Ultimate Creamy Chicken Tetrazzini

This **Chicken Tetrazzini Recipe** is the epitome of comfort food, offering an incredibly creamy, irresistible cheese sauce that perfectly coats tender chicken and delicate spaghetti. It’s a dish that brings warmth and satisfaction to any meal.

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Simple, Creamy, and Utterly Delicious!

A few months ago, while contemplating what to do with a bounty of leftover Thanksgiving turkey, inspiration struck! That’s when I crafted one of my all-time favorite dishes: turkey tetrazzini. The experience was so delightful that it quickly became a staple in my kitchen.

Fast forward to today, and a powerful craving for that creamy, savory pasta dish hit me hard. The only problem? No turkey on hand! But necessity, as they say, is the mother of invention. So, with a little creativity and a lot of hunger, this incredible **Chicken Tetrazzini recipe** was born. And let me tell you, it’s every bit as irresistible as its turkey counterpart, if not more so!

Beyond its incredible flavor, this recipe is a true winner because it’s super easy to prepare and incredibly family-friendly. It strikes the perfect balance of hearty protein and satisfying carbs, making it a complete meal that everyone will love. Plus, it reheats beautifully, making it the ultimate dish for meal prepping, delightful leftovers, or a convenient make-ahead dinner for those busy weeknights.

Essential Chicken Tetrazzini Recipe Ingredients

Crafting the perfect chicken tetrazzini starts with selecting the right ingredients. Here’s a closer look at what you’ll need and why each component is crucial:

• Spaghetti: The classic choice for tetrazzini. We break it in half for easier mixing and serving. While spaghetti is traditional, you can also use other long pasta shapes like linguine or even shorter cuts like penne or rotini for a different texture.
• Unsalted Butter: Forms the foundation of our creamy sauce. Using unsalted butter gives you complete control over the dish’s overall saltiness.
• Yellow Onion: Finely diced, it provides a crucial aromatic base for the sauce. Sweet onions can be used for a milder flavor profile, or you could add shallots for a more delicate touch.
• Garlic: Minced garlic adds a fragrant depth that complements the creamy sauce beautifully. Freshly minced is always best, but jarred garlic can be a quick and convenient alternative.
• All-Purpose Flour: The thickening agent for our rich roux, which gives the sauce its body and velvety texture.
• Low-Sodium Chicken Broth: Essential for building savory flavor without over-salting. Using low-sodium allows you to adjust the seasoning precisely to your taste. Learn more about why low-sodium broth is preferred.
• Half-and-Half: This dairy staple offers a wonderfully creamy texture with less fat than heavy cream, striking a perfect balance of richness. You can substitute with a mixture of half whole milk and half heavy cream if needed.
• Sharp Cheddar Cheese: Freshly grated cheese melts more smoothly and provides superior flavor compared to pre-shredded varieties, which often contain anti-caking agents. Sharp cheddar adds a delightful tang and richness. You could also experiment with Gruyere, Monterey Jack, or a blend of cheeses.
• Cooked Chicken: Rotisserie chicken is a fantastic shortcut for convenience, offering tender, pre-seasoned meat. Any leftover cooked chicken, whether grilled, baked, or poached, will work wonderfully. Dice it into bite-sized pieces.
• Frozen Peas: These add a pop of color, sweetness, and a touch of freshness to the dish. No need to thaw them beforehand; they’ll cook perfectly in the hot sauce. Feel free to add other vegetables like mushrooms, carrots, or even a handful of spinach.
• Seasonings: Salt, pepper, garlic powder, onion powder, dried thyme, dried parsley, and optional ground mustard work together to create a complex and inviting flavor profile for the sauce.
• Panko Breadcrumbs: (Optional but highly recommended) When tossed with a little butter, Panko breadcrumbs create an incredibly crispy, golden topping that adds a delightful textural contrast to the creamy pasta.

How to Make the Perfect Chicken Tetrazzini Recipe

Follow these straightforward steps to create a truly spectacular chicken tetrazzini that will impress your family and friends:

1. Prepare Pasta & Oven: Begin by preheating your oven to 325°F (160°C). While the oven heats, measure out your half-and-half and let it come to room temperature — this helps prevent the sauce from breaking. Lightly grease a 9×13-inch baking dish. Bring a large pot of salted water (about 12 cups with 1 tbsp salt) to a rolling boil. Break the spaghetti in half and cook it for one minute less than the package instructions indicate; it should still be slightly firm (al dente). Drain thoroughly and set aside.
2. Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium-high heat. Add the finely diced yellow onion and minced garlic, sautéing for about 5 minutes, or until the onions are translucent and fragrant and the garlic is lightly golden. Be careful not to burn the garlic.
3. Craft the Creamy Sauce: Reduce the heat to medium-low. Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring constantly for one minute to cook out the raw flour taste. Gradually, pour in half of the half-and-half (1.5 cups), whisking continuously until the mixture thickens slightly, which usually takes about 30 seconds. Slowly whisk in the remaining half-and-half and the chicken broth. Add your seasonings: salt (start with ¾ tsp), pepper (start with ½ tsp), garlic powder, onion powder, dried thyme, and dried parsley, and optional ground mustard. Continue cooking and stirring occasionally until the sauce thickens enough to coat the back of a spoon and leave a clear trail when a finger is drawn across it. It doesn’t need to be overly thick at this stage, as it will continue to thicken when the cheese, pasta, and chicken are added.
4. Combine & Mix: Remove the pot from the heat. Stir in half of the freshly shredded sharp cheddar cheese until it’s mostly melted and incorporated into the sauce. Add the cooked spaghetti, diced chicken, and frozen peas to the pot. Gently mix everything together until all the ingredients are thoroughly coated in the luxurious cheese sauce. Taste the mixture and adjust seasonings (more salt, pepper, or even a touch of chicken bouillon powder for extra depth) as needed.
5. Assemble & Bake: Transfer the entire chicken tetrazzini mixture into your prepared 9×13-inch baking dish, spreading it evenly. Top with the remaining shredded cheddar cheese and, if using, the optional panko breadcrumb topping (see Note 2 for preparation). Bake for 20-25 minutes, or until the cheese is beautifully bubbly and melted, and the breadcrumb topping is golden brown and crispy. If desired, garnish with fresh thyme before serving.

