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Chicken tetrazzini is a delicious, comforting all-in-one pasta casserole. This version is made with typical tetrazzini ingredients: chicken, pasta, mushrooms, shallots, garlic, Parmesan cheese, and an easy creamy sauce. I added some spinach to the tetrazzini for color and extra nutritional value. It’s an easy dish you can throw together in about 15 to 20 minutes, then you just pop it in the oven to bake, and dinner is served! I like to make the sauce mixture early in the day or the day before, then all I have to do is warm up the sauce, cook the pasta, mix it all together, then bake.
A classic tetrazzini is a pasta dish with spaghetti, linguine, or fettuccine mixed with a creamy sauce, diced chicken or turkey, mushrooms, and Parmesan cheese. The pasta is topped with more Parmesan cheese or buttered breadcrumbs and baked until hot and bubbling. Palace Hotel chef Ernest Arbogast purportedly created the first tetrazzini in San Francisco in the early 1900s. It is named after the Italian opera singer Luisa Tetrazzini.
I poached chicken breasts in my Instant Pot, but they can be baked, poached on the stovetop, pan-fried, or grilled. Or feel free to use leftover chicken or a rotisserie chicken.
What You’ll Like About This Recipe
Creamy and comforting. A rich sauce blankets the pasta and chicken for irresistible texture.
Great use of leftovers. Perfect for cooked chicken or leftover holiday turkey.
Family-friendly. Mild, cheesy flavor that appeals to both kids and adults.
Make-ahead option. Assembles easily and can be baked right away or refrigerated before cooking.
Ingredient Notes
- Spaghetti: Classic pasta choice for tetrazzini; breaks easily for serving.
- Salt: Seasons the pasta water and enhances the casserole.
- Butter: Used for sautéing mushrooms and shallots.
- Mushrooms: Add savory depth when cooked until their liquid evaporates.
- Shallots: Give gentle sweetness and aromatic flavor.
- Spinach: Melts quickly into the mixture for color and nutrients.
- Cream soup: Cream of chicken (or mushroom) creates the creamy base.
- Sour cream: Adds tang and richness.
- Half-and-half: Provides creaminess without being too heavy.
- Cooked chicken: Rotisserie chicken works beautifully.
- Parmesan: Adds salty, nutty flavor; use fresh for best results.
- Parsley: Optional garnish for freshness and color.
Steps to Make Chicken Tetrazzini
- Heat the oven and grease a baking dish.
- Cook the spaghetti in well-salted water until al dente; drain.
- Sauté the mushrooms and shallots in butter until their liquid evaporates.
- Stir in the spinach and cook briefly until wilted.
- Add the soup, sour cream, half-and-half, chicken, and half the Parmesan; warm gently.
- Combine the sauce mixture with the drained spaghetti.
- Transfer to the baking dish and top with the remaining Parmesan.
- Bake until golden and bubbling.
- Let the casserole rest before serving; garnish with parsley if desired.
Pro Tip:
Cook the mushrooms until all their moisture evaporates. This concentrates their flavor and keeps the casserole from becoming watery.
Recipe Variations
- Turkey tetrazzini. Substitute cooked turkey for the chicken—great after the holidays.
- Extra veggies. Add peas, carrots, broccoli florets, or sautéed bell peppers.
- Cheesy version. Stir in shredded mozzarella or Monterey Jack for a creamier casserole.
- Mushroom-forward. Use a mix of cremini and shiitake mushrooms for deeper flavor.
- Lightened-up option. Replace half-and-half with whole milk and use reduced-fat sour cream.
- Other Proteins. Try making a ham tetrazzini with this recipe. Tuna works well, too.
Serving Suggestions
- Serve with a simple green salad or Caesar salad.
- Pair with garlic bread, breadsticks, or warm dinner rolls.
- Add roasted vegetables such as broccoli, carrots, or asparagus.
- Choose a crisp white wine like Chardonnay or Pinot Grigio.
How to Store Chicken Tetrazzini
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven at 325°F, covered with foil, until heated through. Add a splash of milk if the casserole seems dry.
Freeze: Freeze the unbaked casserole for up to 2 months. Thaw overnight in the refrigerator before baking.
Easy Baked Chicken Tetrazzini
Ingredients
- Butter or cooking spray for the baking dish
- 1 tbsp kosher salt
- 8 ounces spaghetti, dry
- 2 tbsp unsalted butter
- 6 ounces sliced mushrooms
- ¼ cup chopped shallots
- 1 to 2 cups coarsely chopped fresh spinach
- 1 (10.5-ounce) can cream of chicken soup, or cream of mushroom
- ½ cup sour cream
- 1 cup half-and-half
- 2 to 3 cups diced cooked chicken
- ½ cup grated Parmesan cheese, divided
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish, optional
Recommended Equipment
- 2 1/2-qt baking dish
- Large skillet or sauté pan
Instructions
- Heat the oven to 350°F and butter a 2 1/2-quart baking dish or spray it with cooking spray.Butter or cooking spray for the baking dish
- Fill a large saucepan with about 3 quarts of water and add 1 tablespoon of kosher salt. Bring the water to a boil over high heat. Add the pasta to the pot and cook following the package directions for al dente pasta. Drain and set aside.8 ounces spaghetti | 1 tbsp kosher salt
- Meanwhile, heat the butter in a large skillet or sauté pan over medium heat and add the mushrooms and shallots. Cook, stirring, for about 4 to 5 minutes, until the mushrooms are golden and most of their liquid has evaporated.2 tbsp unsalted butter | 6 ounces sliced mushrooms | 1/4 cup chopped shallots
- Add the spinach to the mushrooms and continue to cook, stirring, for a minute or two, just until the spinach has wilted.1 to 2 cups coarsely chopped fresh spinach
- Add the soup, sour cream, half-and-half, diced chicken, and half of the Parmesan cheese; heat just until it begins to simmer, then taste and adjust with salt and pepper as needed.1 (10.5-ounce) can cream of chicken soup | 1/2 cup sour cream | 1 cup half-and-half | 2 to 3 cups diced cooked chicken | ¼ cup grated Parmesan cheese | Salt and pepper
- Add the drained pasta to the sauce mixture and toss gently to combine. Turn the pasta mixture into the prepared baking dish. Sprinkle the remaining Parmesan cheese over the casserole and bake in the preheated oven for about 45 to 50 minutes, or until the top is lightly browned and the casserole is bubbling.¼ cup grated Parmesan cheese
- Remove the casserole to a rack and let it cool for about 10 minutes before serving.
- Serve portions on plates and garnish with parsley, if desired.Chopped fresh parsley
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
