Chicken Tetrazzini (Creamy and Cozy)

Chicken Tetrazzini is a classic Italian-American dish that combines chunks of chicken, mushrooms, and pasta that’s topped with breadcrumbs and baked in a deliciously decadent cream sauce. There is pure comfort in every bite of this easy retro casserole!

Tetrazzini – a retro classic

When I think of retro classics, meals like Salisbury steak, Swedish meatballs, and this Chicken Tetrazzini are at the top of the list!

This dish, named for Italian opera singer, Luisa Tetrazzini, was all the rage in the top restaurants from the 1950s through the 1980s, but is now known for being a hearty home-cooked casserole that combines pasta, cheese, mushrooms, and typically some type of poultry, such as chicken or turkey.

It’s easy to make and is just perfect for cold nights when you just want something comforting. I like to serve my chicken Tetrazzini with a side of something green to cut the richness of this dish. Some Italian green beans with garlic and oil would be perfect!

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Chicken. I like using boneless, skinless thighs for my chicken Tetrazzini, but you can use chicken breasts if desired. You can also make things really simple and pull the meat from a rotisserie chicken and use that – you can also use leftover Thanksgiving turkey!
• Pasta. Chicken Tetrazzini can be made with tubular pastas, such as penne or rigatoni, but I personally love it with spaghetti. Use whichever shape you like.
• Mushrooms. Cremini (baby bellas) are my go-to for this recipe, but any mushrooms, including basic white button mushrooms, work well.
• Cheese. I’m using a combination of mozzarella and Parmesan cheese.
• Cream. I’m using heavy cream, but if you prefer to lighten it up, you can lower the amount to 3/4 to 1 cup of cream and replace the remaining liquid with pasta water.

See the recipe card for full information on ingredients and quantities.

How to make chicken tetrazzini

Each number corresponds to the numbered written steps below.

1. Pat the chicken thighs dry with paper towels, season both sides, and sear with olive oil in a large pan over medium heat. Once browned on both sides, transfer the chicken to a cutting board and, once cool enough to handle, chop into bite-sized pieces.
2. Add the mushrooms to the same pan and cook until they release their water and brown. Then season with salt and pepper and transfer to a plate.

3. Add the butter, onion, and a pinch of salt to the pan and cook until the onions are translucent, then add the garlic and cook until golden. Add the flour and cook for 2 minutes or until golden. At this time, begin to boil the pasta in salted boiling water to 3 minutes less than the instructions indicate for al dente.
4. Add the wine and chicken stock to the pan and bring to a boil for 2 minutes, scraping the bottom of the pan with a wooden spoon to dislodge any brown bits.
5. Add the cream and pasta water and bring to a simmer, then add 1 cup of the shredded mozzarella and the parmesan cheese. Taste test and season with salt and pepper to taste.
6. Once satisfied with the taste, add the spaghetti, sliced chicken, mushrooms, and parsley and mix.

7. Grease a 9×13-inch baking dish and pour in the spaghetti mixture. Top with the remaining mozzarella and breadcrumbs and cover with a piece of parchment paper followed by a piece of foil. Bake in a 350°F oven for 20 minutes, then remove the parchment and foil and bake for another 15 minutes.
8. For added color, broil for the last 1-2 minutes but watch carefully to prevent burning. Remove from the oven and allow the chicken Tetrazzini to settle for at least 15 minutes before serving.

More cozy chicken recipes

For more creamy and cozy ways to use chicken, give these other recipes a try!

• Chicken fricassee
• Chicken pot pies
• Chicken stroganoff