There are days when you just want a pan of something warm, creamy, and comforting. Chicken tetrazzini is that kind of meal. It feels like a cozy hug in casserole form—simple to make, easy to share, and perfect for leftovers.
Why This Tetrazzini Is So Comforting
Chicken tetrazzini has all the good things in one place: tender pasta, juicy chicken, creamy sauce, and a golden, cheesy topping. It’s the kind of dish people remember and ask for again.
This version keeps the spirit of the classic, but it’s a little easier and more relaxed. You can use leftover chicken or rotisserie, frozen peas, and pantry ingredients you probably already have. No fancy steps—just a calm flow: cook, stir, bake, and eat.
It’s a great make-ahead meal too. You can assemble the casserole, chill it, and bake it later when you’re ready for dinner.
Ingredients
Serves 6
- 300 g (about 10 oz) spaghetti or fettuccine
- 2 cups cooked chicken, shredded or cubed (leftover or rotisserie works great)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 200 g mushrooms, sliced (about 2 cups)
- 1 cup frozen peas (no need to thaw)
For the Creamy Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- ½ cup grated Parmesan cheese
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
For the Topping
- ½ cup grated mozzarella or more Parmesan
- ½ cup breadcrumbs (plain or panko)
Cook the Pasta
Bring a large pot of salted water to a boil.
Add the spaghetti or fettuccine and cook until just shy of al dente—usually a minute less than the package suggests.
The pasta will continue cooking in the oven, so keeping it slightly underdone here prevents it from turning mushy later.
Drain the pasta and set it aside. If it sits for a long time, you can toss it with a tiny drizzle of olive oil to keep it from sticking together.
Prepare the Chicken
If you’re using leftover roasted or rotisserie chicken, simply shred or cube it into bite-sized pieces.
If you’re starting with raw chicken, you can cook it while the pasta boils:
- Season chicken breast or thigh pieces with a little salt and pepper.
- Sauté them in a pan with a touch of oil until cooked through, then let them cool slightly and cut into bite-sized pieces.
You want about 2 cups of cooked chicken in total. This amount gives the casserole a satisfying heartiness without being overly heavy.
Sauté the Vegetables
In a large skillet or saucepan, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat.
Add the chopped onion and cook until it softens and turns slightly translucent.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the sliced mushrooms and cook until they release their moisture and start to brown a bit around the edges.
This step builds flavor and keeps the vegetables from being watery in the casserole. Once everything looks soft and fragrant, turn off the heat and set aside.
Make the Creamy Sauce
In a separate saucepan, melt 3 tablespoons of butter over medium heat.
Sprinkle in the flour and whisk it into the butter, cooking for 1–2 minutes. It will look like a thick paste—that’s your roux. This step removes the raw flour taste and helps the sauce thicken later.
Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then add the milk or half-and-half. Keep whisking until the sauce is smooth.
Let the sauce cook for a few minutes, stirring now and then, until it thickens slightly and coats the back of a spoon.
Stir in the Parmesan cheese, salt, pepper, and thyme or Italian seasoning.
Taste the sauce and adjust the seasoning—this is where you want it to be flavorful, because it will coat everything else in the casserole.
Combine Everything in One Bowl
Preheat your oven to 180°C / 350°F.
In a large mixing bowl, add:
- The cooked pasta
- The shredded or cubed chicken
- The sautéed onion, garlic, and mushrooms
- The frozen peas
Pour the creamy sauce over the top.
Gently toss everything together with tongs or a large spoon until the pasta and chicken are well-coated and the vegetables are evenly mixed.
If the mixture looks a little thick, you can loosen it with a splash more milk or broth. It should look saucy but not soupy.
Transfer to a Baking Dish and Add Topping
Lightly grease a baking dish (around 23×33 cm / 9×13 inch works well).
Pour the tetrazzini mixture into the dish and spread it out in an even layer.
In a small bowl, combine the breadcrumbs with the melted butter (if using). This gives the crumbs a golden, crispy finish.
Sprinkle the shredded cheese evenly over the top of the casserole, then add the buttery breadcrumbs over the cheese.
This topping gives you that satisfying contrast between a creamy inside and a crunchy, golden crust.
Bake Until Bubbly and Golden
Place the baking dish in the preheated oven.
Bake for 25–30 minutes, or until:
- The edges are bubbling
- The top is golden brown
- The cheese is melted and slightly crisp in spots
If the top is browning too quickly, you can loosely cover the dish with foil for part of the baking time.
Once done, remove the casserole from the oven and let it rest for about 5–10 minutes. This short rest helps the sauce settle and makes it easier to cut and serve neat portions.
Serve and Enjoy
Scoop the chicken tetrazzini onto plates or into bowls.
It’s rich enough to stand alone as a full meal, but you can serve it with:
- A simple green salad
- Steamed or roasted vegetables
- Garlic bread or a crusty loaf
Each bite should feel creamy, comforting, and satisfying: tender pasta, pieces of chicken, sweet peas, savory mushrooms, and a little crunch from the topping.
It’s the kind of meal that makes the table go quiet for a moment while everyone digs in.
Storing and Reheating Leftovers
If you have leftovers, let the casserole cool, then store them in an airtight container in the refrigerator for up to 3 days.
To reheat:
- In the oven: place in a baking dish, cover with foil, and warm at 160–170°C / 325°F until heated through.
- In the microwave: heat briefly in short bursts, adding a tiny splash of milk or broth if it seems dry.
The casserole will thicken as it cools, so a little extra moisture when reheating can bring it back to life.
Tips and Easy Swaps
- Use rotisserie chicken to save time.
- Swap peas for broccoli, spinach, or mixed vegetables.
- Try other cheeses like Gruyère or cheddar for a slightly different flavor.
- Use whole wheat pasta if you want more fiber.
- Add a pinch of nutmeg to the sauce for a classic creamy pasta note.
This is a forgiving recipe—once you understand the basic balance of pasta, chicken, sauce, and topping, you can adjust it based on what you have at home.
Can I Make Chicken Tetrazzini Ahead of Time?
Yes. You can assemble the casserole fully (right up to the topping), cover it, and store it in the refrigerator for up to 24 hours before baking.
When you’re ready, let it sit at room temperature for 15–20 minutes, then bake. You may need to add an extra 5–10 minutes to the baking time if it goes into the oven cold.
Can I Freeze This Casserole?
You can. For best results, assemble the casserole but don’t bake it yet. Wrap it well and freeze. When you’re ready to use it, thaw overnight in the fridge, then bake as usual.
If you’re freezing leftovers instead, make sure they’re well wrapped, and reheat gently with a bit of added liquid so the pasta doesn’t dry out.
