Classic Chicken Tetrazzini with Mushrooms and Parmesan

My grandma made chicken tetrazzini every time someone needed comfort: birthdays, broken hearts, even thunderstorms. I remember the kitchen filling with a warm, mushroomy aroma while she hummed and stirred—then the whole house would go quiet when we dug into that creamy, cheesy pasta. That memory sticks because this dish tastes like home: tender shredded **chicken**, silky sauce studded with **mushrooms**, and a crisp, golden top that cracks under your spoon. I keep her basic method but simplify it for busy weeknights, and I’ll show you little swaps that save time without losing the soul of the recipe.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This chicken tetrazzini hits every comfort note: creamy sauce, tender strands of pasta, earthy **mushrooms**, and a crunchy cheesy top. It’s forgiving, family-friendly, and impressive enough for guests. Plus, it reheats beautifully—leftovers taste even better after the flavors settle. It’s so easy even your oven can’t mess it up. Who doesn’t love bubbly edges and that first golden crack?

Ingredients

For the Main Dish:

• 12 oz egg noodles or spaghetti (about 3 cups cooked)
• 3 cups cooked, shredded chicken (rotisserie works great)
• 8 oz cremini or white mushrooms, sliced
• 4 tbsp unsalted butter
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 4 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/4 cup dry white wine (optional but brightens the sauce)
• 1 1/2 cups freshly grated Parmesan cheese, divided
• 1 cup shredded mozzarella (optional for extra pull)
• 1/2 tsp dried thyme or 1 tsp fresh
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley for garnish

For the Sauce / Garnish (if applicable):

• 1/2 cup panko breadcrumbs (for crunch)
• 2 tbsp olive oil or melted butter (to toast breadcrumbs)
• Zest of 1/2 lemon (optional, for brightness)

How I Make It

Step 1:

I bring a big pot of salted water to a boil and cook the **pasta** until just shy of al dente—about 1 minute less than package directions—so it won’t get mushy in the oven. While that sizzles, I heat a large skillet over medium-high and melt **2 tbsp butter** with **1 tbsp olive oil**; the oil stops burning. I add the **mushrooms** and a pinch of salt and let them brown and sigh as their juices evaporate—about 6–8 minutes. The kitchen takes on a deep, woodsy scent that makes you want to eat straight from the pan.

Step 2:

Lower the heat to medium and add the remaining **2 tbsp butter**, then the chopped **onion**. Cook until translucent and fragrant, about 3 minutes, then stir in the **garlic** for 30 seconds. Sprinkle the **flour** over the veggies and stir for a minute to build a light roux—this gives the sauce body and prevents it from tasting floury.

Step 3:

Slowly whisk in the **chicken broth**, scraping up fond from the pan. Add the **white wine** if using, then pour in the **heavy cream**. Bring the sauce to a gentle simmer; it should thicken and coat the back of a spoon in 3–5 minutes. Stir in **1 cup Parmesan**, **thyme**, and season generously with salt and pepper. The sauce will smell rich and comforting, almost like a warm hug in a pot.

Step 4:

Fold the drained pasta and **shredded chicken** into the sauce until everything shines in a creamy blanket. Transfer to a buttered 9×13-inch baking dish. Mix the **panko** with **2 tbsp olive oil** (or melted butter) and combine with the remaining Parmesan and mozzarella. Scatter this topping evenly for a crunchy, golden finish. Bake at 375°F for 25–30 minutes until the top turns golden and the edges bubble—listen for that soft, satisfying pop and hiss of bubbling sauce.

Step 5:

Add a sprinkle of chopped **parsley** and a little lemon zest if you want brightness. Let the casserole rest 5–10 minutes before serving so it firms up a touch and slices cleanly. Cut into squares and serve with a simple green salad and a glass of chilled white wine or iced tea.

Pro Tips

• Use rotisserie chicken to save time—no one needs to spend a week shredding meat on weeknights.
• If your sauce looks thin, simmer 2–3 extra minutes off heat; it will thicken as it cools slightly.
• Toast the breadcrumbs in a small skillet first for extra crunch and nutty flavor instead of baking raw.
• To make ahead: assemble the casserole, cover, and refrigerate up to 24 hours; add 5–10 minutes to baking time if cold from the fridge.

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 cubed firm tofu or roasted cauliflower for a vegetarian version—expect a slightly different texture but still delicious.
• Substitute **heavy cream** with whole milk + 2 tbsp cornstarch for a lighter sauce; the texture thins slightly but stays creamy.
• For gluten-free: use GF pasta and replace flour with 2 tbsp cornstarch mixed into the cold broth before adding to the roux.
• Dairy-free: use a neutral oil plus unsweetened oat milk and nutritional yeast for cheesy flavor—results lean lighter and less silky.

Variations & Tips

• Spicy twist: add 1/2 tsp crushed red pepper or a splash of hot sauce to the sauce.
• Kid-friendly: leave out mushrooms and swap mozzarella for mild cheddar for familiar flavors.
• Seafood version: replace chicken with cooked shrimp (add them in the last 5 minutes of baking).
• Herby: stir in 1 tbsp chopped fresh tarragon or basil for a fragrant lift.
• One-pan: brown mushrooms and onions in a Dutch oven, add everything and bake; fewer dishes to wash.
• Creative twist: fold in 1/2 cup sun-dried tomatoes and a little pesto for an Italian-style lift.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover, and refrigerate up to 24 hours. If reheating from chilled, add about 10 minutes to the bake time and cover with foil for the first 15 minutes so the top doesn’t over-brown.

Can I double the recipe?

Sure thing. Use two 9×13 dishes or one 11×15 and increase bake time by about 10–15 minutes; watch for bubbling and a golden top as your doneness cues.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 3 tbsp oil for 4 tbsp butter) and consider finishing with a pat of butter if diet allows.

How do I know it’s done?

Look for a **golden, crispy top** and bubbling sauce at the edges. The center should be hot and the cheese melted and slightly browned. Internal temperature isn’t necessary for mix dishes, but the chicken should have reached 165°F when cooked initially.

What if I don’t have ingredient X?

No panic—swap grated Parmesan with Pecorino or a mix of mozzarella + a tablespoon of nutritional yeast for cheesiness. No white wine? Use extra broth and a squeeze of lemon for brightness.

How I Like to Serve It

I serve this with a peppery arugula salad tossed in lemon and olive oil and some crusty bread to sop up the sauce. It works for cozy weeknights, potlucks, or casual dinner parties—slice it into squares and watch it disappear. In winter it feels like a warm blanket; in spring I add lemon zest and fresh herbs to lighten it up.

Notes

• Store leftovers covered in the fridge up to 4 days; reheat in a 350°F oven until warmed through, about 15–20 minutes.
• Safe cooking temp for chicken: 165°F before shredding into the dish.

Final Thoughts

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