Easy Chicken Tetrazzini
Easy Chicken Tetrazzini, sometimes called Cheesy Chicken Spaghetti, is a creamy and classic comforting chicken casserole that is perfect for the fall and winter months.
Creating This Easy Chicken Tetrazzini Recipe
In the past 10 years, I’ve made many changes to the original cheesy chicken tetrazzini recipe that my mom used to make for our family growing up.
My remastered chicken tetrazzini casserole recipe nixes the over salted cream of chicken soup in favor of a homemade creamy chicken sauce created from a roux, chicken broth and whole milk.
My mom never added mushrooms to her version of this recipe, but seeking to increase the vegetables and nutrients I have been adding mushrooms for a while. I think they are a great addition. I also opted for half red and half green bell peppers to add color to this otherwise monotone dish.
What is Chicken Tetrazzini?
Tetrazzini is a classic Italian-American comfort dish that combines diced poultry or seafood with a rich, creamy sauce.
The sauce—made with butter, cream or milk, and cheese—is often flavored with a splash of sherry or white wine. Some recipes use a béchamel or Mornay sauce, while others lean on the convenience of condensed cream soups.
This sauce is tossed with noodles and sometimes topped with breadcrumbs or extra cheese. A sprinkle of parsley or basil adds the perfect garnish. Fun fact: it’s named after the Italian opera star Luisa Tetrazzini!
Tetrazzini’s origins are often debated. Some say the dish was named after the Italian Opera star, Luisa Tettrazini. While others claim it hails from the Knickerbocker Hotel in New York City.
You might also like this Green Chile Turkey Tetrazzini.
Tools Needed for this Recipe
You’ll need a few kitchen tools to prepare cheesy chicken spaghetti for dinner. Here’s what I recommend having on hand before getting started:
- Knife and Cutting Board – to chop the vegetables.
- Measuring Cups and Spoons – to measure ingredients.
- Cheese Grater – I recommend purchasing block cheese and grating it yourself. Pre-shredded cheeses are coated with anti-caking agents that cause them not to melt as well when you bake the cheesy chicken spaghetti.
- Spatula or Wooden Spoon – to sauté the veggies and stir the ingredients.
- Wire Whisk – using a wire whisk when making the sauce helps eliminate any clumps of flour.
- Casserole Dish – bake this easy chicken tetrazzini in an oven-safe pan with a lid or transferred it to a casserole dish and cover with foil.
Easy Chicken Tetrazzini Ingredients
The ingredients list for this cheesy chicken tetrazzini is pretty simple, despite there being no canned soup in the recipe. Here’s what you’ll need to add to your shopping list:
- Pasta: Noodles like spaghetti, linguine, or fettuccini are ideal. However, you could use a shaped pasta if you prefer.
- Chicken: leftover roasted chicken or rotisserie chicken work well. If you don’t have either of those, try this simple crockpot shredded chicken.
- Vegetables: Red Bell Pepper, Green Bell Pepper, Celery, Onion, and Mushrooms
- Liquids: Milk, Dry Sherry, Chicken Broth
- Cheese: Parmigiano Reggiano and Sharp Cheddar
- Herbs, Seasonings, Spices, etc: All-Purpose Flour, Garlic, Thyme and Parsley, Salt, Pepper, and Nutmeg
For the complete ingredient list and detailed instructions to make this easy chicken tetrazzini, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Easy Chicken Tetrazzini
This easy chicken tetrazzini recipe is a one pot wonder that comes together easily, even though it doesn’t rely on canned soup! Here’s a quick overview of how to make the recipe:
- Sauté the vegetables: Sauté the onion with butter until tender and golden. Add the mushrooms and celery, cooking for about 5 minutes. Then, add garlic and bell pepper. Set veggies aside in a bowl.
- Make the sauce: In the same pan, melt butter and whisk in the flour. Add the milk while whisking continuously. Stir in the sherry, chicken broth, thyme, parsley, nutmeg, bay leaf, salt, and pepper. Simmer, then discard bay leaf.
