Introduction

Oh, Chicken Tetrazzini! Just the name conjures up cozy evenings, warm kitchens, and the comforting aroma of a dish that just screams “home.” Remember those nights when Mom or Grandma would whip up a big batch of this creamy, dreamy pasta? It’s a classic for a reason, and I’m so excited to share my favorite way to make it with you. This recipe takes all that nostalgic goodness and makes it super simple for busy weeknights, yet special enough for company. Get ready to fall in love with Chicken Tetrazzini all over again!

Why You’ll Love This Recipe

Fast: With the help of rotisserie chicken, you can have this on the table in under 45 minutes!
Easy: Seriously, it’s just a few simple steps that come together beautifully.
Giftable: Imagine taking a pan of this to a new parent or a friend who’s feeling under the weather – pure comfort in a dish!
Crowd-Pleasing: From picky eaters to seasoned foodies, everyone adores this rich, savory pasta.

Ingredients

Here’s what you’ll need to create this magical meal. I love using rotisserie chicken because it’s already cooked and packed with flavor, but feel free to cook your own chicken breasts if you prefer!

12 oz linguine or spaghetti: Your favorite long pasta works perfectly here.
4 cups rotisserie chicken, shredded or diced: This is your secret weapon for speed and flavor! Or, use about 1.5 lbs of chicken breast, cooked and shredded.
2 Tbsp olive oil: For sautéing our veggies.
1 lb button mushrooms, thickly sliced: Mushrooms add such a wonderful earthy depth.
1 medium onion, finely chopped: The flavor base for our creamy sauce.
4 garlic cloves, minced: Because garlic makes everything better, right?
4 Tbsp unsalted butter: The start of our luscious sauce.
1/3 cup all-purpose flour: This will help thicken our sauce to creamy perfection.
3 cups low-sodium chicken broth: Adds body and savory notes to the sauce.
1 Tbsp lemon juice: A little brightness to cut through the richness.
2 cups half & half: This is key for that luxurious, velvety texture. (If you don’t have it, equal parts milk and heavy cream work great too!)
1 1/2 tsp sea salt, plus more to taste: Always important to season as you go!
1/4 tsp black pepper, freshly ground: For a little kick.
1/4 cup parsley, chopped, plus more for garnish: Fresh parsley adds a pop of color and freshness.
1 1/2 cups shredded mozzarella cheese: For that irresistible cheesy pull.

How to Make It

Alright, let’s get cooking! This is going to be so good, you’ll be reaching for seconds before you even finish your first plate.

Cook the Pasta: First things first, get your linguine or spaghetti cooking according to the package directions. While that’s bubbling away, let’s get started on the sauce. Drain the pasta when it’s done and set it aside – don’t rinse it!
Sauté the Mushrooms: In a large skillet or Dutch oven over medium-high heat, add your olive oil. Once it’s shimmering, toss in your sliced mushrooms. Let them cook, stirring occasionally, until they’re beautifully browned and have released their moisture, about 5-7 minutes. Then, scoop them out and set them aside with your cooked pasta.
Soften the Aromatics: In that same skillet (no need to wash it!), add your chopped onion. Cook it until it’s nice and soft, about 5 minutes. Then, add your minced garlic and cook for just one more minute until it smells amazing and fragrant.
Make the Roux: Add the butter to the skillet and let it melt. Once it’s melted, sprinkle in the flour. Whisk it together with the butter for about a minute, stirring constantly. This is called a “roux,” and it’s the magic behind our thick, creamy sauce!
Build the Sauce: Slowly, and I mean slowly, whisk in the chicken broth. Keep whisking as you pour to make sure there are no lumps. Bring this mixture to a simmer and keep stirring until it starts to thicken up nicely.
Add Creaminess and Flavor: Now for the luxurious part! Stir in the lemon juice, half & half, salt, and pepper. Let it gently simmer for another 2-3 minutes, just until everything is heated through and the sauce is wonderfully smooth.
Combine the Good Stuff: Add your shredded chicken and the cooked mushrooms back into the sauce. Stir in your chopped parsley. Give it all a good mix so everything is coated in that delicious sauce.
Marry the Pasta and Sauce: Now, add your cooked pasta to the skillet. Toss it all together gently, making sure every strand of pasta is coated in that creamy, savory sauce.
Get Cheesy: Sprinkle in the shredded mozzarella cheese. Stir it in until it’s all melted and gooey, making the dish even more irresistible.
Serve it Up! Ladle your glorious Chicken Tetrazzini into bowls. If you like, sprinkle a little extra fresh parsley on top for a burst of color and freshness. Enjoy this bowl of pure comfort!

Substitutions & Additions

Feeling creative? Here are some ways you can make this recipe your own!

Veggies: Peas or steamed broccoli florets are fantastic additions! Stir them in with the chicken and mushrooms.
Cheese: Swap out some of the mozzarella for Gruyère, Parmesan, or a sharp cheddar for a different flavor profile.
Herbs: A pinch of dried thyme or a bay leaf added to the sauce while it simmers can add another layer of flavor.
Spice: A pinch of red pepper flakes can add a subtle warmth if you like a little heat.
Mushrooms: Feel free to use cremini or a mix of wild mushrooms for a more complex flavor.

Tips for Success

A few little secrets from my kitchen to yours to make this the best Chicken Tetrazzini ever!

