This might be the richest, creamiest, most comforting dinner you’ll want to make all week — my Creamy Chicken Tetrazzini Bake Recipe is exactly that kind of dish. It’s the perfect cozy meal that brings together tender chicken, luscious sauce, and cheesy baked goodness in one warm casserole.
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Why You'll Love This Recipe
I honestly can’t say enough good things about this Creamy Chicken Tetrazzini Bake Recipe. Every time I make it, my family dives in with such enthusiasm — which is saying something, since my crew can be picky. The creamy sauce paired with tender seared chicken and bubbling mozzarella on top? It’s a game changer for weeknight dinners.
- Ultimate comfort food: Creamy, cheesy, and hearty without feeling heavy or complicated.
- Flavor-packed sauce: Using both cream of chicken and mushroom soups plus fresh ingredients gives it layers of taste you’ll crave.
- Simple steps, stunning results: You don’t need to be a pro chef to pull this off — and you’ll wow everyone anyway.
- Versatile and customizable: It’s easy to tweak for what you have on hand or your dietary needs.
Ingredients & Why They Work
This recipe balances hearty protein, creamy textures, and bright flavors beautifully. The combination of cream soups and sour cream creates a silky sauce, while searing fresh chicken adds depth. Plus, the peas and mushrooms add pops of freshness and earthiness.
- Boneless skinless chicken breast: Searing fresh chicken not only cooks it perfectly but also infuses the sauce with chicken juices for extra flavor.
- Italian seasoning: A simple blend that gives aromatic herbs without overwhelming the dish.
- Olive oil: Good quality oil helps get a nice sear on the chicken for that golden color and taste.
- Butter: Essential for starting the sauce with a rich base and to help blend flavors.
- Dry white wine (optional): Adds acidity and lifts the sauce flavors — I love using Pinot Grigio or Sauvignon Blanc, but chicken broth works if you skip alcohol.
- Button mushrooms: Their mild, slightly sweet flavor blends perfectly with the creamy sauce.
- Yellow onion: Adds a subtle sweetness when softened, balancing the richness.
- Garlic: Just a few cloves add warmth without overpowering the dish.
- Cream of chicken soup & cream of mushroom soup: These soups are the secret to that ultra-creamy base without tons of fuss.
- Sour cream: Gives the sauce a tangy, luscious richness.
- Milk: Smooths the sauce consistency so it’s not too thick or heavy.
- Parmesan cheese: Adds a savory sharpness that enhances the overall flavor.
- Frozen peas: They bring a sweet pop of color and freshness to each bite.
- Spaghetti: Use about three-quarters of a pound for creamy results; it acts as the perfect pasta base to soak up the sauce.
- Mozzarella cheese: Melts beautifully for that bubbly, golden crust.
- Fresh parsley: A bright, herbaceous garnish to finish the dish.
Make It Your Way
I love how forgiving this creamy chicken tetrazzini bake recipe is — it’s easy to adapt. Sometimes I swap chicken breast for leftover rotisserie chicken when I’m short on time, or I toss in some fresh spinach or different veggies. Feel free to make it your own!
- Variation: Use cooked shredded rotisserie chicken when life gets busy — the flavor is still amazing, and it cuts down prep time.
- Make it vegetarian: Skip the chicken, double the mushrooms, and maybe add artichoke hearts for a hearty veggie version.
- Add spice: Toss in a pinch of crushed red pepper flakes or a splash of hot sauce if you like a little heat to balance the creaminess.
- Gluten-free swap: Try gluten-free pasta to enjoy this dish without wheat, and check for gluten-free soups.
Step-by-Step: How I Make Creamy Chicken Tetrazzini Bake Recipe
Step 1: Season and Sear the Chicken
First things first: cut your chicken breast in half horizontally to create two thinner, evenly sized pieces. Season generously on both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat, then sear your chicken for 5-6 minutes on each side. You want that nice golden crust. Once cooked through, set your chicken aside to rest for about 10 minutes—this step lets the juices redistribute and keeps the chicken juicy when you dice it up later. Don’t forget to pour any leftover juices from the chicken back into your pot to add a punch of flavor to the sauce.
