Easy Chicken Tetrazzini Recipe: Creamy Comfort Food the Whole Family Will Love

Ingredients

This chicken tetrazzini recipe calls for simple yet flavorful ingredients that create a rich and satisfying casserole. You’ll need components for the chicken preparation, the creamy pasta base, and the golden cheese topping.

For the Chicken

• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon dried Italian seasoning

For the Pasta and Sauce

• 12 ounces spaghetti or linguine pasta
• 4 tablespoons unsalted butter
• 8 ounces cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup dry white wine
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Topping

• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter

Equipment Needed

You’ll need several essential kitchen tools to prepare this creamy chicken tetrazzini successfully. A large skillet or sauté pan serves as your primary cooking vessel for preparing the chicken and creating the rich sauce base. Your trusty wooden spoon or silicone spatula becomes crucial for stirring ingredients without scratching your cookware.

A large pot handles the pasta cooking duties while you work on other components. Your sharp chef’s knife makes quick work of dicing onions and slicing mushrooms to the perfect size. A cutting board provides the stable surface needed for all your prep work.

Your 9×13 inch baking dish transforms this stovetop creation into a bubbly casserole masterpiece. A cheese grater allows you to freshly grate Parmesan for maximum flavor impact. Measuring cups and spoons ensure accurate proportions for your cream sauce.

A colander drains your pasta efficiently once it reaches al dente perfection. Your oven preheated to 350°F provides the final cooking stage that creates the golden-brown top. A meat thermometer helps verify your chicken reaches the safe internal temperature of 165°F.

Additional helpful tools include a ladle for transferring sauce and a serving spoon for plating this family-friendly dish. These basic kitchen essentials work together to streamline your cooking process and deliver restaurant-quality results at home.

Instructions

Follow these detailed steps to create a restaurant-quality chicken tetrazzini that brings together tender chicken, perfectly cooked pasta, and a rich cream sauce. Each stage builds upon the previous to create this beloved comfort food classic.

Prep the Chicken

Season both sides of the 2 pounds of boneless, skinless chicken with salt and pepper. Heat 2 tablespoons of olive oil in your large skillet over medium-high heat until shimmering. Add the seasoned chicken to the hot skillet and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. Slice the cooled chicken into bite-sized pieces and set aside for later assembly.

Cook the Pasta

Bring a large pot of salted water to a rolling boil over high heat. Add 12 ounces of spaghetti or linguine to the boiling water and cook according to package directions until al dente, typically 8-10 minutes. Reserve 1 cup of the starchy pasta cooking water before draining. Drain the pasta in your colander and set aside while you prepare the cream sauce.

Make the Cream Sauce

Preheat your oven to 350°F. Melt 4 tablespoons of butter in the same skillet you used for the chicken over medium heat. Add the sliced mushrooms and diced onion to the melted butter and sauté for 5-6 minutes until the vegetables are softened and lightly golden. Stir in the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the vegetables and whisk constantly for 1-2 minutes to cook out the raw flour taste. Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming. Add the heavy cream and white wine, then bring the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Stir in 1 cup of grated Parmesan cheese and the frozen peas, then season with salt and pepper to taste.

Assemble the Casserole

Butter your 9×13 inch baking dish thoroughly to prevent sticking. Add the cooked pasta to the cream sauce and toss gently to coat every strand. Fold in the sliced chicken pieces until evenly distributed throughout the mixture. Transfer the entire mixture to your prepared baking dish and spread it evenly with a spatula. Sprinkle the shredded mozzarella cheese and remaining Parmesan cheese over the top of the casserole. Combine the panko breadcrumbs with the melted butter in a small bowl, then scatter this mixture evenly over the cheese layer for added texture.

Bake the Tetrazzini

Place the assembled casserole in your preheated oven and bake for 25-30 minutes until the top is golden brown and the sauce is bubbling around the edges. The cheese should be melted and slightly caramelized for optimal flavor. Remove from the oven and let the tetrazzini rest for 5-10 minutes before serving to allow the sauce to set properly. Serve hot directly from the baking dish for the best presentation and taste.

