Richly comforting and bursting with savory flavors, this Creamy Chicken Tetrazzini Bake Recipe brings together tender chicken, luscious creamy sauce, and cheesy goodness all in one satisfying dish. I’m excited to share it with you because it’s one of those family favorites that always feels like a warm hug on a plate.
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Why You'll Love This Recipe
Once I tried this Creamy Chicken Tetrazzini Bake Recipe, it quickly became a go-to whenever I want something hearty and comforting without a ton of fuss. It’s creamy, cheesy, and just a little bit indulgent — perfect for feeding a crowd or enjoying leftovers the next day.
- Comfort in Every Bite: The creamy sauce mixed with tender chicken and cheesy topping is the ultimate cozy meal, especially on chilly nights.
- Simple Yet Flavorful: With a few pantry staples and fresh mushrooms and herbs, it’s easy to pull together something impressive without overcomplicating things.
- Great for Leftovers: This bake tastes even better the next day, making it ideal for meal prep and quick dinners later in the week.
- Customizable Comfort: You can easily tweak the ingredients to your liking or swap in what you have on hand—perfect for busy cooks.
Ingredients & Why They Work
Each ingredient in this Creamy Chicken Tetrazzini Bake Recipe plays a special role. The combination of creamy soups and sour cream builds a rich sauce that clings beautifully to the tender spaghetti, while mushrooms and onions add earthiness and depth. Plus, the Parmesan and mozzarella give the perfect cheesy touch. Here’s why I love these ingredients together and some tips for picking the best ones.
- Chicken Breast: Boneless and skinless keeps things lean but tender; seasoning it with Italian herbs amps up the flavor right from the start.
- Italian Seasoning: Brings warmth and a nice herby kick that works flawlessly with chicken and mushrooms.
- Olive Oil: Perfect for searing chicken to get that golden crust and locking in juices.
- Butter: Adds richness to the sauce base and helps sauté those mushrooms and onion with a silky finish.
- Dry White Wine: A splash brightens the sauce — I love using Pinot Grigio or Sauvignon Blanc, but chicken broth is a fine substitute if you skip alcohol.
- Button Mushrooms: Add earthiness and a meaty texture that complements the creamy sauce.
- Yellow Onion: Sweet and aromatic, it gives body and depth to the sauce.
- Garlic: Just enough to add savory punch without overpowering the other flavors.
- Cream of Chicken Soup: Builds the luscious creamy texture and flavor base.
- Cream of Mushroom Soup: Enhances the mushroom flavor and adds to the sauce’s thickness.
- Sour Cream: Tangy and velvety, it keeps the sauce from getting too heavy and adds a subtle brightness.
- Milk: A little helps loosen the sauce so it’s pourable and silky.
- Parmesan Cheese: Sharp and nutty, this cheese melts into the sauce for that classic Italian flavor.
- Frozen Peas: Add a pop of color and a sweet freshness that balances the rich flavors.
- Spaghetti: I like using ¾ pound for just the right balance of pasta to sauce; cooked al dente to hold texture well through baking.
- Mozzarella Cheese: Melts beautifully on top, giving you that bubbly golden crust.
- Fresh Parsley: Brightens the finished dish for a fresh, herbaceous note.
Make It Your Way
I love that this Creamy Chicken Tetrazzini Bake Recipe is so forgiving and easy to personalize. Over time, I’ve played around with different cheeses and veggies, and every variation feels like a fresh twist while still comforting. Don’t be afraid to tweak it!
- Variation: When I’m short on time, I’ve used leftover rotisserie chicken instead of cooking fresh; it speeds things up and still tastes great.
- Make it vegetarian: Swap the chicken for sautéed mushrooms or roasted veggies and use vegetable broth or wine for the sauce.
- Extra creamy: Stir in a handful of cream cheese before baking for an ultra-rich sauce that’s super indulgent.
