Chicken Tetrazzini
This easy chicken tetrazzini is made with tender chicken, pasta, and a creamy mushroom sauce for a flavorful, family-friendly meal that’s ready in about 45 minutes.
Creamy Chicken Tetrazzini
Chicken tetrazzini is a creamy baked pasta dish made with tender pieces of chicken, noodles, and a rich mushroom cream sauce. Everything is mixed together and baked until hot and bubbly and all the flavors meld together in one delicious bite.
Our version is a a simple one-pot recipe – everything cooks together in the same pot – making cleanup just as easy as the prep! This is the kind of meal that works well for busy nights because it makes a big batch and doesn’t require juggling multiple pans on the stove. It’s filling, balanced, and has a little bit of everything – protein, veggies, and pasta – all in one dish. Best of all, it passed the kid test at our house, which makes it a keeper!
You can serve chicken tetrazzini as-is for a complete meal, or add a side of garlic bread if you want something to soak up that yummy sauce. Either way, it’s an easy, family-friendly dinner you’ll come back to when you need something warm, simple, and reliable.
Ingredients
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- Protein: Rotisserie chicken
- Dairy: Sour cream, heavy cream, parmesan cheese
- Produce: Sliced mushrooms (we used Baby Bella), frozen peas
- Pantry: Spaghetti (or bucatini), mushroom powder, garlic powder, chicken broth, salt and pepper
Scroll down to the printable recipe card at the bottom of the post for full ingredient amounts and step by step directions.
Helpful Kitchen Tools
Instructions
To Prep: Preheat oven to 375°F.
- Cook spaghetti according to package directions. Drain and set aside.
- Add all ingredients except pasta, chicken, peas, mushrooms, and cheese to a large blender and mix until smooth and creamy.
- Combine the cooked pasta and sauce in a large Dutch oven. Mix in the chopped chicken, peas, cheese, and mushrooms until evenly distributed.
- Bake for 375°F for 25-30 minutes.
Prep Tips:
- Pasta – Spaghetti is a traditional choice because it holds the creamy sauce well and mixes easily with the chicken and other ingredients so everything is evenly coated. It also bakes up nicely without getting too heavy or dense. We used bucatini, which is a type of pasta that looks a lot like thick spaghetti, but with a tiny hole running through the center of each strand. Think of it as spaghetti with a secret tunnel inside to hold onto more sauce! In a pinch, you could alternatively use fettuccini or linguine.
- Cheese – For an extra cheesy version, sprinkle 1-2 cups of shredded mozzarella cheese on top of the pasta before baking.
- Garnish – Season with salt and pepper to taste and add a sprinkle of chopped fresh parsley for a pop of color. You can also top with grated parmesan cheese.
- Storage – Keep leftovers in an airtight container in the fridge for 2-3 days.
More Easy Pasta Recipes To Try:
- Enchilada Pasta
- Instant Pot Taco Spaghetti
- Easy Pizza Pasta Bake
- TikTok Feta Pasta
- Shrimp & Salmon Pasta with Lemon Broth
- Cheeseburger Mac & Cheese
- Air Fryer Lasagna Roll-Ups
Chicken Tetrazzini Recipe (Printable Recipe Card)
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Chicken Tetrazzini
Equipment
- Dutch Oven
- Large blender
Ingredients
- 3 cups rotisserie chicken chopped
- 1 TB mushroom powder
- 1 TB chicken boullion
- 1 TB garlic powder
- 2 cups sour cream
- 2 cups heavy cream
- 1 1/2 cups chicken broth
- 2 cups parmesan cheese
- 2 cups mushrooms
- 2 cups frozen peas
- 1 box spaghetti or bucatini
- Salt and pepper to taste
Instructions
- To Prep: Preheat oven to 375°F.
- Cook spaghetti according to package directions. Drain and set aside.
- Add all ingredients except pasta, chicken, peas, mushrooms, and cheese to a large blender and mix until smooth and creamy.
- Combine the cooked pasta and sauce in a large Dutch oven. Mix in the chopped chicken, peas, cheese, and mushrooms until evenly distributed.
- Bake for 375°F for 25-30 minutes.
Notes
- Pasta: Spaghetti is traditional; we used bucatini for extra sauce hold. Fettuccine or linguine work too.
- Cheese: Add 1–2 cups mozzarella on top before baking for extra cheesiness.
- Garnish: Season with salt and pepper; top with parsley and/or grated parmesan.
- Storage: Refrigerate leftovers in an airtight container for 2–3 days.
Nutrition
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