This Creamy Chicken Tetrazzini Pasta Bake Recipe is truly a celebration of comfort food done right — rich, cheesy, and just the right blend of creamy and savory that makes every bite feel like a warm hug. Trust me, once you try this, it will quickly become your go-to for busy weeknights or cozy family dinners.
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Why You'll Love This Recipe
I'm genuinely excited to share this Creamy Chicken Tetrazzini Pasta Bake Recipe with you because it’s one of those dishes that hits all the right notes — creamy sauce, tender chicken, and a golden cheesy crust that makes every forkful irresistible.
- Ultimate Comfort Food: This recipe blends creamy soups, Parmesan, and mozzarella in a way that just feels indulgent but never over the top.
- One-Pot Flavor Booster: Cooking the chicken right in the same pot infuses the sauce with incredible depth and makes cleanup a breeze.
- Family Friendly: It’s a hit with all ages — my pickiest eaters always go for seconds without a fuss.
- Easy to Customize: You can tweak it for what you have on hand or to suit dietary preferences, plus it freezes well for busy days.
Ingredients & Why They Work
The magic of this Creamy Chicken Tetrazzini Pasta Bake Recipe lies in how these ingredients come together: tender chicken, umami-rich mushrooms, and a luscious combination of creamy soups and cheese that coats the pasta perfectly. Here’s why each one matters:
- Chicken breast: Cooking fresh chicken right in the pot imparts juiciness and adds savory depth to the sauce.
- Italian Seasoning: A simple blend that brings classic herby notes without overpowering the creamy base.
- Olive oil: Perfect for searing the chicken to a golden crust, locking in flavor.
- Butter: The foundation for a rich sauce, it helps meld everything together smoothly.
- Dry white wine: Pinot Grigio or Sauvignon Blanc brings a subtle acidity that balances richness; you can substitute chicken broth if you prefer.
- Button mushrooms: They add earthiness and a meaty texture that really complements the chicken.
- Yellow onion: Provides a sweet base flavor that deepens as it cooks down in the sauce.
- Garlic: Because everything's better with garlic, adding a fragrant punch.
- Cream of chicken soup & cream of mushroom soup: These create the creamy, comforting backbone of the sauce.
- Sour cream and milk: Give the sauce a tangy, silky texture and keep it from being too heavy.
- Parmesan cheese: Adds sharpness and a nutty flavor that elevates the dish.
- Frozen peas: A burst of sweetness and color, plus a sneaky veggie you can feel good about including.
- Spaghetti: I like to use slightly less than a pound to keep the dish creamy, but feel free to adjust based on your preference.
- Mozzarella cheese: For that gooey, bubbly, golden topping that everyone instinctively loves.
- Fresh parsley: A bright garnish to cut through all that richness when serving.
Make It Your Way
One of the things I love about this Creamy Chicken Tetrazzini Pasta Bake Recipe is how forgiving and versatile it is. I often switch up the veggies or cheese depending on what I have, and it always turns out fantastic. Feel free to make it your own!
- Variation: I’ve swapped peas for asparagus tips or green beans during spring; both add a lovely fresh crunch.
- Cheese options: Try adding a bit of sharp cheddar or provolone for a different flavor profile that still melts beautifully.
- Protein switches: When I’m short on time, shredded rotisserie chicken works just as well and saves a step.
- Dairy-free adjustments: You can substitute the dairy components with plant-based alternatives — just expect a slightly different texture but still tasty.
Step-by-Step: How I Make Creamy Chicken Tetrazzini Pasta Bake Recipe
Step 1: Sear the Chicken to Golden Perfection
Start by slicing your chicken breast in half horizontally so you get two evenly thin pieces — they’ll cook faster and stay juicy. Season both sides with salt, pepper, and a sprinkle of Italian seasoning. Heat olive oil in your main pot over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through. Don’t rush this – a nice sear adds wonderful flavor and texture. Once done, let the chicken rest for 10 minutes so the juices redistribute before cutting it into bite-sized chunks. Don’t forget to pour any flavorful juices left in the pot back in — they’ll form the base of your sauce!