Step 2: Build a Flavorful Sauce
Keep the pot you seared chicken in on the stove, melt the butter, then add your dry white wine (or chicken broth if you prefer). Use a silicone spatula to scrape up the little brown bits stuck to the bottom — that’s where the magic happens. Let this reduce gently for about 5 minutes to concentrate those flavors. Next, toss in diced mushrooms and onions; cook another 5 minutes until softened. Then add minced garlic and let it sauté for 1 minute until fragrant.
Turn the heat down to medium-low and stir in the cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, frozen peas, and diced chicken. Mix everything together and gently heat through so the sauce becomes warm and luscious but doesn’t boil.
Step 3: Cook and Combine the Pasta
Boil your spaghetti until it’s just al dente (about 10 minutes) — you don’t want it too soft because it will cook more in the oven later. Drain and return it to the pot you cooked it in. Pour the warm sauce over the pasta and stir gently until everything is evenly coated. This step is where the creamy texture really comes together beautifully.
Step 4: Assemble and Bake
Transfer your creamy pasta and chicken mixture into a 9x13-inch casserole dish or any large oven-safe dish you have. Top with shredded mozzarella cheese — this creates that irresistible golden bubbly crust. Bake uncovered at 350°F (175°C) for 15 minutes, then crank up the heat to 450°F (230°C) for an additional 10 minutes or until the top is beautifully browned and bubbly. Let it rest for about 5 minutes before garnishing with fresh parsley and serving.
Top Tip
Over the years, I’ve learned a few tricks that really help this Creamy Chicken Tetrazzini Bake Recipe shine and avoid common pitfalls. These go-to tips keep the flavors bold and the textures just right every single time.
- Don’t skip the resting: Letting the chicken rest after searing makes all the difference in juicy bites inside the creamy bake instead of dry shredded chicken.
- Scrape those fond bits: Always deglaze the pan after searing the chicken to capture all that concentrated flavor in the sauce—it’s a game changer.
- Use just enough pasta: I stick with about three-quarters of a pound to keep the creaminess perfect—too much pasta and it gets dry, too little means too saucy.
- Watch the bake time: Switching from lower to higher heat at baking’s end crisps the cheese beautifully without drying out the casserole.
How to Serve Creamy Chicken Tetrazzini Bake Recipe
Garnishes
I always finish with a generous sprinkle of fresh parsley for that vibrant pop of color and fresh herb flavor. Sometimes I add a light dusting of extra Parmesan on top after baking for a savory finish. A few twists of freshly ground black pepper never hurt, either.
Side Dishes
Since this bake is rich, I usually keep sides simple: a crisp green salad with vinaigrette or roasted seasonal veggies like asparagus or green beans balance the meal perfectly. Garlic bread also makes it downright indulgent if you’re in that kind of mood.
Creative Ways to Present
For a special occasion, I’ve served this creamy chicken tetrazzini in individual ramekins topped with mini mozzarella balls for a pretty effect. It also works beautifully in a cast-iron skillet straight to the table—super cozy and rustic. A handful of toasted breadcrumbs on top before baking adds great texture if you want to mix things up.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. When I reheat, I add a splash of milk or broth and cover to keep the sauce creamy and avoid drying out.
Freezing
I’ve frozen this dish pre-baked and fully assembled with no issues. Just cover tightly and freeze for up to 2 months. When ready to bake, thaw in the fridge for 24 hours and bake as directed, adding a little extra time since it starts cold.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil until warmed through, about 20 minutes. This keeps the cheese from drying out or burning and brings back the fresh-baked taste.
