Easy Chicken Tetrazzini – Cookin’ with Mima


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This Chicken Tetrazzini is one of my favorite pasta bakes that combines chicken, noodles, and a flavorful creamy sauce! It’s creamy, cheesy, and satisfying, making it a family favorite. Plus, it can be made ahead of time so busy weeknights are a little less busy.

A plate of chicken tetrazzini with a fork inside.

This delicious chicken tetrazzini is my go-to dinner recipe as it’s all made in one pan. Rich and comforting, this is a classic casserole that the whole family loves. You really can’t beat chicken, pasta, and cheese!

If you need another easy weeknight recipe that features pasta, then you have to try my Creamy Chicken and Mushroom Pasta and Creamy Tomato Basil Chicken Pasta. They’re so easy to make and are packed with flavor. They’ll definitely be a hit with your family! 

Why You’ll Love This Chicken Tetrazzini

  • One-pan recipe. The fewer dishes to do on a weeknight, the better! 
  • It’s versatile. You can use pre-cooked chicken, change the vegetables, and essentially make it how you’d like. It’s one of my favorite recipes for when there are leftovers in the fridge that I want to use up. 
  • Family favorite. This is 100% a family favorite thanks to the cheese. I mean, who doesn’t love cheese? The kids practically lick their plates clean. 

What You’ll Need

Ingredients needed to make chicken tetrazzini.
  • Chicken tenderloins: you can also cube chicken thighs or chicken breasts.
  • Salt and pepper: to season the chicken.
  • Olive oil: you can use canola oil as well.
  • Mozzarella: I use shredded mozzarella. You can use a different cheese if you’re not a fan of mozzarella. 
  • Green peas: feel free to use frozen or fresh peas.
  • Spaghetti pasta: you can use a different long pasta if you’re out of spaghetti. 
  • Cream sauce: for the cream sauce, you’ll need onion, flour, olive oil, butter, baby mushroom, garlic, half and half, chicken broth, salt, and pepper.

How To Make Chicken Tetrazzini 

  • Preheat: Preheat oven to 400 F.
  • Cook the pasta: Cook pasta to al dente according to package directions.
  • Prepare the ingredients: Mince onion, and cube the chicken.
  • Cook the chicken: Bring a large oven safe skillet over medium-high heat and add 2 tsps. of oil. Season the chicken with salt and pepper and add into the skillet. Cook the chicken until golden brown in color, then remove from skillet and set them in a bowl. Cover with aluminum foil wrap.
Set of four photos showing the sauce for chicken tetrazzini being made.
  • Prepare the sauce: In the same skillet, melt the butter and sauté the onion until translucent in color. Add in the sliced mushroom, garlic and continue sautéing for another 2-3 minutes. Add in the black pepper, salt, and flour and combine fully. Add in the half and half milk, chicken broth and mix well. Bring to simmer until the sauce thickens up.
  • Add the other ingredients: Add in the cooked pasta, cooked chicken, green peas, and mix everything together to coat with the sauce.
Ingredients for chicken tetrazzini in a pot and then stirred to combine.
  • Top with cheese and bake: Top the dish with some mozzarella cheese. You can add as much as you want. Baked in the oven for 30 minutes, or until bubbly and the cheese has obtained nice brown blisters. Remove from the oven, top with some fresh chopped parsley and serve.
Cheese added to chicken tetrazzini before baking.

Tips and Notes

  • If you don’t have an oven-safe skillet, just cook the first part in a normal skillet and transfer the content to a baking dish before finishing it off in the oven.
  • Want to save time? You can shred a rotisserie chicken instead of cooking the chicken tenderloin. 
  • The cream sauce should not be very thick as it thickens more when cheese is added and again when baked. If it’s too thick to start, the sauce might not be very pleasant after baking. 
  • Don’t have chicken? Feel free to use turkey!
  • Make this spicy with the addition of red chili flakes or cayenne powder.
  • Finish the creamy pasta with a generous sprinkle of chopped parsley, fresh oregano or thinly sliced basil leaves.
Baked chicken tetrazzini with golden brown cheese on top.

