Go Back

The Best Chicken Tetrazzini

A rich, creamy, ultra-comforting baked chicken pasta casserole with mushrooms, cheese, and perfectly silky sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 oz linguine or spaghetti
  • 3 cups cooked shredded chicken
  • 1 tbsp olive oil
  • 8 oz mushrooms sliced
  • 1 small onion diced
  • 3 cloves garlic minced
Cream Sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cups chicken broth
  • 1.5 cups heavy cream or half-and-half
  • 0.5 cup sour cream
  • 1.5 cups shredded mozzarella
  • 0.75 cup grated parmesan
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.25 tsp paprika
  • 1 tbsp lemon juice
Topping
  • 0.5 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 tbsp fresh parsley chopped

Equipment

  • Large pot
  • Skillet
  • Whisk
  • 9x13 baking dish

Method
 

  1. Cook pasta until al dente. Drain and set aside.
  2. Sauté onion and mushrooms in olive oil. Add garlic.
  3. Melt butter, whisk in flour, then slowly whisk in chicken broth.
  4. Add cream, sour cream, and seasonings. Stir until smooth.
  5. Add mozzarella and parmesan; stir until fully melted.
  6. Combine pasta, chicken, and sautéed vegetables with sauce.
  7. Spread mixture into a 9x13 pan. Top with mozzarella and parmesan.
  8. Bake at 350°F (175°C) for 25–30 minutes until bubbly and golden.
  9. Garnish with parsley and serve warm.

Notes

For extra color, add peas or spinach before baking. Great make-ahead meal.