A dish that warms the heart and fills the belly, this Chicken Tetrazzini is all about creamy goodness, tender noodles, and a hint of cheesy perfection!
This Chicken Tetrazzini recipe is a classic comfort food casserole made with tender chicken, pasta, and a rich, creamy sauce baked to golden perfection. Tossed with mushrooms, garlic, and a savory blend of cheeses, every bite is warm, hearty, and full of flavor. The whole family will love it!
I love pairing this Chicken Tetrazzini alongside my Honey Sriracha Brussels Sprouts and Fruit Salad to create a balanced and well rounded meal.
Table of Contents
What is Tetrazzini?
Tetrazzini is a classic American pasta casserole featuring a creamy sauce, diced meat (often chicken, turkey, or seafood), mushrooms, and a breadcrumb topping. This comforting dish was created by Chef Ernest Arbogast in the early 1900s to honor Italian opera singer Luisa Tetrazzini, who captivated audiences while performing at San Francisco’s Palace Hotel.
Recipe Ingredients
Mushrooms – Sliced cremini mushrooms add an earthy depth to the creamy sauce.
Sauce – This homemade sauce combines butter, flour, chicken broth, heavy cream, and sour cream for a creamy, rich base.
Cheese – A blend of shredded mozzarella and Parmesan makes the casserole rich and flavorful, with a gooey top.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Protein Boost – Substitute pulled chicken with rotisserie chicken or cooked turkey for a similar texture and flavor.
Cheese Alternative – Substitute mozzarella with provolone or Swiss cheese for a different depth of flavor in the sauce.
How to Make Chicken Tetrazzini
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 2: In a large skillet set over medium heat, add the butter. Once melted, add the mushrooms and cook until browned, about 5 minutes. Add the shallot and cook until translucent, about 2 minutes.
Step 3: Whisk in the flour and cook until it turns a pale gold color, about 1 minute. Slowly pour in the chicken broth, whisking to scrape up any browned bits at the bottom of the pan and to prevent lumps from forming. Bring the heat up just a little. Continue whisking while pouring in the cream, then the sour cream and seasonings. Let the mixture simmer for 5 minutes.
Step 4: Remove from the heat and whisk in the cheeses. Add the chicken and cooked noodles, mixing to combine.
Step 5: In a small microwave-safe bowl, melt the butter for the topping. Toss in the breadcrumbs along with the garlic powder, paprika, and salt. Once combined, sprinkle over the noodles and bake, uncovered, for 30 minutes. Turn oven onto broil for extra golden-brown breadcrumbs during the final few minutes.
Step 6: Remove from the oven and let stand for 10 minutes before garnishing with parsley, if desired. Serve warm.
Expert Tips
Butter the Dish – Lightly butter or grease the casserole baking dish before adding the pasta mixture. This helps prevent sticking and makes cleanup easier.
Stir Sauce Well to Prevent Lumps – When adding flour to melted butter, whisk continuously to avoid lumps, creating a smooth base that thickens evenly.
FAQs
Serve your Chicken Tetrazzini with flavorful sides like oven-roasted broccoli, Instant Pot asparagus, a refreshing fruit salad, cheddar bay biscuits, or cheese breadsticks for a well-rounded meal.
If you prefer to skip mushrooms, try adding other vegetables like peas, bell peppers, or spinach for color and flavor.
Storage Information
STORE leftovers in an airtight container in the fridge for up to 4 days. For longer storage, transfer to a freezer-safe container and FREEZE for up to 3 months.
REHEAT in the microwave or oven at 350°F (175°C) until warmed through.
Chicken Tetrazzini Recipe
Ingredients
- 4 Tbsp salted or unsalted butter
- 10 oz cremini or baby bella mushrooms - stems removed and thinly sliced
- 1 large shallot - finely diced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups heavy cream
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 tsp ground black pepper
- 1 cup grated mozzarella cheese
- 1/4 cup parmesan cheese
- 3 cups pulled chicken
- 1 lb. cooked linguine or egg noodles - cooked al dente
For the Topping
- 3/4 cup panko breadcrumbs
- 3 Tbsp salted or unsalted butter
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1 Tbsp freshly chopped parsley - optional
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large skillet set over medium heat, add the butter. Once melted, add the mushrooms and cook until browned, about 5 minutes. Add the shallot and cook until translucent, about 2 minutes.
- Whisk in the flour and cook until it turns a pale gold color, about 1 minute. Slowly pour in the chicken broth, whisking to scrape up any browned bits at the bottom of the pan and to prevent lumps from forming. Bring the heat up just a little. Continue whisking while pouring in the cream, then the sour cream and seasonings. Let the mixture simmer for 5 minutes.
- Remove from the heat and whisk in the cheeses. Add the chicken and cooked noodles, mixing to combine.
- In a small microwave-safe bowl, melt the butter for the topping. Toss in the breadcrumbs along with the garlic powder, paprika, and salt. Once combined, sprinkle over the noodles and bake, uncovered, for 30 minutes. Turn oven onto broil for extra golden-brown breadcrumbs during the final few minutes.
- Remove from the oven and let stand for 10 minutes before garnishing with parsley, if desired. Serve warm.
The flavor came together really nicely and tasted great fresh from the oven.
This dish is simply excellent. The family loved it and it’s a keeper for sure.
Thank you Maggie!
This is a family favorite. I love how cheesy and flavorful it is!
Wow this was good. And our family loves mushrooms so I actually doubled that amount. It turned out so delicious and was a hit!
Yes, I love adding extra veggies, especially if it’s a family fav!