Don’t Overcook the Pasta: Cook your pasta just until it’s al dente (with a slight bite), as it will continue to cook a little bit in the sauce.
Roux Matters: Make sure you cook the flour and butter together for the full minute to cook out the raw flour taste.
Whisk, Whisk, Whisk: Whisking the broth in gradually is key to a smooth, lump-free sauce.
Prep Ahead: You can cook the chicken and mushrooms, chop the onion and garlic, and even make the sauce base a day in advance. Then, it’s just a matter of cooking the pasta and bringing it all together!

How to Store It

Leftovers are a delicious treat! Store any remaining Chicken Tetrazzini in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, adding a splash of milk or broth if it seems a bit thick, or microwave it until heated through.

FAQs

Got questions? I’ve got answers!

Q: Can I freeze Chicken Tetrazzini?

A: Yes, you can freeze it! Let it cool completely, then store it in a freezer-safe container. It’s best to reheat it gently on the stovetop.

Q: What kind of chicken can I use if I don’t have rotisserie chicken?

A: You can boil or bake chicken breasts until cooked through, then shred or dice them. About 1.5 lbs of chicken breast should be about right.

Q: My sauce is too thick, what should I do?

A: No worries! You can thin it out by whisking in a little more chicken broth or milk until it reaches your desired consistency.

Q: Can I make this vegetarian?

A: Absolutely! You can swap the chicken broth for vegetable broth and omit the chicken, perhaps adding more mushrooms or other favorite vegetables like peas or spinach.

Creamy Dreamy Chicken Tetrazzini

A classic, comforting, and easy-to-make Chicken Tetrazzini recipe that's perfect for weeknights or special occasions. This dish features linguine or spaghetti coated in a rich, creamy sauce with shredded chicken and mushrooms.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings 6

Equipment

large skillet or Dutch oven
Pot for cooking pasta
Whisk
Measuring Cups
Measuring spoons
Knife
Cutting board
Colander
Airtight container for storage

Ingredients

Pasta

12 oz linguine or spaghetti Your favorite long pasta works perfectly here.

Chicken and Vegetables

4 cups rotisserie chicken, shredded or diced This is your secret weapon for speed and flavor! Or, use about 1.5 lbs of chicken breast, cooked and shredded.
2 Tbsp olive oil For sautéing our veggies.
1 lb button mushrooms, thickly sliced Mushrooms add such a wonderful earthy depth.
1 medium onion, finely chopped The flavor base for our creamy sauce.
4 cloves garlic, minced Because garlic makes everything better, right?

Creamy Sauce Base

4 Tbsp unsalted butter The start of our luscious sauce.
0.33 cup all-purpose flour This will help thicken our sauce to creamy perfection.
3 cups low-sodium chicken broth Adds body and savory notes to the sauce.
1 Tbsp lemon juice A little brightness to cut through the richness.
2 cups half & half This is key for that luxurious, velvety texture. (If you don't have it, equal parts milk and heavy cream work great too!)
1.5 tsp sea salt, plus more to taste Always important to season as you go!
0.25 tsp black pepper, freshly ground For a little kick.

Finishing Touches

0.25 cup parsley, chopped, plus more for garnish Fresh parsley adds a pop of color and freshness.
1.5 cups shredded mozzarella cheese For that irresistible cheesy pull.

Instructions

Cook the pasta according to the package directions. While that's bubbling away, let's get started on the sauce. Drain the pasta when it's done and set it aside – don't rinse it!
12 oz linguine or spaghetti
In a large skillet or Dutch oven over medium-high heat, add your olive oil. Once it's shimmering, toss in your sliced mushrooms. Let them cook, stirring occasionally, until they're beautifully browned and have released their moisture, about 5-7 minutes. Then, scoop them out and set them aside with your cooked pasta.
12 oz linguine or spaghetti
In that same skillet (no need to wash it!), add your chopped onion. Cook it until it's nice and soft, about 5 minutes. Then, add your minced garlic and cook for just one more minute until it smells amazing and fragrant.
12 oz linguine or spaghetti
Add the butter to the skillet and let it melt. Once it’s melted, sprinkle in the flour. Whisk it together with the butter for about a minute, stirring constantly. This is called a "roux," and it's the magic behind our thick, creamy sauce!
12 oz linguine or spaghetti
Slowly, and I mean slowly, whisk in the chicken broth. Keep whisking as you pour to make sure there are no lumps. Bring this mixture to a simmer and keep stirring until it starts to thicken up nicely.
12 oz linguine or spaghetti
Now for the luxurious part! Stir in the lemon juice, half & half, salt, and pepper. Let it gently simmer for another 2-3 minutes, just until everything is heated through and the sauce is wonderfully smooth.
12 oz linguine or spaghetti
Add your shredded chicken and the cooked mushrooms back into the sauce. Stir in your chopped parsley. Give it all a good mix so everything is coated in that delicious sauce.
12 oz linguine or spaghetti
Now, add your cooked pasta to the skillet. Toss it all together gently, making sure every strand of pasta is coated in that creamy, savory sauce.
12 oz linguine or spaghetti
Sprinkle in the shredded mozzarella cheese. Stir it in until it’s all melted and gooey, making the dish even more irresistible.
12 oz linguine or spaghetti
Ladle your glorious Chicken Tetrazzini into bowls. If you like, sprinkle a little extra fresh parsley on top for a burst of color and freshness. Enjoy this bowl of pure comfort!
12 oz linguine or spaghetti

Notes

Fast: With the help of rotisserie chicken, you can have this on the table in under 45 minutes! Easy: Seriously, it's just a few simple steps that come together beautifully. Giftable: Imagine taking a pan of this to a new parent or a friend who's feeling under the weather – pure comfort in a dish! Crowd-Pleasing: From picky eaters to seasoned foodies, everyone adores this rich, savory pasta.