This Creamy Chicken Tetrazzini Bake Recipe has the kind of rich, comforting flavor that wraps you up like a cozy blanket on a chilly evening. It’s creamy, cheesy, and packed with tender chicken and mushrooms, making every bite feel like a warm hug from your own kitchen.
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Why You'll Love This Recipe
I can’t tell you how many times this Creamy Chicken Tetrazzini Bake Recipe has been my go-to comfort food, especially when I need something satisfying but still simple. What’s really fun is that you can make it partly ahead of time and still wow everyone with a bubbly, golden finish fresh out of the oven.
- Deep, layered flavors: Cooking the chicken right in the pan first adds incredible savory depth to the sauce – it’s a total game-changer.
- Rich & creamy texture: The combination of cream soups, sour cream, and Parmesan makes the sauce perfectly velvety without being too heavy.
- Easy to customize: Want it with mushrooms and peas? Great. Not a fan? Swap them out—this recipe is very forgiving.
- Perfect make-ahead: Assemble it in advance, then bake when ready – perfect for busy weeknights or casual dinner parties.
Ingredients & Why They Work
Every ingredient in this Creamy Chicken Tetrazzini Bake Recipe plays a key role in building those comforting flavors and creamy textures. Here’s a quick lowdown on the essentials and why I love them in this dish.
- Boneless skinless chicken breast: Cooking this fresh adds juicy, tender bites and flavors the sauce with every pan sear.
- Italian seasoning: Gives the chicken a fragrant, herbaceous boost without overpowering the creamy base.
- Olive oil: For that golden, flavorful sear on the chicken – it’s the first step to taste success here.
- Butter: Adds richness to the sauce and helps meld all those flavors smoothly together.
- Dry white wine: I like Pinot Grigio or Sauvignon Blanc for a bit of acidity and depth – but chicken broth is a great substitute.
- Button mushrooms: Their earthy flavor softens perfectly into the sauce and adds a lovely texture contrast.
- Yellow onion: Sweetness and savoriness that build the flavor base.
- Garlic: Because everything tastes better with garlic, right?
- Cream of chicken soup and cream of mushroom soup: These blend creamy richness with umami kick, forming the core of that dreamy sauce.
- Sour cream: Adds tang and creaminess, balancing the heaviness.
- Milk: Lightens up the sauce slightly, so it’s smooth and velvety.
- Parmesan cheese: Gives that signature nutty, salty finish to the sauce.
- Frozen peas: A pop of sweetness and bright color – plus, they’re so easy to add right into the sauce.
- Spaghetti: The perfect pasta for soaking up all that luscious sauce.
- Mozzarella cheese: The melty, gooey topping that makes this a true baked delight.
- Fresh parsley: For a fresh, herbal garnish that brightens everything up at the end.
Make It Your Way
I love to tweak this Creamy Chicken Tetrazzini Bake Recipe a little depending on the season or what I have on hand. Sometimes I'll swap the peas for spinach or asparagus when I want a little green boost. You can absolutely personalize it to fit your taste and pantry.
- Variation: When I’m short on time, I use shredded rotisserie chicken instead of cooking it fresh—super convenient and still delicious.
- Vegetarian option: Skip the chicken, swap in mushrooms, zucchini, and extra peas for a veggie-packed version that’s just as creamy.
- Gluten-free: Use gluten-free pasta and check your soups to keep it allergy-friendly.
- More cheese, please: Feel free to add extra mozzarella or a sprinkle of sharp cheddar on top for an even cheesier crust.
Step-by-Step: How I Make Creamy Chicken Tetrazzini Bake Recipe
Step 1: Season and Sear the Chicken
I start by slicing my chicken breast in half horizontally, so the pieces are thinner and cook evenly. Season both sides generously with salt, pepper, and Italian seasoning. Heating olive oil in a large pot until shimmering, I sear the chicken for about 5-6 minutes per side until golden brown and cooked through. The key here is not to overcrowd the pan and to resist moving the chicken too much—this helps build that beautiful crust. Once cooked, I let it rest for 10 minutes before dicing it into bite-sized pieces. Don’t forget to pour any flavorful juices back into the pot; they’re pure gold for the sauce!
