Name: Creamy Chicken Tetrazzini Pasta Bake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 12 oz linguine (or spaghetti); 4 cups rotisserie chicken (shredded or diced) or 1.5 lbs cooked chicken breast, chopped; 2 Tbsp olive oil; 1 lb button mushrooms, thickly sliced; 1 medium onion, finely chopped; 4 garlic cloves, minced; 4 Tbsp unsalted butter; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 Tbsp lemon juice; 2 cups half & half (or substitute equal parts milk & heavy cream); 1 1/2 tsp sea salt (plus more to taste); 1/4 tsp freshly ground black pepper; 1/4 cup parsley, chopped (plus more to garnish); 1 1/2 cups shredded mozzarella cheese

If you’re craving comfort food that feels like a warm hug, you’ve got to try this Creamy Chicken Tetrazzini Pasta Bake Recipe. I absolutely love how this casserole combines tender pasta, juicy chicken, earthy mushrooms, and a luscious creamy sauce baked to bubbly perfection. When I first tried making tetrazzini at home, I was blown away by how easy it is to pull together yet tastes like a fancy dish from a restaurant. Stick with me—you’ll find that this recipe will soon become your go-to weeknight dinner or your secret weapon for feeding a crowd.

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Why You’ll Love This Recipe

Creamy and Comforting: The sauce blends butter, flour, broth, and half & half for ultimate silkiness that clings perfectly to pasta and chicken.
Super Easy and Versatile: Using rotisserie chicken saves you tons of prep time and you can swap linguine for spaghetti or other noodles.
Family Favorite: My family goes crazy for the cheesy topping and rich flavors—perfect for cozy gatherings or leftovers.
Make Ahead Friendly: You can prep this casserole ahead and freeze leftovers, which saves dinner stress on busy nights.

A white bowl holds a creamy pasta dish with two main layers: thick spaghetti noodles on top that are a pale yellow with a smooth texture, and a creamy white sauce underneath mixed with pieces of light brown mushrooms and white chicken strips. Small green parsley leaves are sprinkled over the dish for color. A silver fork rests on the right side inside the bowl. The bowl sits on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

To get that perfect creamy texture and rich flavor in your Creamy Chicken Tetrazzini Pasta Bake Recipe, it’s important to start with simple, fresh ingredients that complement each other beautifully. I always recommend using good-quality chicken broth and fresh mushrooms for the best results.

Linguine or Spaghetti: I prefer linguine because it holds the sauce well, but spaghetti works just fine, too.
Rotisserie Chicken: A shortcut that cuts prep time drastically. Alternatively, cooked chicken breast works too.
Olive Oil: For sautéing the veggies and getting those mushrooms golden and flavorful.
Button Mushrooms: Thick slices add meaty texture and earthy flavor—don’t skip them!
Onion: Finely chopped to melt into the sauce and boost savory depth.
Garlic: Minced for that irresistible aroma and flavor kick.
Unsalted Butter: The base for the roux that thickens the sauce.
All-Purpose Flour: Mixed with butter to create a smooth, velvety sauce base.
Chicken Broth: Low sodium to control salt levels and add savory richness.
Lemon Juice: Just a splash to brighten the sauce and balance creaminess.
Half & Half: Or a milk and heavy cream combo to achieve that perfect creaminess.
Sea Salt and Black Pepper: Freshly ground pepper makes all the difference here.
Parsley: Chopped fresh for color and herbaceous freshness, plus a little extra for garnish.
Mozzarella Cheese: Shredded and generously sprinkled to create a bubbly, golden topping.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like mixing things up depending on what’s in the fridge or who I’m cooking for. Don’t be afraid to personalize your Creamy Chicken Tetrazzini Pasta Bake Recipe—it’s forgiving and versatile!

Mushroom Mix-In: I sometimes swap button mushrooms for cremini or shiitake for a deeper, woodsy flavor that adds a gourmet touch.
Protein Swap: If you’re not a fan of chicken, turkey or even cooked canned tuna work wonderfully and still keep it creamy and satisfying.
Dairy Alternatives: For a lighter version, try using half milk and half light cream, or experiment with dairy-free creamers if needed.
Spice It Up: Adding a pinch of red pepper flakes or smoked paprika brings a subtle warmth that my family loves.

How to Make Creamy Chicken Tetrazzini Pasta Bake Recipe

Step 1: Cook the Pasta to Perfect “Almost Al Dente”

Start by boiling a large pot of salted water—make it taste like the ocean, really salty—so the pasta doesn’t taste bland. Cook your linguine or spaghetti until it’s just shy of al dente because it’ll finish cooking in the oven. Reserve half a cup of that starchy pasta water before draining; it helps loosen the sauce later if needed. Partially cover your cooked pasta to keep it warm and prevent drying out.

Step 2: Sauté Mushrooms, Onions, and Garlic for Maximum Flavor

Heat olive oil over medium-high heat in a large skillet. Toss in those thick mushroom slices and cook until they get tender, around 3 minutes. Add finely chopped onions and let them soften and caramelize a bit—this can take 5 to 7 minutes, but it’s worth it. Finish with minced garlic for just a minute until you can smell that fragrant aroma filling your kitchen (that’s when you know it’s perfect). Once ready, transfer this sauté mixture to a cutting board along with your shredded rotisserie chicken. This technique layers flavor that really elevates the dish.