Step 2: Build the Sauce with Wine and Aromatics
Keeping the pot you just used (no need to dirty another one), melt the butter and pour in your white wine. Use a spatula to scrape all those brown bits off the bottom — that’s pure gold for flavor. Let this reduce gently for about 5 minutes until it thickens slightly. Then, toss in diced mushrooms and onions and cook until the mushrooms release their juices and onions soften, roughly 5 more minutes. Add in minced garlic and cook for another minute until fragrant. This aromatic base builds so much depth that you’ll notice even before adding the creamy ingredients.
Step 3: Creamy Sauce Time!
Reduce the heat to medium-low. Stir in the cream of chicken and cream of mushroom soups, along with Parmesan cheese, sour cream, milk, frozen peas, and that perfectly cooked chicken you just chopped. Stir gently until everything is combined and warmed through, careful not to boil or the sour cream might break. This sauce is what really takes the dish from good to unforgettable — velvety, tangy, and rich all at once.
Step 4: Cook Pasta Until Just Al Dente
Bring a large pot of salted water to a boil and cook the spaghetti for about 10 minutes — just until it’s al dente, because it will continue cooking in the oven. Drain well, and add it back into the pot you boiled it in. Pour the warm sauce over the pasta and give it a gentle stir to thoroughly coat every strand.
Step 5: Assemble and Bake
Transfer your saucy pasta mixture to a 9x13 casserole dish or any large oven-safe pot you have. Sprinkle a generous 2 cups of mozzarella cheese on top — this will get perfectly bubbly and golden as it bakes. Bake uncovered at 350 °F for 15 minutes to heat through. Then bump up the oven to 450 °F and bake another 10 minutes or until the cheese topping is bubbly and beautifully browned. Let it rest for 5 minutes before serving, and garnish with freshly chopped parsley for a burst of color and freshness.
Top Tip
From my experiences making this Creamy Chicken Tetrazzini Pasta Bake Recipe, these tips help you nail it every time and avoid common pitfalls:
- Don’t Skip Resting the Chicken: Letting the chicken rest after cooking keeps it juicy when diced – rushing this can make your pieces dry.
- Use the Same Pot: Cooking the sauce in the chicken’s pot keeps all those cooked-on bits, intensifying flavor without extra effort.
- Watch Sauces That Contain Sour Cream: Keep heat low when adding sour cream and avoid boiling to prevent curdling.
- Cheese Timing Matters: Adding mozzarella at the end ensures you get that perfect golden crust without drying out the bake.
How to Serve Creamy Chicken Tetrazzini Pasta Bake Recipe
Garnishes
I always top mine with freshly chopped parsley — it adds a pop of green and a fresh herbal note that cuts through the creaminess beautifully. Sometimes, I sprinkle a little extra Parmesan on top just before serving for good measure.
Side Dishes
This pasta bake pairs wonderfully with simple sides like a crisp Caesar salad or roasted vegetables, such as asparagus or Brussels sprouts. I like to keep the sides light and fresh to balance the rich casserole.
Creative Ways to Present
For a special occasion, I’ve served this creamy chicken tetrazzini in individual ramekins topped with a sprinkle of fresh herbs and toasted breadcrumbs for added crunch—makes it feel extra special and elegant!
Make Ahead and Storage
Storing Leftovers
After it cools, I transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheating in the oven keeps the texture creamier than the microwave, which can sometimes dry out the cheese topping.
Freezing
I’ve frozen this pasta bake successfully — just assemble everything, cover tightly with foil, and freeze. When ready, thaw completely in the fridge (this can take up to 24 hours) before baking. The texture holds up well, making it great for meal prep.
Reheating
To reheat, cover with foil and warm in a 350 °F oven until bubbly (about 20-25 minutes). Uncover in the last 5 minutes to refresh the cheese crust. This keeps the bake moist and delicious without drying out.
Frequently Asked Questions:
Absolutely! Using leftover or rotisserie chicken is a great shortcut. Just ensure it’s shredded or chopped before adding it to the sauce. Keep in mind that cooking the chicken in the pot adds extra flavor to the sauce, but this method saves time with minimal compromise.
