Creamy Chicken Tetrazzini Pasta Bake Recipe

If you’re craving a comforting pasta bake that hugs you from the inside out, this Creamy Chicken Tetrazzini Pasta Bake Recipe is just the thing to try next. I absolutely love how this dish blends tender chunks of chicken with mushrooms and a luscious, cheesy sauce—resulting in a cozy casserole that’s perfect for weeknights or feeding a hungry crowd. Stick with me here, and I’ll walk you through every step, sharing tips I picked up along the way so your Tetrazzini turns out just right every time.

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Ingredients You’ll Need

The magic of this Creamy Chicken Tetrazzini Pasta Bake Recipe really comes from how its ingredients work together—silky sauce, tender chicken, savory mushrooms, and perfectly cooked pasta. Each one plays an essential role, so here’s a quick rundown with some thoughts on picking the best.

• Linguine (or spaghetti): I usually stick with linguine for the traditional feel, but spaghetti works just fine if that’s what you have. Just cook it al dente to avoid a mushy bake.
• Rotisserie chicken: Using shredded rotisserie chicken saves loads of time and adds great flavor. If you prefer, cooking your own chicken breasts is also easy and delicious.
• Olive oil: I like the fruity notes olive oil adds when sautéing mushrooms and onions.
• Button mushrooms: Thick slices add meaty texture that contrasts nicely with the softness of the pasta.
• Onion: Finely chopping it ensures it melts into the sauce without chunky bites.
• Garlic: Freshly minced garlic releases that heady aroma that makes you want to dive in immediately.
• Unsalted butter: Essential for a silky roux to thicken the sauce.
• All-purpose flour: This thickens the sauce just the right amount to coat every strand of pasta.
• Chicken broth: Low sodium is best here so you can control the seasoning.
• Lemon juice: It adds a subtle brightness that cuts through the creaminess perfectly.
• Half & half: A wonderful balance of creaminess without being overly heavy—I sometimes do a mix of milk and cream as well.
• Sea salt and black pepper: Season generously; taste your sauce before putting it all together.
• Fresh parsley: Adds a pop of green freshness and a mild herbal note.
• Mozzarella cheese: I love its meltiness and how it browns beautifully on top.

Variations

One of the things I love about this Creamy Chicken Tetrazzini Pasta Bake Recipe is how easily you can make it your own. Don’t hesitate to play around based on what you and your family like or what you have in the pantry.

• Protein Swap: I’ve tried turkey or leftover roast chicken with success—it’s a great way to use up leftovers.
• Veggie Boost: Adding spinach or peas toward the end lifts the flavor and adds freshness.
• Cheese Variations: Experimenting with Gruyère or Parmesan can add a sharper bite if you want to get fancy.
• Gluten-Free: You can easily swap in gluten-free pasta and flour for a similar creamy experience.

How to Make Creamy Chicken Tetrazzini Pasta Bake Recipe

Step 1: Prep and Cook the Pasta

First things first—preheat your oven to 350˚F and butter a 9×13 casserole dish so your pasta won’t stick. Boil the pasta in plenty of salted water; I like the water salty enough to remind me of the ocean—it really seasons the noodles inside-out. Cook until barely al dente according to package directions, because it’ll keep cooking in the oven. Don’t forget to save about ½ cup of that pasta water before draining—you’ll use this to loosen up your sauce later if it feels thick.

Step 2: Sauté the Mushrooms, Onion, and Garlic

Heat olive oil over medium-high heat in a large skillet, then toss in the mushrooms. I like sautéing them until they soften and start to caramelize, about 3 minutes—that deep flavor is key. Add the finely chopped onion next and cook until soft and golden (about 5-7 minutes). Stir in the minced garlic and sauté just 1 more minute until fragrant. Once everything smells amazing and looks glossy, transfer the whole mixture to a cutting board and set aside with your chicken.

Step 3: Make the Creamy Sauce

Using the same pot you boiled your pasta in, melt your butter over medium heat. Whisk in the flour and cook for about 1½ minutes until the mixture turns a light golden color—that’s your roux and it’s what’ll thicken the sauce perfectly. Slowly whisk in the chicken broth and lemon juice, along with salt and black pepper. Keep whisking until smooth and warm. Then stir in the half & half and bring everything to a gentle simmer so it thickens nicely. This sauce is what’ll make your pasta so luxuriously “tetrazzini.” Don’t skip tasting it—adjust seasoning as needed!

Step 4: Combine & Assemble the Casserole

Now add your cooked pasta to the sauce pot, then fold in the sautéed mushroom mixture, shredded chicken, and chopped parsley. Stir everything gently to make sure every noodle gets coated with that wonderful sauce. If the mixture looks too thick, add a bit of the reserved pasta water you set aside earlier. Pour this cheesy, creamy goodness into your buttered casserole dish, spreading it out evenly. Finally, top it generously with shredded mozzarella.

Step 5: Bake Until Bubbling and Golden

Cover the casserole dish tightly with foil and bake it for 20 minutes. After that, remove the foil and bake for another 15 minutes uncovered—this lets the top get that perfect crust. For a truly golden, bubbly finish, I like to broil it for 1-2 minutes at the end. Keep a close eye so it doesn’t burn, but that little bit of broiling really ups the presentation and flavor.

How to Serve Creamy Chicken Tetrazzini Pasta Bake Recipe

Garnishes

I’m partial to a simple sprinkle of extra fresh parsley right after baking—it adds brightness and color. Sometimes I like to add a little twist of freshly cracked black pepper or a handful of grated Parmesan for a salty pop. It makes the dish feel a little more special without extra effort.

Side Dishes

For me, a crisp side salad with vinaigrette balances the richness perfectly—something with peppery arugula or baby spinach works wonders. Roasted or steamed green beans, or even a simple garlic bread, complete this meal and soak up any extra sauce, which is never wasted!

Creative Ways to Present

When I’m serving this for a casual dinner party, I love presenting it in the casserole dish right at the table because that bubbly melted cheese gets everyone excited. For a bit of fun, try serving individual portions in small ramekins or cast-iron skillets—it feels extra cozy and special. Plus, everyone gets their own golden, bubbly crust, which is a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftovers are fantastic! I like to let the bake cool to room temperature, then cover it tightly with plastic wrap or foil before refrigerating. The flavors actually deepen overnight, and it reheats very well in the oven or microwave.

Freezing

I’ve frozen this creamy chicken tetrazzini several times with zero problems. Just assemble everything but don’t bake it yet—cover it tightly with foil or plastic wrap and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge and bake as usual. It’s a great option to prep in advance for busy weeks.

Reheating

To reheat, I pop leftovers into a preheated 350˚F oven covered with foil for about 20 minutes or until warmed through. If you like a crispy top, remove the foil for the last 5 minutes. You can also microwave it covered on medium power, stirring halfway to ensure even heating.

FAQs

Final Thoughts

This Creamy Chicken Tetrazzini Pasta Bake Recipe has a way of turning a simple dinner into something that feels a little special every time I make it. Whether you’re cooking for family, friends, or yourself, it’s reliably delicious and pretty forgiving for cooks of all levels. I’m so glad I discovered this dish—it’s saved more than one busy weeknight and always earns compliments. Give it a try, and I promise it’ll become a favorite in your kitchen too!

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