Step 3: Whisk Together the Creamy Sauce Base

Using the same pot you boiled pasta in (no need to dirty another dish), melt butter over medium heat. Whisk in the flour and cook it gently for about 1.5 minutes until it turns a light golden color—this is your roux and the magic behind the creamy texture. Slowly whisk in chicken broth, lemon juice, salt, and pepper, making sure it’s lump-free and silky smooth. Pour in the half & half and bring the sauce to a gentle simmer. Taste and adjust salt and pepper—this is your chance to get that flavor spot on.

Step 4: Combine Everything and Prepare to Bake

Return your chicken and mushroom mixture to the pot with the sauce and add chopped parsley for a fresh pop of color and flavor. Stir in the cooked pasta, and if you want it saucier, gently fold in some of the reserved pasta water until you reach your desired consistency. Spread this mixture evenly into the buttered 9×13 casserole dish. Don’t be shy—pile it on! Top generously with shredded mozzarella. The cheese is what gives that golden, bubbly crust everyone loves.

Step 5: Bake Until Bubbly and Goldeny-Brown

Cover with foil and bake at 350°F for 20 minutes to let everything meld and heat through. Then remove the foil and bake for another 15 minutes so the cheese has a chance to brown beautifully. If you want that extra golden crunch, broil for the last 1-2 minutes—just watch it closely to avoid burning. When it comes out of the oven, the aroma alone will have everyone rushing to the table.

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Pro Tips for Making Creamy Chicken Tetrazzini Pasta Bake Recipe

Reserve Pasta Water: That starchy water is golden liquid gold for thinning your sauce without diluting flavor.
Don’t Overcook Pasta: Since it cooks more in the oven, slightly undercook initially to avoid mushy texture.
Use Fresh Herbs: Fresh parsley adds brightness that boosts the dish’s overall freshness, never skip it.
Watch the Broil: Broil at the end for perfect cheesy browning but keep a close eye—cheese goes from golden to burnt quick!

How to Serve Creamy Chicken Tetrazzini Pasta Bake Recipe

A white rectangular baking dish filled with two layers of pasta and creamy white sauce, topped with melted cheese that is lightly browned on the edges and sprinkled with small green parsley bits all over. The pasta beneath the cheese can be seen slightly curling up around the edges of the dish. The dish is placed on a dark brown wooden surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like adding a sprinkle of extra chopped fresh parsley on top after baking—it adds a lovely little pop of green and a fresh note against all the richness. A light dusting of freshly grated Parmesan can be nice too if you want an extra umami kick. Sometimes, a squeeze of fresh lemon just before serving wakes up the flavors beautifully.

Side Dishes

Since the tetrazzini is so rich and filling, I pair it with simple sides like a crisp green salad with a tangy vinaigrette or steamed green beans with a touch of garlic. A crusty loaf of bread to mop up that creamy sauce is always a hit, too.

Creative Ways to Present

For a special occasion, I’ve served this creamy chicken tetrazzini in individual ramekins instead of one big dish—it looks charming, and everyone loves having their own bubbly portion. You can also sprinkle toasted breadcrumbs on top before baking for a crunchy texture contrast that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well refrigerated in an airtight container for up to 3 days. I usually pack individual portions so they’re ready to grab and reheat. You’ll find the flavors meld beautifully overnight, making leftovers even tastier.

Freezing

This recipe freezes wonderfully. I freeze the casserole before baking, tightly covered in foil and plastic wrap. When I’m ready to enjoy, I thaw it overnight in the fridge and then bake as directed. It’s a lifesaver for meal prep or busy nights!

Reheating

To reheat, I pop individual servings in the microwave with a small splash of water to keep it moist, and stir halfway through. Or, for the best texture, reheat in the oven at 325°F covered with foil until warmed through, finishing uncovered for the cheesy top to re-crisp.

FAQs

Can I use other types of pasta instead of linguine in this recipe?

Absolutely! While linguine is traditional, spaghetti or even penne can work well for this bake. Just be sure to cook the pasta until barely al dente since it will cook further in the oven. Avoid small shapes like macaroni that might get lost in the creamy sauce.
Is it necessary to use rotisserie chicken?

Not at all! I love using rotisserie chicken for convenience, but you can bake and chop chicken breasts yourself or even use leftover cooked chicken. Just make sure the chicken is cooked through and shredded or diced to mix evenly with the pasta and sauce.
Can I make this recipe dairy-free or gluten-free?

For dairy-free, swapping the half & half with coconut milk or other plant-based creams works, and using dairy-free cheese alternatives can keep it creamy. Gluten-free? Use a gluten-free flour for the roux and gluten-free pasta. The texture might vary slightly, but it’s still delicious!
How long can I store leftovers in the freezer?

Frozen, this pasta bake keeps well up to 3 months. Make sure to wrap it tightly and thaw completely before baking to keep the creamy texture intact.

Final Thoughts

This Creamy Chicken Tetrazzini Pasta Bake Recipe has become one of my ultimate comfort dishes that delivers every single time. What I love most is how the creamy sauce wraps around tender chicken and noodles with a cheesy topping that’s just irresistible. It’s a dish that feels fancy but is amazingly simple to make, and I truly think it will become a family favorite for you as well. So trust me, get cooking—your kitchen (and your appetite) will thank you!