Right from the moment you start mixing the creamy sauce until the cheese turns golden and bubbly, this Creamy Chicken Tetrazzini Bake Recipe feels like a warm hug on a plate. I want to share this cozy dish that’s perfect for when you need comfort food without any fuss.
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Why You'll Love This Recipe
This recipe has truly become a staple for me because it’s not only downright delicious but also surprisingly easy. Who doesn’t want to pull a hearty, creamy chicken dinner out of the oven without stress? Let me tell you why this version of Chicken Tetrazzini means so much.
- Rich, creamy texture: The combination of cream soups, sour cream, and Parmesan cheese makes every bite silky smooth and indulgent without feeling heavy.
- Flavor-packed simplicity: Cooking the chicken right in the pot helps build a sauce bursting with flavor, so you don’t need a hundred extras to impress.
- Family-friendly comfort food: Everyone at my table gobbles this up, which is always a win, especially when feeding picky eaters.
- Easy to prep & customize: Whether you want to add veggies, swap proteins, or make it your own, this recipe is a fantastic base.
Ingredients & Why They Work
Every ingredient in this Creamy Chicken Tetrazzini Bake Recipe plays a role in balancing rich creaminess with just enough bite and freshness. I’ll walk you through why these staples come together beautifully.
- Boneless skinless chicken breast: It cooks quickly and absorbs the Italian seasoning well, keeping the dish light but flavorful.
- Italian seasoning: Adds a herby depth that complements the creamy sauce perfectly without overpowering.
- Olive oil: Essential for searing chicken to get that golden-brown crust that locks in juices.
- Butter: Builds richness at the base of the sauce — don’t skip it!
- Dry white wine: I like Pinot Grigio for a touch of acidity that brightens the sauce; if you prefer, chicken broth works well too.
- Button mushrooms: Their earthy flavor gives wonderful texture contrasts and depth.
- Yellow onion: Provides natural sweetness when sautéed, balancing the savory soup mixture.
- Garlic: Just a few cloves add a lovely aromatic punch you’ll notice but won’t overpower the dish.
- Cream of chicken & cream of mushroom soups: The backbone of the sauce, bringing creamy silkiness and umami.
- Sour cream: I love how this adds tang while keeping the sauce luxuriously thick.
- Milk: Helps thin the sauce just enough so it’s easy to toss with the pasta.
- Parmesan cheese: Sharpness and saltiness that elevate every bite — make sure it’s freshly grated.
- Frozen peas: These little bursts of sweetness brighten each mouthful and add color.
- Spaghetti: I prefer ¾ pound for creamier results, but feel free to use a full pound if you want a heartier meal.
- Mozzarella cheese: Melts beautifully on top to create that irresistible bubbly crust.
- Fresh parsley: A quick sprinkle at the end adds fresh herbal notes and a lovely pop of green.
Make It Your Way
I love experimenting with this dish because it's so forgiving! Feel free to adjust based on what you have, or what your family enjoys most.
- Variation: Once, I swapped out the chicken for turkey leftovers after Thanksgiving—it worked beautifully and was a great way to use up extra meat.
- Vegetarian twist: Remove the chicken, use vegetable broth and add sautéed zucchini or spinach for a fresh veggie-forward version.
- Make it gluten-free: Swap regular spaghetti with your favorite gluten-free pasta; just keep an eye on cooking times so it stays perfectly al dente.
- Spicy kick: Toss in some red pepper flakes or a bit of cayenne for a subtle heat that balances the creaminess nicely.
Step-by-Step: How I Make Creamy Chicken Tetrazzini Bake Recipe
Step 1: Sear the Chicken to Perfection
First, I slice the chicken breast in half to get two equal thin pieces so they cook evenly. After seasoning with salt, pepper, and that lovely Italian seasoning, I heat olive oil in a large pot over medium-high heat. Searing the chicken for about 5-6 minutes on each side until golden is key — this locks in juices and adds great flavor. I let it rest for 10 minutes before dicing to keep it tender, and I pour any juices back into the pot for the sauce base. Don't skip the resting step; it really makes a difference in texture!