Step 2: Build the Sauce Layers
Next, I melt butter in the same pot, adding the white wine and scraping up all those tasty browned bits stuck to the bottom. That’s where so much flavor hides! I let it simmer gently for about 5 minutes to reduce and intensify. Then in go diced mushrooms and onions, cooking for another 5 minutes until softened and fragrant. Toss in the minced garlic, letting it cook just a minute more—garlic can burn quickly, so watch it closely!
After lowering the heat, I stir in the cream of chicken and cream of mushroom soups, Parmesan, sour cream, milk, peas, and the chopped chicken. Once everything is combined and heated through gently, the sauce thickens into that luscious creamy consistency I crave. It’s okay if it looks a little thick here; it’ll continue to cook in the oven and meld together perfectly.
Step 3: Cook the Spaghetti and Combine
I boil the spaghetti just al dente, about 10 minutes, then drain and immediately toss it back into the pot I used for boiling. Pouring the warm sauce over the pasta, I stir gently to coat every strand. At this point, your kitchen should smell amazing! The key is to fold gently so the pasta doesn’t break apart but everything mingles nicely.
Step 4: Assemble and Bake the Tetrazzini
I transfer the creamy pasta mixture to a 9x13-inch casserole dish and sprinkle mozzarella cheese evenly over the top. Into the oven it goes, uncovered, at 350°F for 15 minutes to warm through. Then I crank the heat up to 450°F for another 10 minutes or until the top bubbles up and gets that irresistible golden-brown color. When it’s done, let it rest for about 5 minutes before garnishing with fresh parsley. This waiting step helps the bake firm up a little for easier serving.
Top Tip
I’ve made the Creamy Chicken Tetrazzini Bake Recipe countless times, and the secret to getting the perfect sauce is all in the initial sear and deglazing step. Don’t skip it! Plus, letting the dish rest after baking makes a big difference in texture—I learned that the hard way when serving straight from the oven caused it to be too runny.
- Sear with patience: Give the chicken time to brown properly rather than rushing. It adds tons of flavor.
- Deglaze thoroughly: Scrape up those browned bits after searing to infuse the sauce with deep umami notes.
- Don’t skip resting: Allow the bake to cool slightly before serving so it’s easier to portion and the sauce thickens.
- Choose your wine wisely: Pick a dry white with good acidity like Pinot Grigio for nice balance—or just use chicken broth if you prefer.
How to Serve Creamy Chicken Tetrazzini Bake Recipe
Garnishes
I always top this bake with freshly chopped parsley—it adds a burst of color and a fresh, herbal lift that contrasts beautifully with the creamy sauce. Sometimes a light grating of extra Parmesan right after baking gives a sharp little boost that I can't resist.
Side Dishes
When I plate this tetrazzini, I like serving it with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Garlic bread or warm crusty rolls are wonderful too—they help soak up every bit of leftover sauce on the plate!
Creative Ways to Present
For family gatherings or holiday dinners, I’ve baked this creamy chicken tetrazzini in cute individual ramekins—everyone gets their own mini bubbling cheesy portion. It adds a touch of elegance and makes serving a breeze.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors continue to deepen, and reheating it the next day is just as lovely as fresh—just add a splash of milk so the sauce loosens up.
Freezing
This casserole freezes beautifully! I like to freeze it before baking, tightly wrapped with foil and plastic wrap. When ready to eat, thaw it completely in the fridge for about 24 hours, then bake as usual. Freezing doesn’t diminish the creamy texture at all.
Reheating
To reheat, cover the tetrazzini loosely with foil and warm it in a 350°F oven for about 20 minutes, adding a splash of milk beforehand to keep things luscious and creamy. Avoid microwaving if you want to maintain that baked crust and even heat.
Frequently Asked Questions:
Absolutely! Using cooked or rotisserie chicken works great and saves time. Just dice it and add it when combining the sauce. Freshly cooked chicken does add more flavor to the sauce, but leftover chicken is a fantastic shortcut.
