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Delicious Chicken Tetrazzini pasta bake with chicken, mushrooms, and creamy sauce

Chicken Tetrazzini

A creamy and cheesy chicken tetrazzini that's packed with tender chicken and pasta, perfect for a comforting weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 ounces spaghetti or thin spaghetti You can also use linguine.
  • 3 cups cooked chicken, shredded or chopped Rotisserie chicken works well.
Sauce Ingredients
  • 8 ounces sliced mushrooms Skip if you do not like them.
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour Used for thickening the sauce.
  • 2 cups chicken broth
  • 1 cup milk You can use half and half for a richer sauce.
  • 1 cup sour cream or cream cheese Helps keep the dish creamy.
  • 1 cup grated parmesan cheese Use freshly grated if possible.
  • 1 cup shredded mozzarella cheese Plus more for topping.
  • 2 cloves garlic, minced
  • to taste salt and pepper Season well.
Optional Add-ins
  • 1 cup peas Classic addition.
  • 1 tablespoon parsley, chopped For garnish.
  • 1 squeeze lemon juice For brightness.

Method
 

Preparation
  1. Cook the pasta just until barely tender, then drain.
  2. In a large skillet, sauté the sliced mushrooms in butter until they lose their raw smell. Add minced garlic and sauté for an additional 30 seconds.
  3. Stir in the flour and cook for about a minute, then slowly pour in the chicken broth and milk, stirring continuously until thickened into a creamy sauce.
  4. Remove from heat; stir in sour cream (or cream cheese), parmesan, and a bit of mozzarella. Season with salt and pepper.
  5. Fold in the cooked chicken and drained pasta until well combined.
  6. Spread the mixture into a baking dish and top with remaining mozzarella and parmesan.
Baking
  1. Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes until bubbly and lightly browned.

Notes

For make-ahead, you can mix everything and refrigerate unbaked for up to 24 hours. Add 10-15 minutes to baking time if baking from cold.