- Gluten-free: Use gluten-free spaghetti and make sure your canned soups are gluten-free; it still works beautifully.
- Seasonal add-ins: Adding fresh spinach or roasted red peppers can brighten the dish with extra flavor and nutrition.
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 to get even, thinner pieces – this helps them cook evenly and faster. I season both sides generously with salt, pepper, and Italian seasoning – it’s such an easy way to build flavor. Heat olive oil in a large pot over medium-high heat until shimmering, then sear the chicken for about 5-6 minutes per side until golden brown and cooked through. Don’t rush this step; the browned bits left behind are pure flavor gold for your sauce later. Set the chicken aside and let it rest for at least 10 minutes before dicing it. Resting is key – it keeps the chicken juicy and tender.
Step 2: Create the Flavor-Packed Sauce
With the chicken rested, keep those delicious fond bits in the pot! Melt butter in the same pot over medium heat, then add your dry white wine. Use a silicone spatula to scrape up every tasty little piece stuck to the pan – that’s where the magic lives. Let the wine reduce gently for about 5 minutes, concentrating the flavor. Next, toss in the diced mushrooms and onions and sauté them for another 5 minutes until soft and fragrant, then add the minced garlic for an extra minute. Lower the heat to medium-low, then stir in the cream of chicken soup, cream of mushroom soup, Parmesan, sour cream, milk, frozen peas, and the diced chicken. Stir everything to combine and gently warm the sauce without boiling. This step is all about melding the flavors and getting that perfect creamy texture.
Step 3: Cook the Spaghetti and Combine
Cook your spaghetti until just al dente, usually around 10 minutes depending on the brand. Drain it well and return it to the pot you cooked it in. Pour the warm sauce over the hot pasta and stir it through evenly so every strand is coated in that rich, creamy goodness.
Step 4: Assemble and Bake to Perfection
Transfer the pasta and sauce mixture into a 9x13-inch casserole dish. Sprinkle the mozzarella cheese evenly over the top. Bake uncovered at 350°F for 15 minutes, then crank the oven up to 450°F and bake for another 10 minutes or until the top is bubbly and golden brown. Let it rest for 5 minutes before serving—that short pause lets everything settle into a luscious, sliceable bake.
Top Tip
From my experience, the secret to nailing this Creamy Chicken Tetrazzini Bake Recipe every time is in the layering of flavors and the resting periods for the chicken and the final bake.
- Sear for Flavor: Don’t skip searing the chicken; that golden crust adds so much depth to the sauce.
- Scrape the Fond: Always deglaze the pan with wine or broth to lift those tasty browned bits – it makes the sauce vibrant.
- Don’t Overcook Pasta: Cook it slightly under al dente because it’ll finish cooking in the oven and absorb the sauce beautifully.
- Rest Before Serving: Let the bake cool down a bit after baking; it firms up making it easier to serve clean slices.
How to Serve Creamy Chicken Tetrazzini Bake Recipe
Garnishes
I keep it simple and fresh with a sprinkle of chopped fresh parsley on top—it adds a pop of color and a gentle herbaceous note that brightens the creamy richness. Sometimes I add a little extra shaved Parmesan for good measure.
Side Dishes
Since this recipe is pretty filling on its own, I like to serve it with a crisp green salad dressed lightly with lemon vinaigrette or a side of roasted seasonal veggies like asparagus or green beans to add some fresh texture and balance.
Creative Ways to Present
For gatherings, I’ve used mini ramekins to create individual chicken tetrazzini portions—makes for a fun presentation and easy serving. You can also sprinkle toasted breadcrumbs on top before baking for a crunchy contrast that’s delightful.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The bake holds its flavor well, and the texture softens slightly but remains comforting—perfect for a quick reheat.
Freezing
This Creamy Chicken Tetrazzini Bake Recipe freezes beautifully. I assemble the casserole, cover tightly with foil, and freeze. When ready to eat, I thaw it in the fridge overnight (sometimes up to 24 hours) and bake as usual. It retains its creaminess and flavor with minimal loss in texture.
