my tetrazzini turn out dry?
Dry tetrazzini usually comes from overcooked pasta, an overly thick sauce, too little liquid, or baking the casserole too long. The sauce should look slightly looser than you think necessary before the dish enters the oven.
Can I make it ahead of time?
Yes. Assemble the casserole without the breadcrumb topping, cover it tightly, and refrigerate for up to 24 hours. Add the breadcrumbs just before baking. A refrigerated casserole may require an additional 5 to 10 minutes in the oven.
Can I freeze it?
Yes. Assemble the casserole in a freezer-safe dish, leave off the breadcrumb topping, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before adding the topping and baking.
Can I substitute another pasta?
Yes. Linguine, fettuccine, bucatini, penne, or rotini all work. Long pasta gives the traditional texture, while short pasta makes the casserole easier to portion.
Do I have to use mushrooms?
No. Leave them out if you dislike mushrooms. You can replace them with sautéed spinach, peas, broccoli florets, or diced zucchini.
How do I reheat leftovers without drying them out?
Place individual portions in a covered baking dish with a tablespoon or two of milk or chicken broth. Reheat at 325°F until hot. For smaller portions, microwave at reduced power in short intervals and stir or rotate between intervals.
How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat only the portion you plan to eat so the pasta does not repeatedly dry out.