Chicken Tetrazzini (Creamy Chicken Mushroom Pasta Bake)

Chicken Tetrazzini is a comforting and delicious dish perfect for family dinners or gatherings with friends. This creamy pasta bake features tender chicken thighs, hearty mushrooms, and a rich sauce that brings everything together beautifully. It’s an easy recipe that combines simple ingredients, making it a favorite for both novice and experienced cooks.

Why Make This Recipe

This recipe is a great choice for several reasons. Firstly, it’s a one-dish meal, meaning less time spent on cleanup. Secondly, the combination of chicken, mushrooms, and pasta in a creamy sauce is irresistible. Plus, it’s a fantastic way to use leftover chicken or cooked pasta, ensuring nothing goes to waste. Finally, it can easily be adapted to suit different tastes, adding veggies or swapping out cheeses as you please.

How to Make Chicken Tetrazzini

Making Chicken Tetrazzini is straightforward and involves just a few steps. Let’s dive into the process to create this delightful dish.

Ingredients:

500g / 1lb spaghetti or other long pasta, cooked per packet (penne, macaroni, ziti okay too) (Note 1)
2 tbsp (30g) butter
500g / 1lb chicken thighs, skinless boneless (Note 2)
4 tbsp (60g) butter, unsalted
500g / 1lb mushrooms, sliced 1/2 cm / 1/5" thick
2 garlic cloves, minced
1 onion, finely chopped
4 tbsp flour
2 cups milk, any fat, any type
1 cup cream, heavy / thickened (sub more milk)
2 cups chicken stock/broth, low sodium (or water + 2 stock cubes)
1/2 tsp black pepper
1 tsp salt
2 cups cheese, shredded (cheddar, jack, colby – not mozzarella)

Directions:

Sear Chicken:
- Melt 2 tbsp butter in a large pot over high heat.
- Add the chicken, sprinkle with a pinch of salt and pepper. Cook for 1.5 minutes until golden.
- Turn the chicken, season with salt and pepper. Cook for another minute until golden, then remove from the pot. It doesn’t need to be fully cooked as it will finish in the oven.
- Let it rest for 5 minutes, then chop or shred into small pieces.
Sauce & Pasta:
- Preheat your oven to 160°C / 325°F.
- In the same pot, melt 4 tbsp butter over high heat and add the mushrooms. Cook for 4 minutes until they start getting floppy, but not golden yet.
- Add minced garlic and chopped onion, cooking for another 3 minutes until the mushrooms are golden. Season halfway through with salt and pepper.
- Lower the heat to medium, add flour and stir for 30 seconds. Gradually add the milk while stirring for about 10 seconds until it thickens.
- Add the chicken stock, cream, salt, and pepper. Stir and let it cook, stirring occasionally until the sauce thickens enough to coat the back of a spoon, but not too thick.
- Turn off the heat and add half the cheese, mixing it in until melted. Then add the pasta and chicken, tossing to combine. Taste and adjust salt if necessary.
- Pour the mixture into a baking dish, smooth the top, and sprinkle with the remaining cheese. Bake for 25 minutes until golden and bubbly. Serve immediately!

How to Serve Chicken Tetrazzini

Serve Chicken Tetrazzini hot from the oven, garnished with a sprinkle of fresh herbs if desired. It pairs wonderfully with a simple green salad or garlic bread for a complete meal.

How to Store Chicken Tetrazzini

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 180°C / 350°F until warmed through. You can also heat it gently in the microwave.

Tips to Make Chicken Tetrazzini

Use Leftovers: This dish is perfect for using leftover roast chicken.
Add Vegetables: Feel free to include cooked broccoli, spinach, or peas for added nutrition.
Cheese Variety: Experiment with different cheeses for a unique flavor.

Variation

Consider swapping chicken for turkey or using a mix of vegetables for a vegetarian version, keeping the mushrooms for richness.

FAQs

Can I make this ahead of time?
Yes, you can prepare it ahead, store it in the fridge, and bake before serving.
Can I freeze Chicken Tetrazzini?
Absolutely! Just make sure to freeze it before baking. Thaw it overnight in the fridge before baking.
What can I serve with Chicken Tetrazzini?
It pairs well with a side salad, roasted vegetables, or garlic bread.

Enjoy making this delightful and creamy Chicken Tetrazzini! It’s sure to become a family favorite.

Chicken Tetrazzini

A comforting creamy pasta bake featuring tender chicken thighs, hearty mushrooms, and a rich sauce, perfect for family dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 550 kcal

Ingredients

Pasta and Chicken

500 g 500g / 1lb spaghetti or other long pasta, cooked per packet (penne, macaroni, ziti okay too)
500 g 500g / 1lb chicken thighs, skinless boneless

Sauce Ingredients

6 tbsp 6 tbsp butter (2 tbsp and 4 tbsp used separately)
500 g 500g / 1lb mushrooms, sliced (1/2 cm / 1/5" thick)
2 cloves 2 garlic cloves, minced
1 unit 1 onion, finely chopped
4 tbsp 4 tbsp flour
2 cups 2 cups milk, any fat, any type
1 cup 1 cup cream, heavy / thickened (sub more milk if preferred)
2 cups 2 cups chicken stock/broth, low sodium (or water + 2 stock cubes)
1/2 tsp 1/2 tsp black pepper
1 tsp 1 tsp salt
2 cups 2 cups cheese, shredded (cheddar, jack, colby – not mozzarella)

Instructions

Sear Chicken

Melt 2 tbsp butter in a large pot over high heat.
Add the chicken, sprinkle with a pinch of salt and pepper. Cook for 1.5 minutes until golden.
Turn the chicken, season with salt and pepper. Cook for another minute until golden, then remove from the pot.
Let it rest for 5 minutes, then chop or shred into small pieces.

Sauce & Pasta

Preheat your oven to 160°C / 325°F.
In the same pot, melt 4 tbsp butter over high heat and add the mushrooms. Cook for 4 minutes until they start getting floppy, but not golden yet.
Add minced garlic and chopped onion, cooking for another 3 minutes until the mushrooms are golden. Season halfway through with salt and pepper.
Lower the heat to medium, add flour and stir for 30 seconds. Gradually add the milk while stirring for about 10 seconds until it thickens.
Add the chicken stock, cream, salt, and pepper. Stir and let it cook, stirring occasionally until the sauce thickens enough to coat the back of a spoon.
Turn off the heat and add half the cheese, mixing it in until melted. Then add the pasta and chicken, tossing to combine.
Pour the mixture into a baking dish, smooth the top, and sprinkle with the remaining cheese.
Bake for 25 minutes until golden and bubbly. Serve immediately!

Notes

This dish is perfect for using leftover roast chicken. Feel free to include cooked broccoli, spinach, or peas for added nutrition. Experiment with different cheeses for a unique flavor. Can be prepared ahead and stored in the fridge, bake before serving. You can freeze it before baking. Thaw it overnight in the fridge before baking.

Keyword Chicken Tetrazzini, comfort food, creamy chicken, Mushroom Pasta, Pasta Bake