Cheesy Chicken Tetrazzini

This chicken tetrazzini casserole is creamy, comforting and extra cheesy. One of the best kid friendly pasta bake recipes. Learn how to make this chicken and pasta bake with lots of tips and substitutions to adjust it to your liking.

Next time try this baked ziti casserole.

A classic dish that feeds a whole family and here is my special recipe. Ingredients are usually chicken, pasta, creamy sauce, with some fresh mushrooms and peas then topped with Parmesan cheese and bread crumbs. So let me show you how I make it.

❓Why This Recipe Works

• Baked pasta with creamy sauce, a guaranteed hit with kids.
• Great for meal prep.
• Make it homemade from scratch or if you are in a hurry, I've got some shortcuts for you.
• A great recipe to use rotisserie chicken or leftover chicken.

📝 Ingredients

• Chicken breasts, I simply season my chicken and bake them then dice or shred. You can also use leftover rotisserie chicken.
• Cheese, many recipes uses only mozzarella cheese. I like using a combination of Mozzarella, Cheddar and Colby cheese.
• Pasta, you can really use any noodles you like. Linguini, spaghetti, thin spaghetti are among the favorites.
• Butter, seasoning, milk, heavy cream and chicken broth for the creamy sauce.

🥄 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

1. To make the chicken first mix in the seasoning ingredients.
2. Add in chicken breasts and toss well then bake in a 450F oven until done.
3. Let them cool down then shred or dice with a sharp knife.

4. Now prepare the sauce by first melting butter and oil in a sauce pan.
5. Add flour and cook until golden.
6. Add the liquids whisking well.
7. Adjust seasoning then remove from heat.

8. In your baking dish, mix together cooked pasta, shredded chicken and cheese.
9. Pour the sauce on top and bake until cheese melts and the dish is bubbly.

💡 Tips

• Make sure to cook the pasta al dente as it will continue to cook while the dish is in the oven. Take it out a couple of minutes before the suggested time on package.
• Sometimes I use 2 pounds of chicken breasts instead of 1.5 so you can adjust that to your liking.
• You can add a bit of ground nutmeg to the sauce for extra flavor.
• Shortcuts for busy people: If you do not have time you can always use the following as shortcuts: 1- Rotisserie chicken works great in this recipe shred it or buy it shredded or cut into pieces. 2- Combine a can of cream of mushroom soup and a can of cream of chicken soup in a bowl with melted butter, olive oil and 2 cups of chicken broth for the sauce.

⌛ Make Ahead

• Bake the chicken and cook the pasta then mix in cheese and place everything on the baking dish you are going to use then refrigerate.
• Make the sauce and refrigerate in a separate container.
• When ready to bake pour the sauce over and bake as directed.

🧺 Storage

Leftovers can be stored in an airtight container in your fridge for up to 3-4 days. Leftovers can also be frozen for up to two months.

🍽️ Serve With

Serve chicken tetrazzini with a side of roasted vegetables, garlic bread or green salad.

👩‍🍳 Variations

You can add frozen peas, cooked mushrooms, any frozen vegetables you like as a way to add to the nutritional values of the dish.

💬 FAQs

🎞️ Recipe at a Glance

📣 More Recipes From the Blog

• A 30 minute Beef Stroganoff recipe with juicy beef and delicious creamy mushroom sauce. Serve over pasta, noodles or white rice.
• Baked feta pasta is a simple meatless recipe made with a block of feta cheese, cherry tomatoes and pasta for a delicious salty and cheesy dinner!
• Love creamy pasta? Here is an easy creamy pasta bake done in one pot!

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter! And do not forget to rate the recipe as well. Thanks.

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Cheesy Chicken Tetrazzini

A cheesy chicken tetrazzini casserole with juicy chicken and creamy homemade sauce. Use shortcuts mentioned for a quick and easy dinner.

