This easy chicken tetrazzini recipe is the ultimate in comfort food! A creamy and cheesy pasta bake that the whole family will love! Full of flavor and quick to prep.
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Chicken Tetrazzini Recipe
Chicken tetrazzini makes such a great weeknight dinner! Is there anything more comforting than a creamy pasta dish? I think not!
This casserole is such a great recipe for the whole family, and it’s so easy to prep. It’s so indulgent and tasty, so I know this will be a hit!
This is one of our favorite easy Italian recipes, and we find ourselves making it time and time again. It’s truly loved by the entire family.
How to make Chicken Tetrazzini
You can jump to the recipe card for full ingredients & instructions!
- Heat oven to 425°F and spray a large casserole dish with nonstick baking spray.
- Cook the fettuccini in salted water, to al dente (per package directions), drain and rinse with cold water. Spread the noodles evenly onto a large baking sheet to dry; set aside.
- While the fettuccini cooks, heat a large skillet over medium heat and add 2 tablespoons oil and 2 tablespoons butter. When the butter has melted, add mushrooms and onion; season lightly with salt and pepper. Sauté until onions are translucent and mushrooms are fragrant and have softened, about 5-7 minutes. Stir occasionally.
- Add garlic, thyme and white wine; stir with a wooden spoon while scraping off any browned bits on the bottom. Cook an additional 2 minutes to reduce the mixture. Transfer the vegetable/wine mixture to a medium bowl; set aside. (Keep the sauté pan out for later use.)
- In a medium saucepan, set over medium heat, bring the milk, cream and broth to just below a simmer (when you see steam coming off the top).
- In the large sauté pan, melt 3 tablespoons butter over medium heat. While whisking, sprinkle the flour over the butter and continue whisking until the flour and butter incorporate and turn a light golden brown, about 2 minutes.
- Continue whisking and slowly add the milk/cream/broth mixture. The mixture should be smooth with no lumps. Add nutmeg, seasoned salt, kosher salt and black pepper. While stirring, bring the mixture just to a boil and immediately reduce the heat to low. Cook, while whisking continuously, another 8-10 minutes, or until the sauce thickens. Remove the sauce from the heat once it thickens.
- Add the chicken, mushroom/onion mixture and half of the parsley. Mix well.
- Pour the mixture into the sprayed dish and sprinkle evenly with breadcrumbs and Parmesan.
- Melt the remaining butter and pour it evenly over the top.
- Bake at 425°F, for 30 minutes, or until the top is golden brown and the chicken tetrazzini is bubbly throughout. Remove from oven and let the tetrazzini rest 5-10 minutes before serving.
- Garnish with the remaining parsley before serving.
- Enjoy!
What is Tetrazzini?
Tetrazzini is a casserole dish consisting of diced poultry or seafood that is cooked in a creamy sauce with mushrooms and wine.
It’s cooked in the oven with fettuccine for a delicious baked pasta dish. It’s believed to have been invented in San Francisco in the early 1900s.
Chicken Tetrazzini made from scratch
There are a lot of recipes for chicken tetrazzini out there, but a lot use shortcuts, like using mushroom soup, to make it.
This is not a difficult dish to make from scratch, and when you do, it tastes so much better! It only takes around 15 minutes to prep this dish, and then you just pop it in the oven and let it do its thing. So skip the shortcuts and make this family meal from scratch!
What to serve with easy chicken tetrazzini
This chicken tetrazzini recipe is a hearty dish all by itself, but it is great alongside a fresh green salad.
Feel free to serve it up with some crusty bread or some roasted or sautéed vegetables. Serve this dish hot and straight out of the oven.
Serving Suggestions
- Best Garlic Bread
- Texas Toast Garlic Bread
- Easy Roasted Vegetables
- Chopped Caprese Salad
- Garlic Butter Mashed Potatoes
- Twice Baked Potatoes
- Cheesy Baked Tomatoes
- Oven Roasted Asparagus
Tips!
- Use a rotisserie chicken for ease in this recipe.
- Cook the pasta al-dente before adding it to the casserole.
- You can also use spaghetti in this recipe.
- Garnish with fresh parsley.
- Keep any leftovers in the fridge for about three days in an air tight container.
Be sure to try these other Family Chicken Recipes!
- Crockpot Chicken Tetrazzini
- Baked Lemon Honey Balsamic Chicken Recipe
- Chicken Parmesan Recipe
- Spicy White Bean Chicken Chili Recipe (Easy Chicken Chili)
- Baked Chicken Wings Recipe (BEST Chicken Wing Seasoning!)
- Easy Chicken Spaghetti Recipe
- Easy Baked Chicken Marinara
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Chicken Tetrazzini Recipe
Ingredients
- 1 pound dry fettuccini noodles
- 3 cups cubed rotisserie or roast chicken meat usually a 3-4 pound chicken
- 2 tablespoons olive oil
- 18 tablespoons unsalted butter divided (2¼ sticks)
- ½ pound button mushrooms diced
- 1 medium yellow onion chopped
- 4 cloves garlic chopped
- 1 tablespoon chopped fresh thyme leaves
- ½ cup semi-dry or dry white wine
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup low-sodium chicken broth *See Note
- ⅓ cup all-purpose flour
- ⅛ teaspoon freshly grated nutmeg ¼ teaspoon ground nutmeg
- 1 teaspoon seasoned salt
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- ⅓ cup chopped fresh parsley divided
Instructions
- Heat oven to 425°F and spray a large casserole dish with nonstick baking spray.
