Classic Chicken Tetrazzini

Chicken Tetrazzini is the ultimate creamy, dreamy comfort food that brings everyone to the table with a smile. This classic casserole combines tender chicken, silky spaghetti, earthy mushrooms, and two kinds of melty cheese all baked together in a rich, velvety sauce.

Love More Chicken Recipes? Try My Chicken Adobo With Coconut Milk or this Easy Orange Chicken Recipe next.

Why You’ll Love This Recipe

• Pure comfort in every bite – creamy, cheesy, and loaded with flavor that reminds you why casseroles never go out of style
• Sneaky simple – uses canned soups as a shortcut so you can get this beauty on the table without spending hours in the kitchen
• Perfect for feeding a crowd – makes enough for 6-8 people, so it’s ideal for Sunday dinners or potlucks
• Make-ahead friendly – assemble it up to 2 days ahead and just pop it in the oven when you’re ready
• Tastes even better the next day – if there are any leftovers (and that’s a big if), they’re absolutely delicious reheated

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Ingredients You’ll Need

For the Chicken:

• 1 large boneless, skinless chicken breast (or 2 cups cooked chicken/rotisserie for an even faster option)
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Sauce:

• 2 tablespoons butter
• ¼ cup dry white wine (Pinot Grigio or Sauvignon Blanc work beautifully, or swap for chicken broth if you prefer)
• 8 ounces button mushrooms, diced
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 10.5 ounces cream of chicken soup
• 10.5 ounces cream of mushroom soup
• 1 cup sour cream (adds that tangy richness)
• 1 cup milk
• ¾ cup grated Parmesan cheese
• 1 cup frozen peas (they add little pops of sweetness and color)

For the Pasta Bake:

• ¾ pound spaghetti (you can use up to 1 pound if you like it less saucy)
• 2 cups mozzarella cheese, shredded
• Fresh parsley for garnish

Why These Ingredients Work

The magic of Chicken Tetrazzini is all in how these ingredients come together. Searing the chicken first creates those gorgeous golden bits on the bottom of the pot, and when you deglaze with white wine, all that flavor gets lifted right into your sauce.

The combination of cream of chicken and cream of mushroom soups gives you a shortcut to rich, velvety goodness without making a roux from scratch.

Sour cream adds a subtle tang that keeps things interesting, while Parmesan brings that nutty, salty depth we all crave. The frozen peas aren’t just pretty, they add little bursts of sweetness that balance out all that creamy richness. And topping everything with mozzarella? That’s what gives you that irresistible golden, bubbly, stretchy cheese pull that makes everyone reach for seconds.

Essential Tools and Equipment

• Large pot or Dutch oven (for searing chicken and making the sauce)
• Separate large pot (for boiling pasta)
• 9×13 inch casserole dish or large oven-safe pot
• Sharp knife and cutting board
• Silicone spatula (perfect for deglazing)
• Measuring cups and spoons
• Colander for draining pasta
• Box grater (if grating cheese fresh)

Step-by-Step Instructions

Step 1: Prepare the Chicken

Cut your chicken breast in half horizontally to create two thinner pieces of equal size. This helps them cook evenly and quickly. Season both sides generously with salt, pepper, and Italian seasoning. Don’t be shy here, this is where your flavor foundation starts.

Step 2: Sear the Chicken

Heat olive oil in a large pot over medium-high heat until it shimmers. Add the chicken and let it sear for 5-6 minutes on each side until it’s golden brown and cooked through. Here’s the secret: don’t force it to flip. When it’s ready, it’ll release from the pot naturally. If you try to flip too early, you’ll tear that beautiful golden crust.

Step 3: Let the Chicken Rest

Set the chicken aside on a plate and let it rest for 10 minutes before cutting it into bite-sized pieces. This lets the juices redistribute so every bite stays moist and tender. When you cut it, pour any juices that collect on the plate right back into the pot. That’s liquid gold, my friend.

Step 4: Preheat Your Oven

Get that oven heating to 350°F. You want it nice and ready when your casserole is assembled.

Step 5: Deglaze the Pot

This is where the magic happens. Melt the butter in the same pot you cooked the chicken in, then add the wine. Use a silicone spatula to scrape up all those gorgeous brown bits stuck to the bottom. Let it bubble away for 5 minutes to cook off the alcohol and concentrate the flavor. Your kitchen is about to smell incredible.