★★★★★

5 from 2 votes

Chicken Tetrazzini Recipe

By Chelsea Lords

This Chicken Tetrazzini Recipe is amazing comfort food, with a creamy, irresistible cheese sauce coating seasoned rotisserie chicken and tender spaghetti. Shop the recipe here.

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Servings: 8 servings

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Equipment

• 9 x 13-inch baking pan

Ingredients

• 16 ounces spaghetti, broken in half
• 4 tablespoons unsalted butter
• 1½ cups finely diced yellow onion (1 large)
• 1 tablespoon minced garlic
• ¼ cup all-purpose flour
• 3 cups half-and-half (see Note 1)
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon ground mustard (optional)
• 2 cups reduced-sodium chicken broth
• 2 cups freshly shredded sharp Cheddar cheese (8 ounces), divided
• 2 cups diced rotisserie chicken (or any leftover grilled/cooked chicken)
• 1 cup frozen peas
• ¾ cup panko breadcrumbs and 2 tablespoons butter, melted (optional topping, see Note 2)

Instructions

1. Preheat your oven to 325°F (160°C). Allow half-and-half to reach room temperature. Lightly grease a 9×13-inch ceramic baking dish. Bring 12 cups of water to a boil, then add 1 tablespoon of salt. Cook the broken spaghetti for 1 minute less than indicated on the package instructions, ensuring it remains al dente. Drain thoroughly and set aside.
2. In a large pot or Dutch oven, melt the butter over medium-high heat. Add the diced yellow onion and minced garlic, sautéing for about 5 minutes until the onions are soft and golden.
3. Reduce the heat to medium. Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1 minute to cook the flour. Gradually whisk in 1½ cups of the half-and-half until the mixture begins to thicken, which should take about 30 seconds. Pour in the chicken broth, the remaining half-and-half, and all the seasonings (salt, pepper, garlic powder, onion powder, dried thyme, dried parsley, and optional ground mustard). Season with an initial ¾ teaspoon of salt and ½ teaspoon of pepper. Continue cooking, stirring occasionally, until the sauce thickens enough to coat a spoon and leave a trail when a finger is drawn across it (see Note 3).
4. Remove the pot from the heat. Stir in half of the shredded cheese until it’s mostly melted. Add the cooked pasta, diced chicken, and frozen peas to the pot. Mix everything gently until all ingredients are well-coated in the creamy sauce. Taste and adjust seasoning as needed (see Note 4).
5. Transfer the mixture to your prepared baking dish. Top evenly with the remaining cheese and the optional breadcrumb topping (prepared according to Note 2). Bake for 20–25 minutes, or until the cheese is bubbly and golden, and the topping is crispy. Garnish with fresh thyme, if desired, before serving.

Recipe Notes

• Note 1: Half-and-Half Substitute. Half-and-half is an equal blend of whole milk and light cream. If you don’t have it, you can substitute it with half whole milk and half heavy cream for a similar rich texture.
• Note 2: Crispy Breadcrumb Topping. For the best crispy topping, combine ¾ cup Panko breadcrumbs with 2 tablespoons of melted butter and ¼ teaspoon of salt. You can either brown this mixture in a skillet on the stovetop over medium heat until golden before sprinkling it over the casserole, or simply mix it and sprinkle directly over the casserole before baking.
• Note 3: Sauce Thickness. The sauce should be thick enough to leave a distinct trail on the back of a spoon when wiped away, but it doesn’t need to be extremely thick at this stage. It will continue to thicken as it cools and when combined with the pasta and chicken. Whisk constantly during the thickening process to prevent lumps and ensure even cooking of the flour.
• Note 4: Enhancing Flavor. For an extra boost of savory flavor, especially if your chicken is lightly seasoned, consider adding chicken bouillon powder. Start with ½ teaspoon at a time and adjust to your taste preferences.
• Storage: Allow the baked tetrazzini to cool completely. Store leftovers in an airtight container in the refrigerator for 3–5 days. If you’re planning for leftovers, only add the Panko topping to the portion you intend to eat immediately to keep the rest from getting soggy.
• Freezing: To freeze, assemble the casserole without the Panko topping. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Add the Panko topping just before baking and extend the baking time by an extra 10–15 minutes.

Nutrition

Serving: 1 serving | Calories: 368 kcal | Carbohydrates: 21.1 g | Protein: 22.2 g | Fat: 21.7 g | Cholesterol: 79.6 mg | Sodium: 607 mg | Fiber: 2.2 g | Sugar: 9 g

Nutrition information is automatically calculated and should only be used as an approximation.