- Combine with chicken and vegetables: Return the vegetables to the pan. Add chicken and stir to combine and evenly coat everything in the sauce.
- Incorporate the pasta and cheese: Add the cooked pasta and cheese. Stir until the pasta is fully coated, and the cheese is melted.
- Bake the dish: Transfer to a baking dish, sprinkle additional cheese on top, cover and bake until heated through and bubbly.
The above is simply a quick summary of this recipe for easy chicken tetrazzini. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making this Chicken Tetrazzini
- When making the creamy sauce, be sure to constantly whisk the mixture to prevent any lumps from forming.
- You’re welcome to add any extra veggies you have lying around to this cheesy chicken tetrazzini. The pasta and cheese hide lots of finely diced vegetables from picky eaters!
- I recommend using spaghetti, linguine, or fettuccine noodles in this recipe — anything long and thin will work.
Make Ahead Tips
Do you like to do weekly meal prep? To make this cheesy spaghetti recipe even easier to prepare, you can do plenty of the pre work ahead of time:
- All of the vegetables can be chopped 3 days ahead of time and stored in the refrigerator. I don’t recommend freezing the vegetables.
- Chicken can be cooked and chopped in advance. Store cooked chicken frozen for up to 2 – 3 months, or refrigerated for 2 – 3 days.
- Cheddar and Parmesan cheeses can be grated ahead of time and stored in the freezer for 2 – 3 months, or about 1 week refrigerated. (related: How to Freeze Cheese)
Recipe FAQs
Got questions about how to make Chicken Tetrazzini Casserole? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I substitute leftover turkey in chicken tetrazzini?
Absolutely! If you don’t want to freeze your leftover turkey after the holidays, this chicken tetrazzini recipe is a great comforting casserole to use that extra turkey.
Can this recipe be doubled?
Chicken Tetrazzini is a great recipe to have in your files because it is so useful around the Holiday season.
For my family, this recipe bakes up perfectly in the Le Creuset 3 1/2 quart braiser, one of my favorite pans for delicious one-pot comfort foods, but it is easily doubled to feed a crowd (use a larger pan for a double recipe) and simple to put together when you have leftover roasted chicken or turkey.
Can I freeze this recipe?
Yes, you can freeze this recipe for Easy Chicken Tetrazzini.
I personally don’t like to freeze pasta casseroles like this because the pasta can become mushy after freezing and reheating. It is definitely a dish best served right out of the oven.
If you wish to freeze this recipe, here’s what I recommend for best results:
- Prepare as instructed, skipping the part where you bake it.
- Cool to room temperature.
- Then seal tightly in a freezer-safe container.
When you’re ready to serve the recipe:
- Thaw in the refrigerator (you’ll need at least 24 hours)
- Bake according to recipe instructions, noting you may need to add a few extra minutes since the dish will be starting at a colder temperature than when freshly prepared.
What to Serve with Easy Chicken Tetrazzini
I like to serve this cheesy chicken tetrazzini with a simple green side salad or some roasted veggies. There are plenty of veggies in the casserole itself, so I like to keep things easy!
- Apple Cider Roasted Acorn Squash
- Sautéed Green Beans with Bacon and Mushrooms
- Roasted Sweet Potato Cubes
- Balsamic Roasted Carrots
- Italian Mixed Greens Salad
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Storing Chicken Tetrazzini
Leftovers should be transferred to an airtight container and stored in the refrigerator for up to 3 days.
Try this Easy Chicken Tetrazzini!
Next time you’re looking for a cozy chicken casserole, give this easy chicken tetrazzini a try!
Did it satisfy your craving for comfort food? Leave a comment below and give it a review for others to see what you thought of this great recipe.
On Instagram? Share your photo and tag me @goodlifeeats #goodlifeeatsrecipes. I’d love to see your photo of this chicken tetrazzini casserole!
More Easy Chicken Dinners:
This Baked Honey Mustard Chicken is one of our favorite recipes. Chicken tenderloins are baked in a sweet and savory honey mustard sauce with sprigs of fresh rosemary.