4.84 from 12 votes

Print Pin Rate

Cook ModePrevent your screen from going dark

Course: Main Course

Cuisine: American

Diet: Halal

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 8 servings

Calories: 637kcal

Author: Amira

Ingredients

For the Chicken:*

• ▢ 2 Tablespoons olive oil.
• ▢ Juice of half a lemon.
• ▢ 2 Large garlic cloves crushed.
• ▢ 1/2 teaspoon ground black pepper.
• ▢ 1/2 teaspoon salt or to taste.
• ▢ 3-4 boneless, skinless chicken breasts. about 1.5 pounds.

For the white sauce:

• ▢ 4 Tablespoon unsalted butter.
• ▢ 2 Tablespoons olive oil.
• ▢ 8 Tablespoons flour.
• ▢ 1 1/2 cups milk.
• ▢ 1 cup heavy cream.
• ▢ 2 cups chicken broth/stock.
• ▢ Salt and pepper to taste.
• ▢ 4 oz mozzarella cheese shredded or diced.
• ▢ 4 oz white cheddar cheese shredded or diced.
• ▢ 4 oz Colby cheese shredded or diced.
• ▢ 12 oz linguine pasta.

Instructions

Bake the chicken:

• In a medium bowl combine, oil, lemon juice, garlic salt and pepper and mix well.
• Add Chicken breasts and toss them around to coat well, if you have time cover with plastic wrap and refrigerate for an hour or else let them set until the oven is ready.
• Preheat your oven to 450F. Place chicken on a lined baking sheet and bake for 30-35 minutes until chicken no longer pink or the internal temperature is 165F at the thickest part of the chicken.
• Set aside to cool and slice.
• While chicken is baking:
• Cook pasta according to package directions until al dente , rinse with cold water and set aside.

Prepare the sauce:

• In a pot over medium heat, melt butter with oil then add flour and whisk until lightly golden.
• Pour in the milk, cream and stock whisking the mixture until it comes to a smooth consistency, adjust salt and pepper.

Assemble and bake:

• Pre heat oven to 350F.
• In a 13x9 inch baking dish combine pasta, cheese and diced chicken.
• Pour in the sauce evenly over the pasta.
• Bake for 30 minutes or until cheese melts and mixture becomes bubbly and a little golden on the sides.
• Let it cool down and bit, plate and serve with a side salad.

Notes

• Make sure to cook the pasta al dente as it will continue to cook while the dish is in the oven. Take it out a couple of minutes before the suggested time on package.
• Sometimes I use 2 pounds of chicken breasts instead of 1.5 so you can adjust that to your liking.
• You can add a bit of ground nutmeg to the sauce for extra flavor.
• We liked using cubed cheese because when melted it created pockets of cheese among the pasta which tasted marvelous. For a more evenly distributed cheese use shredded.
• Shortcuts for busy people: If you do not have time you can always use the following as shortcuts:
  • Rotisserie chicken works great in this recipe shred it or buy it shredded or cut into pieces.
  • Combine a can of cream of mushroom soup and a can of cream of chicken soup in a bowl with melted butter, olive oil and 2 cups of chicken broth for the sauce.
• To Make Ahead:
  • Bake the chicken and cook the pasta then mix in cheese and place everything on the baking dish you are going to use then refrigerate.
  • Make the sauce and refrigerate in a separate container.
  • When ready to bake pour the sauce over and bake as directed.
• Storage:
  • Leftovers can be stored in an airtight container in your fridge for up to 3-4 days. Leftovers can also be frozen for up to two months.
• Serve with:
  • Serve chicken tetrazzini with a side of roasted vegetables, garlic bread or green salad.
• Variation:
  • You can add frozen peas, cooked mushrooms, any frozen vegetables you like as a way to add to the nutritional values of the dish.

Nutrition

Calories: 637kcal | Carbohydrates: 42g | Protein: 28g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 710mg | Potassium: 439mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1087IU | Vitamin C: 6mg | Calcium: 361mg | Iron: 2mg

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This post has been updated from the original Jan 2018 . Last updated August 2021.

👩‍🏫 My Experience

If I had made it that way, my kids would have never even take a bite. Why? They do not like mushrooms. They hate it when I hide vegetables and they will scrape the whole breadcrumb layer away. I will end up with a whole pasta casserole that I will need to finish up me and my hubby. Not complaining but ...🤷