Step 6: Cook the Vegetables

Toss in the mushrooms and onions and cook for 5 minutes until they’re soft and the mushrooms have released their moisture. Add the garlic and cook for just 1 more minute. Garlic burns easily, so it goes in last.

Step 7: Make the Sauce

Turn the heat down to medium-low. Stir in both cans of soup, the Parmesan cheese, sour cream, milk, peas, and your diced chicken. Mix everything together until it’s smooth and creamy, then let it warm through over low heat. Taste it and add more salt and pepper if needed.

Step 8: Cook the Pasta

While your sauce is warming, cook the spaghetti in a separate large pot until it’s just al dente, about 10 minutes. You want it to have a little bite still because it’s going in the oven. Drain it well, return it to the pot, then pour that gorgeous warm sauce right over the top. Stir everything together so every strand of spaghetti gets coated.

Step 9: Assemble the Casserole

Transfer the saucy pasta to your 9×13 casserole dish and spread it out evenly. Sprinkle the mozzarella cheese all over the top in an even layer. Don’t skip the edges, that’s where you get the crispy cheese bits everyone fights over.

Step 10: Bake to Perfection

Slide the casserole into the oven uncovered and bake for 15 minutes. Then crank up the heat to 450°F and bake for another 10 minutes until the top is bubbly, golden, and starting to brown in spots. That high heat at the end is what gives you that restaurant-quality finish.

Step 11: Serve with Love

Let the casserole sit for 5 minutes before serving. This helps it set up just enough so it doesn’t run all over the plate. Sprinkle fresh parsley on top for a pop of color and freshness, then dig in while it’s hot and bubbly.

You Must Know

The resting time for the chicken isn’t optional. If you skip it and cut right away, all those beautiful juices run out onto the cutting board instead of staying in the meat. Ten minutes feels like forever when you’re hungry, but it makes a real difference in how moist and flavorful your chicken turns out.

Personal Secret: I always grate my own Parmesan and mozzarella instead of buying the pre-shredded stuff. The pre-shredded cheese is coated with anti-caking agents that prevent it from melting as smoothly.

Pro Tips & Cooking Hacks

The order you add ingredients matters more than you might think. Adding the wine before the vegetables lets you deglaze properly and capture all that chicken flavor. Adding garlic last prevents it from burning and turning bitter. These little details are what separate an okay casserole from an amazing one.

If you’re using rotisserie chicken or leftover chicken instead of cooking it fresh, you’ll miss out on those flavorful brown bits for deglazing. To make up for it, add an extra tablespoon of butter and a teaspoon of chicken bouillon paste to your sauce. It gives you that depth of flavor you’d get from searing.

Don’t overcook your pasta. Slightly undercooked is perfect because it’ll continue cooking in the oven. If you cook it until it’s fully tender before baking, you’ll end up with mushy noodles. Nobody wants that.

When you’re sprinkling on the mozzarella, make sure you get good coverage all the way to the edges. The cheese that touches the sides of the pan gets crispy and golden and those are the best bites in the whole dish.

Flavor Variations & Suggestions

Want to switch things up? Try using fettuccine or linguine instead of spaghetti for a slightly more elegant presentation. Penne or rigatoni work too if you like tubular pasta that catches all that creamy sauce.

For a lighter version, swap half the sour cream for plain Greek yogurt. You’ll get that same tangy richness with less fat and a protein boost. You can also use low-fat cream soups, though the sauce won’t be quite as luxurious.

If you want to sneak in more veggies, diced bell peppers, chopped spinach, or broccoli florets all work beautifully. Just sauté them with the mushrooms and onions. The kids might not even notice there are extra vegetables hiding in there.

For a fancier version, use fresh wild mushrooms like shiitake, oyster, or cremini instead of button mushrooms. The earthy, complex flavor takes this dish to the next level. Add a pinch of fresh thyme to the sauce too.

Feeling spicy? A pinch of red pepper flakes in the sauce or a handful of diced jalapeños with the vegetables gives it a nice little kick. Or top the whole thing with crushed buttery Ritz crackers mixed with a tablespoon of melted butter before the final high-heat bake for an extra crunchy topping.

Make-Ahead Options

This is one of those beautiful dishes that loves being made ahead. Assemble the entire casserole up to 2 days before you need it, cover it tightly with foil, and stick it in the fridge. When you’re ready to bake, let it sit out on the counter for 30 minutes to take the chill off, then pop it in the oven.

