Dinner

Creamy Chicken Tetrazzini Recipe

Bylina moretti January 25, 2026January 25, 2026

Introduction

Chicken Tetrazzini is a comforting, creamy pasta bake that’s perfect for family dinners. This classic dish combines tender chicken, mushrooms, and peas in a cheesy sauce, baked to bubbly perfection. It’s easy to prepare and wonderfully satisfying.

A white rectangular dish filled with baked spaghetti is shown from above. The bottom layer consists of long, thin yellow noodles spread evenly. On top, there is a layer of melted white cheese covering most of the pasta, with some browned spots and small green herb sprinkles scattered across the surface. Dark brown mushroom slices peek through the cheese in several places, adding texture and contrast. The dish rests on a white marbled surface, with a small portion of a side plate visible nearby, also white. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 boneless, skinless chicken breasts (1 lb)
2 cloves fresh garlic, minced
8 oz fettuccine or spaghetti
8 oz fresh mushrooms, sliced
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup low-sodium chicken broth
1 cup frozen peas
1 tsp dried thyme
1 tsp Italian seasoning
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
Step 2: In a large skillet over medium heat, melt butter and sauté diced chicken seasoned with salt and pepper until golden brown, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Step 3: In the same skillet, add sliced mushrooms and sauté until tender, approximately 5 minutes.
Step 4: Stir in heavy cream and chicken broth. Add minced garlic, Parmesan cheese, dried thyme, and Italian seasoning. Simmer for 3-5 minutes until the sauce slightly thickens.
Step 5: Cook the pasta al dente according to package instructions; drain well. Combine pasta with the creamy sauce, sautéed chicken, and frozen peas.
Step 6: Transfer the mixture to the prepared baking dish. Top with extra Parmesan cheese if desired, and bake uncovered for about 25 minutes until bubbly and lightly golden.

Tips & Variations

Substitute cooked turkey or leftover rotisserie chicken for a quick twist.
Add a pinch of red pepper flakes to the sauce for a subtle heat.
Use part-skim cream or whole milk with a bit of flour to lighten the sauce.
For extra crunch, sprinkle breadcrumbs on top before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To retain moisture, cover loosely with foil while reheating.

How to Serve

A white rectangular dish filled with a layered baked pasta casserole. The bottom layer consists of golden baked spaghetti intertwined with slightly browned edges. On top, there is a creamy layer of melted mozzarella cheese, smooth with slight bubbling and some browned spots. Scattered over the cheese are small pieces of cooked mushrooms and thin slices of black olives, adding texture and dark contrast. There are also a few green herbs sprinkled gently over the top, giving a fresh touch. The casserole sits on a white marbled surface with a small portion of a white plate holding more herbs visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while fettuccine or spaghetti works best, penne or rigatoni are excellent alternatives that hold the creamy sauce well.

Is it possible to make this dish ahead of time?

Absolutely. Prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.