Crispy golden edges and creamy cheesy goodness unite in this Creamy Chicken Tetrazzini Bake Recipe. If you're craving comfort food with a touch of elegance, I'm excited to share how I make this cozy, satisfying dish in my kitchen.
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Why You'll Love This Recipe
This Creamy Chicken Tetrazzini Bake Recipe has become one of my ultimate go-to dishes when I want something that feels both special and homey at the same time. I've made it for busy weeknights and for when guests drop in unexpectedly — it never disappoints.
- Rich yet approachable: The creamy mushroom and chicken sauce is perfectly balanced, so it pleases a crowd without being too heavy.
- One-dish comfort: This bake combines protein, pasta, and veggies effortlessly, making cleanup a breeze.
- Customizable for your pantry: Whether you swap pasta types or adjust the cheese, it holds up beautifully.
- Great make-ahead option: It tastes just as amazing reheated, so leftovers become a joy, not a chore.
Ingredients & Why They Work
Every ingredient in my Creamy Chicken Tetrazzini Bake Recipe has a purpose. They blend classic flavors with creamy textures that create a comforting pasta bake with layers of flavor. If you're aiming for that perfect balance, here’s why I use each one and a few tips for picking the best.
- Chicken breast: I prefer fresh chicken breast for a tender, juicy bite and to add natural flavor to the sauce when seared.
- Italian seasoning: This brings herbs like basil, oregano, and thyme, adding warmth without overwhelming the dish.
- Olive oil: Use good-quality olive oil to sear the chicken, which helps develop that golden crust and deep flavor.
- Butter: Essential for richness and helps create the sauce's lush texture.
- Dry white wine: I’m a fan of Pinot Grigio or Sauvignon Blanc here; it adds brightness and depth to the sauce, but chicken broth works if you prefer no alcohol.
- Button mushrooms: They offer an earthy note and body to the creamy sauce. Dice them finely to melt into the dish.
- Yellow onion: Provides sweet, mellow undertones after sautéing.
- Garlic: A must for aromatic punch, lends that irresistible savory flavor.
- Cream of chicken and cream of mushroom soups: These staples create a velvety base with lots of umami.
- Sour cream: Adds tang and extra creaminess without being too heavy.
- Milk: Thins the sauce slightly and makes it luxuriously smooth.
- Parmesan cheese: Freshly grated, it boosts the savory notes and adds a subtle nuttiness.
- Frozen peas: For a pop of sweetness and freshness, plus a lovely green contrast.
- Spaghetti: I stick with ¾ pound for a creamier sauce-to-pasta ratio. Cooking to al dente keeps the bake from getting mushy.
- Mozzarella cheese: Melted on top to build that bubbly, golden crust you crave.
- Fresh parsley: Chopped on top for a fresh, bright finish.
Make It Your Way
This recipe is like a blank canvas! I love sharing some of the ways I switch it up depending on the season or what I have on hand—you’ll want to personalize it too once you start experimenting.
- Variation: Sometimes I swap in rotisserie chicken instead of cooking fresh; it speeds things up and injects a slightly smokier flavor that’s awesome.
- Vegetarian twist: Skip the chicken and load up on assorted mushrooms and maybe toasted walnuts for an earthy crunch.
- Cheese swaps: Try adding sharp cheddar or Gruyère with mozzarella on top for a richer finish.
- Gluten-free option: Use gluten-free pasta, and double-check your creamy soups to keep it gluten-free.
Step-by-Step: How I Make Creamy Chicken Tetrazzini Bake Recipe
Step 1: Season and Sear the Chicken
Start by slicing your chicken breast in half horizontally to make two thinner pieces. Season them generously with salt, pepper, and Italian seasoning—this sets the flavor foundation. Heat olive oil over medium-high in a large pot, then sear the chicken for about 5 to 6 minutes per side until it's golden and cooked through. Don’t rush this step; a good sear locks in juices and builds flavor. Then set the chicken aside to rest for 10 minutes before cutting into bite-sized pieces. While it rests, pour those flavorful pan juices back into the pot—you’ll use them to boost your sauce.
Step 2: Build Your Sauce with Love
Preheat your oven to 350°F while you work that pot. Melt the butter in the pot then add your white wine. Use a spatula to scrape the bottom; all those browned bits from the chicken make your sauce sing. Let this reduce gently for around 5 minutes. Toss in the mushrooms and onions, cooking until softened—about 5 minutes. Add minced garlic and cook for another minute, just until fragrant. Now, reduce the heat to medium-low and stir in your cream soups, Parmesan cheese, sour cream, milk, peas, and the diced chicken. Let the mixture warm through on low, combining everything into a smooth, dreamy sauce.
Step 3: Cook Spaghetti and Toss with Sauce
Boil your spaghetti until it’s just al dente—don’t overcook it because it will finish cooking in the oven. Drain and then return the pasta to that same pot you boiled it in. Pour your warm sauce over it and stir gently until every strand is coated with the creamy mixture. The pasta soaking up the sauce is where the magic happens!
Step 4: Assemble and Bake to Perfection
Transfer your coated pasta and sauce into a 9x13 casserole dish (or any large oven-safe dish). Sprinkle evenly with mozzarella cheese. Bake uncovered at 350°F for 15 minutes to let things meld together. Then crank the oven up to 450°F and bake an additional 10 minutes to get that top bubbly and golden brown. After baking, let it rest for 5 minutes—that helps everything set up nicely before serving. Finish with a sprinkle of fresh parsley for a splash of color and freshness.
Top Tip
I’ve cooked this dish dozens of times and have learned a few valuable things that really elevate the end result. These tips will help you nail the creamy, rich texture and avoid the common pitfalls that can make casseroles soggy or bland.
