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.
Full Recipe Card (Ingredients + Instructions)
Ingredients
12 oz spaghetti
3 tbsp butter (for mushrooms)
8 oz mushrooms, sliced
4 tbsp butter (for roux)
¼ cup all-purpose flour
2 cups chicken broth
1 cup milk
1½ cups shredded cooked chicken
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
½ cup sour cream
1 tsp garlic powder
Salt & pepper to taste
Extra cheese for topping (optional)
Instructions
Cook spaghetti until al dente. Drain and set aside.
In a skillet, sauté mushrooms in 3 tbsp butter until browned. Set aside.
In a saucepan, melt 4 tbsp butter. Whisk in flour and cook 1 minute.
Gradually whisk in chicken broth and milk. Stir until thickened.
Season with garlic powder, salt, and pepper. Remove from heat.
Stir in mozzarella and parmesan. Add sour cream and mix well.
Combine spaghetti, chicken, mushrooms, and sauce in a large bowl.
Transfer to a greased 9×13” dish. Top with extra cheese if desired.
Bake at 350°F for 30 minutes. Let cool slightly before serving.