- Cook the fettuccini in salted water, to al dente (per package directions), drain and rinse with cold water. Spread the noodles evenly onto a large baking sheet to dry; set aside.1 pound dry fettuccini noodles
- While the fettuccini cooks, heat a large skillet over medium heat and add 2 tablespoons oil and 2 tablespoons butter. When the butter has melted, add mushrooms and onion; season lightly with salt and pepper. Sauté until onions are translucent and mushrooms are fragrant and have softened, about 5-7 minutes. Stir occasionally.2 tablespoons olive oil, 18 tablespoons unsalted butter, ½ pound button mushrooms, 1 medium yellow onion
- Add garlic, thyme and white wine; stir with a wooden spoon while scraping off any browned bits on the bottom. Cook an additional 2 minutes to reduce the mixture. Transfer the vegetable/wine mixture to a medium bowl; set aside. (Keep the sauté pan out for later use.)4 cloves garlic, 1 tablespoon chopped fresh thyme leaves, ½ cup semi-dry or dry white wine
- In a medium saucepan, set over medium heat, bring the milk, cream and broth to just below a simmer (when you see steam coming off the top).3 cups whole milk, 1 cup heavy cream, 1 cup low-sodium chicken broth
- In the large sauté pan, melt 3 tablespoons butter over medium heat. While whisking, sprinkle the flour over the butter and continue whisking until the flour and butter incorporate and turn a light golden brown, about 2 minutes.⅓ cup all-purpose flour
- Continue whisking and slowly add the milk/cream/broth mixture. The mixture should be smooth with no lumps. Add nutmeg, seasoned salt, kosher salt and black pepper. While stirring, bring the mixture just to a boil and immediately reduce the heat to low. Cook, while whisking continuously, another 8-10 minutes, or until the sauce thickens. Remove the sauce from the heat once it thickens.⅛ teaspoon freshly grated nutmeg, 1 teaspoon seasoned salt, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Add the chicken, mushroom/onion mixture, noodles, and half of the parsley. Mix well.3 cups cubed rotisserie or roast chicken meat, ⅓ cup chopped fresh parsley
- Pour the mixture into the sprayed dish and sprinkle evenly with breadcrumbs and Parmesan.½ cup grated Parmesan cheese, ½ cup breadcrumbs
- Melt the remaining butter and pour it evenly over the top.
- Bake at 425°F, for 30 minutes, or until the top is golden brown and the chicken tetrazzini is bubbly throughout. Remove from oven and let the tetrazzini rest 5-10 minutes before serving.
- Garnish with the remaining parsley before serving.
- Enjoy!
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Just have to say Becky that I love your site and many, many great recipes! I’ve turned many of my friends to your supporters as a result!
I’ve grown up with chicken tetrazini as a staple, b7t it was made a bit different with cream of mushroom soup and rotini noodles and sharp cheddar cheese in it. As I grew older and became more fat conscious I use 2% milk instead of cream and I thicken it, I also add onion powder, no salt, better than bouillon for broth, a bit of dry mustard, rotini pasta, and for the fat content…3 cups of extra sharp cheddar. This is my favorite additions to your recipe. Thank you for all your recipes!
Thanks so much for sharing what works for you, Roxann! And thanks so much for your support! It really means a lot!!
Instructions for reheating from frozen?
350°F for 30-40 minutes, or until heated through!
This was super creamy and flavorful! It didn’t say when to add the noodles, so I assumed and mixed them into the cream sauce with the chicken and vegetables. I think I will add peas next time I do it and see how it turns out. I used 12 oz. of egg noodles instead of fettuccini and it worked perfectly. I also only used 4 TB butter to drizzle on top and the bread crumb mixture turned out nice and toasty.
We’re so sorry! Yes, with the chicken and vegetables is the perfect time to add the noodles. We’ve updated the recipe!
This is so good! This is the second time I am making it and I feel the need to leave a comment because it is soo good! There are easier to assemble recipes out there for this dish- but honestly it is so worth the time this one takes. I do not use all the butter it says though. Five stars!
Thanks for sharing, Amie!
So so yummy! Husband said it was his very favorite. I used dried thyme and Angel hair pasta! Also only made half recipe since we only had 2 to feed. Definitely will make again.
Thanks!
Thanks for sharing, Leanne!
I haven’t tried this recipe, because I have one I’ve developed myself…but I scout around for ideas. I love your use of nutmeg and fresh thyme in this! I’m definitely making a note to try those additions next time. I can imagine what a boost they’ll give my tettrazzini! Should be great with turkey tet. too!
I’m always trying to make decadent tasting things that also pack a veggie punch…so I saute 8-12 ounces of mushrooms, a large or two medium onions, & 6-8 stalks of celery of celery! I also throw in about 8 ounces of frozen baby peas and some cheese.
Let us know how it goes!
I found the recipe to be too salty and it overpowered the rest of the dish. I will make it again by adding 1 tsp of salt and 1/2 tsp of kosher salt to see if it will make a difference.
Definitely modify to your liking!
If you’re using a rotisserie chicken rather than home cooked, they tend to be super salty!
A time consuming but very delicious recipe!!
Happy to hear you enjoyed it!
I WHIS YOU WOULD ADD DRY SPICES, NO FRESH AT MY HOUSE.
You can still use them!
Another successful Cookie Rookie meal!
I only used 1 stick of butter. I also baked in 2 smaller size dishes. Rich and delicious!
Looks delicious, Michelle!