This Creamy Chicken Tetrazzini Bake Recipe is everything you want in a comforting and satisfying dinner: rich, cheesy, and packed with tender chicken and mushrooms. Trust me, once you try this, it’ll quickly become one of your favorite weeknight go-tos!
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Why You'll Love This Recipe
I seriously can’t say enough good things about this creamy, cheesy pasta bake. It’s not only indulgent but surprisingly easy to pull together, especially when you have a busy week ahead. The way the sauce clings to every strand of spaghetti is just irresistible!
- Creamy Comfort: The blend of cream of chicken and mushroom soups with sour cream and Parmesan creates a silky sauce that’s pure comfort food magic.
- Flavorful Chicken: Searing the chicken with Italian seasoning infuses the dish with a savory depth you don’t want to skip.
- Easy to Customize: Whether you want to sneak in more veggies or swap out the pasta, this dish adapts beautifully to your tastes.
- Family-Friendly: My kids love it and it’s perfect for feeding a crowd, making dinner hassle-free and delicious.
Ingredients & Why They Work
The magic of this Creamy Chicken Tetrazzini Bake Recipe lies in its perfectly balanced ingredients. Each one plays a role—from the tender chicken to the creamy sauce and the melty cheeses forming that irresistible crust.
- Chicken breast: Using boneless, skinless chicken keeps it lean and makes for easy, bite-sized pieces after searing.
- Italian seasoning: Adds aromatic herbs that brighten and deepen the flavor of the chicken without needing extra fuss.
- Olive oil: For a nice sear that locks in juices and prevents the chicken from drying out.
- Butter: Adds richness to the sauce and helps sauté mushrooms and onions to perfection.
- Dry white wine: A splash lifts the sauce with acidity and enhances complexity—don’t skip it if you can! Pinot Grigio or Sauvignon Blanc are my favorites.
- Button mushrooms: Bring earthiness and texture that pair beautifully with the creamy sauce.
- Yellow onion: Adds sweetness and a little bite to balance out the richness.
- Garlic: Provides that classic savory punch we all love in pasta dishes.
- Cream of chicken soup: Creamy base flavor and body for the sauce.
- Cream of mushroom soup: Deepens the mushroom notes and thickens the sauce nicely.
- Sour cream: Gives the sauce tang and extra creaminess that makes every bite luscious.
- Milk: Lightens the sauce just enough so it’s creamy but not too heavy.
- Parmesan cheese: Sharp, nutty flavor that melts seamlessly into the sauce.
- Frozen peas: A pop of color and a sweet counterpoint to the richness.
- Spaghetti: I like using ¾ of a pound for the creamiest results—less pasta means more sauce coated strands.
- Mozzarella cheese: Melts beautifully on top for that golden, bubbly finish.
- Fresh parsley: Brightens and freshens the whole dish when sprinkled at the end.
Make It Your Way
One of the things I love most about this Creamy Chicken Tetrazzini Bake Recipe is how easy it is to tweak. You can add veggies, swap proteins, or even change up the cheeses depending on what you have on hand.
- Variation: I sometimes add chopped spinach or roasted red peppers for a pop of color and extra nutrients. Plus, swapping chicken for turkey or leftover rotisserie chicken works wonders if you're short on time.
- Dairy-Free Option: Use coconut milk and dairy-free cream soup alternatives, and swap mozzarella for a plant-based cheese to make it friendly for sensitive diets.
- Gluten-Free: Simply use gluten-free pasta and check your soup labels to avoid gluten-containing ingredients.
- Spicy Kick: Add some red pepper flakes or a dash of hot sauce into the sauce for a subtle heat that wakes up the flavors.
Step-by-Step: How I Make Creamy Chicken Tetrazzini Bake Recipe
Step 1: Sear the Chicken to Lock In Juices
Start by slicing your chicken breast in half horizontally, creating thinner pieces that cook faster and more evenly. Season generously with salt, pepper, and Italian seasoning. Heat your olive oil in a large pot until shimmering, then add the chicken. Sear on medium-high for about 5-6 minutes per side until golden brown. The key here is patience—flip only once to get that nice crust. Once cooked, set the chicken aside and let it rest for at least 10 minutes before chopping; this keeps the meat juicy.
Step 2: Build the Flavorful Sauce
In the same pot, melt butter and pour in the white wine to deglaze—scraping up all those lovely browned bits left from the chicken. Let this reduce gently for about 5 minutes; this is where the deep flavor develops. Toss in your diced mushrooms and onion, cooking until softened, about 5 minutes, then stir in garlic for a minute more until fragrant.
Turn the heat low and add the cream of chicken and mushroom soups, Parmesan, sour cream, milk, frozen peas, and diced chicken. Stir to combine and warm through gently—avoid boiling to prevent the sauce from breaking.
Step 3: Cook Pasta and Combine
Meanwhile, cook spaghetti until just al dente (usually around 10 minutes). Don’t overcook here – you want some bite because the pasta will keep cooking in the oven. Drain and return the pasta to the pot. Pour the warm creamy chicken sauce over it and stir until every strand is coated beautifully.
Step 4: Assemble and Bake to Golden Perfection
Transfer the cheesy pasta mixture into a 9x13 casserole dish or a large ovenproof pot. Top generously with shredded mozzarella. Bake uncovered at 350°F for 15 minutes, then crank your oven to 450°F for another 10 minutes to get that irresistible bubbly and slightly browned top. Let it sit for about 5 minutes before serving—this resting step helps it set so it’s easier to scoop.
