Few dinners strike the perfect balance between comfort and convenience quite like a Chicken Tetrazzini Pasta Bake. With its creamy sauce, tender chicken, and golden baked topping, this recipe transforms simple pantry staples into a hearty family meal. Whether you’re cooking for a weeknight dinner or preparing ahead for guests, this casserole is guaranteed to please both kids and adults alike.
Looking for more inspiration? Explore our full collection of Dinner Ideas for recipes that bring warmth and variety to your table.
Why You’ll Love This Recipe
This pasta bake is a true classic because it’s creamy, filling, and deeply satisfying. You’ll love how versatile it is—perfect for using up leftover chicken, rotisserie chicken, or even turkey.
The combination of pasta, mushrooms, and a velvety sauce topped with cheese makes every bite irresistible. Plus, it can be assembled ahead of time and baked when needed, making it a stress-free solution for busy evenings.
Ingredients
- 12 oz (340 g) spaghetti or linguine
- 3 cups cooked chicken, shredded or diced
- 5 Tbsp unsalted butter, divided
- 8–10 oz (225–280 g) mushrooms, sliced
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 3 Tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp Italian seasoning
- ½–¾ tsp kosher salt, to taste
- ½ tsp black pepper
- ¼ tsp ground nutmeg (optional, classic)
- 1 cup shredded mozzarella, divided
- ¾ cup grated Parmesan, divided
- ¾ cup breadcrumbs + 1–2 Tbsp melted butter (optional crunchy topping)
- 2–4 Tbsp milk or broth, as needed to loosen
- Chopped parsley, for garnish
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 28 g |
| Carbs | 35 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sodium | 720 mg |
(Values are approximate and may vary based on ingredients used.)
Equipment You Will Need
- Large pot (for boiling pasta)
- Skillet or saucepan (for sauce)
- Wooden spoon or whisk
- Baking dish (9×13 recommended)
- Measuring cups and spoons
- Cheese grater
How to Make Chicken Tetrazzini Pasta Bake
- Cook the pasta: Boil spaghetti until just al dente, then drain.
- Prepare the sauce: In a skillet, sauté onion, garlic, and mushrooms in butter. Stir in flour to form a roux, then whisk in broth and cream until smooth. Season with salt, pepper, and Italian seasoning.
- Combine: Add cooked chicken and half the cheese into the sauce. Toss with pasta until well coated.
- Assemble: Transfer mixture to a greased baking dish. Sprinkle remaining cheese and optional breadcrumbs on top.
- Bake: Bake at 350°F (175°C) for 25–30 minutes, or until bubbly and golden.
Variations
- Turkey Tetrazzini: Swap chicken for leftover turkey.
- Vegetable Boost: Add spinach, peas, or broccoli for extra nutrition.
- Cheese Options: Try cheddar, gouda, or Swiss for a flavor twist.
- Gluten-Free: Use gluten-free pasta and flour for the roux.
- Lighter Version: Use Greek yogurt instead of heavy cream.
How to Store & Reheat
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm individual portions in the microwave or reheat the full dish in the oven at 325°F until hot throughout.
How to Freeze
- Before Baking: Assemble casserole, cover tightly with foil, and freeze for up to 2 months. Bake directly from frozen at 350°F, adding 15–20 extra minutes.
- After Baking: Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Pro Tips for Making This Recipe
- Don’t overcook the pasta—keep it slightly firm since it cooks more in the oven.
- For deeper flavor, sauté mushrooms until golden before adding liquid.
- Always shred your own cheese for better melting and flavor.
- Add a crunchy topping of breadcrumbs mixed with melted butter.
- Let the casserole rest for 5 minutes before serving to set properly.
FAQs
Can I make Chicken Tetrazzini ahead of time?
Yes! You can assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.
What’s the best pasta to use?
Spaghetti is traditional, but linguine or penne works equally well and holds the sauce beautifully.
Can I use canned soup instead of homemade sauce?
Yes, cream of mushroom or cream of chicken soup can be substituted for a quicker version.
How do I prevent the pasta from drying out?
Make sure the sauce is slightly runny before baking—it thickens in the oven.
Can I serve this for a crowd?
Absolutely! This recipe easily doubles and is perfect for potlucks or holiday gatherings.
Chicken Tetrazzini Pasta Bake
Ingredients
Method
- Prep & preheat: Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook pasta: Boil pasta in well-salted water until just shy of al dente (about 1 minute less than package). Drain; toss with a little oil to prevent sticking.
- Sauté aromatics: In a large skillet over medium heat, melt 2 Tbsp butter. Cook onion 3–4 min until translucent; add garlic and cook 30 sec.
- Brown mushrooms: Add mushrooms + a pinch of salt; cook 5–6 min until they release moisture and edges turn golden.
- Make roux: Push veg to the sides; melt remaining 3 Tbsp butter in center. Sprinkle in flour and whisk 1–2 min until foamy (no raw flour smell).
- Build sauce: Slowly whisk in chicken broth until smooth, then cream. Simmer 2–3 min to thicken to spoon-coating consistency.
- Season & cheese: Stir in Italian seasoning, salt, pepper, nutmeg (if using). Off heat, fold in ½ cup mozzarella and ½ cup Parmesan until just melted.
- Combine: Stir in chicken and the cooked pasta. If mixture looks tight, add 2–4 Tbsp milk or broth—sauce should be slightly loose (it thickens in the oven).
- Assemble: Transfer to prepared dish. Top with remaining ½ cup mozzarella and ¼ cup Parmesan.
- Optional topping: Mix breadcrumbs with melted butter and a pinch of Italian seasoning; scatter over the top.
- Bake: Bake 25–30 min until bubbling and lightly golden. Broil 1–2 min for extra color, watching closely.
- Rest & serve: Let stand 5 min. Garnish with parsley and serve warm.
Notes
- Pasta doneness: Keep pasta slightly firm before baking so it doesn’t go mushy.
- Moisture check: Sauce should look a touch loose before it goes into the oven; add a splash of broth/milk if needed.
- Cheese tip: Shred your own mozzarella and Parmesan for the best melt and flavor.
- Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate. Add 5–10 min to bake time.
