When it comes to classic comfort food, few dishes rival the creamy, cheesy delight of chicken tetrazzini. This recipe for The Best Chicken Tetrazzini combines tender chicken, perfectly cooked pasta, and a rich Parmesan cream sauce, baked to golden perfection. Whether you’re cooking for a cozy family dinner or preparing a make-ahead meal for friends, this dish is sure to impress.

Chicken tetrazzini has Italian-American roots, named after the famous Italian opera singer Luisa Tetrazzini. The dish became popular in the U.S. during the early 20th century, celebrated for its rich, creamy sauce, tender meat, and baked cheesy topping. Today, it’s a staple of home kitchens, especially for family gatherings and holiday dinners.

This version balances flavor and ease. With tender chicken, earthy mushrooms, and a luscious, cheesy cream sauce, it’s comfort food at its finest. It’s also versatile—you can use leftover roasted chicken or a rotisserie chicken to save time.

Ingredients

Pasta & Chicken
- 12 oz spaghetti or fettuccine
- 3 cups cooked, shredded chicken (rotisserie works well)
Vegetables & Aromatics
- 2 cups sliced mushrooms
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
Creamy Sauce
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 1/2 cup grated Parmesan cheese
Topping
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan
- 2 tbsp breadcrumbs
- Fresh parsley, chopped, for garnish

Instructions

Preheat Oven and Prepare Pasta:
Preheat your oven to 375°F (190°C). Cook spaghetti according to package instructions until al dente. Drain and set aside.
Cook Vegetables:
In a large skillet, melt 2 tbsp butter over medium heat. Add onions and mushrooms; sauté for 5–7 minutes until soft. Stir in garlic and cook for 1 more minute.
Make the Creamy Sauce:
In a separate saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1–2 minutes to make a roux. Gradually whisk in chicken broth and heavy cream. Stir constantly until sauce thickens. Season with salt, pepper, and nutmeg. Remove from heat and stir in 1/2 cup Parmesan cheese.
Combine Chicken, Pasta, and Sauce:
In a large mixing bowl, combine cooked pasta, shredded chicken, sautéed vegetables, and creamy sauce. Toss gently to ensure even coating.
Transfer to Baking Dish:
Lightly grease a 9×13-inch baking dish. Pour the pasta mixture into the dish, spreading evenly.
Add Topping:
Mix mozzarella, Parmesan, and breadcrumbs. Sprinkle over the top of the casserole evenly.
Bake:
Bake in preheated oven for 25–30 minutes, until the top is golden and bubbling. Remove from oven and let cool 5 minutes.
Garnish and Serve:
Sprinkle with fresh parsley before serving. Serve warm for maximum comfort and flavor.