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The Best Chicken Tetrazzini

A creamy, cheesy, ultra-comforting baked chicken pasta casserole perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Tetrazzini
  • 12 oz spaghetti
  • 3 cups cooked chicken shredded or diced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 8 oz mushrooms sliced
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 cup chicken broth
  • 10.5 oz cream of mushroom soup
  • 4 oz cream cheese softened
  • 1 cup heavy cream
  • 1 cup mozzarella cheese shredded, for mixing
  • 0.5 cup Parmesan cheese grated, for mixing
  • 1 cup mozzarella cheese shredded, for topping
  • 0.25 cup Parmesan cheese grated, for topping
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp paprika
  • 2 tbsp parsley chopped, for garnish

Equipment

  • Large skillet
  • Saucepan
  • Baking dish
  • Mixing spoon

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
  2. Cook spaghetti until slightly under al dente. Drain and set aside.
  3. In a skillet, sauté onions in butter and olive oil until softened. Add mushrooms and cook until browned. Stir in garlic.
  4. Add chicken broth and cream of mushroom soup. Stir in cream cheese until melted and smooth.
  5. Stir in heavy cream, salt, pepper, garlic powder, onion powder, and paprika. Add 1 cup mozzarella and 1/2 cup Parmesan until melted.
  6. Add cooked spaghetti and chicken; toss to coat evenly.
  7. Transfer mixture to the baking dish. Top with remaining mozzarella and Parmesan.
  8. Bake uncovered for 25–30 minutes until bubbling and golden.
  9. Let rest 10 minutes before serving. Garnish with parsley.

Notes

For extra depth, add a splash of white wine to the sauce.