Name: Creamy Chicken Tetrazzini Bake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American-Italian
Ingredients: 12 oz linguine or spaghetti; 4 cups rotisserie chicken, shredded or diced (or 1.5 lbs cooked chicken breast); 2 Tbsp olive oil; 1 lb button mushrooms, thickly sliced; 1 medium onion, finely chopped; 4 garlic cloves, minced; 4 Tbsp unsalted butter; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 Tbsp lemon juice; 2 cups half & half (or equal parts milk & heavy cream); 1 1/2 tsp sea salt, plus more to taste; 1/4 tsp freshly ground black pepper; 1/4 cup chopped parsley, plus more for garnish; 1 1/2 cups shredded mozzarella cheese

Jump to Recipe· 4.9 from 61 reviews

If you’re craving a cozy, comforting dish that feels like a warm hug on a plate, you’re in for a treat with this Creamy Chicken Tetrazzini Bake Recipe. I absolutely love how this recipe blends tender chicken, luscious mushrooms, and a dreamy creamy sauce all tossed with pasta and baked to golden perfection. Whether it’s a family dinner or you’re feeding a crowd, this dish always impresses. Stick with me and I’ll walk you through every step so you get that perfect balance of creamy, cheesy, and just-right texture every time.

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Why You’ll Love This Recipe

Effortless Comfort Food: The creamy sauce and tender chicken create a soul-warming dish that’s surprisingly easy to pull together.
Great for Leftovers: This bake reheats beautifully and tastes even better the next day (if it lasts that long).
Family Favorite: I’ve made this for casual weeknights and special occasions—my family goes crazy for it every single time.
Customizable: You can swap veggies, cheeses, or even the type of chicken to suit your tastes.

A white baking dish filled with creamy baked spaghetti is shown, featuring one thick layer of pasta mixed with mushrooms and shredded chicken, all covered with a smooth, melted white cheese sauce. The top layer is sprinkled with chopped fresh green herbs. A silver serving spoon lifts a portion of the spaghetti noodles, showing the soft texture and strands of melted cheese stretching from the dish. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Tetrazzini Bake, Chicken Tetrazzini casserole, cheesy chicken pasta bake, easy chicken pasta recipe, comforting chicken bake

Ingredients You’ll Need

This mix of ingredients comes together to deliver that signature creamy texture and savory flavor. I recommend good-quality pasta and fresh mushrooms for the best results. Using rotisserie chicken is a great shortcut, but cooking your own chicken breast works wonderfully too.

Flat lay of thickly sliced fresh button mushrooms, finely chopped medium onion, four whole garlic cloves with clean skins, two brown eggs with uncracked shells, fresh chopped parsley sprigs, a cluster of shredded rotisserie chicken pieces, a small mound of shredded mozzarella cheese, a nest of uncooked linguine pasta, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl holding unsalted butter chunks, a small white ceramic bowl containing smooth all-purpose flour, a small white ceramic bowl of light yellow lemon juice, and a small white ceramic bowl with creamy half and half placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Chicken Tetrazzini Bake, Chicken Tetrazzini casserole, cheesy chicken pasta bake, easy chicken pasta recipe, comforting chicken bake

Linguine or spaghetti: I prefer linguine because it holds the sauce well, but spaghetti works in a pinch.
Rotisserie chicken or chicken breast: Rotisserie chicken saves time, but home-cooked chicken adds freshness.
Olive oil: For sautéing veggies – extra virgin if you want a little more flavor.
Button mushrooms: Thick slices give a nice chewy texture, and fresh mushrooms add earthiness.
Onion: I like yellow onion for its natural sweetness once sautéed.
Garlic cloves: Fresh garlic is essential for that flavorful aroma.
Unsalted butter: It makes for a smooth, rich sauce base without extra saltiness.
All-purpose flour: This thickens the sauce just right—don’t skip it!
Low-sodium chicken broth: I always use low-sodium to control seasoning better.
Lemon juice: Adds a bright touch that balances the creamy sauce.
Half & half (or milk and heavy cream): Half & half keeps it creamy without being too heavy.
Sea salt & black pepper: Season to taste – fresh ground pepper makes a noticeable difference.
Chopped parsley: Fresh parsley brightens the dish and adds color.
Shredded mozzarella cheese: This melts perfectly with a golden crust on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the fun parts about this Creamy Chicken Tetrazzini Bake Recipe is how adaptable it is. I love switching up the veggies or cheese depending on what I have on hand or what season it is. Don’t be afraid to make it your own!

Add veggies: I sometimes add peas or spinach for some green goodness—my kids don’t even notice!
Cheese swap: Try sharp cheddar or even Parmesan for a different but equally tasty twist.
Use turkey: Around the holidays, leftover turkey works beautifully in place of chicken.
Dairy-free version: Use coconut cream and a dairy-free cheese, and it’s just as delicious in my experience.

How to Make Creamy Chicken Tetrazzini Bake Recipe

Step 1: Cook Your Pasta Just Right

Start by boiling a large pot of salted water – I like to season it generously so it tastes like the sea, which really seasons the pasta from the inside out. Cook your linguine or spaghetti until it’s just barely al dente (a bit firm to the bite). This is important because the pasta will cook some more in the oven while baking, and you don’t want mushy noodles! Don’t forget to scoop out a half cup of the pasta water before draining—it comes in handy for making the sauce just perfect.