Frequently Asked Questions:
Absolutely! Rotisserie chicken is a fantastic shortcut and works well. Just shred or dice about 2 cups of cooked chicken and fold it into the sauce. Keep in mind, cooking fresh chicken in the pot adds extra flavor to the sauce from the pan drippings, but rotisserie saves time and is delicious.
Traditional spaghetti is classic here, but you can use other long pasta shapes like linguine or fettuccine if you prefer. The key is to cook it al dente so it doesn’t get mushy in the bake. For a creamier consistency, stick to about ¾ of a pound instead of a whole pound of pasta.
Yes! You can assemble the casserole up to two days in advance, cover, and refrigerate. When ready, let it sit at room temperature for about 30 minutes before baking. Follow the baking times as usual. This makes it perfect for meal prepping or entertaining.
No problem at all—just swap out the dry white wine for an equal amount of chicken broth. The sauce will still be flavorful and creamy, just without the subtle wine note. This makes the recipe more approachable if you avoid alcohol.
Final Thoughts
This Creamy Chicken Tetrazzini Bake Recipe holds a special place in my kitchen rotation because it consistently delivers that cozy, satisfying comfort food vibe without tons of hassle. I love serving it to friends and family on chilly evenings or when I want a heartwarming meal that feels indulgent yet homey. Give this recipe a try—you’ll find it quickly becomes a favorite you go back to time after time. And hey, nothing brings more joy than sharing a bubbling golden casserole fresh out of the oven with people you care about!
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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: Italian-American
- Diet: Gluten Free
Description
This classic Chicken Tetrazzini recipe features tender seared chicken in a creamy mushroom and Parmesan sauce, tossed with spaghetti, topped with mozzarella, and baked to bubbly golden perfection. It's a comforting and flavorful casserole perfect for family dinners or gatherings.
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
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, equal pieces. Season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat. Add the chicken and sear for 5-6 minutes on each side until golden brown and cooked through. Remove from heat and let rest for 10 minutes before cutting into bite-sized pieces. Add any juices from the resting chicken back into the pot.
- Make the Sauce: Preheat the oven to 350 degrees Fahrenheit. Melt butter in the pot used for chicken over medium heat. Add the white wine and scrape the bottom of the pot with a silicone spatula to lift any browned bits, letting the wine boil gently for 5 minutes to reduce. Add diced mushrooms and onions and cook for 5 minutes. Add minced garlic and cook for 1 minute more. Reduce heat to medium-low, then stir in cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, frozen peas, and the diced cooked chicken. Combine well and gently heat over low heat.
- Cook the Pasta: Boil spaghetti until just al dente, about 10 minutes. Drain well and return the pasta to the pot used for boiling.
- Combine Pasta and Sauce: Pour the warm sauce over the spaghetti and stir thoroughly to combine.
- Assemble and Bake: Transfer the pasta and sauce mixture into a 9x13-inch casserole dish or large oven-safe pot. Sprinkle shredded mozzarella evenly over the top. Bake uncovered at 350 degrees for 15 minutes. Then increase oven temperature to 450 degrees and bake for an additional 10 minutes, until the cheese is bubbly and starts to brown. Remove from oven and let sit for 5 minutes.
- Garnish and Serve: Sprinkle fresh parsley over the casserole before serving to add color and freshness.
Notes
- Use Pinot Grigio or Sauvignon Blanc for the wine; chicken broth can be substituted if avoiding alcohol.
- You can substitute 2 cups of cooked or rotisserie chicken for convenience; cooking fresh chicken in the pot enhances sauce flavor.
- Using ¾ lb of pasta results in a creamier casserole; you may use up to 1 lb for a firmer texture.
- To make ahead, assemble and cover the casserole; refrigerate up to 2 days. Let sit at room temperature for 30 minutes before baking.
- Bake covered at 350 degrees for 20 minutes, then uncovered for 15 minutes, followed by baking at 450 degrees for 10 minutes until browned.
- The casserole can be frozen; thaw completely in the refrigerator (up to 24 hours) before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
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