Easy Smoked Chicken is a great summer meal. The chicken turns out incredibly flavorful, tender and juicy.
This Orange Marmalade Chicken is a sweet and spicy simple Asian-inspired chicken recipe for dinner. Serve it with rice or quinoa and a side of your favorite veggies.
This easy Tarragon Chicken recipe comes together in less than 30 minutes and can be made in your pressure cooker! Perfect for busy weeknights!
This Rosemary Roasted Chicken is super moist with a crispy skin. Enjoy tonight for dinner and repurpose the leftovers in another dish tomorrow!
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Easy Chicken Tetrazzini
Chicken Tetrazzini, sometimes called Cheesy Chicken Spaghetti, is a creamy and classic comforting chicken casserole that is perfect for the fall and winter months.
Ingredients
- 3 tablespoons butter
- 1 stalk celery, diced
- 1 yellow onion, diced
- 10 ounces sliced mushrooms
- 1 cup diced bell pepper - mix of red and green
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3/4 cup whole milk
- 2 tablespoon sherry
- 2 cups chicken broth
- 2 teaspoons fresh thyme
- 1 tablespoon fresh parsley, minced
- 1/4 - 3/4 teaspoon salt, according to taste
- 1/4 - 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 10 -12 ounces spaghetti or linguini, cooked slightly less than al dente
- 3 cups cubed or shredded chicken or turkey
- 1 cup freshly grated Parmigiano Reggiano
- 1/2 cup sharp cheddar cheese
Instructions
- Preheat oven to 400 degrees F.
- In a large saute pan (I like to use a Le Creuset braiser), melt 1 tablespoon of butter. Saute the onion over medium heat until tender and golden, about 3-5 minutes. Add the mushrooms and celery and saute for about 5 minutes. Add garlic and bell pepper and saute for an additional minute. Transfer to a bowl and set aside.
- Add remaining 2 tablespoons of butter to the pan. Whisk in the flour. Slowly add the milk, whisking as you pour. Then add the sherry and chicken broth, whisking to eliminate any lumps. Stir in the thyme, parsley, nutmeg, bay leaf, salt, and pepper. Simmer for about 5 minutes, then remove and discard the bay leaf.
- Return the vegetables along with the chicken to the pan and stir to combine. Add the pasta, stirring again and 3/4 cup of the Parmigiano Reggiano and the cheddar. Stir until well combined. Sprinkle the remaining 1/4 cup of cheese on top.
- Cover with a lid or foil and bake in the oven at 400 degrees F until heated through and bubbly.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 537Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 124mgSodium: 1171mgCarbohydrates: 38gFiber: 3gSugar: 6gProtein: 39g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Sandra says
Oh, I would really love to have some Le Creuset in my kitchen! My favorite one pot meal would be
Argentine Dish:
INGREDIENTS:
1 lb. ground beef
1 onion, chopped
1 large green pepper, chopped
2 cloves garlic, minced
1 can red kidney beans (don’t drain)
1 can hominy, drained
1 tsp. basil
¼ tsp. oregano
½ tsp. pepper
½ tsp. salt
¼ tsp. sugar
2 Tbs. chopped parsley
(optional) 1 15 oz can petite diced tomatoes
DIRECTIONS:
1. Brown beef with onions, garlic and peppers. Drain, if needed.
2. Add kidney beans, hominy, and rest of spices.
3. Cook until heated through.
Kristen M. says
My favorite one pot meal is Chicken and Dumplings:
2 Tbsp vegetable oil
3-4 lbs chicken pieces (legs, breasts, thighs)
1 small onion, chopped
2 ribs celery, thinly sliced
3 cups plus 1/2 c water
1 bay leaf
3 chicken bouillon cubes
1/2 tsp salt (or less)
Black pepper, to taste
5 med-size carrots, peeled and thinly sliced
1/3 c all-purpose flour
1 1/2 c all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 Tbsp chopped fresh parsley
2/3 c milk
1 large egg
1 Tbsp vegetable oil
For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes. Stir in the onion and celery. Saute briefly then add 3 cups of water, bay leaf, bouillon cubes, salt and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 more minutes.
