Classic chicken tetrazzini with mushrooms and cream sauce

When I think of chicken tetrazzini I smell butter and mushrooms and hear my grandmother bustling at the stove — that warm, slightly nutty aroma that tells you supper will hug you from the inside. She taught me to stir slowly and taste often, and she always sprinkled a little extra cheese “because why not?” This version keeps that cozy spirit: tender **chicken**, silky cream sauce, and soft pasta that soaks up every savory drop. It’s the kind of dish that feeds a crowd, sends leftovers to new heights, and makes your house smell like a memory. Pull out a big spoon — we’re making comfort food that feels like home.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes (including bake)
• Total Time: 55 minutes

Why This Recipe is Awesome

This chicken tetrazzini gives you creamy, mushroom-studded sauce and tender pasta with a golden, cheesy top — comfort with a little class. It tastes rich without being fussy, and the textures dance: silky sauce, chewy mushrooms, fluffy shredded chicken, and crisp browned edges. It’s so forgiving even a distracted cook can pull off a masterpiece. Who doesn’t love a casserole that doubles as both weeknight hero and potluck legend?

Ingredients

For the Main Dish:

• 8 ounces spaghetti or egg noodles (about 2 cups dry)
• 2 cups cooked shredded chicken (rotisserie works great)
• 8 ounces mushrooms, sliced (cremini or white)
• 4 tablespoons unsalted butter
• 1 small onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup frozen peas (optional, thawed)
• 1 cup grated Parmesan cheese, divided
• 1 cup shredded mozzarella, divided
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish
• Olive oil for sautéing as needed

For the Sauce / Garnish (if applicable):

• Extra ½ cup breadcrumbs or crushed crackers for a crunchy top (optional)
• Extra grated Parmesan for serving

How I Make It

Step 1:

Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente — about 1 to 2 minutes less than package directions. Drain and toss with a drizzle of olive oil so it doesn’t clump. I love this part: the steam rises and smells like dinner is happening.

Step 2:

In a large skillet over medium heat, melt 4 tablespoons butter with a splash of olive oil. Add the onion and cook until translucent, about 4 minutes. Toss in the mushrooms and sauté until they release their moisture and brown at the edges — about 6–8 minutes. Add the garlic and thyme and cook 30 seconds until fragrant. If your mushrooms steam instead of brown, raise the heat a touch and give them space; overcrowding causes steaming.

Step 3:

Sprinkle the flour over the vegetables and stir for 1 minute to cook the raw edge out. Slowly whisk in the chicken broth until smooth, then add the heavy cream. Bring the sauce to a simmer and let it thicken for 3–4 minutes, stirring so it doesn’t stick. Stir in 1 cup Parmesan, half the mozzarella, salt, and pepper. Taste and adjust seasoning — this is where the sauce sings.

Step 4:

Fold in the cooked chicken, drained pasta, and peas if using. Spoon everything into a lightly greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan over the top and scatter the breadcrumbs if you want a crunchy finish. Bake uncovered at 375°F for about 20–25 minutes until bubbly and the top turns golden. If you crave extra color, broil for 1–2 minutes — watch closely so it doesn’t burn.

Step 5:

Remove from the oven and let rest 5 minutes before serving so the sauce sets slightly. Sprinkle with chopped parsley for a fresh pop of green. Serve warm with extra Parmesan at the table. That first spoonful — creamy, cheesy, mushroom-studded — always makes me smile.

Pro Tips

• Use rotisserie chicken for a fast weekday version. It gives flavor and saves time.
• Undercook pasta by a couple minutes — it absorbs sauce and finishes in the oven without turning mushy.
• If your sauce gets too thick, thin with a splash of chicken broth; if it’s too thin, simmer a minute to concentrate flavors.
• For a brighter flavor, add a squeeze of lemon or a teaspoon of Dijon mustard to the sauce before baking.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded turkey — great after holiday dinners.
• Use cooked tofu or roasted cauliflower for a vegetarian twist (add extra seasoning to the tofu so it doesn’t taste bland).
• Replace heavy cream with 1 cup plain Greek yogurt mixed with ½ cup milk for a lighter finish — it brightens the sauce but reduces richness.
• For a gluten-free version use a GF flour blend and GF pasta; for dairy-free, swap cream for unsweetened almond milk + 2 tbsp cornstarch and use dairy-free cheese.

Variations & Tips

• Make it spicy: fold in 1/2 teaspoon red pepper flakes or diced jalapeño for warmth.
• Kid-friendly: skip the peas and use extra mozzarella for a simpler, melty version kids adore.
• Italian twist: add sun-dried tomatoes and basil for a bright, herb-forward bake.
• Herbed crust: mix breadcrumbs with chopped rosemary and olive oil for a fragrant topping.
• Seafood swap: use cooked shrimp instead of chicken and omit peas for a luxe seafood tetrazzini.
• Creative twist: top with crispy fried sage leaves for autumnal drama and crunch.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover, and refrigerate up to 24 hours. Add an extra 5–10 minutes to the bake time if it goes in cold. For longer storage, freeze before baking and thaw in the fridge overnight before baking.

Can I double the recipe?

Sure thing. Use a larger baking dish or two pans. Bake time may increase by 10–15 minutes — watch for bubbling and a golden top.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for bubbling sauce around the edges, melted cheese on top, and golden-brown spots. The center should be hot and the pasta tender but not mushy.

What if I don’t have ingredient X?

No panic. Swap frozen vegetables for fresh, use leftover turkey or rotisserie chicken for the meat, or use a different hard cheese like Asiago if you’re out of Parmesan.

How I Like to Serve It

I serve this tetrazzini with a crisp green salad (peppered with lemon vinaigrette) and crusty bread to mop up sauce. It works for weeknight dinners, Sunday family meals, or potlucks — it travels well and feeds hungry crowds. On chilly nights, pour a glass of white wine; in summer, serve with a bright tomato salad for contrast.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat covered in a 350°F oven until warmed through or microwave in short bursts, stirring between.
• Cook chicken to a safe internal temperature of 165°F before shredding if you cook it yourself.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!