Creamy Chicken Tetrazzini Pasta Bake

Fresh from the oven with a bubbling cheese topping and plenty of creamy sauce underneath,
this Chicken Tetrazzini is comfort food made for cozy dinners.

Tender chicken, buttery mushrooms, spaghetti, and a rich homemade sauce
all come together in one generous pasta bake.

There’s something especially satisfying about making this dish from start to finish.
First, the chicken gets a quick sear in butter. Then the mushrooms and onions cook in the same pot,
picking up all those savory flavors left behind.
By the time the cream, chicken stock, and cheese go in,
the kitchen already smells like dinner is going to be good.

But the sauce is what really makes this recipe special.
There’s plenty of it, so the spaghetti stays creamy as it bakes instead of drying out in the oven.
Add a golden layer of melted cheese on top, and you have the kind of warm, hearty dinner that’s hard to resist.

Why You’ll Love This Recipe

We’ve been loving this Chicken Tetrazzini for the simple reason that it delivers everything you want from a creamy pasta bake.
It’s cheesy and comforting, but there are also plenty of mushrooms and juicy pieces
of chicken tucked between the spaghetti.

The homemade sauce is another reason to make it. Butter, milk, cream, chicken stock,
and cheese create a smooth, savory sauce that coats the pasta beautifully.
And because the chicken and mushrooms are cooked in the same pot,
all that flavor makes its way into the finished dish.

It’s also wonderfully practical when you’re feeding family or friends.
The recipe serves 8, leftovers keep well, and the whole casserole can be prepared ahead or frozen.
Make it for Sunday dinner, and you might be lucky enough to have creamy pasta waiting for you the next day.

Chicken Tetrazzini Ingredients

Here’s what you’ll need to make this creamy chicken pasta bake:

For Chicken Tetrazzini

Spaghetti – Long pasta works especially well because it gets completely coated in the creamy sauce. Penne, macaroni, or ziti are good options too. Avoid very small pasta shapes, which won’t give the casserole the same volume.
Chicken Thighs – Boneless, skinless chicken thighs stay tender and juicy through both the searing and baking. Chicken breast or tenderloin can also be used.
Butter – Used first to sear the chicken and again to cook the mushrooms and form the base of the creamy sauce. It also adds plenty of richness and flavor.
Mushrooms – They become tender and golden as they cook in butter, adding a savory, earthy flavor throughout the pasta.
Garlic and Onion – These create the flavorful base for the sauce. Cooking them with the mushrooms brings extra savory depth to the casserole.

For the Creamy Sauce

Flour – This thickens the milk, cream, and chicken stock into a smooth sauce that will cling to the pasta.
Milk – Makes up a large part of the creamy sauce without making it overly heavy. Any type or fat percentage can be used.
Cream – Adds extra richness and gives the sauce its creamy texture. More milk can be used in its place if needed.
Chicken Stock – Adds savory chicken flavor to the sauce and keeps it loose enough to generously coat the pasta before baking. Low-sodium stock is best because it gives you more control over the seasoning.
Salt and Black Pepper – Simple seasonings that bring out the flavors of the chicken, mushrooms, and creamy sauce.
Cheese – Half is stirred directly into the sauce, while the rest goes over the casserole before baking for that golden, cheesy top. Cheddar, jack, or colby work well; avoid mozzarella for this recipe.

Step-by-Step Instructions

First, cook the chicken. Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.
Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate – doesn’t need to be fully cooked (will cook more in oven).
Rest 5 minutes, then chop into small pieces, or shred.
Next, get the oven ready. Preheat oven to 160°C / 325°F.
Now for the mushrooms. Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.
Once they begin to soften, add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.
Then, start building the creamy sauce. Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens.
Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper.
Stir, then let the mixture heat up, stirring every now and then so it doesn’t catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon.
Do not make it very thick – it gets thicker in next steps.
When the sauce is ready, turn stove off. Stir through half the cheese (will melt in oven), then add pasta and chicken. Toss to mix, taste and add more salt if needed.
Finally, pour into 23 x 33cm / 9 x 13″ pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!

Expert Tips

The best Chicken Tetrazzini starts with the chicken. Searing it in the same pot you’ll use for the sauce leaves flavorful golden bits behind. As the sauce cooks, those bits become part of it, giving the finished casserole more savory depth.
Chicken thighs are especially good here because they stay juicy through both stages of cooking. They only need a quick sear at first—the oven will finish cooking them once everything is assembled.
And keep an eye on that sauce! You want it creamy enough to coat the back of a spoon, but not overly thick. The cheese will thicken it further, and the pasta will absorb some moisture while it bakes. Starting with a looser sauce is part of what gives this Tetrazzini its creamy finish.
If you’re preparing the dish ahead of time, let the cooked pasta cool first. Cooler pasta absorbs less sauce, helping it stay creamy instead of becoming overly soft or soaking up all that good sauce before dinner reaches the table.