Meanwhile, remove the chicken meat from the bones. Whisk together the flour and the remaining 1/2c of water in a medium bowl until smooth. Add the mixtrue and the chicken meat to the simmering saucepan. Cover and continue to simmer.
To prepare the dumplings, combine the floure, baking powder, salt and fresh parsley in a large bowl. Make a weill in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring. Ladle into wide soup bowls and serve hot.
Aviva Goldfarb says
Here’s a great seasonal one pot dish, Coconut-Pumpkin and Orzo Stew. Love Le Crueset and your beautiful blog, Katie! http://www.pbs.org/parents/kitchenexplorers/2011/10/11/coconut-pumpkin-and-orzo-stew/
Tracy says
I love the look of this dish! And I love that you don’t use cream of chicken soup. Must try!
Alayna Christiansen says
I love chili in the fall and winter. Its hearty and warm and reminds me of when I was a child and would play outside all day and come in to a big bowl of chili with saltine crackers. Its also great on game day.
Fall Chili
1 tablespoon vegetable oil
2 tablespoons chopped canned chipotle chiles in adobo sauce
3 medium onions, chopped
1/2 teaspoon ground cinnamon
6 garlic cloves, chopped
3 pounds ground beef chuck
Coarse salt and ground pepper to taste
3 (14.5 oz) cans diced tomatoes in juice
1 can (6 oz) tomato paste
1 bottle (12 oz) mild lager beer
3 tablespoons chili powder
2 (14.5 oz) cans kidney beans, rinsed and drained
Directions
In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with shredded cheese and serve with saltines.
Alayna Christiansen says
This is a favorite of mine for Sunday morning brunch. I can make it the night before, leave it in the fridge and throw it in the oven an hour before everyone gets here.
Baked French Toast
Ingredients
1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1 cup butter
1 cup packed dark brown sugar
1 cup chopped pecans
2 tablespoons corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and mix well.
Deanna says
Your recipe sounds amazing – I can’t wait to try it!
Jamie | My Baking Addiction says
I don’t think I have ever tried Chicken Tetrazzini, but I’m pretty certain that I’ll be making this at some point this week.
Amanda : Grace & Gusto says
What a fantastic version of this classic dish! I can’t wait to try it out, and also add my own favorite one pot meal to the group! I must admit, the idea of winning my very own Le Creuset is super awesome. My budget has never been savvy enough to allow it.
Casey@Good. Food. Stories. says
Chicken tetrazzini was always one of those vaguely defined “glop” meals served to me by well-meaning friends’ moms growing up. But looking at your recipe, I see it’s super-close to my own recipe for tuna noodle casserole and I’m tempted to give it a try!
Amy @ A Little Nosh says
Every time someone talks about Chicken Tetrazzini, it always makes me think of this: http://www.youtube.com/watch?v=_RZxbKvD1YQ
Debby G. says
Here is my one pot dish….
Parmesan Chicken and Rice
1 Tbsp Olive Oil
½ cup Chopped Onion
1 tsp Bottled Minced Garlic
½ tsp Dried Thyme
1 (8-ounce) Package Presliced Mushrooms
¾ pound Skinless, boneless chicken breast, cut into bite-sized pieces
½ cup Dry White Wine
½ tsp Salt
¼ tsp Freshly Ground Black Pepper
1 cup Uncooked Instant Rice
1 cup Fat-Free, less-sodium chicken broth
½ cup (2 ounces) Grated Fresh Parmesan Cheese
¼ cup Chopped Fresh Parsley
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; saute 5 minutes or until onion is tender. Add chicken; saute 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.
Natalie @ Cooking for My Kids says
Looks delicious! I will definitely be adding it to our pasta rotation.
Blog is the New Black says
I’ve never made this, but it sounds wonderful. I’ll def be trying it!
Bev Weidner says
Uhhh yep. Making this this week. Or this morning. SOON.
Pili says
Hmmmm, that sounds really yummy!