Top Tip
Over the years, I’ve learned that the secret to a stellar Creamy Chicken Tetrazzini Bake Recipe lies in layering flavors and not rushing the cooking steps. Here are a few nuggets from my kitchen that can help you nail this dish every single time.
- Don't Skip Resting Chicken: Allowing the chicken to rest after cooking keeps it juicy and tender, which really makes a difference in texture.
- Deglaze with Wine: Using white wine to scrape up the bits from the pan adds incredible depth to your sauce—trust me, it’s worth it.
- Use Freshly Grated Parmesan: It melts better and brings a more vibrant flavor than pre-grated cheese.
- Don’t Overcook the Pasta: The pasta finishes cooking in the oven, so stop boiling when it’s just shy of tender to avoid mushiness.
How to Serve Creamy Chicken Tetrazzini Bake Recipe
Garnishes
Fresh parsley is my go-to garnish—it adds a lovely splash of color and a subtle herbaceous note that brightens the richness. Sometimes, I’ll sprinkle a little extra Parmesan or even some toasted breadcrumbs for crunch.
Side Dishes
I usually pair this bake with a crisp green salad dressed in lemon vinaigrette or roasted veggies like asparagus or broccoli to add a fresh and light contrast to the creamy pasta.
Creative Ways to Present
For special occasions, I’ve served this in individual ramekins to make each plate feel a bit fancy. You could also add a handful of toasted pine nuts on top or a drizzle of truffle oil to kick it up a notch.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in the fridge for up to 3 days. I store mine in an airtight container and gently reheat portions in the microwave or oven to bring back that creamy goodness.
Freezing
This bake freezes beautifully — just make sure to cool completely before wrapping tightly or placing in a freezer-safe container. Thaw in the fridge overnight before reheating for the best texture.
Reheating
When reheating, cover the dish with foil to prevent drying out and warm it in the oven at 350°F until bubbly, about 20 minutes. You can uncover in the last 5 minutes if you want to revive a little crust on top.
Frequently Asked Questions:
Absolutely! Using rotisserie chicken saves time and still tastes great. Just shred or dice it and add it directly to the sauce in step 2. Keep in mind you might miss some of the flavor from searing the chicken yourself.
Spaghetti is classic for this recipe, but linguine or fettuccine also work well. I prefer slightly less pasta (like ¾ lb) to keep it creamier. Make sure to cook it just to al dente so it doesn’t become mushy after baking.
Yes! You can assemble the entire bake, cover it tightly, and refrigerate for up to 2 days. When ready, let it come to room temperature for about 30 minutes, then bake according to the instructions. You can also freeze it for longer storage.
No worries — you can substitute chicken broth for the white wine to still get great flavor in your sauce. The wine adds extra depth, but broth keeps it rich and comforting without alcohol.
Final Thoughts
Honestly, this Creamy Chicken Tetrazzini Bake Recipe feels like a warm hug on a plate. It’s one of those dishes I love making when I want to treat my family to something special but don’t want to fuss over complicated steps. Give it a try next time you're craving creamy, comforting pasta—you’ll thank yourself!
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Delicious Recipe
- Prep Time: 10 minutes
- Rest Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 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, peas, and a rich sauce made from cream soups, sour cream, and Parmesan cheese. This classic casserole is baked to bubbly perfection and topped with gooey mozzarella, ideal for a satisfying family dinner.
Ingredients
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt
- Pepper
- 2 tablespoons olive oil
Sauce
- 2 tablespoons butter
- ¼ cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended; chicken broth as substitute)
- 8 oz. button mushrooms, diced
- ½ diced yellow onion
- 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 mozzarella cheese
- Fresh parsley, to garnish
Instructions
- Prepare the Chicken: Cut the chicken breast in half to create two thinner pieces of equal size. Season each side with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat. Add chicken and sear for 5-6 minutes on each side until golden brown and cooked through. Set aside and let rest for 10 minutes before cutting into bite-sized pieces. Add any juices from the chicken back into the pot.
- Prepare the Sauce: Preheat oven to 350 degrees Fahrenheit. Melt butter in the same pot and add white wine. Use a spatula to scrape up browned bits from the bottom for flavor. Let it boil gently for 5 minutes until reduced. Add mushrooms and onions and cook for 5 minutes. Add garlic and cook for 1 minute. Reduce heat to medium-low and stir in cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, frozen peas, and diced chicken. Heat gently and stir to combine.
- Cook the Pasta: Cook spaghetti in boiling salted water until just al dente, about 10 minutes. Drain and return pasta to the pot.
- Combine Pasta and Sauce: Pour the warm sauce over the drained spaghetti and stir thoroughly to coat the pasta evenly with the sauce.
- Assemble and Bake the Casserole: Transfer the pasta mixture to a 9x13 inch casserole dish or large oven-safe pot. Top evenly with mozzarella cheese. Bake uncovered at 350 degrees for 15 minutes. Increase oven temperature to 450 degrees and bake for an additional 10 minutes or until the top is bubbly and beginning to brown.
- Rest and 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 wine; chicken broth can substitute if avoiding alcohol.
- Using freshly cooked chicken from the pot adds more flavor to the sauce than using pre-cooked or rotisserie chicken.
- You may increase pasta to a full pound for a less creamy but larger portion.
- To make ahead, assemble the casserole and refrigerate covered for up to 2 days. Let stand at room temperature for 30 minutes before baking as directed.
- The casserole can be frozen; thaw completely in the fridge (up to 24 hours) before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
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