Recipe Variations

Spaghetti gives this Chicken Tetrazzini its classic tangle of creamy noodles, but it isn’t your only option. Penne, macaroni, ziti, rigatoni, and spiral pasta all work well. Just stay away from very small shapes such as risoni or orzo unless you adjust the quantity.

Chicken thighs are the first choice for their juiciness, but chicken breast or tenderloin can be used too. Store-bought rotisserie or roast chicken can make preparation quicker, though you’ll miss the extra flavor created by searing the chicken in the pot before making the sauce.

There’s flexibility in the creamy sauce as well. Any type of milk works, including dairy and non-dairy varieties. Margarine can stand in for butter, and the flour can be white, wholemeal, self-raising, or gluten-free.

For a gluten-free version, mix 3.5 tbsp cornflour/cornstarch with a splash of water and add that in with the milk, and choose a gluten-free pasta.

Storage & Reheating

This is one of those pasta bakes that’s worth having in the fridge. Because there’s plenty of sauce, leftovers stay creamy rather than quickly becoming dry.

Store leftover Chicken Tetrazzini in the refrigerator for up to 4 days, and reheat it in the microwave until hot.

You can also assemble the casserole ahead. Toss the hot pasta with a dab of butter or drizzle of oil, let it cool, then prepare and cool the sauce before combining everything. The assembled pasta bake can stay in the refrigerator for 4 days or in the freezer for up to 3 months.

If it has been frozen and thawed, bake it for 40 minutes loosely covered with foil, removing the foil for the final 10 minutes.

Baking straight from frozen? Keep it covered with foil for 50 minutes or until the centre is piping hot, then remove the foil and continue baking until the cheese has golden spots.

Serving Suggestions

Chicken Tetrazzini is rich, creamy, and filling, so I love serving it with something fresh and green on the side. Roasted broccoli, green beans, asparagus, or a crisp leafy salad all give the meal a lighter contrast.
A simple salad with a bright vinaigrette is especially nice here—the acidity cuts through the creamy cheese sauce and makes the whole dinner feel balanced.
And if you’re leaning all the way into comfort food, add some warm crusty bread or garlic bread. It’s perfect for catching any creamy mushroom sauce left on the plate.
Serve the Tetrazzini while it’s still hot from the oven, when the cheese is golden, the edges are bubbling, and the pasta underneath is at its creamiest.

If hearty, comforting dinners are your thing, you’re in the right place!

Whether you’re planning next week’s dinners or simply looking for another family-friendly comfort food recipe, you’ll definitely want to save these favorites for later.

Chicken Wild Rice Casserole – Another cozy baked chicken dinner with a creamy filling that’s perfect for busy weeknights.
Easy Chicken Noodle Casserole – Rich, creamy, and topped with a buttery crunch, making it another family-favorite comfort meal.
Cracker Barrel-Style Chicken and Dumplings – If you love homemade comfort food, this classic chicken-and-dumplings recipe is a must-try.
Dump-and-Bake Chicken Parmesan Casserole – An easy, cheesy casserole that’s perfect when you need a no-fuss dinner.
Creamy Chicken Pot Pie Casserole – Since Chicken Shepherd’s Pie has all the flavors of chicken pot pie, this is one of the most relevant recipes to recommend next.

Creamy Chicken Tetrazzini Pasta Bake

A rich baked pasta dish combining chicken, mushrooms and spaghetti with a creamy homemade sauce. The pasta is mixed with the chicken and mushroom sauce, covered with cheese, then baked until the top is golden and the sauce is bubbling.

Print Pin

Course: Main Course

Cuisine: Western

Keyword: Chicken Tetrazzini Bake, Creamy Chicken Tetrazzini Pasta Bake

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Ingredients

Pasta

1 lb (500g) spaghetti or other long pasta, cooked per packet (penne, macaroni or ziti also work)

Chicken

2 tsp (30g) butter
1 lb (500g) chicken thighs, skinless and boneless

Creamy Sauce

4 tbsp (60g) unsalted butter
1 lb (500g) mushrooms, sliced 1/2 cm / 1/5" thick
2 garlic cloves, minced
1 onion, finely chopped
4 tbsp flour
2 cups milk, any fat, any type
1 cup cream, heavy / thickened (or substitute additional milk)
2 cups chicken stock/broth, low sodium (or water + 2 stock cubes)
1/2 tsp black pepper
1 tsp salt
2 cups shredded cheese (cheddar, jack or colby — not mozzarella)

