Chicken Tetrazzini is a classic Italian-American pasta dish that consists of diced chicken, mushrooms and peas all mixed in a perfectly seasoned cream sauce flavored with freshly grated Parmesan cheese. It’s sprinkled with a crunchy breadcrumb topping then baked until it’s bubbly and golden.

Easy Chicken Tetrazzini Recipe

Chicken Tetrazzini has become a beloved comfort food dish in many households. It’s often served as a hearty main course for family dinners or gatherings. Variations of this dish may include different types of pasta, additional vegetables, or alternative proteins such as turkey or seafood. How do you make simple Chicken Tetrazzini: (Scroll down for full printable recipe.)

Pasta – Cook linguine per the package instructions in salted water until al dente. Drain well. Add chicken to a large mixing bowl.
Vegetables – Cook the mushrooms with butter and olive oil over medium-high heat until beginning to brown. Add reserved butter, diced onion and minced garlic.
Herbs and Seasonings- Add fresh thyme, salt and black pepper. Cook for another 5 minutes or just until the onion has softened, scraping any brown bits from the bottom of the pan.
Chicken Stock – To the skillet add chicken stock to deglaze. (You can deglaze the pan with white wine or sherry, if desired) Scrape into the bowl with the chicken.
Make the Sauce – To the same pot, melt butter. Add flour, salt and black pepper cooking until absorbed over medium heat.
Half and Half – Gradually whisk in the half and half. Add the ground nutmeg then bring to a gentle boil. Immediately lower the heat and simmer for 5 minutes, whisking occasionally.
Combine – Add cooked linguine to the bowl with chicken, mushrooms and onions and peas. Pour the sauce on top. Mix in 1/2 cup Parmesan cheese. Mix together until fully combined.
Prepare Dish – Preheat the oven to 350°F. Spray a 13×9 inch baking dish with cooking spray.
Transfer to Pan – Pour tetrazzini mixture evenly into the dish.
Make Topping – Melt remaining butter and toss with breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle on top.
Oven – Bake for 25-30 minutes or until bubbly around the edge and top is browned.
Serve immediately garnished with parsley.

How to Make the Best Chicken Tetrazzini Recipe

Follow these tips and pointers and you’ll be well on your way to making a delicious and filling Chicken Tetrazzini that’s sure to be a hit with family and friends!

Ingredients you’ll need to make homemade Chicken Tetrazzini: Cooked linguine, chopped rotisserie chicken, chicken stock, half and half, butter, salt, black pepper, fresh thyme, nutmeg, chopped parsley, white mushrooms, frozen petite peas, grated Parmesan cheese, dry Italian seasoned breadcrumbs and all purpose flour.
Kitchen gadgets you’ll need: One 13×9 inch baking dish, pasta pot, sharp knife and chopping board, measuring cups and spoons, small bowl, a whisk, a large heavy bottomed pot to make the sauce and large rubber spatula and bowl for mixing everything together.
This recipe uses cooked chicken. For best results, use cooked chicken that’s already seasoned or has been previously seasoned while cooking. You can use leftover roasted chicken, grilled chicken, poached chicken or rotisserie chicken for convenience and added flavor.
Cook the pasta just until it’s al dente (firm to the bite), as it will continue to cook in the oven. Overcooked pasta can become mushy when baked.
Taste and adjust the seasonings in the sauce before adding the chicken and pasta. Remember that the Parmesan cheese will add some saltiness, so be mindful of adding any additional salt.
If you’re not a fan of mushrooms, you can omit them or substitute with another vegetable like bell peppers or spinach. Alternatively, you can finely chop the mushrooms instead of slicing them, to make them less noticeable in the dish.
Make sure to whisk the sauce continuously while adding the half and half to avoid lumps. Pay close attention to the edges of the pan. You can also warm the half and half slightly in the microwave before adding it to the skillet to help the sauce thicken more quickly.
White wine or sherry will add depth of flavor to the dish and can be used in place of the chicken stock. If you prefer not to use alcohol, you can just follow the recipe as written.
Freshly grated Parmesan cheese will yield the best flavor and texture. Avoid using pre-grated cheese, as it may contain anti-caking agents that can affect the sauce’s consistency.
Fresh chopped parsley adds a pop of color and freshness to the finished dish. You may opt to garnish with additional fresh thyme instead.
Keep an eye on the Chicken Tetrazzini while it’s baking to prevent it overbaking and drying out. If the top starts to brown too quickly, you can lay a piece of aluminum foil loosely on top.
Let the Chicken Tetrazzini stand for just a few minutes before serving to allow the flavors to meld together.
Store baked Chicken Tetrazzini chilled in the refrigerator for up to 3 days.
How to Reheat: Reheat in single serving portions in the microwave.

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