Directions for Make-Ahead Preparation

You can prepare chicken tetrazzini up to 24 hours before baking to save time on busy weeknights. Start by cooking the chicken completely and storing it in the refrigerator while you prepare the remaining components.

Cook your pasta until it reaches al dente texture then drain and rinse with cool water to stop the cooking process. This prevents overcooking when you reheat the dish later. Store the cooled pasta in an airtight container in the refrigerator.

Prepare the cream sauce following the recipe instructions but allow it to cool completely before combining with other ingredients. The sauce will thicken as it cools so you may need to thin it slightly with additional chicken broth when assembling the casserole.

Combine the cooled chicken pasta and cream sauce in your baking dish then cover tightly with plastic wrap followed by aluminum foil. Refrigerate the assembled casserole for up to 24 hours before baking.

Remove the casserole from the refrigerator 30 minutes before baking to bring it closer to room temperature. This ensures even heating throughout the dish. Add the cheese and breadcrumb topping just before placing it in the oven.

Extend the baking time by 10 to 15 minutes when cooking from cold as the casserole needs extra time to heat through completely. Cover with foil for the first 20 minutes then remove to achieve the golden brown top.

You can also freeze the assembled unbaked casserole for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil then label with the date. Thaw overnight in the refrigerator before baking and add an extra 15 to 20 minutes to the cooking time.

Portioning the tetrazzini into individual freezer containers creates convenient single serving meals. These smaller portions reheat more evenly and provide perfect portion control for meal planning.

Storage and Reheating Instructions

Refrigerator Storage

Store leftover chicken tetrazzini in the refrigerator for up to 4 days in an airtight container or covered baking dish. Allow the casserole to cool completely before refrigerating to prevent condensation buildup. Divide large portions into smaller containers for faster cooling and easier reheating. Cover the surface with plastic wrap pressed directly against the pasta to minimize air exposure and maintain moisture.

Freezer Storage

Freeze chicken tetrazzini for up to 3 months in freezer-safe containers or wrapped tightly in aluminum foil and plastic wrap. Label containers with the date and contents for easy identification. Portion individual servings into freezer bags for convenient single-serve meals. Remove as much air as possible from containers to prevent freezer burn and maintain optimal texture.

Reheating from Refrigerated

Reheat refrigerated portions in the oven at 350°F for 20-25 minutes until heated through and bubbling. Cover the dish with foil to prevent excessive browning while the center warms. Add 2-3 tablespoons of chicken broth or cream if the pasta appears dry during reheating. Microwave individual portions on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

Reheating from Frozen

Thaw frozen tetrazzini overnight in the refrigerator before reheating for best results. Bake thawed portions at 350°F for 30-40 minutes, covering with foil for the first 20 minutes. Alternatively, reheat directly from frozen by extending the baking time to 45-60 minutes at 325°F. Check the internal temperature reaches 165°F using a meat thermometer to ensure food safety.

Storage Tips for Optimal Quality

Avoid leaving the casserole at room temperature for more than 2 hours to prevent bacterial growth. Store components separately if preparing ahead for optimal texture retention. Keep the cream sauce and pasta mixture separate from the cheese topping until ready to bake for the freshest results.

Recipe Variations

Transform your classic chicken tetrazzini into exciting new dishes with these delicious variations. Each option maintains the creamy comfort of the original while offering unique flavors and ingredients.

Turkey Tetrazzini

Substitute cooked turkey for chicken to create a perfect post-holiday meal. Use 2 pounds of leftover turkey, shredded or cubed, following the same preparation method as the original recipe. Turkey pairs beautifully with sage, so add 1 teaspoon of dried sage to your cream sauce for enhanced flavor. This variation works exceptionally well with dark meat turkey, which stays moist during baking. You can also incorporate cranberries or chopped pecans for a festive twist that complements the turkey’s rich flavor.

