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Chicken Tetrazzini Pasta Bake

Chicken Tetrazzini Pasta Bake

Creamy chicken tetrazzini baked with mushrooms, melty mozzarella, and a golden topping. Family-friendly, make-ahead, and perfect for cozy dinner nights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American
Calories: 435
Ingredients Method Notes

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

Method
 

  1. Prep & preheat: Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. 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.
  3. 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.
  4. Brown mushrooms: Add mushrooms + a pinch of salt; cook 5–6 min until they release moisture and edges turn golden.
  5. 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).
  6. Build sauce: Slowly whisk in chicken broth until smooth, then cream. Simmer 2–3 min to thicken to spoon-coating consistency.
  7. 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.
  8. 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).
  9. Assemble: Transfer to prepared dish. Top with remaining ½ cup mozzarella and ¼ cup Parmesan.
  10. Optional topping: Mix breadcrumbs with melted butter and a pinch of Italian seasoning; scatter over the top.
  11. Bake: Bake 25–30 min until bubbling and lightly golden. Broil 1–2 min for extra color, watching closely.
  12. 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.