Name: Creamy Chicken Tetrazzini 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 cook 1.5 lbs of chicken breast*); 1 lb button mushrooms (thickly sliced); 1 medium onion (finely chopped); 4 garlic cloves (minced); 2 Tbsp olive oil; 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 with equal parts milk & heavy cream); 1 1/2 tsp sea salt (plus more to taste); 1/4 tsp black pepper, freshly ground; 1/4 cup parsley (chopped, plus more to garnish); 1 1/2 cups shredded mozzarella cheese

If you’re on the hunt for a comforting, creamy, and cheesy dish that feels like a warm hug, you absolutely need to try this Creamy Chicken Tetrazzini Bake Recipe. I promise you, it turns out rich and satisfying every single time, whether you’re feeding a family or looking to impress guests without fussing for hours. Stick with me, and I’ll walk you through how simple it is to whip this up with pantry-friendly ingredients and a secret shortcut that saved my weeknight dinners more times than I can count!

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Why You’ll Love This Recipe

Super Creamy & Cheesy: The sauce is perfectly silky, with just the right amount of gooey mozzarella melted on top for that irresistible baked crust.
Fast & Easy Shortcut: Using rotisserie chicken means less prepping and more of that comforting flavor fast — a total game changer!
Versatile & Crowd-Pleasing: Whether for weekday dinners or potlucks, everyone raves about this cozy casserole.
Freezer-Friendly: Make ahead and freeze it to have dinner ready whenever you need a quick, hearty meal.

This dish shows a close-up view of a baked pasta casserole in a white ceramic dish. The casserole consists of creamy spaghetti mixed with pieces of light brown cooked meat and sliced mushrooms spread throughout. The top layer is covered with a smooth, melted white cheese sauce sprinkled with small bits of green herbs. A spoon is scooping some of the creamy pasta from the dish, showing the mixed layers of noodles, meat, and mushrooms inside. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Tetrazzini Bake, easy chicken casserole, cheesy pasta bake, weeknight dinner ideas, comforting chicken bake

Ingredients You’ll Need

What makes this Creamy Chicken Tetrazzini Bake Recipe work so well is the balance between tender pasta, juicy chicken, earthy mushrooms, and a dreamy cream sauce that holds everything together. I always recommend fresh garlic and good-quality chicken broth to deepen those flavors.

Flat lay of fresh linguine pasta nest, shredded rotisserie chicken chunks, thickly sliced white button mushrooms, finely chopped medium onion mound, four peeled garlic cloves, two tablespoons golden olive oil in a small white ceramic bowl, four tablespoons unsalted butter cubes on a white plate, small white bowl of all-purpose flour powder, small white bowl of clear low-sodium chicken broth, small white bowl with fresh lemon juice, small white bowl holding creamy half and half, small white bowl of coarse sea salt crystals, small white bowl with freshly ground black pepper, small white bowl of chopped bright green parsley, small white bowl heaped with shredded white mozzarella cheese, whole uncracked brown eggs arranged symmetrically, all ingredients placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Creamy Chicken Tetrazzini Bake, easy chicken casserole, cheesy pasta bake, weeknight dinner ideas, comforting chicken bake

Linguine or spaghetti: I like linguine for its sturdiness, but spaghetti works perfectly too — just don’t overcook it!
Rotisserie chicken: This is my secret weapon for speedy prep and deliciously tender chicken.
Olive oil: Adds a subtle fruitiness while sautéing the mushrooms and onions.
Button mushrooms: Thickly sliced for a meaty bite that complements the chicken.
Onion: Finely chopped for sweetness and depth — yellow or white onion both do great.
Garlic cloves: Freshly minced for that aromatic punch.
Unsalted butter: Key for making a silky roux to thicken the sauce.
All-purpose flour: Works perfectly to give the sauce the right body without heaviness.
Low-sodium chicken broth: Adds savory depth—low sodium lets you control the saltiness better.
Lemon juice: Brightens the sauce and balances the richness.
Half & half: For creaminess — you can split it between milk and heavy cream if needed.
Sea salt & black pepper: To season and enhance all the flavors naturally.
Fresh parsley: Chopped into the sauce and for a fresh garnish that adds color.
Shredded mozzarella cheese: For that irresistibly melty, golden topping everyone loves.

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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

One of the reasons I adore this Creamy Chicken Tetrazzini Bake Recipe is its flexibility—feel free to tweak it to suit your taste or dietary needs. I often switch things up depending on what’s in my fridge and who I’m cooking for.

Protein swaps: Instead of rotisserie chicken, I’ve used leftover turkey or even cooked shrimp—both add a great twist!
Make it vegetarian: Skip the chicken and add extra mushrooms, zucchini, or even artichoke hearts for a hearty, meat-free version.
Cheese changes: Try swapping mozzarella for provolone or mixing in a bit of Parmesan to up the cheesy flavor.
Gluten-free option: Use gluten-free pasta and substitute the flour in the sauce with a gluten-free blend—worked great for my friend with sensitivities!

How to Make Creamy Chicken Tetrazzini Bake Recipe

Step 1: Cook the Pasta Perfectly

Start by bringing a large pot of salted water to a rolling boil—season it well so the pasta is flavorful inside and out. Cook your linguine or spaghetti just until barely al dente; you want it with a little bite since it’ll cook more in the oven. Don’t forget to reserve about half a cup of that starchy pasta water before draining—it’s a magic ingredient that keeps your sauce smooth and saucy!