Instructions

Melt 2 tbsp butter in a large pot over high heat. Add the chicken and season it with a pinch of salt and pepper. Cook for 1 1/2 minutes, until the first side is golden.
Turn the chicken over, season again with salt and pepper, and cook for another 1 minute, until golden. Transfer it to a plate. It does not need to be completely cooked at this stage because it will finish cooking in the oven.
Leave the chicken to rest for 5 minutes, then chop it into small pieces or shred it.
Preheat the oven to 160°C / 325°F.
Using the same pot, melt 4 tbsp butter over high heat. Add the mushrooms and cook for 4 minutes, until they begin to soften but have not yet browned.
Add the garlic and onion. Continue cooking for 3 minutes, until the mushrooms become golden. Halfway through cooking, season with a pinch of salt and pepper.
Reduce the heat to medium. Add the flour and stir for 30 seconds. Pour in the milk and stir for approximately 10 seconds, or until the mixture thickens.
Add the chicken stock, cream, 1 tsp salt and 1/2 tsp black pepper.
Stir and allow the mixture to heat through, stirring occasionally to prevent anything from sticking to the bottom of the pot.
Continue cooking until the sauce has thickened enough that a line drawn through sauce coating the back of a spoon briefly remains visible. Do not allow the sauce to become excessively thick; it will continue thickening after the cheese is added and during baking.
Turn off the heat. Stir in half of the cheese, then add the cooked pasta and chicken. Toss everything together thoroughly. Taste and add additional salt if required.
Transfer the mixture to a 23 x 33cm / 9 x 13" baking pan and level the surface. Scatter the remaining cheese over the top. Bake for 25 minutes, until the cheese is golden and the sauce is bubbling.
Serve immediately.

Notes

Recipe Notes

Pasta: Spaghetti works beautifully here, but penne, macaroni, ziti, rigatoni, or spiral pasta are great too. Avoid tiny pasta like orzo/risoni unless you adjust the amount, as it won’t give the dish enough volume.
Chicken: Boneless, skinless chicken thighs are the best choice because they stay juicy after searing and baking. Chicken breast or tenderloin will work too. You can also use rotisserie chicken for convenience, although searing the chicken yourself adds more flavor to the sauce.
Sauce consistency: Don’t let the sauce become too thick on the stove. It should coat the back of a spoon while still being fairly loose. It will continue to thicken once the cheese is added and again in the oven.
Cheese: Use cheddar, jack, or colby for the best results. Half goes into the creamy sauce and the remaining cheese creates the golden topping.
Make ahead: If preparing the casserole in advance, toss the hot pasta with a little butter or oil and let it cool before combining it with the cooled sauce. This helps prevent the pasta from absorbing too much sauce.
Storage: Keep leftovers refrigerated for up to 4 days and reheat in the microwave. The assembled casserole can also be frozen for up to 3 months.
From frozen: If thawed first, bake loosely covered with foil for 40 minutes, removing the foil for the final 10 minutes. If baking from frozen, cover and bake for 50 minutes or until the center is piping hot, then uncover and continue baking until the cheese is golden.

Nutrition

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Recipe FAQs

1. Can I use chicken breast instead of chicken thighs?

Yes, you can use chicken breast or tenderloin. Chicken thighs are my favorite for this recipe because they stay nice and juicy while the pasta bakes, but either option will work.

2. How do I know when the creamy sauce is thick enough?

The sauce should coat the back of a spoon, but you don’t want it too thick. Run your finger through the sauce on the spoon and look for a line that holds briefly. Remember, the sauce will thicken more once you stir in the cheese and bake the pasta.

3. Can I use rotisserie chicken to save time?

Yes! Rotisserie or leftover cooked chicken is an easy shortcut when you want to get dinner together faster. I do prefer searing the chicken in the pot when possible because those little golden bits left behind add lots of extra flavor to the creamy sauce.

4. What pasta works best for Chicken Tetrazzini?

Spaghetti is perfect here, but penne, macaroni, ziti, rigatoni, or spiral pasta will work too. I would skip tiny pasta like orzo or risoni because it doesn’t give this recipe enough volume and can change the sauce-to-pasta balance.

5. Can I make Chicken Tetrazzini ahead of time?

Yes, this is a great recipe to prep ahead! Let the cooked pasta cool first, then combine it with the cooled sauce and assemble the casserole. Keep it in the refrigerator for up to 4 days or freeze it for up to 3 months until you’re ready to bake.