You know those cozy, feel-good casseroles that taste like a warm hug on a plate? That’s Cheesy Chicken Tetrazzini for you. This is the kind of meal your family will beg you to make again. It’s a classic American comfort food dish, with tender pasta and shredded chicken all swirled together in a creamy, cheesy sauce, then baked until it’s golden and bubbly on top. It’s a one-pan wonder that turns simple ingredients into something truly special. And isn’t it wonderful when a dish is as easy to make as it is delicious to eat?
Why You’ll Love This
This recipe is the ultimate weeknight hero. It comes together with pantry staples and transforms them into a meal that feels anything but basic. You’ll love how the creamy sauce coats every single noodle and the top gets that perfectly golden, cheesy crust. It’s a complete meal in one dish that’s both incredibly satisfying and surprisingly simple to pull off. Plus, it’s a fantastic way to use up leftover chicken, making it a practical choice for any busy cook. So good.
Ingredients
- 8 ounces linguine or spaghetti: The base of our comforting casserole.
- 3 cups shredded cooked chicken: A great use for leftover roasted chicken or a store-bought rotisserie chicken to save time.
- 4 tablespoons butter: For building a rich, flavorful roux.
- 1 small yellow onion, finely diced: Adds a sweet, savory depth to the sauce.
- 8 ounces cremini or white mushrooms, sliced: Brings an earthy, umami flavor.
- 3 cloves garlic, minced: For that essential aromatic punch.
- 1/4 cup all-purpose flour: The key to thickening our creamy sauce.
- 2 1/2 cups chicken broth: Forms the liquid foundation of the sauce.
- 1 cup heavy cream or half-and-half: For that luxurious, creamy texture we all love.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty flavor to the sauce.
- 1 1/2 cups shredded mozzarella cheese, divided: For that classic, stretchy, cheesy goodness.
- 1 teaspoon Italian seasoning: A simple blend of herbs that ties everything together.
- Salt and black pepper to taste: To season and balance all the flavors.
Step by Step Method
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Cook the pasta according to package directions until it’s al dente. Drain it and set it aside.
- While the pasta cooks, melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and sliced mushrooms and cook for about 5-7 minutes, until they’ve softened and released their moisture. Add the minced garlic and cook for one more minute, until fragrant.
- Sprinkle the flour over the vegetable mixture and stir constantly for about a minute to cook off the raw flour taste.
- Slowly whisk in the chicken broth, followed by the heavy cream. Keep whisking until the mixture is smooth and begins to thicken, which should take about 3-5 minutes.
- Reduce the heat to low. Stir in the Parmesan cheese, 1 cup of the mozzarella cheese, and the Italian seasoning. Season generously with salt and pepper. Keep stirring until the cheese is fully melted and the sauce is creamy.
- Take the skillet off the heat. Add the cooked, drained pasta and the shredded chicken to the sauce. Gently toss everything together until it’s evenly coated.
- Pour the mixture into your prepared baking dish and sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
- Bake for 20-25 minutes, or until the cheese is completely melted and the edges are bubbly.
- For a more golden-brown top, you can broil it for the last 1-2 minutes, but watch it closely so it doesn’t burn!
- Let the casserole stand for about 5-10 minutes before serving. This helps the sauce set up a bit so it’s not too runny.
Equipment Needed
You don’t need any fancy gadgets for this one! A large pot for boiling the pasta, a large skillet or Dutch oven for making the sauce, a whisk, a colander, and a standard 9×13 inch baking dish are all you’ll need. Honestly, I love a good Dutch oven for this because you can make the entire sauce in it and then just transfer it right to the oven if it’s oven-safe.
Serving Ideas & Pairings
This cheesy chicken tetrazzini is a full meal all on its own, but it’s always nice to have a little something on the side. A simple, crisp green salad with a tangy vinaigrette is my go-to because it cuts through the richness of the pasta. Garlic bread or a crusty loaf for dipping is never a bad idea either. For a veggie boost, some roasted broccoli or simple steamed green beans are perfect, quick dinner ideas that pair beautifully.
Variations & Substitutions
This recipe is wonderfully adaptable! For a healthier twist, use whole wheat pasta and swap the heavy cream for whole milk (just know the sauce will be a tad less rich). You can easily use shredded turkey instead of chicken. Not a mushroom fan? Leave ’em out! Add in some frozen peas or chopped spinach for extra color and nutrients. If you’re out of mozzarella, a Monterey Jack or a mild cheddar works great too. The goal is to make it work for you and your family.
Storage Tips
Let any leftovers cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze this dish! Assemble it in a freezer-safe dish, wrap it tightly, and freeze for up to 2 months. Thaw it overnight in the fridge before baking. To reheat, cover with foil and warm in a 350°F oven until heated through. For a single portion, the microwave works just fine—just stir it midway to evenly distribute the heat.
Doneness Test
The biggest sign that your cheesy chicken tetrazzini is done is that beautiful, bubbly sauce around the edges of the baking dish. The cheese on top should be fully melted and ideally have some golden spots. Because we’re using pre-cooked chicken, we’re really just heating everything through and letting the flavors meld together beautifully.
FAQs
- Can I use uncooked chicken breast? Absolutely! Just dice up about 1 pound of raw, boneless chicken breast and cook it in the skillet with a little oil before you start with the butter and veggies. Then proceed with the recipe.
- This sounds rich. Are there any healthy dinner recipe tweaks? You bet! Using low-sodium broth, whole milk instead of cream, and adding extra veggies like spinach or peas are all great ways to lighten it up while still enjoying a comforting meal.
- My sauce seems too thick. What can I do? No worries! Just whisk in a little extra chicken broth or milk a tablespoon at a time until it reaches your desired consistency. It’s an easy fix.
- Can I make this ahead of time? This is one of the best easy meals for make-ahead. Assemble the entire casserole, cover it, and keep it in the fridge for up to a day. You might just need to add a few extra minutes to the baking time since it will be cold from the fridge.