Creamy Chicken Tetrazzini Pasta Bake Recipe

If you’ve been hunting for a cozy, crowd-pleasing dinner, I can’t wait to share my Creamy Chicken Tetrazzini Pasta Bake Recipe with you! This dish is the ultimate comfort food — rich, cheesy, and packed with tender chicken and mushrooms. It’s one of those recipes that I make time and again because it’s so satisfying, plus it’s a total lifesaver when you want something hearty without hours in the kitchen. Stick with me, and I’ll walk you through every step to nail it perfectly.

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully — the combination of tender chicken, savory mushrooms, and creamy cheese makes this pasta bake irresistible. A few simple pantry staples and fresh herbs take it from good to unforgettable.

• Linguine or spaghetti: I prefer linguine for its slightly flat texture that holds the sauce well, but spaghetti works if that’s what you have on hand.
• Rotisserie chicken: A shortcut powerhouse! You can also cook and dice fresh chicken breasts if you prefer.
• Olive oil: For sautéing veggies — a good quality olive oil adds subtle richness.
• Button mushrooms: Thickly sliced for maximum meaty flavor and texture.
• Onion: Finely chopped to blend seamlessly into the sauce.
• Garlic cloves: Minced — because you can never have too much garlic here.
• Unsalted butter: For making the roux that thickens the sauce.
• All-purpose flour: Combined with butter to create the base of the creamy sauce.
• Chicken broth: Low sodium helps control the saltiness while building flavor.
• Lemon juice: A splash brightens the sauce and balances its richness.
• Half & half: I usually use half & half for creaminess, but a mix of milk and heavy cream works too.
• Sea salt and black pepper: To season throughout, adjusting to taste.
• Parsley: Fresh and chopped for brightness both inside and on top.
• Mozzarella cheese: Shredded and sprinkled on top for that gooey, golden crust we all love.

Variations

One of the best things about this Creamy Chicken Tetrazzini Pasta Bake Recipe is how easily it adapts. I love to switch things up depending on what I have in the fridge or my mood — and you’ll find some tweaks can take it from classic comfort food to a lighter or even vegetarian dish.

• Use Turkey Instead of Chicken: I once swapped rotisserie chicken for leftover roasted turkey, and it was equally delicious — perfect for holiday leftovers!
• Add Vegetables: Try throwing in steamed broccoli or peas to sneak in some greens; my family totally eats them up this way.
• Use Gluten-Free Pasta and Flour: Easily make this recipe gluten-free by choosing GF pasta and a gluten-free flour blend for the roux.
• Make it Spicier: Adding red pepper flakes to the sauce is a little trick I discovered for a subtle kick without overwhelming the flavors.

How to Make Creamy Chicken Tetrazzini Pasta Bake Recipe

Step 1: Prep and Cook the Pasta

Start by preheating your oven to 350˚F and greasing a 9×13 casserole dish — I use butter for extra richness. Cook your pasta in salted boiling water until it’s just barely al dente; this means it’ll still have a little bite once it bakes. Don’t overcook here, or your pasta can turn mushy later. Be sure to reserve about half a cup of that pasta water before draining — it’s magic for adjusting the sauce’s consistency later.

Step 2: Sauté the Mushrooms, Onion, and Garlic

While the pasta is cooking, heat olive oil in a large skillet over medium-high heat and add your sliced mushrooms. I like to sauté them for about 3 minutes until softened but still juicy. Then, toss in the diced onions and cook for 5 to 7 minutes until they’re soft and golden — this adds a lovely, sweet depth. Finally, add the minced garlic and cook for another minute; the aroma will tell you it’s ready. Transfer this veggie mix to a cutting board and add the shredded chicken — I always love using rotisserie chicken here for ease, but fresh cooked works great too.

Step 3: Whip Up the Creamy Sauce

Using the same pot that you cooked pasta in (less dishes, yay!), melt the butter over medium heat. Whisk in the flour and keep stirring until it’s lightly golden, about 1.5 minutes. This roux is the secret to that luscious creamy texture. Slowly whisk in the chicken broth, lemon juice, salt, and pepper, making sure the mixture stays smooth. Then pour in the half and half and bring the sauce to a gentle simmer. Taste and adjust the seasoning; this step really elevates the dish.

Step 4: Combine Everything and Bake

To the pot with your sauce, add the cooked pasta, chicken, mushroom mixture, and chopped parsley. Stir everything well to make sure every bite will be creamy and flavorful. If the sauce looks too thick, add some of that reserved pasta water until it reaches your desired consistency. Pour the whole mixture into your prepared casserole dish and spread evenly. Top liberally with shredded mozzarella — I never skimp here; it gives that irresistible golden cheesy crust.

Cover the dish with foil and bake at 350˚F for 20 minutes. Then remove the foil and bake for another 15 minutes so the top gets bubbly. If you want a little extra golden crispiness, broil for 1 or 2 minutes at the end, keeping a close eye to avoid burning.

How to Serve Creamy Chicken Tetrazzini Pasta Bake Recipe

Garnishes

I usually top mine with chopped fresh parsley for a pop of color and a hint of freshness to cut through the richness. Sometimes I sprinkle a bit of extra grated Parmesan cheese on top right after baking for added sharpness—it’s lovely and makes it feel fancy even on a weeknight.

Side Dishes

I like serving this with a simple green salad dressed lightly with lemon vinaigrette, which balances the creaminess beautifully. Garlic bread or crusty bread also pairs incredibly well for sopping up every last bit of sauce—my family never lets any go to waste!

Creative Ways to Present

For holidays or dinner parties, I’ve arranged individual portions in mini ramekins for an elegant look. It’s a hit every time and makes the meal feel special. Another fun idea is to sprinkle toasted breadcrumbs mixed with herbs before baking for an extra crunchy topping that adds texture contrast.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk to loosen the sauce and warm gently on the stove or in the oven to keep that creamy texture intact. It tastes just as comforting the next day, sometimes even better!

Freezing

This pasta bake freezes incredibly well, which is a lifesaver for busy weeks. I freeze it unbaked in a foil pan, tightly covered with foil and plastic wrap, then bake from frozen adding extra bake time. Just be sure to thaw overnight if you have the time for more even cooking.

Reheating

For reheating, I prefer the oven method over the microwave to keep that lovely baked texture. Cover loosely with foil to avoid drying out and warm at 350˚F until heated through, usually 20-30 minutes depending on portion size. Adding a tiny drizzle of cream or milk before reheating helps bring the sauce back to life.

FAQs

Final Thoughts

Honestly, this Creamy Chicken Tetrazzini Pasta Bake Recipe has become my go-to for busy nights and when I want to wow my family without stressing in the kitchen. I love how effortlessly it comes together, and yet it delivers that cozy, cheesy comfort that everyone raves about. If you give it a try, I bet it’ll become a staple in your rotation too—and if you do, please come back and tell me how it turned out!

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