Traditionally, spaghetti is used as in this Creamy Chicken Tetrazzini Pasta Bake Recipe, but you can also try linguine or fettuccine. The key is to cook it al dente since it will continue cooking in the oven. Using slightly less pasta than usual keeps the dish nice and creamy.
Yes! This recipe is fantastic for make-ahead meals. Assemble the casserole, cover, and refrigerate for up to 2 days before baking. Bring it to room temperature for about 30 minutes before baking to ensure even cooking. Freezing is also an option if you want to prepare well in advance.
If you prefer not to cook with wine, or don’t have any on hand, use chicken broth as an easy substitute. It still adds liquid and flavor without changing the dish’s profile too much. Just let it reduce a bit longer to concentrate the taste.
Final Thoughts
This Creamy Chicken Tetrazzini Pasta Bake Recipe has become one of my personal favorites, not just because it’s comfort food at its finest, but because it’s so approachable and forgiving in the kitchen. Whether you’re feeding a crowd or just craving something indulgent at home, I think you’ll find this recipe hits the mark every time. I can’t wait for you to make it and enjoy those creamy, cheesy layers that make it such a crowd-pleaser — consider this your new weeknight winner!
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Delicious Recipe
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Description
Chicken Tetrazzini is a creamy, comforting pasta casserole featuring tender seared chicken, a rich mushroom and cheese sauce, and a bubbly mozzarella topping. Perfect for family dinners, it combines classic Italian-seasoned chicken with a luscious blend of soups, sour cream, and Parmesan cheese, baked to golden perfection.
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 (Pinot Grigio or Sauvignon Blanc recommended, or chicken broth as alternative)
- 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 mozzarella cheese
- Fresh parsley, for garnish
Instructions
- Prepare the Chicken: Cut the chicken breast in half horizontally to create two thinner pieces of equal size. Season both sides of each piece generously with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat, then add the chicken pieces. Sear for about 5-6 minutes on each side until golden brown and cooked through. Remove from the pot and let rest for 10 minutes before dicing into bite-sized pieces. Pour any chicken juices remaining in the pot back for flavor enhancement.
- Prepare the Sauce: Preheat the oven to 350 degrees Fahrenheit. In the same pot, melt the butter and add the white wine. Use a silicone spatula to scrape up any browned bits from the bottom of the pot, allowing the wine to gently boil and reduce for 5 minutes. Add diced mushrooms and onions and sauté for 5 more minutes. Stir in minced garlic and cook for an additional minute. Lower heat to medium-low and stir in cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, frozen peas, and the diced cooked chicken. Mix well and gently heat to combine all flavors.
- Cook the Pasta: Boil the spaghetti in salted water until just al dente, about 10 minutes. Drain and return the spaghetti to the pot it was cooked in.
- Combine Pasta and Sauce: Pour the warm sauce over the drained spaghetti in the pot and stir gently until pasta is fully coated and combined with the sauce.
- Assemble and Bake the Casserole: Transfer the pasta mixture to a 9x13 inch casserole dish or any large oven-safe pot. Sprinkle evenly with 2 cups of shredded mozzarella cheese. Bake uncovered at 350 degrees for 15 minutes. Then increase the oven temperature to 450 degrees and continue baking for another 10 minutes or until the cheese topping is bubbly and golden brown. Remove from oven and let the casserole sit for 5 minutes before serving.
- Serve: Garnish the finished dish with freshly chopped parsley and serve warm for a comforting meal.
Notes
- Use Pinot Grigio or Sauvignon Blanc for the wine to add brightness. Alternatively, substitute with chicken broth if avoiding alcohol.
- Using freshly cooked chicken in the pot enhances sauce flavor better than using precooked chicken, but leftover or rotisserie chicken works fine.
- You can increase pasta to 1 lb for a less creamy, more pasta-forward dish.
- This casserole can be assembled ahead, covered, and refrigerated up to 2 days. Bring to room temperature for 30 minutes before baking.
- For make-ahead baking: cover and bake at 350 degrees for 20 minutes, uncover and bake an additional 15 minutes, then increase to 450 degrees and bake 10 more minutes until browned.
- Casserole freezes well. Thaw completely in the fridge up to 24 hours before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
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