Step 2: Sauté Mushrooms and Onions

Heat olive oil in a large skillet over medium-high heat. Toss in the thickly sliced mushrooms and cook until they soften and release their juices, about 3 minutes. Then add your chopped onions, cooking them until they turn soft and golden, about 5 to 7 minutes. The aroma at this point is just heavenly! Finish by stirring in the minced garlic for one minute—just enough to coax out that garlicky fragrance without burning it. Once done, transfer this mixture to a cutting board and mix with your shredded chicken.

Step 3: Make the Creamy Sauce

Using the same pot you boiled the pasta in (love doing this to save dishes), melt unsalted butter over medium heat. Whisk in the all-purpose flour and cook it for about 1 ½ minutes until it smells toasty and turns lightly golden—this is the base of your thick, luscious sauce. Gradually whisk in chicken broth, lemon juice, salt, and pepper, stirring continuously to avoid lumps. Once smooth, pour in your half & half and bring the mixture to a gentle simmer on low heat. Taste and adjust the seasoning—you want it creamy with a subtle brightness from the lemon.

Step 4: Combine & Transfer to Baking Dish

Now, pour your cooked pasta back into the sauce pot. Gently fold in the chicken and mushroom mixture along with the chopped parsley (freshness is key here!). If you want your bake saucier, splash in some of that reserved pasta water. Spread everything evenly into a buttered 9×13 casserole dish and top generously with shredded mozzarella – this is where the magic crust forms!

Step 5: Bake Until Golden and Bubbly

Cover the casserole with foil and bake at 350˚F for 20 minutes to let the flavors meld and the sauce thicken beautifully. Then, remove the foil and bake for another 15 minutes, or until the cheese turns bubbly and golden brown. For a little extra flair, I like to pop it under the broiler for the last 1-2 minutes—watch closely so it gets those golden spots without burning.

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Pro Tips for Making Creamy Chicken Tetrazzini Bake Recipe

Don’t Overcook Pasta: Cook it just until al dente — it’s going back in the oven and will absorb sauce without turning mushy.
Use Reserved Pasta Water: Adding a splash of it loosens the sauce and helps it cling to the noodles beautifully.
Sauté Veggies Well: Take your time cooking the mushrooms and onions until golden — that deep flavor makes the dish sing.
Watch the Broiler: The cheese browns quickly under high heat; keep an eye so it doesn’t burn.

How to Serve Creamy Chicken Tetrazzini Bake Recipe

A white bowl holds creamy pasta with three main layers: at the bottom are light brown mushroom pieces coated in sauce, on top are thick, pale yellow spaghetti noodles mixed with tender white chicken pieces, all covered in a smooth, light cream sauce. Small green parsley bits are scattered on top, adding a touch of color. A silver fork rests inside the bowl on the right side. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Tetrazzini Bake, easy chicken casserole, cheesy pasta bake, weeknight dinner ideas, comforting chicken bake

Garnishes

I’m a sucker for fresh parsley sprinkled on top right after baking—it adds a pop of color and freshness that you’ll appreciate against all that creamy richness. Sometimes, I drizzle a hint of extra virgin olive oil or a squeeze of fresh lemon juice at the table to brighten it further.

Side Dishes

This bake is pretty filling on its own, but I love pairing it with a crisp green salad tossed in a light vinaigrette or roasted seasonal veggies like asparagus or Brussels sprouts. Garlic bread or crusty baguette also make fantastic sides for soaking up every last drop of sauce.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served this dish in individual ramekins which feels a bit fancy and makes portioning easier. Another fun idea is to sprinkle toasted breadcrumbs mixed with Parmesan over the cheese before baking to add extra crunch and flavor—my family goes crazy for that twist!

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers tightly covered in the fridge for up to 3 days. I’ve found the flavors even meld better after chilling. Just cover the dish or transfer it to airtight containers to keep everything fresh.

Freezing

This Creamy Chicken Tetrazzini Bake Recipe freezes surprisingly well! I like to prepare it through the assembling step, then cover tightly with foil and plastic wrap before freezing. When I’m ready to eat, I thaw overnight in the fridge, then bake as usual. The texture holds up nicely, and I still get that creamy goodness.

Reheating

To reheat, I recommend warming individual servings in the oven at 325˚F, covered with foil, to prevent drying out—usually about 15-20 minutes. If you’re in a rush, the microwave works too; just add a splash of milk and cover loosely to keep it moist.

FAQs

Can I use other types of noodles for this Chicken Tetrazzini Bake?

Absolutely! While linguine or spaghetti works best, you can also use fettuccine, penne, or even egg noodles if that’s what you have on hand. Just adjust the cooking time so they don’t overcook going into the bake.
Is it better to use homemade chicken or store-bought rotisserie?

I’m a big fan of rotisserie chicken for convenience—it’s juicy, flavorful, and saves tons of time. But if you prefer homemade baked or boiled chicken breasts, that works great too—just be sure to shred or dice it finely so it mixes well.
Can I make this recipe dairy-free?

You can! Swap the half & half for a dairy-free cream substitute like coconut milk or cashew cream, and use dairy-free cheese alternatives. The texture will be slightly different but still delicious.
How do I know when the bake is done?

The sauce should be bubbly and thickened, and the cheese on top golden brown and slightly crisp around the edges. The casserole will be hot all the way through—if you’re unsure, poke the middle with a knife and carefully touch it to test heat.

Final Thoughts

I absolutely love how this Creamy Chicken Tetrazzini Bake Recipe comes together with simple ingredients that yield such a dreamy dish. It’s quickly become one of my go-to casseroles for those days when I want comfort food without complicated prep. I hope you give it a whirl and enjoy the gooey, savory goodness as much as my family does. Trust me, once you try this baby, it’ll be a fixture on your dinner rotation!