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The Best Chicken Tetrazzini

Creamy, cheesy chicken tetrazzini baked to golden perfection, ideal for family dinners or special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American, Italian-American
Calories: 450

Ingredients
  

Pasta & Chicken
  • 12 oz spaghetti or fettuccine
  • 3 cups cooked shredded chicken
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
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Mixing bowls
  • Baking dish
  • Skillet
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Cook spaghetti until al dente and drain.
  2. In a skillet, melt 2 tbsp butter over medium heat. Sauté onions and mushrooms for 5–7 minutes until soft. Add garlic for 1 more minute.
  3. In a saucepan, melt 4 tbsp butter. Whisk in flour and cook 1–2 minutes. Gradually add chicken broth and cream, stirring until thickened. Season with salt, pepper, and nutmeg. Stir in 1/2 cup Parmesan.
  4. Combine cooked pasta, shredded chicken, sautéed vegetables, and sauce in a large bowl. Toss to coat.
  5. Grease a 9x13-inch baking dish. Pour pasta mixture evenly into the dish.
  6. Mix mozzarella, Parmesan, and breadcrumbs. Sprinkle on top of casserole.
  7. Bake 25–30 minutes until top is golden and bubbling. Let cool 5 minutes.
  8. Garnish with fresh parsley and serve warm.

Notes

You can prepare this casserole a day in advance and bake when ready. Rotisserie chicken is a convenient shortcut.