This chicken tetrazzini recipe is made from scratch with spaghetti tossed in a creamy garlic sauce, tender chicken, and three cheeses—cream cheese, Parmesan, and mozzarella. It’s comforting, easy to prepare, and perfect for weeknight dinners or a cozy family meal.
For more comfort-food dinner ideas, try Chicken Gloria or Chicken Parmesan Meatballs.
Why you’ll love it
Chicken tetrazzini is a nostalgic, creamy pasta bake that many remember from childhood. This version is rich and cheesy, loaded with chicken and mushrooms, and elevated by a silky sauce made with cream cheese, Parmesan, and mozzarella. Making it from scratch—without condensed soup—gives the dish a fresher, more satisfying flavor your family will appreciate.
What does chicken tetrazzini mean?
- Though the casserole was reportedly named after Italian opera singer Luisa Tetrazzini, the dish itself is a distinctly American casserole—comforting, cheesy, and meant to feed a crowd.
What you’ll need
- Pasta – classic spaghetti works best for this recipe.
- Olive oil and butter – for sautéing aromatics and mushrooms.
- Onion and garlic – use a sweet onion like Vidalia if you prefer.
- Chicken – two boneless, skinless chicken breasts (about 1 lb). You can substitute thighs or use shredded rotisserie chicken as a shortcut.
- Italian seasoning – adds a balanced herb flavor.
- Mushrooms – cremini (baby bellas) are ideal, but white mushrooms are fine.
- Chicken broth – adds savory depth and keeps the sauce saucy.
- Heavy cream – creates a rich, luscious sauce.
- Cheese – cream cheese, freshly grated Parmesan, and shredded mozzarella. Freshly grated cheese melts and tastes better.
Can I use rotisserie chicken instead?
- Yes. For a time-saving option, use 3–4 cups of cooked, shredded rotisserie chicken and add it in when the recipe calls for the cooked chicken.
- You can also use leftover turkey if you have it on hand.
How to make chicken tetrazzini
This overview highlights the main steps; the full ingredient amounts and detailed instructions follow in the recipe card below.
Start by prepping ingredients and cooking the spaghetti until it’s two minutes shy of al dente. Sauté chopped onion in olive oil and a bit of butter, then add seasoned chicken pieces and cook until nearly done. Remove the chicken and sauté mushrooms with garlic and Italian seasoning until the mushrooms release their moisture and it mostly evaporates.
Increase the heat and add chicken broth, heavy cream, and softened cream cheese (cut into smaller pieces). Stir and simmer briefly until the cream cheese melts and the sauce thickens slightly. Return the chicken to the pot, add the drained spaghetti, and toss everything together to coat the pasta evenly.
Transfer the mixture to a 9×13 baking dish, sprinkle with Parmesan, then top with mozzarella. Bake at 350°F for about 30 minutes, then broil briefly to brown the top—watch carefully to prevent burning. Let the casserole rest for a few minutes before serving so portions hold together and the cheese settles.
Tools for this recipe
Basic cookware and a few handy tools make this easy: a large pot for pasta, a heavy-bottomed pot or deep skillet for the sauce, and a 9×13 baking dish for finishing it in the oven.
- A sharp box grater for freshly grating Parmesan.
- A 9×13 baking dish to bake and brown the casserole.
- A garlic press or a knife for mincing garlic.
- A sturdy spoon or spatula for stirring and scooping.
Substitutions and variations
- Stick with spaghetti for best results, but other long pastas like linguine or bucatini can work in a pinch.
- Substitute part or all of the chicken broth with dry white wine for a brighter flavor.
- We tested this version with heavy cream for the right creamy consistency; lighter milks may yield a thinner sauce.
- If you don’t like mushrooms, omit them or replace them with peas for a similar texture and color contrast.
Can I make chicken tetrazzini ahead?
- Yes. Assemble the casserole up to the point of baking, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking or bake from frozen—add extra baking time if frozen.
- If baking from frozen, tent with foil and bake at 350°F until heated through, then broil briefly to brown the cheese. Allow a few extra minutes of standing time if the casserole releases extra liquid.
What to serve with chicken tetrazzini
- A simple green salad helps balance the richness—peppered arugula or a mixed spring salad are great choices.
- Freshly baked bread or garlic bread pairs well if you want to make the meal extra indulgent.
Leftovers and storage
- This casserole is best the day it’s baked. Leftovers remain tasty but can be slightly drier.
- Store leftovers in an airtight container in the refrigerator for 3–4 days and reheat gently in the microwave or on the stove until warmed through.
- While you can freeze the assembled dish before baking, freezing baked leftovers of creamy pasta is not recommended for best texture.
More tasty casserole recipes
- Alfredo Tortellini Bake
- Cheesy Chicken Divan
- Baked Chicken Spaghetti (with Rotel)
- Sloppy Joe Casserole
- Easy Meatball Casserole
If you have questions about this creamy, cheesy chicken tetrazzini recipe, leave a comment or a star rating in the recipe card below. Enjoy!
Three Cheese Chicken Tetrazzini
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Ingredients
- 12 ounces uncooked spaghetti
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1/2 medium onion chopped
- 2 uncooked chicken breasts cut into 1″ pieces
- Salt & pepper to taste
- 4 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 7 ounces cremini or white mushrooms sliced
- 3/4 cup chicken broth
- 1 cup heavy/whipping cream
- 8 ounces cream cheese (a block of Philly) softened
- 1 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
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Prep steps: Soften the cream cheese (microwave 20–30 seconds or leave at room temperature). Cut and season the chicken with salt and pepper. Preheat oven to 350°F and place a rack in the upper third.
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Cook the spaghetti in salted boiling water for 2 minutes less than package directions. Drain and set aside.
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In a large pot over medium-high heat, add olive oil, 1 tablespoon butter, and chopped onion. Sauté 4–5 minutes until lightly browned.
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Add the chicken and cook 5–6 minutes until nearly cooked through. Remove the chicken to a plate.
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Add garlic, the remaining 2 tablespoons butter, Italian seasoning, and mushrooms. Cook about 5 minutes until the mushrooms release their liquid and it mostly evaporates.
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Increase heat to high, add chicken broth, cream, and softened cream cheese (cut into pieces). Cook about 5 minutes, stirring frequently until the cream cheese melts and the sauce thickens slightly.
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Turn off the heat and stir the chicken and cooked pasta into the sauce until well coated.
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Transfer the mixture to a 9×13 baking dish in an even layer. Sprinkle with Parmesan and top with mozzarella.
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Bake uncovered for 30 minutes, then broil for a few minutes until the top is lightly browned—watch closely.
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Let rest about 5 minutes after baking. Use a spatula to portion the pasta so each serving gets melted cheese on top.
Notes
- Shortcut: use 3–4 cups cooked rotisserie chicken and skip the initial chicken-cooking step.
- 12 ounces of spaghetti equals 3/4 of a 16-ounce package.
- Nutritional information is an estimate and may vary based on ingredients and preparation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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