Chicken Tetrazzini

Delicious chicken tetrazzini from scratch is perfect for a family meal or for feeding a crowd! It’s creamy and comforting!

Homey chicken tetrazzini is filled with creamy mushroom sauce and on the table in 60 minutes. Complete this meal with a simple Cucumber Dill Salad and the BEST Cheesy Garlic Bread.

A plate with a serving of homemade chicken tetrazzini.

A family favorite dish

Chicken tetrazzini has always been a favorite of mine. But it has to be made from scratch. I promise it’s easy, not intimidating, and not an overly complicated recipe. Even better, it tastes great as leftovers.

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 TLC!

We hope you love it as much as we do! It’s always a big dinner win at our house.

A casserole dish with warm, from scratch chicken tetrazzini.

How to make CHicken Tetrazzini

PREP. Preheat oven to 350 degrees.

SAUTE. 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.

SIMMER. 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.

COMBINE. Remove from the heat and whisk in the cheeses. Add the chicken and cooked noodles, mix to combine.

TOPPING. 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.

BAKE. Remove from the oven and let stand for 10 minutes before garnishing with parsley, if desired. Serve warm.

Sliced cremini mushrooms prepped and ready to be added to the chicken tetrazzini recipe.

Recipe Tips

  • Chicken tetrazzini can be made with either egg noodles or dried pasta. Feel free to use whatever you have on hand.
  • The pasta should be cooked al dente before using it in the recipe.
  • To make things quick and easy I also opted to use a rotisserie chicken instead of pulling out my Instant Pot to pressure cook breasts and thighs.
  • When considering what pan to use for this recipe here is what I recommend: If you have a large oven-safe skillet or casserole dish (like a Le Creuset), I highly recommend using it.
  • This recipe 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.
How to make chicken tetrazzini in a skillet

Serving Ideas

Serve your Chicken Tetrazzini with some of our favorite side dishes, such as:

Creamy, delicious homemade chicken tetrazzini topped with cheese and bread crumbs.

A Perfect Make-Ahead Dish!

After being MADE AHEAD, 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.

STORE leftovers in an airtight container in the refrigerator for up to 4 days. Or if you’d like, you can transfer them to a freezer safe container and freeze for up to 3 months.  Either way, they will be fine to heat up in the microwave when you are ready to eat them again.

A hot plate of creamy chicken tetrazzini noodles.

FOR MORE EASY PASTA DISHES, TRY THESE:

Chicken tetrazzini made with real ingredients in under 60 minutes.

Chicken Tetrazzini Recipe

Delicious chicken tetrazzini from scratch is perfect for a family meal or for feeding a crowd! It's creamy and comforting!
4.91 from 11 votes
Pin Rate
Course: Main Dishes
Cuisine: American, Italian
Prep Time: 20 mins
Cook Time: 30 mins
Standing Time: 10 mins
Total Time: 1 hr
Servings: 6
Print 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
  • ¼ c. all-purpose flour
  • 2 c. low-sodium chicken broth
  • 2 c. heavy cream
  • ½ c. sour cream
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. salt
  • ¼ tsp. paprika
  • ¼ tsp. ground black pepper
  • 1 c. grated mozzarella cheese
  • ¼ c. parmesan cheese
  • 3 c. pulled chicken
  • 1 lb. cooked linguine or egg noodles - cooked al dente
For the topping:
  • ¾ c. panko breadcrumbs
  • 3 tbsp. salted or unsalted butter
  • ¼ tsp. garlic powder
  • ¼ tsp. paprika
  • ¼ tsp. salt
  • 1 tbsp. freshly chopped parsley - optional

Instructions

  • 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.

Notes

-The first thing I do for this recipe is boil the water for my pasta. That way when the time comes to add it, it’s cooked, drained and ready to go.
Source: inspired by Pinch of Yum

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. 5 stars
    Super loved how it turned out really delicious and very easy to make! Thank you so much for sharing this chicken tetrazzini recipe! Will surely have this again!

  2. 5 stars
    Wow this was good. And our family loves mushrooms so I actually doubled that amount. It turned out so delicious and was a hit!