If you’re craving a comforting, family-style dinner that feels like a warm hug, Classic Chicken Tetrazzini is the answer. This creamy baked pasta casserole is packed with tender chicken, sautéed mushrooms, and a rich Parmesan sauce that coats every strand of spaghetti. It’s the kind of timeless recipe that shows up at potlucks, holiday tables, and busy weeknights—because it’s reliable, filling, and always a crowd-pleaser.
One of the best things about chicken tetrazzini is how easy it is to make with simple ingredients you probably already have. Rotisserie chicken keeps prep quick, while the homemade sauce delivers that old-school flavor without relying on canned soup. The sauce bakes into the pasta and creates that irresistible creamy texture, topped off with buttery breadcrumbs for a golden, crunchy finish.
This recipe is also a smart choice for meal prep and leftovers. It reheats beautifully, freezes well, and tastes even better the next day after the flavors have had time to settle in. Whether you’re feeding a big family, stocking your freezer, or bringing a dish to share, tetrazzini is a practical option that still feels special.
Serve it with a crisp green salad, garlic bread, or roasted veggies for a complete meal that’s both comforting and satisfying. If you’ve been looking for a classic chicken tetrazzini recipe that’s creamy, cheesy, and easy to bake to perfection, this is the one you’ll come back to again and again.
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Classic Chicken Tetrazzini
Classic Chicken Tetrazzini is a cozy baked pasta casserole made with tender chicken, spaghetti, mushrooms, and a creamy Parmesan sauce—finished with a buttery breadcrumb topping for the perfect golden crunch.
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
Pasta + Filling
12 oz spaghetti (or linguine), broken in half if you prefer
3 cups cooked chicken, shredded or diced (rotisserie works great)
8 oz mushrooms, sliced
1 cup frozen peas (optional but classic)
1 small onion, finely diced
3 cloves garlic, minced
Creamy Sauce
4 tbsp butter
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 1/2 cups milk (or half-and-half for richer)
1/2 cup sour cream (or plain Greek yogurt)
1 cup Parmesan cheese, grated
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/4 tsp nutmeg (optional, traditional)
2 tbsp fresh parsley, chopped (optional)
Topping
3/4 cup breadcrumbs (panko preferred)
2 tbsp butter, melted
1/4 cup Parmesan cheese
Get Recipe Ingredients
Instructions
Prep & cook pasta:
Preheat oven to 375°F. Grease a 9×13-inch baking dish. Cook spaghetti in salted water 1–2 minutes shy of al dente. Drain and set aside.
Sauté veggies:
In a large skillet, melt 2 tbsp butter over medium heat. Add onion and mushrooms; cook 6–8 minutes until mushrooms release moisture and it cooks off. Stir in garlic for 30 seconds.
Make the sauce:
Add remaining 2 tbsp butter to the skillet. Sprinkle in flour and whisk 1 minute to cook off the raw taste. Slowly whisk in chicken broth, then milk. Simmer 3–5 minutes until thickened.
Remove from heat and stir in sour cream, Parmesan, salt, pepper, and nutmeg.
Combine:
In a large bowl (or the pot), toss pasta with chicken, mushroom mixture, peas, and sauce until evenly coated.
Top & bake:
Pour into prepared baking dish. Mix breadcrumbs with melted butter and Parmesan, then sprinkle evenly on top. Bake 25–30 minutes until bubbly and golden. Rest 10 minutes before serving.
Notes
Cooking Tips
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Don’t overcook the pasta—it finishes in the oven and stays perfectly tender.
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Thicken the sauce enough so it coats the spoon; the pasta will absorb liquid as it bakes.
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Rotisserie chicken is a huge time-saver and adds great flavor.
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For extra depth, add a splash of white wine when sautéing mushrooms (let it cook off before making the roux).
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Let it rest 10 minutes after baking so slices hold together better.
Variations
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Turkey Tetrazzini: Swap chicken for leftover turkey (great after holidays).
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Extra cheesy: Add 1 cup shredded mozzarella or provolone to the pasta mixture.
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No canned soup version (this one): Creamy from scratch—no condensed soup needed.
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Lighter option: Use 2% milk + Greek yogurt and reduce Parmesan slightly.
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Gluten-free: Use GF spaghetti and a 1:1 GF flour blend for the roux; use GF breadcrumbs.
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Veggie boost: Add sautéed spinach, diced bell peppers, or roasted broccoli.
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Crunch upgrade: Mix in chopped toasted almonds with the breadcrumb topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 33g
