I made my first chicken tetrazzini on a rainy Sunday afternoon when I was craving something creamy, comforting, and hearty enough to last a couple of meals. I had leftover rotisserie chicken, some mushrooms, and a half-box of spaghetti – and what started as a way to clean out the fridge turned into a recipe I’ve made again and again ever since.

There’s something deeply satisfying about this dish. The creamy mushroom sauce wraps around every strand of pasta, the chicken adds protein-rich comfort, and the melted cheese on top turns golden and irresistible. It’s perfect for family dinners, meal prep, or any time you want something cozy straight from the oven.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Spaghetti – The perfect pasta base for holding onto the creamy sauce.
Cooked chicken – Tender, juicy pieces add protein and make it filling.
Mushrooms – Earthy flavor and soft texture that pairs well with the sauce.
Onion – Adds sweetness and savory depth to the base.
Garlic – Brings out flavor and aromatic warmth.
Butter – Starts the sauce and gives richness.
All-purpose flour – Helps thicken the creamy sauce.
Chicken broth – Adds savory depth and balances the cream.
Heavy cream – Makes the sauce silky and luscious.
Sour cream – Adds tang and extra creaminess.
Cheddar cheese – Melts into the sauce and forms a golden crust on top.
Salt and black pepper – Essential seasonings for balance.
Fresh parsley – Optional garnish for a pop of color and freshness.

Tools You’ll Need

Large pot – To cook the pasta until al dente.
Large skillet or saucepan – For building the creamy sauce.
Baking dish – Where all the ingredients come together and bake.
Whisk – Helps create a smooth, lump-free sauce.
Cutting board and knife – For prepping veggies and chicken.

Instructions

Step 1:

I start by boiling the spaghetti until just al dente, then I drain it and set it aside.

Step 2:

In a large skillet, I melt butter and sauté the onion and garlic until soft and fragrant.

Step 3:

I add the sliced mushrooms and cook until they’re golden and tender.

Step 4:

Next, I sprinkle in the flour and whisk it into the butter and veggies to form a roux, cooking it for a minute or two.

Step 5:

Then I slowly whisk in the chicken broth and cream, stirring until the sauce thickens and turns smooth.

Step 6:

I stir in sour cream, salt, and pepper, then fold in the shredded chicken until it’s coated in the creamy sauce.

Step 7:

I add the cooked spaghetti to the sauce and toss everything together gently until evenly combined.

Step 8:

I transfer the mixture to a greased baking dish and sprinkle the top with cheddar cheese.

Step 9:

I bake it at 375°F for 20–25 minutes until the top is golden and bubbly.

Step 10:

Before serving, I garnish with a little fresh parsley for a bright, finishing touch.

Tips

For extra flavor, I sometimes add a pinch of nutmeg to the sauce. If I’m short on time, using rotisserie chicken is a great shortcut. And if you like a crispier top, I broil the dish for 2–3 minutes at the end to get that golden cheesy finish.

Ways to Serve

This chicken tetrazzini is a meal on its own, but I love to serve it with garlic bread or a green salad. It also makes excellent leftovers – just warm it gently with a splash of milk or broth to bring back the creaminess.

Frequently Asked Questions

What makes this chicken tetrazzini so creamy and comforting?

The combination of cream, broth, sour cream, and melted cheese gives this chicken tetrazzini its rich and satisfying flavor.

Can I make it ahead of time?

Absolutely. I often prepare it in the morning and refrigerate it until dinner. Just add a few extra minutes to the baking time if it’s cold from the fridge.

Can I freeze chicken tetrazzini?

Yes! I freeze it unbaked or baked, tightly wrapped. When ready to eat, I thaw overnight and reheat it covered at 350°F until warmed through.

See You in the Kitchen

I hope you give this chicken tetrazzini a try! It’s creamy, cheesy, and packed with comfort – the kind of dish that brings people back for seconds. Let me know how yours turns out or what twist you added to make it your own.

Happy Cooking!