Reheating
To reheat, I cover the bake with foil and warm it in a 350°F oven until heated through (about 20-25 minutes). Removing the foil at the end to crisp up the cheese topping is a nice finishing touch.
Frequently Asked Questions:
Absolutely! Using rotisserie chicken is a great shortcut. Just add about 2 cups of shredded chicken directly to the sauce. Just keep in mind that searing fresh chicken adds more depth to the sauce flavor.
I usually go for a dry white wine like Pinot Grigio or Sauvignon Blanc because they add a bright acidity without overpowering the dish. If you prefer not to use alcohol, chicken broth works as a suitable replacement.
Yes! You can assemble the casserole, cover it tightly, and refrigerate it for up to two days before baking. Just bring it to room temperature for about 30 minutes before baking to ensure even cooking.
To avoid mushy pasta, cook it just until al dente (a little firm to the bite) since it will continue to cook in the oven. Also, drain it well and toss it in the sauce immediately so the noodles stay coated but don’t soak too long before baking.
Final Thoughts
I genuinely think this Creamy Chicken Tetrazzini Bake Recipe strikes the perfect balance between comforting and elegant, making it a winner any night of the week. I hope you find as much joy in making and sharing it as I do — it’s an approachable casserole with big flavors that always lifts my spirits. Give it a try and make it your own—you won’t regret it!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Chicken Tetrazzini is a creamy, comforting pasta bake featuring tender seared chicken, mushrooms, peas, and a rich sauce made with cream of chicken and mushroom soups, sour cream, Parmesan, and white wine. This crowd-pleasing casserole is baked until bubbly and golden, perfect for a hearty dinner.
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-sized pieces. Season both sides with salt, pepper, and Italian seasoning. Heat olive oil in a large pot over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and fully cooked. Remove from the pot and let rest for 10 minutes before dicing into bite-sized pieces. Return any chicken juices to the pot.
- Prepare the Sauce: Preheat the oven to 350 degrees Fahrenheit. In the same pot, melt butter and add the white wine. Use a silicone spatula to scrape any browned bits from the bottom to enhance flavor. Let the mixture boil gently and reduce for 5 minutes. Add diced mushrooms and onions and cook for 5 more minutes. Add minced garlic and cook for an additional minute.
- Combine Sauce Ingredients: Reduce heat to medium-low. Stir in cream of chicken soup, cream of mushroom soup, Parmesan cheese, sour cream, milk, peas, and diced chicken. Mix well and heat over low until warmed through.
- Cook Pasta: Boil spaghetti until just al dente, about 10 minutes. Drain and return pasta to the pot used for boiling.
- Mix Pasta and Sauce: Pour the warm sauce over the cooked spaghetti and stir to combine evenly.
- Assemble and Bake: Transfer the pasta mixture to a 9x13 inch casserole dish or large oven-safe pot. Sprinkle mozzarella cheese evenly over the top. Bake uncovered at 350 degrees Fahrenheit for 15 minutes. Then increase oven temperature to 450 degrees Fahrenheit and bake for another 10 minutes or until the cheese is bubbly and beginning to brown.
- Serve: Remove from oven and let sit for 5 minutes. Garnish with fresh parsley before serving.
Notes
- Use Pinot Grigio or Sauvignon Blanc for the wine; chicken broth is a non-alcoholic substitute.
- Using freshly cooked chicken in the pot enhances sauce flavor, but leftover or rotisserie chicken works too.
- You can use a full pound of pasta, though ¾ pound yields a creamier casserole.
- To make ahead, assemble and refrigerate covered for up to 2 days. Let sit at room temperature for 30 minutes before baking at 350° for 20 minutes, uncover and bake 15 minutes, then increase to 450° for 10 minutes until browned.
- This casserole freezes well; thaw completely in the fridge for up to 24 hours before baking.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg
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