- Searing matters: Don’t skip browning your chicken; it adds depth to the sauce you won’t get otherwise.
- Don’t overcook pasta: Since the bake finishes in the oven, leaving spaghetti just under al dente prevents mushiness.
- Scrape that fond: When adding wine to your butter, scraping the bottom releases flavor-packed browned bits for the sauce.
- Rest before chopping: Letting the chicken rest 10 minutes makes it juicier and easier to dice without shredding.
How to Serve Creamy Chicken Tetrazzini Bake Recipe
Garnishes
I love chopping fresh parsley right on top just before serving—it adds a lovely herbal brightness and a pop of green that makes the dish feel lively. Sometimes, I sprinkle a little extra Parmesan for cheesiness. A light grind of black pepper also wakes up all the flavors nicely.
Side Dishes
A crisp green salad with lemon vinaigrette pairs beautifully to cut through the richness. Roasted asparagus or sautéed green beans add a nice textural contrast and freshness. If you want bread, a warm baguette or garlic knots are perfect for mopping up any leftover sauce.
Creative Ways to Present
For special gatherings, I like to serve individual portions in small ramekins. It adds a bit of flair and everyone gets a bubbly, cheesy top all their own. Another fun idea is to layer in sliced tomatoes or roasted red peppers on top before baking for extra color and flavor.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. When I go back for seconds, the flavors have melded even more. Just be sure to let it cool to room temperature first to keep everything fresh.
Freezing
This Creamy Chicken Tetrazzini Bake Recipe freezes beautifully. I assemble it, cover tightly, and freeze. When ready, I thaw it in the fridge overnight (sometimes up to 24 hours) before baking. The texture remains creamy and delicious with no noticeable difference.
Reheating
To reheat leftovers, pop a portion into a preheated oven at 350°F for about 15-20 minutes. Cover with foil to prevent drying out, then uncover in the last 5 minutes to revive that golden crust. Microwave works in a pinch but the oven gives the best texture.
Frequently Asked Questions:
Absolutely! Leftover or rotisserie chicken works perfectly and speeds up prep time. Just make sure it's diced into bite-sized pieces and stir it in during the sauce preparation step.
You can substitute dry white wine with chicken broth or even vegetable broth. The flavor will be slightly different but still delicious and creamy.
The key is to cook the spaghetti just until al dente before mixing it with the sauce and baking. Overcooked pasta will become mushy in the casserole. Also, timing your bake accurately helps maintain the perfect texture.
Yes! You can assemble the entire casserole, cover it tightly, and refrigerate for up to 2 days before baking. Let it sit out for about 30 minutes before baking, and adjust the baking time accordingly.
Final Thoughts
This Creamy Chicken Tetrazzini Bake Recipe holds a special place in my heart because it always brings people together around the table and makes everyone feel cared for. The cozy textures and savory flavors make it a winner every time, whether it's a quiet night in or a joyful celebration. I hope you give it a try—it’s truly one of those dishes that feels like a warm hug on a plate.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
Chicken Tetrazzini is a creamy, comforting pasta bake featuring tender chicken, mushrooms, a rich Parmesan cream sauce, and melted mozzarella. This classic casserole is perfect for family dinners and can be made ahead or frozen for convenience.
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 (Pinot Grigio or Sauvignon Blanc recommended)
- 8 oz button mushrooms, diced
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 10.5 oz cream of chicken soup
- 10.5 oz cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- ¾ cup grated Parmesan cheese
- 1 cup frozen peas
Pasta Bake
- ¾ lb spaghetti
- 2 cups shredded mozzarella cheese
- Fresh parsley, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breast in half horizontally to create two thinner pieces of equal size. Season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat, then add the chicken and sear for 5-6 minutes per side until golden brown and cooked through. Remove chicken and let rest for 10 minutes before cutting into bite-sized pieces. Add any pan juices back to the pot.
- Prepare the Sauce: Preheat the oven to 350 degrees Fahrenheit. In the same pot, melt the butter and add the white wine. Use a silicone spatula to scrape up any browned bits from the bottom of the pot. Let the wine reduce by boiling gently for 5 minutes. Add diced mushrooms and onions and cook for 5 minutes, then add minced garlic and cook for 1 minute more. Reduce heat to medium-low. Stir in cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, frozen peas, and diced chicken. Mix well and heat over low until combined and warm.
- Cook the Pasta: Boil spaghetti until just al dente, about 10 minutes, then drain. Return the pasta to the pot and pour the warm sauce over it. Stir gently to combine.
- Assemble and Bake: Transfer the sauced pasta to a 9x13 inch casserole dish or large oven-safe pot. Sprinkle the shredded mozzarella evenly over the top. Bake uncovered at 350 degrees for 15 minutes. Increase the oven temperature to 450 degrees and bake for an additional 10 minutes, or until the top is bubbly and begins to brown.
- Serve: Remove casserole from oven and let sit for 5 minutes. Garnish with fresh parsley before serving.
Notes
- Use Pinot Grigio or Sauvignon Blanc for the white wine; chicken broth can be substituted if avoiding alcohol.
- Instead of cooking fresh chicken, you may use 2 cups of cooked chicken such as leftover or rotisserie, but fresh chicken imparts better flavor to the sauce.
- Using ¾ pound of pasta instead of a full pound results in a creamier texture.
- To make ahead, assemble the casserole and refrigerate for up to 2 days. Let sit at room temperature for 30 minutes before baking as directed.
- This casserole freezes well. Thaw completely in the refrigerator for up to 24 hours before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
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