FAQs

What is Chicken Tetrazzini?

Chicken Tetrazzini is a pasta casserole made with diced up chicken or turkey, fresh mushrooms, and a buttery, cream based sauce. Others may add a few veggie additions like green peas or pieces of green beans.

Can Chicken Tetrazzini be made ahead of time?

This chicken tetrazzini can be prepared up to 24 hours ahead of time and baked before serving. Combine everything and set it aside in the fridge. When ready to bake, remove the chicken tetrazzini from the fridge and adjust the cooking time by 15 minutes extra.

How do I store leftovers?

Leftovers should be stored in the refrigerator in an airtight container for up to 2-3 days. If you want to store leftover in the freezer, place in a freezer safe container or aluminum tray wrapped well with plastic and aluminum foil wrap, and simple thaw overnight and reheat in the oven.

Can you freeze chicken Tetrazzini?

I personally don’t like freezing meals, but you can prep according to the recipe directions and transfer to a freezer and oven safe dish, cover tightly in plastic wrap and then with foil wrap and freeze for up to 2 months. Thaw in the fridge overnight and then bake accordingly.

A pan of chicken tetrazzini with a pair of tongs stuck in.

More Pasta Recipes You’ll Love

I hope you enjoy all the recipes I share with you, including this delicious Chicken Tetrazzini recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on INSTAGRAM So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

A plate of chicken tetrazzini with a fork inside.

Easy Chicken Tetrazzini

This Chicken Tetrazzini is one of my favorite pasta bakes that combines chicken, noodles, and a flavorful creamy sauce! It’s creamy, cheesy, and satisfying, making it a family favorite. Plus, it can be made ahead of time so busy weeknights are a little less busy.

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Instructions

  • Preheat oven to 400 F.

  • Cook pasta al dente according to package directions.

  • Mince onion, and cube the chicken.

  • Bring a large oven safe skillet over medium-high heat and add 2 tsps. of oil.

  • Season the chicken with salt and pepper (½ tsp. each) and add into the skillet.

  • Cook the chicken until golden brown in color, then remove from skillet and set them in a bowl. Cover with aluminum foil wrap.

  • In the same skillet, melt the butter and sauté the onion until translucent in color.

  • Add in the sliced mushroom, garlic and continue sautéing for another 2-3 minutes until the mushroom is soft.

  • Add in the black pepper, salt, and flour. Mix together to blend very well.

  • Add in the half and half milk, chicken broth and mix well. Bring to simmer until the sauce thickens up.

  • Add in the cooked pasta, cooked chicken, green peas and mix everything together to coat with the sauce.

  • Top the dish with some mozzarella cheese. You can add as much as you want.

  • Baked in the oven for 30 minutes, or until bubbly and the cheese has obtained nice brown blisters.

  • Remove from the oven, top with some fresh chopped parsley and serve.

Notes

  • This dish makes 4 large servings. 
  • If you don’t have an oven safe skillet, just cook the first part in a normal skillet and transfer the content to a baking dish before finishing it off in the oven.
  • Want to save time? You can shred a rotisserie chicken instead of cooking the chicken tenderloin. 
  • The cream sauce should not be very thick as it thickens more when cheese is added and again when baked. If it’s too thick to start, the sauce might not be very pleasant after baking. 
  • Don’t have chicken? Feel free to use turkey!
  • Make this spicy with the addition of red chili flakes or cayenne powder.
  • Finish the creamy pasta with a generous sprinkle of chopped parsley, fresh oregano or thinly sliced basil leaves.

Nutrition

Calories: 914kcal | Carbohydrates: 64g | Protein: 62g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 1127mg | Potassium: 1413mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1243IU | Vitamin C: 18mg | Calcium: 355mg | Iron: 3mg






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