By Becky Hardin
Updated Jan 29, 2026
When it’s cold outside, and I’m craving a warm and comforting meal, this chicken tetrazzini recipe is my go-to. It doesn’t get any better than this creamy and cheesy pasta bake. My whole family loves this recipe because it’s full of flavor, and I love it because it’s quick to prep.
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5-Star Review
“So so yummy! Husband said it was his very favorite. I used dried thyme and angel hair pasta! Also, only made half the recipe since we only had two (people) to feed. Definitely will make again. Thanks!” – Leanne
Easy Chicken Tetrazzini Recipe
Chicken tetrazzini makes such a great weeknight dinner. Is there anything more comforting than a creamy pasta dish? I think not. This casserole is such a great recipe for the whole family, and it’s easy to prep. A win-win in my books! It’s so indulgent and tasty, with hearty chunks of chicken, seasoned mushrooms, tender noodles, and a creamy bechamel sauce. Baked to perfection with buttery breadcrumbs and Parmesan cheese, I always hope there are leftovers so I can enjoy it again the next day.
Tips for Beginners
- Don’t overcook the noodles . They should still be firm as they will continue to cook slightly with the other ingredients. You don’t want them to turn to mush.
- Dry the noodles after cooking . This way, they won’t add moisture and dilute the flavor of the chicken tetrazzini.
- Cut the recipe in half. If you’re feeding a small crowd, you can divide the recipe in half. Or bake in two dishes and freeze one.
- Yes, you need all that butter. To get the breadcrumbs nice and crispy, I drizzle 13 tbsp over the top. The other 5 are used within the recipe.
- Make ahead of time. If making ahead of time, I recommend using more broth, as it will get absorbed while the dish sits in the refrigerator.
Ingredients1x2x3x
- ▢ 1 lb. dry fettuccini noodles any long shaped pasta will work
- ▢ 3 cups cubed rotisserie or roast chicken meat usually a 3-4 lb. chicken
- ▢ 2 tbsp olive oil
- ▢ 18 tbsp unsalted butter divided (2¼ sticks)
- ▢ ½ lb. button mushrooms diced
- ▢ 1 medium yellow onion chopped
- ▢ 4 cloves garlic chopped
- ▢ 1 tbsp chopped fresh thyme leaves
- ▢ ½ cup semi-dry or dry white wine
- ▢ 3 cups whole milk
- ▢ 1 cup heavy cream
- ▢ 1 cup low-sodium chicken broth*
- ▢ ⅓ cup all-purpose flour
- ▢ ⅛ tsp freshly grated nutmeg ¼ tsp ground nutmeg
- ▢ 1 tsp seasoned salt
- ▢ 1 tsp kosher salt
- ▢ ½ tsp freshly ground black pepper
- ▢ ½ cup grated Parmesan cheese
- ▢ ½ cup breadcrumbs
- ▢ ⅓ cup chopped fresh parsley divided
Video
Instructions
- Heat oven to 425°F and spray a large casserole dish with nonstick baking spray.
- Cook the fettuccini in salted water, to al dente (per package directions), drain and rinse with cold water. Spread the noodles evenly onto a large baking sheet to dry; set aside. 1 lb. dry fettuccini noodles
- While the fettuccini cooks, heat a large skillet over medium heat and add 2 tablespoons oil and 2 tablespoons butter. When the butter has melted, add mushrooms and onion; season lightly with salt and pepper. Sauté until onions are translucent and mushrooms are fragrant and have softened, about 5-7 minutes. Stir occasionally. 2 tbsp olive oil, 18 tbsp unsalted butter, ½ lb. button mushrooms, 1 medium yellow onion
- Add garlic, thyme and white wine; stir with a wooden spoon while scraping off any browned bits on the bottom. Cook an additional 2 minutes to reduce the mixture. Transfer the vegetable/wine mixture to a medium bowl; set aside. (Keep the sauté pan out for later use.) 4 cloves garlic, 1 tbsp chopped fresh thyme leaves, ½ cup semi-dry or dry white wine
- In a medium saucepan, set over medium heat, bring the milk, cream and broth to just below a simmer (when you see steam coming off the top). 3 cups whole milk, 1 cup heavy cream, 1 cup low-sodium chicken broth*
- In the large sauté pan, melt 3 tablespoons butter over medium heat. While whisking, sprinkle the flour over the butter and continue whisking until the flour and butter incorporate and turn a light golden brown, about 2 minutes. ⅓ cup all-purpose flour
- Continue whisking and slowly add the milk/cream/broth mixture. The mixture should be smooth with no lumps. Add nutmeg, seasoned salt, kosher salt and black pepper. While stirring, bring the mixture just to a boil and immediately reduce the heat to low. Cook, while whisking continuously, another 8-10 minutes, or until the sauce thickens. Remove the sauce from the heat once it thickens. ⅛ tsp freshly grated nutmeg, 1 tsp seasoned salt, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Add the chicken, mushroom/onion mixture, noodles, and half of the parsley. Mix well. 3 cups cubed rotisserie or roast chicken meat, ⅓ cup chopped fresh parsley
- Pour the mixture into the sprayed dish and sprinkle evenly with breadcrumbs and Parmesan. ½ cup grated Parmesan cheese, ½ cup breadcrumbs
- Melt the remaining butter and pour it evenly over the top.
