Chicken Tetrazzini Recipe. Creamy and cheesy pasta casserole that is loaded with chicken, cheese, and veggies. Easy comfort food that the whole family will love. Make it for dinner tonight or as a make ahead meal, it freezes well too!
The Best Chicken Tetrazzini Recipe
This easy Chicken Tetrazzini casserole has tender pieces of chicken mixed with cooked pasta, peas, and carrots and then a creamy sauce all mixed together. Then it is topped with cheese and baked in the oven. Chicken tetrazzini is a creamy, cheesy pasta casserole with chicken and veggies that I am sure you will be adding to your meal plan as soon as you try it.
It goes perfect with that leftover bread or a loaf of fresh crusty bread and a salad like our copy cat Olive Garden Salad or Caesar Salad.
If you have never had Chicken Tetrazzini before then you might look at it and think that it is a weird combination of ingredients and that you are unsure if it is going to taste any good. I am happy to tell you, that even the pickiest of eaters have loved this creamy and cheesy Chicken Tetrazzini Recipe when they have tried it.
What is chicken tetrazzini?
Chicken tetrazzini is an easy to make pasta casserole that has Chunks of tender chicken, with peas carrots, and pasta in a creamy sauce then baked in a casserole dish for one amazing comfort food recipe that the whole family will love.
Variation of this Recipe
Change up the veggies. You can totally change up the veggies in this if you want to. I normally use frozen peas and carrots mixture, but if you want to use frozen mixed veggies you can too. If you have leftover veggies like roasted carrots, roasted cauliflower, or roasted broccoli you can totally add those into the Chicken Tetrazzini as well.
Change up the pasta. I like using spaghetti noodles but you can use just about any large pasta or long noodles you have on hand as well.
Change up the cheese. I like using Parmesan cheese but you can also use mozzarella cheese, cheddar cheese, and even Monterey Jack for a slight kick in the dish.
How to Cook Chicken
For this recipe, you will need 3 cups of cooked chicken. There are a few different ways to cook the chicken that you will need for this recipe. When you are going to shred the chicken, use the shredding chicken trick that makes it super easy! You can use shredded chicken or chopped chicken depending on how you prefer it. If you have made chicken and have leftover chicken then you can totally use that to make this family favorite recipe.
Boil the chicken. Just add raw chicken breasts to a pot and cover with 3 cups of chicken broth or water whichever you prefer. Heat on medium high heat and bring to a boil. Once boiling turn heat to low and cover pot with a lid and let simmer for 10 minutes.
Bake the chicken. Spray a baking sheet with non stick spray place the chicken breast on the baking sheet and drizzle with olive oil. Then bake for 35-45 minutes until the chicken is fully cooked.
Use a Rotisserie chicken. If you want things easier you can grab a cooked rotisserie chicken at the store or cook one at home.
What to serve with chicken tetrazzini
There are lots of side dishes to serve with this easy chicken tetrazzini recipe. Some of our favorite sides for this dish include Garlic Bread, Roasted Carrots, Simple Salad, green beans, or any other vegetable. If you are looking for more side dishes to serve with this easy pasta dish check out some of our favorites.
Can I make this recipe ahead of time?
Yes. You can prep everything and stop before the baking step and store this pasta casserole in the fridge for up to 24 hours. When it is time to bake it, bake as directed, but add an additional 15 minutes to the bake time.
How to store Chicken Tetrazzini
Allow leftovers to cool completely and store in the casserole dish, tightly wrapped with plastic wrap or in an airtight container. It will keep in the fridge for up to 3 days.
How to Freeze Chicken Tetrazzini
If you are wanting to meal prep and make a Chicken Tetrazzini freezer meal complete all the steps except for baking (I find this easiest using a throw away pan) and then place in the freezer. It will keep in the freezer for up to 2 months. Remove from freezer and allow to thaw and then bake as directed, but add an additional 15 minutes to the bake time.
Chicken Tetrazzini Ingredients
- 16 ounces thin spaghetti or any other pasta or long noodle that you have on hand.
- 5 tablespoons butter
- 8 ounces fresh mushrooms sliced
- 1/4 cup flour
- 1 cup chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoon lemon juice
- 3 cups cooked chicken breast chopped
- 1 cup frozen peas and carrots mix
- 1 cup parmesan cheese
- 1/2 cup bread crumbs
How to Make Chicken Tetrazzini
Heat oven to 375ºF.
Bring a large pot of water seasoned with salt up to a rolling boil. Break the spaghetti in half and cook to al dente, save 1/2 cup of the cooking liquid in a separate bowl and drain the rest. After draining put the pasta back into the pasta pot.
In a large skillet over medium heat saute 1 tablespoon of butter and mushrooms until the mushrooms have browned, remove from pan, and set them aside.
Add four tablespoons of butter to the pan, once the butter has melted whisk in the flour and stir constantly for 2 minutes until the mixture is golden brown (this is called a roux).
Slowly whisk in the chicken stock, milk, heavy cream, garlic, salt, and pepper to the roux will constantly whisking to avoid lumps. Cook for 3-4 minutes until the mixture is bubbling and smooth.
Stir in the mushrooms, lemon juice, chicken, peas, carrots, and 3/4 cup of the parmesan cheese.
Pour the creamy chicken sauce into the pasta pot with the pasta and mix well. If the mixture is too thick add in some of the cooking water.
Pour the pasta and sauce mixture into a 9×13 greased pan.
In a small bowl combine the remaining cheese and bread crumbs.
Spread the mixture of the top of the pasta, bake for 30 minutes.
Easy Pasta Recipes
- One Pot Chicken Alfredo
- Shrimp Alfredo
- Chicken Asparagus Alfredo Pasta
- Easy Baked Ziti
- Stuffed Manicotti
- Baked Feta Pasta
Chicken Tetrazzini
Ingredients
- 16 ounces thin spaghetti or any other pasta or long noodle that you have on hand.
- 5 tablespoons butter
- 8 ounces fresh mushrooms sliced
- 1/4 cup flour
- 1 cup chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoon lemon juice
- 3 cups cooked chicken breast chopped
- 1 cup frozen peas and carrots mix
- 1 cup parmesan cheese
- 1/2 cup bread crumbs
Instructions
- Heat oven to 375ºF.
- Bring a large pot of water seasoned with salt up to a rolling boil. Break the spaghetti in half and cook to al dente, save 1/2 cup of the cooking liquid in a separate bowl and drain the rest. After draining put the pasta back into the pasta pot.
- In a large skillet over medium heat saute 1 tablespoon of butter and mushrooms until the mushrooms have browned, remove from pan, and set them aside.
- Add four tablespoons of butter to the pan, once the butter has melted whisk in the flour and stir constantly for 2 minutes until the mixture is golden brown (this is called a roux).
- Slowly whisk in the chicken stock, milk, heavy cream, garlic, salt, and pepper to the roux will constantly whisking to avoid lumps. Cook for 3-4 minutes until the mixture is bubbling and smooth.
- Stir in the mushrooms, lemon juice, chicken, peas, carrots, and 3/4 cup of the parmesan cheese.
- Pour the creamy turkey sauce into the pasta pot with the pasta and mix well. If the mixture is too thick add in some of the cooking water.
- Pour the pasta and sauce mixture into a 9×13 greased pan.
- In a small bowl combine the remaining cheese and bread crumbs.
- Spread the mixture of the top of the pasta, bake for 30 minutes.
Comments & Reviews
Becca says
We made this tonight and loved it so much. We used linguini, but otherwise followed the recipe 🙂