Seafood Tetrazzini

Replace chicken with 1½ pounds of mixed seafood for an elegant coastal variation. Combine cooked shrimp, crabmeat, and scallops in equal portions, adding them during the final assembly to prevent overcooking. Enhance the cream sauce with 2 tablespoons of fresh lemon juice and 1 tablespoon of fresh dill. White wine becomes essential in this version, so increase it to ½ cup for optimal flavor development. Consider adding frozen corn kernels alongside the peas to complement the seafood’s sweetness.

Vegetarian Options

Create a satisfying meatless version by doubling the mushroom quantity to 1 pound and adding roasted vegetables. Combine sliced bell peppers, zucchini, and eggplant, roasting them at 400°F for 20 minutes before folding into the pasta mixture. Replace chicken broth with vegetable broth to maintain the vegetarian profile. Add 1 cup of chopped spinach during the final 5 minutes of sauce preparation for extra nutrition and color. You can also incorporate protein-rich ingredients like white beans or cubed firm tofu to make the dish more substantial.

Tips for Perfect Chicken Tetrazzini

Master these essential techniques to elevate your chicken tetrazzini from good to extraordinary. Perfect timing makes the difference between a restaurant-quality dish and a mediocre casserole.

Cook your pasta to precise al dente texture by testing it 1-2 minutes before the package directions suggest. The pasta continues cooking in the oven so slightly undercooking prevents mushy noodles in your finished dish. Reserve one cup of pasta water before draining to adjust sauce consistency if needed.

Season your chicken generously with salt and pepper before cooking to build flavor layers throughout the dish. Cook chicken pieces to an internal temperature of 165°F using a meat thermometer for food safety. Allow cooked chicken to rest for 5 minutes before cutting to retain juices.

Create a smooth cream sauce by whisking flour into melted butter until no lumps remain before adding liquids. Add chicken broth gradually while whisking constantly to prevent lumps from forming. Heat cream to room temperature before incorporating to avoid curdling.

Sauté mushrooms until golden brown to concentrate their flavor and remove excess moisture. Overcrowded mushrooms steam instead of browning so cook them in batches if necessary. Pat mushrooms dry with paper towels before cooking for better caramelization.

Balance your sauce thickness by adjusting liquid ratios during cooking. Too thick means adding more broth or cream gradually. Too thin requires simmering uncovered to reduce or mixing a cornstarch slurry for quick thickening.

Layer flavors strategically by tasting and adjusting seasonings at each step. Add white wine after cooking aromatics for depth. Fresh herbs like thyme or parsley brighten the rich cream base when stirred in just before baking.

Achieve golden perfection by positioning your baking dish on the middle oven rack for even browning. Cover with foil if the top browns too quickly during baking. Let the casserole rest for 10-15 minutes after baking for easier serving and better flavor integration.

Prevent dry edges by ensuring sauce completely coats all pasta pieces before transferring to your baking dish. Press pasta down gently to eliminate air pockets that can cause uneven cooking. Sprinkle cheese evenly for consistent melting and browning.

Conclusion

You’ve now got everything you need to create a restaurant-quality chicken tetrazzini that’ll become a family favorite. This versatile recipe transforms simple ingredients into a creamy comforting masterpiece that’s perfect for busy weeknights or special occasions.

The beauty of this dish lies in its flexibility – you can prep it ahead customize it with your favorite ingredients or use up leftover chicken from previous meals. Whether you’re feeding a crowd or meal prepping for the week ahead chicken tetrazzini delivers consistent delicious results every time.

With proper storage techniques and reheating methods you’ll enjoy this satisfying casserole for days. Your kitchen will smell amazing and your family will be asking for seconds before they’ve finished their first serving.

About The Author

Rikki Manny

I’m Rikki Manny, founder of Manny’s Gelato and Cafe. As someone passionate about creating delicious gelato and a vibrant cafe experience, I lead the charge in developing our cafe’s unique offerings and crafting an atmosphere that our customers love. My goal is to share my experiences and insights with fellow cafe and gelato enthusiasts, helping them build their own successful businesses.

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