- Bake at 425°F, for 30 minutes, or until the top is golden brown and the chicken tetrazzini is bubbly throughout. Remove from oven and let the tetrazzini rest 5-10 minutes before serving.
- Garnish with the remaining parsley before serving. Enjoy!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chicken Tetrazzini Step by Step
Get the oven going and prepare a casserole dish : Heat the oven to 425°F and spray a large casserole dish with nonstick baking spray.
Cook the pasta : Cook 1 lb. fettuccini in salted water, to al dente per the package directions. Drain and rinse with cold water. Transfer and spread the noodles evenly onto a large baking sheet to dry; set aside.
Cook the veggies: While the pasta is boiling, add 2 tbsp oil and 2 tbsp butter to a large skillet and heat over medium heat. Add ½ lb. mushrooms and 1 diced onion, season with salt and pepper, and sauté until the onions are translucent and the mushrooms are fragrant and have softened. This usually takes me between 5 and 7 minutes. Make sure to stir occasionally.
Add the seasoning: Add 4 cloves garlic, 1 tbsp fresh thyme, and ½ cup white wine; stir with a wooden spoon, and scrape off any browned bits on the bottom of the pan. Cook for an additional 2 minutes to reduce the mixture. Transfer to a medium bowl; set aside. (Keep the sauté pan out for later use.)
Make the sauce: In a medium saucepan set over medium heat, bring 3 cups milk, one cup heavy cream, and one cup broth to just below a simmer.
In the large sauté pan, melt 3 tbsp butter over medium heat. While whisking, sprinkle ⅓ cup flour over the butter and continue whisking until the flour and butter incorporate and turn a light golden brown, about 2 minutes.
Continue whisking and slowly pour in the milk/cream/broth mixture. The mixture should be smooth with no lumps. Add ⅛ tsp freshly grated nutmeg, 1 tsp seasoned salt, 1 tsp kosher salt, and ½ tsp freshly ground black pepper. Bring the mixture just to a boil and then lower it immediately. Cook, whisking continuously until the sauce thickens. This usually takes me between 8 and 10 minutes. Take the sauce off the burner once it has thickened.
Add the chicken and veggies: Add the chicken, mushroom/onion mixture, cooked pasta, and half the parsley. Mix well.
Transfer to baking dish : Pour the mixture into the sprayed dish and sprinkle ½ cup grated Parmesan cheese and ½ cup breadcrumbs. Melt the remaining butter and pour it evenly over the top.
Bake: Bake at 425°F for 30 minutes, or until the top is golden brown and the chicken tetrazzini is bubbly throughout.
Serve: Remove from oven and let the tetrazzini rest 5-10 minutes before serving. Garnish with the remaining parsley before serving. Enjoy!
To Prepare Chicken Tetrazzini in The Crockpot
Into a crockpot coated with cooking spray, add 1½ lbs. chicken, 8 oz mushrooms, 1 onion, 2 cloves garlic, 1 tbsp Italian seasoning, ½ tsp salt, ½ tsp pepper, 1 cup broth, and 8 oz. cream cheese. Stir to combine.
Cook on low for 4-5 hours or until the chicken is cooked. Once cooked, add 1½ cups of mozzarella cheese and let it melt for 15 minutes. In the meantime, cook 16 oz spaghetti and once done, stir it into the sauce. Garnish with ¼ cup Parmesan cheese and 2 tbsp parsley.