Spaghetti is traditional here and great for soaking up the sauce evenly. I usually use about ¾ pound for perfect creaminess. You could try linguine or fettuccine if you prefer, but spaghetti remains my top pick.
Since the recipe relies heavily on dairy ingredients like cream soups, sour cream, and cheeses, it’s tricky to make it fully dairy-free or vegan without changing the core creamy texture and flavor. However, you could experiment with plant-based cream soups and non-dairy cheeses. I recommend testing small batches and adjusting seasoning to suit your taste.
The best method is reheating in the oven at 350°F covered with foil, adding a splash of milk to keep it moist. Avoid the microwave if you want to maintain the creamy texture and baked topping. Reheating gently helps keep everything just as tasty as the first time!
Final Thoughts
Honestly, this Creamy Chicken Tetrazzini Bake Recipe holds a special place in my recipe arsenal. It’s the kind of dish that brings people together around the table, whether it’s a weekday dinner or a cozy weekend gathering. If you’re craving something creamy, comforting, and reliably delicious, give this one a try—you might just find your new favorite go-to comfort food too.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Description
Chicken Tetrazzini is a comforting, creamy pasta casserole featuring tender chicken, mushrooms, peas, and a rich Parmesan sauce, all baked to bubbly perfection with mozzarella cheese on top. This classic dish blends Italian flavors with creamy textures for an irresistible meal ideal for family dinners or gatherings.
Ingredients
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 2 tablespoons butter
- ¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) or chicken broth
- 8 ounces button mushrooms, diced
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 10.5 ounces cream of chicken soup
- 10.5 ounces cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- ¾ cup grated Parmesan cheese
- 1 cup frozen peas
Pasta Bake
- ¾ pound spaghetti
- 2 cups shredded mozzarella cheese
- Fresh parsley, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breast in half to create two thinner pieces of equal size. Season each side with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat. Add the chicken and sear for 5-6 minutes on each side until golden brown and cooked through. Remove from heat and let rest for 10 minutes before cutting into bite-sized pieces. Add any chicken juices back to the pot.
- Prepare the Sauce: Preheat the oven to 350 degrees Fahrenheit. Melt butter in the same pot and add the white wine. Use a silicone spatula to scrape up any browned bits from the bottom for flavor. Let the mixture boil gently for 5 minutes to reduce. Add the diced mushrooms and onions; cook for 5 minutes. Stir in garlic and cook for 1 minute more. Reduce heat to medium-low and add cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and the diced chicken. Stir to combine and heat gently over low heat.
- Cook the Spaghetti: Boil the spaghetti in salted water until just al dente, about 10 minutes. Drain well. Return the pasta to the pot you boiled it in. Pour the warm sauce over the pasta and stir thoroughly to coat evenly.
- Assemble and Bake the Casserole: Transfer the saucy pasta mixture to a 9x13 inch casserole dish or a large oven-safe pot. Sprinkle the shredded mozzarella cheese evenly on top. Bake uncovered at 350 degrees for 15 minutes. Then increase the oven temperature to 450 degrees and bake for an additional 10 minutes, or until the cheese is bubbly and beginning to brown. Remove from oven and let rest for 5 minutes.
- Serve: Garnish with fresh parsley before serving and enjoy your comforting chicken tetrazzini!
Notes
- Dry white wine such as Pinot Grigio or Sauvignon Blanc adds depth, but chicken broth can be used as a non-alcoholic alternative.
- You can substitute cooked leftover or rotisserie chicken for the fresh chicken, but cooking fresh chicken in the pot adds extra flavor to the sauce.
- You may use up to 1 pound of pasta if you prefer a less creamy casserole, but ¾ pound delivers a creamier texture.
- For a make-ahead option, assemble and refrigerate the casserole for up to 2 days before baking. Let it sit out for 30 minutes before baking as directed.
- This casserole freezes well. Thaw completely in the refrigerator (up to 24 hours) before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
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