This delicious Chicken Tetrazzini recipe the epitome of comfort food, made easily from scratch, and a meal that will please the pickiest eaters.

Looking for more pasta dishes? Try Shrimp Linguine, Manicotti, or Baked Mac and Cheese!

A rectangle baking dish filled with the best Chicken Tetrazzini recipe, ready to serve.

Why I love this recipe:

  • Nostalgia: My mom often made us chicken tetrazzini and in those times you crave a mild, comforting baked casserole, this Chicken Tetrazzini fits the bill. Spaghetti noodles tossed in a creamy, cheesy white sauce and baked.
  • From Scratch: So many recipes online use canned soups but this easy homemade version uses basic pantry ingredients, sautéed mushrooms (which I LOVE, but you can leave out), and a little bit of white wine for flavor.
  • Use Leftover Meat: This is one of my favorite recipes to make if I have extra cooked (or rotisserie) chicken or turkey leftover in the fridge.

How to make Chicken Tetrazzini:

Sauté Mushrooms (Optional): Add butter to dutch oven or pot over medium heat. Once melted, add mushrooms, spreading them apart into an even layer. Sauté for several minutes on medium high heat, then turn and cook on the other side for a few minutes.

A pot of sliced mushrooms being sautéed in butter for Chicken Tetrazzini.

Add Veggies: Toss in celery and onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook for 30 seconds. Pour in ¼ cup white wine to deglaze the pan and cook for 1-2 minutes. Remove contents to a bowl and set aside.

Mushrooms with celery and onion being sautéed in butter.

Make Roux: Add remaining ¼ cup butter to the pan and stir in flour. Cook for 1 minute, stirring constantly.

Butter and flour in a large pot to make a roux for Chicken Tetrazzini.

Make Sauce: Gradually stir in milk and chicken broth until smooth. Season with chicken bouillon, salt, pepper, and paprika. Once sauce begins to slightly thicken, remove from heat.

A pot filled with a homemade cream sauce for easy Chicken Tetrazzini.

Combine: Stir in ½ cup mozzarella cheese and ¼ cup parmesan cheese. Taste and adjust seasonings if needed. Stir in sautéed vegetables. Add cooked noodles, cooked chicken and parsley and use tongs to toss and coat everything in sauce.

Linguine noodles being dumped in a pot with cheese, vegetables, and chicken in a cream sauce.

Bake and Serve: Pour into a casserole dish and smooth into an even layer. Top with remaining ½ cup mozzarella cheese and ¼ cup parmesan cheese. Bake at 375 for 25 minutes. Serve this easy Chicken Tetrazzini with a green or wedge salad or roasted vegetables and a breadstick.

A close up image of Chicken Tetrazzini with fresh parsley sprinkled on top on a plate served next to a green salad.

Recipe Variations:

  • Pasta: Use whole wheat spaghetti, or your favorite kind of pasta.
  • Turkey Tetrazzini: Turkey is slightly leaner than chicken, though both are thought of as leaner types of meat. I love to toss in leftover chicken and turkey in this easy meal.

Make Ahead and Freezing Instructions:

To Make Ahead: Sauté the vegetables and cook the sauce. Store the sauce and cooked pasta separately in the fridge, and then combine when ready to bake.

To Freeze: The compiled casserole may be frozen, but it wont be very “saucy” after baking, since the pasta will have soaked up some of the sauce. Thaw completely before baking.

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Recipe

A baking dish filled with homemade Chicken Tetrazzini.
Prep 20 minutes
Cook 25 minutes
Total 45 minutes
Save Recipe

Ingredients
 
 

  • 1 lb linguine noodles ,(or sub spaghetti or angel hair)
  • 8 oz fresh cremini mushrooms , or button mushrooms, sliced (optional)
  • ½ cup butter , divided
  • ½ of a yellow onion , diced
  • 2 ribs celery , chopped
  • 3 cloves garlic , minced
  • ¼ cup white wine
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup low-sodium chicken broth
  • 1 teaspoon chicken bouillon paste , or one cube
  • 1/2 teaspoon Lawry's seasoned salt
  • 1/8 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup freshly shredded mozzarella cheese , divided
  • 1/2 cup freshly shredded parmesan cheese , divided
  • 1 ½ cups cooked chicken , chopped
  • 1/3 cup fresh chopped parsley

Instructions
 

  • Cook pasta according to package instructions. Drain and set aside
  • Saute veggies: Add butter to dutch oven or pot over medium heat. Once melted, add mushrooms, spreading them apart into an even layer. Sauté for several minutes on medium high heat, then turn and cook on the other side for a few minutes. Add celery and onion and cook, stirring occasionally, for 5 minutes. Add garlic and cook for 30 seconds. Add ¼ cup white wine to deglaze the pan and cook for 1-2 minutes. Remove contents to a bowl and set aside.
  • Make sauce: Add remaining ¼ cup butter to the pan and stir in flour. Cook for 1 minute, stirring constantly. Gradually stir in milk and chicken broth until smooth. Season with chicken bouillon, season salt, pepper, and paprika. Once sauce begins to slightly thicken, remove from heat. Taste and adjust seasonings if needed.
  • Combine: Stir in ½ cup mozzarella cheese and ¼ cup parmesan cheese. Stir in sautéed vegetables. Add noodles, cooked chicken and parsley and use tongs to toss and coat everything in sauce.
  • Bake: Pour into casserole dish and smooth into an even layer. Top with remaining ½ cup mozzarella cheese and ¼ cup parmesan cheese. Bake at 375 for 25 minutes.

Notes

Pasta: For a healthier version, use whole wheat spaghetti.
Turkey Tetrazzini: Sub cooked leftover turkey if you want.
Make Ahead Instructions: Sauté the vegetables and cook the sauce. Store the sauce and cooked pasta separately in the fridge, and then combine when ready to bake.
Freezing Instructions: The compiled casserole may be frozen for up to 3 months, but it wont be very “saucy” after baking, since the pasta will have soaked up some of the sauce. Thaw completely before baking.

Nutrition

Calories: 658kcalCarbohydrates: 69gProtein: 31gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 99mgSodium: 738mgPotassium: 613mgFiber: 3gSugar: 7gVitamin A: 1125IUVitamin C: 6mgCalcium: 308mgIron: 2mg

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I originally shared this recipe August 2013. Updated August 2019 and March 2023.

My updated recipe reflects how I make this recipe now, using white wine and higher quality ingredients. If you’re interested in the old recipe using canned cream of mushroom soup, here it is:

Preheat oven to 375 degrees F. Mix sauce ingredients in a bowl: cream of mushroom soup, sour cream and chicken broth.

Cook noodles according to package instructions, just until al dente. If using spinach, add the fresh spinach leaves to the pot of boiling water and pasta right when it’s done cooking. Stir them in to allow them to wilt and then drain everything into a colander.

Add the pasta to the bowl with the sauce and toss to combine. Season with salt and pepper, to taste. Stir in chicken and ½ cup of the mozzarella cheese.

Pour mixture into an 8” (or similar size) baking pan. Top with remaining mozzarella and parmesan cheese.Bake for 25 minutes or until cheese is melted and bubbly.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    I made this on a week night. It was a bit involved for a week night, but I wanted to make the pasta from scratch. I have made my own pasta for a while and love the results. I made this just like the recipe suggested. It was very good and we will make it again. My wife loved it.

  2. Great recipe! The ingredients are in the right proportion for taste and consistency. I had left overs from a chicken we smoked and it added a nice flavor. If you are making this, it really helps to have all of your ingredients measured and ready in order near the stove. Once you start cooking, it goes pretty fast!

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