How to Store
Keep any leftovers in the fridge in an airtight container for up to three days. Reheat in the oven or in the microwave. As the casserole will thicken once refrigerated, you can add broth, water, or cream to loosen it up.
Freeze covered tightly for up to 3 months. Thaw in the fridge overnight or reheat from frozen. To reheat from frozen, bake at 350°F for 30-40 minutes, or until heated through.
Serving Suggestions
This chicken tetrazzini recipe is a hearty dish all by itself, but it is great alongside a fresh kale salad or green goddess salad . A light side of sauteed mushrooms also balances the richness of this casserole. A piece of warm apple crumble for dessert finishes off the meal perfectly.
more chicken casserole recipes
Chicken Stuffing Casserole
Super Easy Chicken Nacho Casserole
Chicken Divan
Chicken Spaghetti
Chicken Tetrazzini Recipe
Ingredients
- 1 lb. dry fettuccini noodles any long shaped pasta will work
- 3 cups cubed rotisserie or roast chicken meat usually a 3-4 lb. chicken
- 2 tbsp olive oil
- 18 tbsp unsalted butter divided (2¼ sticks)
- ½ lb. button mushrooms diced
- 1 medium yellow onion chopped
- 4 cloves garlic chopped
- 1 tbsp chopped fresh thyme leaves
- ½ cup semi-dry or dry white wine
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup low-sodium chicken broth*
- ⅓ cup all-purpose flour
- ⅛ tsp freshly grated nutmeg ¼ tsp ground nutmeg
- 1 tsp seasoned salt
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- ⅓ cup chopped fresh parsley divided
Instructions
- Heat oven to 425°F and spray a large casserole dish with nonstick baking spray.
- Cook the fettuccini in salted water, to al dente (per package directions), drain and rinse with cold water. Spread the noodles evenly onto a large baking sheet to dry; set aside. 1 lb. dry fettuccini noodles
- While the fettuccini cooks, heat a large skillet over medium heat and add 2 tablespoons oil and 2 tablespoons butter. When the butter has melted, add mushrooms and onion; season lightly with salt and pepper. Sauté until onions are translucent and mushrooms are fragrant and have softened, about 5-7 minutes. Stir occasionally. 2 tbsp olive oil, 18 tbsp unsalted butter, ½ lb. button mushrooms, 1 medium yellow onion
- Add garlic, thyme and white wine; stir with a wooden spoon while scraping off any browned bits on the bottom. Cook an additional 2 minutes to reduce the mixture. Transfer the vegetable/wine mixture to a medium bowl; set aside. (Keep the sauté pan out for later use.) 4 cloves garlic, 1 tbsp chopped fresh thyme leaves, ½ cup semi-dry or dry white wine
- In a medium saucepan, set over medium heat, bring the milk, cream and broth to just below a simmer (when you see steam coming off the top). 3 cups whole milk, 1 cup heavy cream, 1 cup low-sodium chicken broth*
- In the large sauté pan, melt 3 tablespoons butter over medium heat. While whisking, sprinkle the flour over the butter and continue whisking until the flour and butter incorporate and turn a light golden brown, about 2 minutes. ⅓ cup all-purpose flour
- Continue whisking and slowly add the milk/cream/broth mixture. The mixture should be smooth with no lumps. Add nutmeg, seasoned salt, kosher salt and black pepper. While stirring, bring the mixture just to a boil and immediately reduce the heat to low. Cook, while whisking continuously, another 8-10 minutes, or until the sauce thickens. Remove the sauce from the heat once it thickens. ⅛ tsp freshly grated nutmeg, 1 tsp seasoned salt, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Add the chicken, mushroom/onion mixture, noodles, and half of the parsley. Mix well. 3 cups cubed rotisserie or roast chicken meat, ⅓ cup chopped fresh parsley
- Pour the mixture into the sprayed dish and sprinkle evenly with breadcrumbs and Parmesan. ½ cup grated Parmesan cheese, ½ cup breadcrumbs
- Melt the remaining butter and pour it evenly over the top.
- Bake at 425°F, for 30 minutes, or until the top is golden brown and the chicken tetrazzini is bubbly throughout. Remove from oven and let the tetrazzini rest 5-10 minutes before serving.
- Garnish with the remaining parsley before serving. Enjoy!
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
