Chicken Tetrazzini with Homemade Cream Sauce

I love a good pasta bake, and this Chicken Tetrazzini is a creamy, comforting classic that never disappoints.

Instead of using canned soups, this recipe starts with a buttery roux and transforms into a rich homemade cream sauce that clings to spaghetti, tender chicken, and sautéed mushrooms.

It’s easy enough for a weeknight dinner, but fancy enough to serve to company.

This casserole is one of those dishes that makes you want to curl up with a fork and forget the world for a while.

Why You’ll Love This Recipe

Made with a homemade cream sauce – no canned soups!

Packed with flavorful mushrooms and tender chicken

Perfect for leftover chicken or rotisserie meat

Freezer-friendly and great for meal prep

Loved by kids and adults alike

What You’ll Need (Ingredient Highlights)

Spaghetti – traditional for tetrazzini, but feel free to swap

Cooked chicken – shredded or diced

Butter & flour – to create a roux-based sauce

Chicken stock & milk – for a smooth, savory base

Shredded cheese – mozzarella and parmesan for creaminess and flavor

Sour cream – adds tang and silkiness

Mushrooms – sautéed for earthy flavor

Salt, pepper & garlic powder – simple, bold seasoning

Pro Tips Before You Start

Cook pasta just to al dente – it’ll finish in the oven

Whisk the roux slowly to avoid lumps in the sauce

Sauté mushrooms separately so they don’t water down the dish

Use room temperature sour cream to prevent curdling

Grease your baking dish well for easy serving and cleanup

How to Make Chicken Tetrazzini

Step 1: Cook the Pasta

Boil spaghetti in salted water until just al dente. Drain and set aside.

Step 2: Sauté the Mushrooms

In a skillet, melt butter over medium heat.

Add sliced mushrooms and cook until soft and browned. Remove from heat and set aside.

Step 3: Make the Cream Sauce

In a saucepan, melt butter and whisk in flour to create a roux.

Slowly pour in chicken stock and milk, whisking constantly until smooth and thickened.

Stir in garlic powder, salt, and pepper.

Step 4: Add Cheese and Sour Cream

Remove sauce from heat. Stir in shredded mozzarella and parmesan until melted.

Fold in sour cream and mix until smooth.

Step 5: Combine Everything

In a large mixing bowl, toss cooked spaghetti with shredded chicken, sautéed mushrooms, and the creamy sauce.

Mix until well coated.

Step 6: Bake

Transfer the mixture to a greased 9×13” baking dish.

Top with extra cheese if desired. Bake at 350°F for 30 minutes until hot and bubbly.

Let rest 5 minutes before serving.

What to Serve It With

Garlic bread or crusty baguette

A crisp Caesar or mixed greens salad

Steamed broccoli, asparagus, or green beans

White wine like Chardonnay or Pinot Grigio

Lemon wedges or parsley for garnish

Variations / Substitutions

Use turkey, ham, or rotisserie chicken

Swap spaghetti for fettuccine, penne, or egg noodles

Add frozen peas or spinach for color and nutrition

Use half-and-half or cream instead of milk for richer sauce

Add crushed red pepper flakes for a spicy kick

Storage & Leftovers

Store in an airtight container in the fridge for up to 4 days

Reheat in the oven (covered) at 325°F or in the microwave

Freeze unbaked tetrazzini tightly wrapped for up to 2 months

Thaw overnight in fridge and bake as directed

Add a splash of milk or stock when reheating if dry

FAQs

Can I use rotisserie chicken for this?
Yes, it’s perfect! It saves time and adds flavor.

How do I avoid grainy sauce?
Whisk the roux slowly and add liquids gradually to create a smooth base.

Can I make this ahead of time?
Absolutely. Assemble the dish, cover tightly, and refrigerate up to 24 hours before baking.

What’s the best cheese combo?
Mozzarella melts beautifully, while parmesan adds salty richness.

You can also mix in Gruyère or sharp cheddar.

Can I make this gluten-free?
Use gluten-free pasta and substitute flour with a gluten-free 1:1 blend when making the roux.

How do I keep it from drying out?
Don’t overbake, and use enough sauce to coat everything well.

Cover loosely with foil if needed during baking.

Final Thoughts

This Chicken Tetrazzini is everything I want in a baked pasta dish—creamy, cheesy, comforting, and homemade from start to finish.

It’s cozy enough for a weeknight dinner, yet satisfying enough to serve guests.

Once you make it with the from-scratch sauce, you’ll never go back to the canned version. It’s that good.