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This chicken tetrazzini recipe is a creamy pasta casserole made with tender chicken, mushrooms, and a rich homemade sauce, baked with melted cheese on top. Perfect for family dinners, holidays, or using up rotisserie chicken, this comforting dish is easy to prepare and makes delicious leftovers.

Ingredients

For the Casserole:

12 oz linguine or spaghetti*
4 cups rotisserie chicken, shredded or diced (or cook 1.5 lbs chicken breast)
2 Tbsp olive oil
1 lb button mushrooms, thickly sliced
1 medium onion, finely chopped
4 garlic cloves, minced

For the Creamy Sauce:

4 Tbsp unsalted butter
⅓ cup all-purpose flour
3 cups low-sodium chicken broth
1 Tbsp lemon juice
2 cups half & half (or equal parts milk and heavy cream)
1 ½ tsp sea salt, plus more to taste
¼ tsp freshly ground black pepper
¼ cup fresh parsley, chopped, plus extra for garnish
1 ½ cups shredded mozzarella cheese

Instructions

Preheat the oven – Set oven to 350°F (175°C) and butter a 9×13-inch casserole dish.
Cook the pasta – Boil linguine in salted water (the water should taste like the sea) until just barely al dente. Reserve ½ cup of pasta water, drain, cover partially, and set aside.
Sauté the vegetables – In a large skillet over medium-high heat, heat olive oil. Add mushrooms and cook for 3 minutes until softened. Add onions and cook 5–7 minutes until golden and tender. Stir in garlic and cook 1 minute until fragrant. Transfer to a board with the chicken.
Make the sauce – In the same skillet, melt butter. Whisk in flour and cook for 1½ minutes until lightly golden. Slowly whisk in chicken broth, lemon juice, salt, and pepper until smooth. Stir in half & half and bring to a gentle simmer. Taste and adjust seasoning as needed.
Assemble the casserole – In the pasta pot, combine the pasta, chicken, mushroom mixture, parsley, and sauce. If needed, add some reserved pasta water for extra creaminess. Transfer to the prepared casserole dish and sprinkle with mozzarella.
Bake – Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for 15 more minutes. For a golden top, broil for the last 1–2 minutes. Garnish with parsley and serve warm.

Why You’ll Love This Recipe

Creamy, cheesy comfort food with rich flavor.
A great way to use leftover chicken or turkey.
Family-friendly dinner that feeds a crowd.
Can be prepped ahead and baked later.

Tips

Cook pasta just until al dente so it doesn’t get mushy while baking.
Don’t skip the foil during the first bake—it keeps the casserole moist.
For extra creaminess, add a little of the reserved pasta water before baking.
Fresh parsley adds brightness to balance the creamy sauce.

Variations and Substitutions

Protein options: Use leftover turkey, rotisserie chicken, or even shrimp.
Cheese swap: Try Parmesan, cheddar, or Gruyère in place of mozzarella.
Veggie boost: Add spinach, peas, or broccoli for extra nutrition.
Gluten-free option: Use gluten-free pasta and flour.
Lighter version: Use whole milk instead of half & half, or swap some pasta with zucchini noodles.

FAQs

Can I make this ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if baking from cold.

Can I freeze Chicken Tetrazzini?
Yes, freeze before baking. Wrap tightly in foil and freeze up to 2 months. Thaw overnight in the fridge and bake as directed.

What pasta works best?
Linguine or spaghetti is traditional, but penne or fusilli also work well.

Why is my sauce too thick?
Add some of the reserved pasta water to loosen the sauce before baking.

Serving Suggestions

Pair with a fresh green salad or garlic bread.
Serve with roasted vegetables for a complete meal.
A crisp white wine, like Chardonnay, complements the creamy sauce.
Great as leftovers—just reheat in the oven with a splash of milk to keep it creamy.