Name: Creamy Chicken Tetrazzini Bake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 12 oz linguine (or spaghetti*); 4 cups rotisserie chicken (shredded or diced, or cook 1.5 lbs of chicken breast*); 1 lb button mushrooms (thickly sliced); 1 medium onion (finely chopped); 4 garlic cloves (minced); 2 Tbsp olive oil; 4 Tbsp unsalted butter; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 Tbsp lemon juice; 2 cups half & half (or sub with equal parts milk & heavy cream); 1 1/2 tsp sea salt (plus more to taste); 1/4 tsp black pepper, freshly ground; 1/4 cup parsley (chopped, plus more to garnish); 1 1/2 cups shredded mozzarella cheese

If you’re craving a comforting, creamy dish that feels like a warm hug on a plate, you’re going to absolutely love this Creamy Chicken Tetrazzini Bake Recipe. It’s cheesy, luscious, and packed with tender chicken and mushrooms in a dreamy sauce, all baked to golden perfection. Whether you’re making dinner for family or just want some serious comfort food, this recipe will quickly become your go-to!

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Why You’ll Love This Recipe

Effortless Comfort Food: Uses rotisserie chicken to save time without compromising flavor.
Rich, Creamy Sauce: The buttery mushroom sauce is silky smooth and perfectly balanced.
Family Favorite: My loved ones go crazy for this dish — perfect for gatherings or cozy weeknights.
Versatile and Make-Ahead: It’s freezer-friendly and reheats beautifully for easy meal prep.

A white bowl holds a creamy pasta dish with two main layers: thick spaghetti noodles on top that are a pale yellow with a smooth texture, and a creamy white sauce underneath mixed with pieces of light brown mushrooms and white chicken strips. Small green parsley leaves are sprinkled over the dish for color. A silver fork rests on the right side inside the bowl. The bowl sits on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic behind this Creamy Chicken Tetrazzini Bake Recipe lies in simple, wholesome ingredients that come together to create something special. Each element brings its own charm — from the tender chicken and al dente pasta to the mushrooms sautéed in olive oil and the luscious, cheesy sauce.

Linguine or spaghetti: I like linguine for its wide noodles that hold onto sauce beautifully, but spaghetti works just as well.
Rotisserie chicken: A huge time saver that adds juicy, flavorful chicken with zero fuss.
Olive oil: For sautéing the mushrooms and onions – gives a lovely depth of flavor.
Button mushrooms: Thickly sliced for a hearty texture and earthy taste.
Onion: Finely chopped to melt into the sauce for gentle sweetness.
Garlic cloves: Minced for that perfect aromatic punch.
Unsalted butter: Creates the silky roux base for the creamy sauce.
All-purpose flour: To thicken the sauce just right.
Low-sodium chicken broth: Adds savory depth without overpowering.
Lemon juice: A splash for brightness and to balance richness.
Half & half: Or a combo of milk and heavy cream to keep it creamy but not too heavy.
Sea salt and freshly ground black pepper: Essential seasonings to bring everything together.
Parsley: Chopped fresh for a burst of color and freshness in the dish.
Mozzarella cheese: Melts beautifully on top for that irresistible bubbly crust.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Creamy Chicken Tetrazzini Bake Recipe my own by switching up a few things here and there — it’s so easy to personalize! Whether it’s swapping the chicken, changing the cheese, or playing with the veggies, you’ll find plenty of ways to keep it exciting.

Meat Swap: I once made it with turkey leftovers and it was just as amazing, giving a subtle twist to the classic flavor.
Vegetarian Version: Try adding roasted cauliflower and extra mushrooms instead of chicken for a hearty, comforting meatless bake.
Cheese Choices: Mixing mozzarella with a bit of Parmesan or Gruyère adds a nice nutty complexity I can’t get enough of.
Gluten-Free: Use gluten-free pasta and a glutinous flour alternative for the roux to make it friendly for gluten-sensitive friends.

How to Make Creamy Chicken Tetrazzini Bake Recipe

Step 1: Cook Pasta to Perfect Al Dente

Start with a large pot of salted boiling water — think ocean water level saltiness, as it seasons the pasta inside out. Cook your linguine or spaghetti just until it’s barely al dente, following package instructions closely. Don’t overcook here or your bake might turn mushy. Reserve about ½ cup of that pasta water before draining; it’s a great trick to loosen the sauce later if needed. Cover the pasta partially to keep it from drying out while you prep the rest.

Step 2: Sauté Mushrooms and Onion Until Golden

Heat olive oil in a large skillet over medium-high heat and add your thickly sliced mushrooms. Cook for around 3 minutes until they soften and start to caramelize — that’s flavor gold right there. Toss in the chopped onion and continue cooking until they’re tender and golden, about 5 to 7 minutes. Finally, stir in the minced garlic for just a minute until fragrant, but watch closely so it doesn’t burn. Transfer this tasty veggie mixture onto a cutting board or bowl and mix it with your shredded chicken. This step builds the savory heart of the bake.

