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Creamy chicken tetrazzini bake. Comfort food dinner with noodles and sauce.
Lady Maria

Ultimate Creamy Chicken Tetrazzini

This Ultimate Creamy Chicken Tetrazzini recipe elevates the classic comfort food with a rich, decadent cream sauce, perfectly cooked chicken, and a generous blend of cheeses. It's a satisfying casserole perfect for family dinners or potlucks, guaranteed to impress with its layers of flavor and incredibly moist texture.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound spaghetti, fettuccine, or egg noodles
  • 3 cups cooked chicken, shredded or diced
  • 8 ounces sliced mushrooms
  • 1/2 cup frozen peas optional
  • 4 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup dry sherry optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese, divided
  • Cooking spray

Equipment

  • Oven
  • 9x13 inch baking dish
  • Large pot (for pasta)
  • large skillet
  • Large bowl
  • whisk
  • measuring cups and spoons
  • Colander

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cook the chicken. You can use about 3 cups of cooked chicken. Poach chicken breasts in chicken broth until cooked through (about 15-20 minutes). Shred or dice the chicken and set aside. Alternatively, use leftover rotisserie chicken.
  3. Cook 1 pound of spaghetti, fettuccine, or egg noodles according to package directions until al dente. Drain well and set aside.
  4. Melt 4 tablespoons of butter in a large skillet over medium heat. Add 8 ounces of sliced mushrooms and cook until softened and lightly browned, about 5-7 minutes.
  5. Add 4 tablespoons of butter to the skillet with the mushrooms. Once melted, whisk in 1/4 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly.
  6. Gradually whisk in 3 cups of chicken broth and 1 cup of heavy cream until smooth. Bring to a simmer, stirring constantly.
  7. Stir in 1/4 cup of dry sherry (if using), 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Taste and adjust seasonings as needed.
  8. Stir in 1/2 cup of grated Parmesan cheese until melted and smooth.
  9. In a large bowl, combine the cooked chicken, cooked pasta, mushroom cream sauce, and 1/2 cup of frozen peas (optional). Toss gently to coat everything evenly.
  10. Pour the mixture into a greased 9x13 inch baking dish.
  11. Sprinkle the remaining 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese over the top.
  12. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  13. Let the tetrazzini rest for 5-10 minutes before serving.

Notes

For best results, use high-quality chicken broth to enhance the flavor of the sauce. Don't overcook the pasta; al dente is key. To prevent the tetrazzini from drying out during reheating, add a splash of chicken broth or milk. Feel free to experiment with different cheeses like Gruyere or provolone. The assembled tetrazzini can be refrigerated for up to 24 hours before baking; add a few extra minutes to the baking time. The tetrazzini can also be frozen for up to 3 months, thaw overnight before baking, add an extra 10-15 minutes to the baking time.