This delicious, from scratch chicken tetrazzini recipe is perfect for a family meal or for feeding a crowd! It’s creamy, comforting and ready in just 60 minutes.
It’s the beginning of a new year and everyone is on a health food kick. I’ll admit that I usually play along, however, I truly believe that moderation in all things is key. Sometimes when all 5 members of your family have been hit with a 5 week long illness that has resulted in countless prescriptions, zero sleep and next to nothing getting accomplished, you make a cozy, comforting dish instead of cauli rice bowls. #momlife
Chicken tetrazzini has always been a favorite of mine. But it has to be made from scratch. I promise it’s easy and not intimidating. Trust me, the last thing I wanted to do was spend time cooking an overly complicated recipe. This is simple, delicious and tastes great as leftovers. It was a big dinner win!
What kind of noodles can I use?
Chicken tetrazzini can be made with either egg noodles or dried pasta. While I love fresh egg noodles, there was no way I was up to making them, and we didn’t have any extras tucked in our freezer, so I opted to use linguine instead. Feel free to use whatever you have on hand. FYI: the pasta be cooked al dente before using it in the recipe.
Do I have to boil chicken?
I also opted to use a rotisserie chicken instead of pulling out my Instant Pot to pressure cook breasts and thighs. It was a huge time saver and tastes just as delicious.
What type of pan should I use?
If you have a large oven-safe skillet or casserole dish (like a Le Creuset), I highly recommend using it! This starts on the stovetop and finishes in the oven. If you don’t own one, no worries, you can pour it into a casserole dish (like I did), top it with breadcrumbs, and bake it.
To start, you’ll want to brown 10 ounces of sliced cremini or baby bella mushrooms. I personally prefer the taste of these two varieties over white button mushrooms. Those browned bits that form on the bottom of your pan are FLAVOR and once you pour the chicken broth into the pan it will loosen them up and become part of your sauce. The browner the mushrooms = the more flavorful it will be!
Then add your shallot and cook until translucent. Why use a shallot instead of onion and garlic? Shallots are more sweet and mild than a yellow or white onion (they lack the bite) with a hint of garlic. I prefer to use shallot in creamier dishes where chunks of onion would be off-putting.
Next add the flour. Whisk the flour into the butter and let it turn a pale gold color. Slowly pour in the chicken broth, whisking until a sauce forms. Bump up the heat slightly and whisk in the heavy cream, sour cream, and seasonings. Add the pasta and let simmer for 5 minutes, then remove from the heat and whisk in the cheeses. Add the chicken and pasta.
Melt the butter for the breadcrumbs in a microwave-safe bowl, then toss everything together to combine.
If using an oven-safe skillet, top the pasta with the panko bread crumbs, and bake OR pour into a 9×13 inch casserole dish and top with the panko bread crumbs and bake. Let the topping get golden brown. If after 30 minutes the topping hasn’t turned brown enough for your liking, you can switch your oven to BROIL and let it go for a few minutes. The more color the better in my opinion. ?
Remove the chicken tetrazzini from the oven and let it sit for 10 minutes before serving. This will allow the pasta to soak up some of the extra sauce. Grab a big serving spoon, some fresh parsley and get ready to dive in!
Our family loves this chicken tetrazzini. It’s creamy, flavorful, and loaded with some of our favorite ingredients. This dish is perfect for cold weather or for anyone that could use a little TCL! We hope you love it as much as we do!
Can I make this dish ahead or freeze it?
You betcha! This dish can be refrigerated for up to 24 hours before baking, or frozen for up to 3 months. Simply pop it it in a freezer safe container (a foil 9×13-inch pan or a shock-proof glass dish), cover it, and then let it thaw for 30 minutes before transferring it to the oven.
LOOKING FOR MORE EASY PASTA DISHES? TRY THESE:
- One-Pot Cajun Alfredo Pasta
- Instant Pot Spaghetti
- 30 Minute Toasted Tortellini with Pesto
- Bruschetta Chicken and Pasta
- One Pot Creamy Chicken Pot Pie Noodles
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- 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 c. all-purpose flour
- 2 c. low-sodium chicken broth
- 2 c. heavy cream
- 1/2 c. 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 c. grated mozzarella cheese
- 1/4 c. parmesan cheese
- 3 c. pulled chicken
- 1 lb. cooked linguine or egg noodles - cooked al dente
For the topping:
- 3/4 c. 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
- Preheat oven to 350 degrees.
- 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, mix 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.