Step 3: Whisk Up the Creamy Sauce Base

Using the same pot you cooked pasta in (love less cleanup), melt the butter over medium heat. Add the flour and whisk continuously for about 1½ minutes until it turns a light golden color — that’s your roux, the sauce’s thickener. Gradually whisk in chicken broth and lemon juice, making sure there are no lumps, and then season with salt and pepper. Next, slowly add the half & half and bring the mixture to a simmer. Keep tasting and adjusting the salt and pepper here — this sauce should taste well-seasoned and velvety. This is where the magic creamy texture really comes together.

Step 4: Combine Everything and Assemble

Back inside your pasta pot, add the cooked pasta, chicken and mushroom mixture, chopped parsley, and all that dreamy sauce you just made. Stir it gently yet thoroughly to combine everything evenly. If you want a saucier bake, pour in up to ½ cup of that reserved pasta water — it helps loosen the sauce wonderfully without watering it down. Then, spread the entire mixture into your prepared buttered 9×13 casserole dish. Top generously with shredded mozzarella — this cheese layer will melt into a bubbly, golden crust.

Step 5: Bake to Bubbling Perfection

Cover the dish with foil and pop it into a preheated 350˚F oven for 20 minutes. This lets everything mingle and the flavors deepen. Then, remove the foil and bake for another 15 minutes to brown the cheese topping. If you’re feeling fancy, broil for 1-2 minutes at the end to get those irresistible golden spots on top — just watch carefully to avoid burning. When it’s done, you’ll see the edges bubbling, and the cheese beautifully melted and browned. I love the aroma that fills the kitchen at this point — pure comfort!

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Pro Tips for Making Creamy Chicken Tetrazzini Bake Recipe

Perfect Pasta Texture: Cook pasta just shy of al dente—it’ll finish cooking in the oven without getting mushy.
Save the Pasta Water: Adding reserved pasta water helps loosen sauces naturally and adds subtle starch for creaminess.
Avoid Sauce Lumps: When making the roux and adding liquids, whisk continuously for a smooth, silky sauce every time.
Cheese Topping Timing: Remove foil halfway through baking to let mozzarella brown perfectly — my favorite part!

How to Serve Creamy Chicken Tetrazzini Bake Recipe

A white rectangular baking dish filled with two layers of pasta and creamy white sauce, topped with melted cheese that is lightly browned on the edges and sprinkled with small green parsley bits all over. The pasta beneath the cheese can be seen slightly curling up around the edges of the dish. The dish is placed on a dark brown wooden surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like finishing my Creamy Chicken Tetrazzini Bake Recipe with a sprinkle of freshly chopped parsley for a pop of color and brightness. Sometimes a little extra cracked black pepper on top adds a subtle kick that wakes up all the flavors — simple touches that make it feel extra special.

Side Dishes

This dish is pretty hearty on its own, but I enjoy pairing it with a crisp green salad dressed lightly with lemon vinaigrette. Roasted or steamed green beans and garlic bread on the side round out the meal perfectly, especially when you want a balance of fresh and indulgent.

Creative Ways to Present

For a special occasion, I sometimes bake this recipe in individual ramekins — it makes for a charming presentation that’s super cozy. You can also sprinkle a handful of toasted breadcrumbs mixed with Parmesan over the cheese before baking to add crunch and an extra layer of flavor that guests love.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers into airtight containers and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, so it’s a fantastic next-day lunch or dinner. Just make sure to store it separately from any salad or fresh sides to keep things fresh.

Freezing

This casserole freezes beautifully. I recommend assembling it completely and then freezing before baking. When you’re ready, thaw it overnight in the fridge, then bake as directed. I’ve found this makes weeknight dinners a breeze since everything’s already done except the final bake.

Reheating

Reheat leftovers covered in the oven at 350°F to keep it moist and creamy — usually about 20 minutes is plenty. If you’re in a hurry, the microwave works too; just add a splash of milk and cover loosely to avoid drying out.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Absolutely! You can bake or poach chicken breasts until cooked through, then dice or shred them. Just keep in mind that using rotisserie chicken saves time and adds a great depth of flavor, but fresh cooked chicken works just as well if you prefer.
What pasta is best for Chicken Tetrazzini?

Linguine is my favorite for this recipe because its flat shape holds the creamy sauce nicely, but spaghetti or even fettuccine would work well too. Just avoid very thin pasta like angel hair since it can get soggy when baked.
Can I make this recipe dairy-free?

You can! Swap out the butter for dairy-free margarine or oil, use plant-based milk in place of half & half, and choose a dairy-free cheese alternative. Keep in mind that the sauce might be a bit thinner, so you may want to add a thickener like cornstarch.
How do I prevent the casserole from drying out?

Be sure to cover the casserole with foil during the first part of baking to lock in moisture. Also, don’t overcook the pasta initially, and use reserved pasta water to adjust sauce consistency, which will keep everything luscious after baking.

Final Thoughts

I absolutely love how this Creamy Chicken Tetrazzini Bake Recipe turns out every single time — it’s the kind of dish that makes everyone ask for seconds. When I first tried making chicken tetrazzini from scratch, I struggled to get the sauce just right, but this version nailed that creamy, comforting balance perfectly. I can’t recommend it enough for anyone wanting a homey, crowd-pleasing meal without hours in the kitchen. Give it a try, and you’ll see why it’s become a cherished favorite in my home. Enjoy every bite!