Because it’s starting cold, you’ll need to adjust your baking time. Cover it with foil and bake at 350°F for 20 minutes, then remove the foil and bake for another 15 minutes. Finish it off at 450°F for 10 minutes or until the top is golden and bubbly.

You can also freeze this for up to 3 months. Wrap the assembled casserole really well in plastic wrap, then aluminum foil. When you’re ready to use it, thaw it completely in the fridge for up to 24 hours, then bake as directed. Don’t try to bake it from frozen or the edges will be overcooked before the center gets hot.

The sauce can be made ahead too. Cook it through step 7, let it cool completely, then refrigerate it in an airtight container for up to 3 days. When you’re ready to finish the dish, reheat the sauce gently, cook your pasta fresh, and proceed with assembly.

What to Serve With Chicken Tetrazzini

This casserole is rich and creamy, so you want sides that are light and fresh to balance it out. A crisp green salad with a bright lemon vinaigrette is perfect. Throw in some cherry tomatoes, cucumber, and red onion for crunch and color.

Garlic bread is a classic pairing, but make it special by brushing the bread with butter mixed with roasted garlic and a sprinkle of Italian herbs. Toast it until it’s golden and crispy on top but still soft in the middle.

Roasted vegetables like asparagus, green beans, or broccoli work beautifully. Toss them with olive oil, salt, and pepper, then roast at 425°F until they’re tender and slightly caramelized. The little bit of char adds a nice contrast to the creamy casserole.

For wine, go with whatever you used in the recipe. A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness perfectly. If you prefer red, a light Pinot Noir won’t overwhelm the delicate chicken flavor.

Keep dessert simple since the main course is already pretty indulgent. Fresh berries with a dollop of whipped cream, a light lemon sorbet, or a simple fruit crisp are all lovely choices.

Allergy Information

This recipe contains several common allergens including dairy (butter, sour cream, cheese, milk), wheat (pasta, cream soups contain flour), and eggs (some cream soups contain eggs). It also contains garlic and onions which some people are sensitive to.

For a dairy-free version, use dairy-free butter, coconut cream or cashew cream instead of sour cream, nutritional yeast instead of Parmesan, and dairy-free mozzarella shreds. Use coconut milk or oat milk instead of regular milk. Make sure your cream soups are dairy-free or make a homemade cream sauce using dairy-free ingredients.

For a gluten-free version, use gluten-free pasta and make sure your cream soups are gluten-free or make your own using gluten-free flour. Check that all other ingredients including the wine are certified gluten-free if you’re cooking for someone with celiac disease.

If you’re cooking for someone with a mushroom allergy, simply leave them out and use two cans of cream of chicken soup instead of one of each. The dish will still be delicious, just a little less earthy.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The casserole actually tastes even better the next day once all the flavors have had time to meld together.

To reheat, cover with foil and warm in a 350°F oven for about 20 minutes or until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems a bit dry after reheating, drizzle a tablespoon of milk or broth over the top before warming.

Frozen portions should be thawed completely in the fridge overnight before reheating. This ensures even heating and prevents the edges from drying out while the center is still cold.

Quick Kitchen Secret: Save your Parmesan rinds and toss one into the sauce while it simmers. It adds an incredible depth of flavor. Just remember to fish it out before you mix in the pasta. I keep a bag of rinds in my freezer just for moments like this.

Questions I Get Asked A Lot

Can I use a different type of pasta?

Absolutely! While spaghetti is traditional, fettuccine, linguine, penne, or even egg noodles all work beautifully. Just adjust the cooking time according to the package directions and make sure you cook it al dente since it’ll finish cooking in the oven.

My sauce looks too thin. Did I do something wrong?

Don’t panic! The sauce should be on the thinner side before baking because the pasta absorbs a lot of liquid. If it’s really soupy though, simmer it for a few extra minutes to reduce it, or stir in an extra tablespoon or two of Parmesan cheese to thicken it up.

The top of my casserole is browning too fast. What should I do?

Just tent it loosely with aluminum foil for the rest of the baking time. This lets the inside heat through without the top getting too dark. Then remove the foil for the final high-heat blast if you want more color.

💬 Tried this recipe? Leave a comment and rating below! I absolutely love hearing from you. Did you add any special touches? Did your family devour it?