Step 2: Build the Rich Sauce
Preheat your oven to 350°F while starting the sauce. Melt butter in that same pot, then splash in your dry white wine. I love running a spatula around the bottom to scrape up all those flavorful browned bits from the chicken — that’s pure magic right there. Let this reduce gently for about 5 minutes. Next, add diced mushrooms and onion, cooking about 5 minutes till softened, then stir in minced garlic for just a minute until fragrant.
Turn the heat to medium-low and mix in the cream of chicken and mushroom soups, Parmesan cheese, sour cream, milk, frozen peas, and chopped chicken. Stir everything well and warm it over low heat until it’s silky and combined—you don’t want to boil here, just gentle heat to blend flavors.
Step 3: Cook the Pasta & Combine
Cook the spaghetti in salted boiling water until just al dente, about 10 minutes. Drain, then return it to the pot you used for boiling. Pour the hot sauce over the noodles and stir to coat evenly—this step ensures every strand is coated in that creamy goodness.
Step 4: Assemble & Bake Until Perfect
Transfer the coated pasta mixture into a 9x13 casserole dish. Sprinkle the top evenly with mozzarella cheese. Pop it in the oven uncovered at 350°F for 15 minutes. Then crank up the heat to 450°F and bake for another 10 minutes, or until the cheese is golden and bubbly. Let it sit for 5 minutes—this resting time helps everything set a bit and makes it easier to serve.
Top Tip
Over the years, I’ve learned a few things that really lift this Creamy Chicken Tetrazzini Bake Recipe from good to unforgettable—these tricks have made weeknight dinners a breeze and tastier than ever.
- Scrape the Pan: Don’t forget those browned bits after searing chicken—they’re packed with flavor. Use wine or broth to deglaze and fold that flavor into your sauce.
- Don’t Overcook Chicken: Resting the chicken before dicing keeps it juicy and tender. Cutting right away can cause dryness.
- Al Dente Pasta: Slightly undercook your spaghetti since it cooks more in the oven. You want it perfectly tender, not mushy.
- Timing the Bake: The two-step baking (350°F then 450°F) gives you a creamy base with a beautifully browned top—you don’t want to rush this.
How to Serve Creamy Chicken Tetrazzini Bake Recipe
Garnishes
I always finish this bake with a generous sprinkle of fresh, chopped parsley. It adds a light herbal brightness that cuts through the richness, plus it gives the dish a fresh pop of color that looks inviting on the plate.
Side Dishes
For sides, I keep things simple and fresh—steamed green beans or a crisp garden salad balance the creamy pasta perfectly. Sometimes, a little crusty garlic bread on the side is a crowd-pleaser too!
Creative Ways to Present
For special occasions, I’ve baked this in individual ramekins for personal portions—it feels fancy but is super easy. Or, try layering roasted mushrooms or sun-dried tomatoes on top before baking to add visual appeal and extra flavor layers.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I find reheating in the oven (covered with foil to keep moisture) helps maintain the creamy texture better than the microwave.
Freezing
I’ve frozen this casserole whole, tightly wrapped, and thawed it overnight before baking. It’s a fantastic make-ahead meal for busy weeks—just remember it may need a little extra time in the oven to warm through and crisp up on top.
Reheating
When reheating, I recommend adding a splash of milk or broth and covering with foil before warming in the oven at 350°F for 15-20 minutes. This keeps the sauce creamy and stops the pasta from drying out.
Frequently Asked Questions:
Absolutely! Using leftover or rotisserie chicken is a great shortcut and works wonderfully in this Creamy Chicken Tetrazzini Bake Recipe. Just make sure to shred or dice it into bite-sized pieces and add it when combining the sauce and pasta. The only extra benefit of cooking the chicken fresh in the pot is that those flavorful browned bits add more depth to your sauce, but either way works perfectly.
If you prefer not to use wine, chicken broth is the best substitute. It provides the liquid needed to deglaze the pan and still contributes savory flavor. Just use the same amount (¼ cup) and follow the recipe as usual. Avoid water if possible, as it won’t add any flavor.