Step 2: Sauté the Mushrooms, Onions, and Garlic

Next, heat your olive oil in a large skillet over medium-high heat. Toss in the thickly sliced button mushrooms and sauté until they’re softened, about 3 minutes. Then add the finely chopped onion and continue cooking until the onion softens and turns golden—this brings out a beautiful sweetness. Finally, stir in the minced garlic and cook just until fragrant, about a minute. Your kitchen will smell incredible by this point! Transfer this savory mix to a cutting board and toss it with your shredded or diced chicken.

Step 3: Whip Up the Creamy Sauce

In the same pasta pot (so you don’t dirty another pan!), melt the butter over medium heat. Whisk in the flour and cook it for about 1.5 minutes until it turns light golden—this step cooks out the raw flour taste. Slowly pour in the chicken broth while whisking constantly to keep things smooth. Add lemon juice, sea salt, and pepper, then stir in the half & half and bring everything to a gentle simmer. This sauce is where the magic happens! Taste it and adjust seasoning—you’ll find the lemon really brightens the rich creaminess.

Step 4: Combine, Assemble, and Bake

Now, add your cooked pasta, chicken and mushroom mixture, and chopped parsley into the sauce pot. Give everything a gentle stir to coat the pasta perfectly. If you want it saucier, this is the time to add half the reserved pasta water—it helps loosen the sauce without watering it down. Transfer this creamy mix into your prepared buttered casserole dish and spread evenly. Top generously with shredded mozzarella cheese to get that irresistible gooey crust. Cover with foil and pop it into the oven at 350°F (175°C) for 20 minutes. After that, remove the foil and bake for another 15 minutes. If you’re feeling fancy, broil for the last 1-2 minutes to get beautifully golden, bubbling cheese on top.

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Pro Tips for Making Creamy Chicken Tetrazzini Bake Recipe

Don’t Overcook Pasta: I learned the hard way that overcooked pasta ends up mushy in the bake—stick to al dente and trust the oven for the rest.
Reserve Pasta Water: The starchy pasta water is gold for adjusting sauce consistency, so don’t forget to save some.
Evenly Slice Mushrooms: Thick slices sauté more evenly and hold texture better than chopped mushrooms, giving nice bite to your dish.
Use Low-Sodium Broth: This lets you control seasoning without the casserole becoming too salty.

How to Serve Creamy Chicken Tetrazzini Bake Recipe

Creamy Chicken Tetrazzini Bake Recipe - Serving

Garnishes

I always finish my servings with a sprinkle of fresh parsley—it adds a burst of color and freshness that cuts through the creaminess. Sometimes, I grate a little extra Parmesan on top for some nutty, salty flair. If you like a bit of heat, a few red pepper flakes sprinkled on top brighten things up nicely.

Side Dishes

This Creamy Chicken Tetrazzini pairs wonderfully with a crisp green salad to balance the richness. Roasted or steamed veggies like asparagus, green beans, or broccoli are also excellent sides. For a heartier meal, I serve it alongside garlic bread or warm dinner rolls to sop up any extra sauce.

Creative Ways to Present

For special occasions, I like to serve individual portions in small ramekins—everyone feels like they’re getting their own fancy plate! Another fun idea is layering this bake in a deep dish and topping with a crispy panko breadcrumb crust instead of just cheese for added texture. It’s a delightful twist that always dazzles guests.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, let any leftovers cool completely before sealing them tightly in an airtight container. I find the fridge will keep my leftovers fresh and creamy for up to five days. Just remember to reheat gently to keep that lovely cream sauce from breaking.

Freezing

I’ve had great success freezing assembled casseroles before baking—that way I can pull out a dinner ready to go anytime! Just wrap it well with foil and plastic wrap, or use a freezer-safe container. It keeps well for up to six months. When you’re ready, thaw in the fridge overnight and bake as usual, adding your cheese fresh before baking.

Reheating

To reheat leftovers, I pop individual portions into the oven at 350°F until warmed through—usually about 15-20 minutes. Cover loosely with foil to prevent drying out but uncover at the end to refresh that golden cheese crust. A little splash of broth or milk before reheating helps bring the creaminess back to life if it feels thickened.

FAQs

Can I make this Creamy Chicken Tetrazzini Bake Recipe without mushrooms?

Absolutely! If you’re not a fan of mushrooms or have none on hand, you can leave them out or swap in other vegetables you enjoy, like peas, zucchini, or bell peppers. Just sauté them similarly so they’re tender before mixing in.
What is the best pasta to use for this recipe?

I recommend linguine or spaghetti, preferably a good-quality durum wheat semolina pasta. Bronze-cut pasta holds the sauce better and doesn’t get mushy as easily through baking. Avoid very thin pastas that can overcook quickly.
Can I prepare the Creamy Chicken Tetrazzini Bake Recipe ahead of time?

Yes! You can assemble the casserole a few days ahead and store it covered in the fridge, then add the cheese and bake when ready. It also freezes well if you want to prep way in advance.
How do I avoid the sauce becoming too thick or too thin?

Reserving pasta water is a lifesaver here. Adding a bit of that water to your sauce before baking lets you adjust consistency perfectly. If it’s too thick after baking, adding a splash of broth or milk when reheating can help loosen it up.

Final Thoughts

This Creamy Chicken Tetrazzini Bake Recipe has a special place on my recipe roster—it’s that comforting go-to I turn to when I want something hearty but fuss-free. I’m always amazed at how the simple ingredients come together into such a luscious, crowd-pleasing casserole. If you want to serve yourself and your loved ones a dish that feels like a warm, cheesy hug, I can’t recommend this recipe enough. Give it a try and watch it become a staple in your kitchen like it is in mine!