Chicken Tetrazzini

Here’s a classic Chicken Tetrazzini recipe — a creamy, comforting pasta bake with mushrooms, chicken, and a cheesy sauce.

Chicken Tetrazzini Recipe

Ingredients

12 oz spaghetti or linguine
2 cups cooked chicken, shredded or cubed
2 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional, for warmth)
1/2 cup frozen peas (optional)
1 cup shredded mozzarella or Gruyère cheese
1/2 cup breadcrumbs (optional, for topping)
2 tablespoons butter, melted (for topping)

Instructions

1. Cook the pasta

Bring a large pot of salted water to a boil.
Cook spaghetti until al dente, drain, and set aside.

2. Make the sauce

In a large skillet, melt butter over medium heat.
Add onion and garlic; sauté until softened (about 3–4 minutes).
Add mushrooms and cook until tender, about 5 minutes.
Sprinkle flour over vegetables; stir and cook 1–2 minutes to eliminate raw flour taste.
Gradually whisk in chicken broth and cream, stirring until sauce thickens.
Stir in Parmesan cheese, salt, pepper, and nutmeg.

3. Combine pasta, chicken, and sauce

In a large bowl, toss cooked pasta, chicken, peas (if using), and creamy sauce until well combined.
Pour mixture into a greased 9×13-inch baking dish.
Sprinkle mozzarella (or Gruyère) over the top.
Optional: Mix breadcrumbs with melted butter and sprinkle over cheese for a crunchy topping.

4. Bake

Preheat oven to 350°F (175°C).
Bake uncovered for 25–30 minutes, until bubbly and golden on top.

Tips

Use rotisserie chicken for convenience.
You can substitute half-and-half for heavy cream for a lighter version.
Add a pinch of paprika or cayenne for subtle warmth.

I can also give you a one-pot stove-top version that skips the oven but stays creamy and delicious, perfect for quick weeknight dinners. Do you want that version too?