Yes! You can assemble the entire casserole, then cover and refrigerate it for up to 2 days before baking. When ready, let it come to room temperature for about 30 minutes, then bake covered at 350°F for 20 minutes. Remove the cover and bake for an additional 15 minutes, then increase heat to 450°F for 10 minutes to get a bubbly, golden top.
The key is to cook your spaghetti just until al dente—meaning still slightly firm to the bite—as it will continue cooking in the oven while baking with the sauce. Also, tossing pasta immediately with the sauce while everything is warm helps prevent sticking. Avoid overcooking in the initial boil to maintain a perfect texture.
Final Thoughts
This Creamy Chicken Tetrazzini Bake Recipe has been a cozy constant in my kitchen for years. It’s the kind of meal that feels like a celebration of comfort and good, honest flavors without any complicated steps. I hope you have as much joy serving it as I have making it—so cozy, creamy, and truly satisfying. Grab your casserole dish and give it a whirl—you’ll be making this again and again, I promise!
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Delicious Recipe
- Prep Time: 20 minutes
- Rest Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Chicken Tetrazzini is a creamy and comforting baked pasta casserole featuring tender chicken, mushrooms, peas, and a rich sauce made from cream soups, sour cream, and Parmesan cheese. This dish is baked to bubbly, golden perfection and garnished with fresh parsley for a satisfying family meal.
Ingredients
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
Sauce
- 2 tablespoons butter
- ¼ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 8 oz. button mushrooms, diced
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 10.5 oz. cream of chicken soup
- 10.5 oz. cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- ¾ cup grated Parmesan cheese
- 1 cup frozen peas
- 2 cups cooked diced chicken (from above)
Pasta Bake
- ¾ lb. spaghetti
- 2 cups shredded mozzarella cheese
- Fresh parsley, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breast in half to create two thinner pieces of equal size. Season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through. Remove from heat and let it rest for 10 minutes before cutting into bite-sized pieces. Return any juices to the pot for flavor.
- Prepare the Sauce: Preheat the oven to 350 degrees Fahrenheit. In the same pot, melt the butter over medium heat and add the white wine. Use a silicone spatula to scrape up any browned bits from the bottom for extra flavor. Let the wine simmer gently and reduce for 5 minutes. Add diced mushrooms and onions, cooking for an additional 5 minutes. Stir in minced garlic and cook for 1 more minute. Lower the heat to medium-low and add the cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, frozen peas, and cooked diced chicken. Stir well to combine and warm through over low heat.
- Cook the Pasta: Bring a large pot of salted water to boil and cook the spaghetti until just al dente, about 10 minutes. Drain well and return the pasta to the pot.
- Combine Pasta and Sauce: Pour the warm sauce mixture over the cooked spaghetti in the pot and stir gently to combine all ingredients evenly.
- Assemble and Bake the Casserole: Transfer the pasta and sauce mixture to a 9x13-inch casserole dish or comparable oven-safe dish. Sprinkle the shredded mozzarella evenly over the top. Bake uncovered at 350 degrees Fahrenheit for 15 minutes. Then increase the oven temperature to 450 degrees and bake for an additional 10 minutes or until the top is bubbly and starting to brown.
- Serve: Allow the casserole to rest for 5 minutes before serving. Garnish with fresh parsley to finish.
Notes
- For the white wine, Pinot Grigio or Sauvignon Blanc works well; alternatively, use chicken broth if you prefer not to cook with wine.
- You may substitute the fresh cooked chicken with 2 cups of pre-cooked or rotisserie chicken; cooking it fresh adds more flavor to the sauce.
- Using ¾ pound of pasta results in a creamier dish, but 1 pound can be used if desired.
- To make ahead, assemble the casserole, cover, and refrigerate for up to 2 days. Let it come to room temperature for 30 minutes before baking.
- Bake covered at 350 degrees Fahrenheit for 20 minutes, then uncovered for 15 minutes, and finally increase the temperature to 450 degrees for another 10 minutes until golden and bubbly.
- Freezing is possible; thaw slowly in the refrigerator for up to 24 hours before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
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