Chicken Tetrazzini
A creamy, baked pasta casserole with tender chicken, mushrooms, and a rich cheese sauce—comfort food at its best with a golden, bubbly top.
🛒 Ingredients
🍗 Chicken
- 2 cups cooked chicken (shredded or diced)
(rotisserie chicken works great)
🍝 Pasta
- 300 g spaghetti or linguine
- Salt (for boiling water)
🍄 Sauce base
- 2 tbsp butter
- 2–3 garlic cloves, minced
- 1 small onion, finely chopped
- 1½ cups mushrooms, sliced
- 2 tbsp all-purpose flour
🥣 Cream sauce
- 2 cups milk (or half milk + half cream)
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella (or cheddar)
- ½ tsp black pepper
- ½ tsp Italian seasoning
- Salt, to taste
🍞 Topping (optional but recommended)
- ½ cup breadcrumbs
- 2 tbsp melted butter
- Extra Parmesan
👨🍳 Instructions
1. Cook pasta
- Boil pasta until just al dente
- Drain and set aside
2. Make mushroom base
- Melt butter in a pan
- Sauté onion and garlic until fragrant
- Add mushrooms and cook until softened
3. Build sauce
- Stir in flour and cook 1 minute
- Slowly whisk in milk and broth
- Simmer until slightly thickened
- Add Parmesan, mozzarella, seasoning, salt, and pepper
4. Combine
- Add chicken and pasta to sauce
- Mix until fully coated
5. Assemble bake
- Pour into baking dish
- Mix breadcrumbs with melted butter and Parmesan
- Sprinkle over top
6. Bake
- Bake at 190°C (375°F) for 20–25 minutes
- Top should be golden and bubbly
🍽️ Serving Ideas
- Serve with garlic bread 🥖
- Pair with green salad 🥗
- Add extra Parmesan on top 🧀
🔥 Tips
- Don’t overcook pasta—it will bake further in oven
- Use rotisserie chicken for quick prep
- Let casserole rest 5–10 minutes before serving
- Add peas or spinach for extra veggies
🍝 Why it’s so good
Creamy cheese sauce, tender chicken, and baked pasta combine into a rich, cozy casserole with a golden crunchy top and soft, savory interior.