Chicken Tetrazzini

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This Chicken Tetrazzini is the epitome of comfort food, with a creamy, irresistible cheese sauce coating seasoned rotisserie chicken and tender spaghetti.

Delicious casserole of chicken tetrazzini with a crispy, flavorful top ready to be enjoyed.

Reasons To Love Chicken Tetrazzini

  1. Satisfying: Provides a balanced mix of protein and carbs.
  2. Easy to Make: Doable for all cooking skills.
  3. Family Favorite: Loved by both adults and children alike!
  4. Ideal for Groups: Great for potlucks and family gatherings.
  5. Leftover-Friendly: Tastes great even when reheated!

QUICK TIP

What is Chicken Tetrazzini? A pasta dish featuring spaghetti, diced chicken, and a creamy cheese sauce, often baked with a breadcrumb topping.

All the ingredients used in the recipe, including spaghetti, meat, cheese, and more.

Chicken Tetrazzini Ingredients

  • Spaghetti: Break in half before boiling.
  • Butter: Use unsalted to control salt.
  • Yellow Onion: Finely diced; use sweet onions for milder flavor.
  • Garlic: Jarred is a quicker alternative.
  • Flour: For thickening.
  • Chicken Broth: Use low-sodium to manage salt.
  • Half-and-Half: Offers a creamy texture with less fat than heavy cream.
  • Cheese: Freshly grated for better melt and flavor.
  • Chicken: Rotisserie for convenience; any cooked chicken works.
  • Peas: Frozen works great — no need to thaw!

Melting butter and sautéing onion and garlic, then adding flour and half-and-half and whisking together.

How To Make Chicken Tetrazzini

  • Pasta: Boil and drain spaghetti slightly undercooked.
  • Sauté: In a pot, cook onion and garlic in butter.
  • Sauce Base: Stir in flour, then gradually add half-and-half until thick.
  • Season: Add chicken broth and seasonings.
  • Cheese Addition: Off heat, mix in half the cheese.
  • Combine: Add pasta, chicken, and peas; transfer to dish.
  • Bake: Top with remaining cheese and breadcrumbs. Bake and enjoy!

Adding broth and seasonings to a pot, cooking until thickened, and mixing in cheese to melt.

What To Serve With Chicken Tetrazzini

Adding pasta, peas, and chicken to a casserole dish, topped with cheese and panko to complete the chicken tetrazzini recipe.

Storage

  • Make-Ahead: Prepare without Panko topping, don’t bake, refrigerate up to 24 hours. Add Panko topping right before baking and add 10-15 minutes to baking time.
  • Freezing: Assemble without Panko topping, freeze up to 3 months, thaw overnight, bake with extra 10-15 minutes.
  • Storing Leftovers: Cool, store in fridge in airtight container for 3-5 days.
  • Tip: If you plan to have leftovers, only add Panko topping to what you’ll be eating.

A scoop of the hearty and creamy dish, showcasing the rich interior and crispy crust.

More Crave-worthy Casseroles:

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Chicken Tetrazzini

5 from 1 vote
This Chicken Tetrazzini is the epitome of comfort food, with a creamy, irresistible cheese sauce coating seasoned rotisserie chicken and tender spaghetti.
Delicious casserole of chicken tetrazzini with a crispy, flavorful top ready to be enjoyed.
Print Recipe

Chicken Tetrazzini

Delicious casserole of chicken tetrazzini with a crispy, flavorful top ready to be enjoyed.
5 from 1 vote
This Chicken Tetrazzini is the epitome of comfort food, with a creamy, irresistible cheese sauce coating seasoned rotisserie chicken and tender spaghetti.
Course Dinner, Main Course
Cuisine American
Keyword Chicken Tetrazzini
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 servings
Chelsea Lords
Calories 368kcal
Cost $9.92

Equipment

  • 9x13-inch pan

Ingredients

  • 1 lb (16 oz) spaghetti, break in half
  • 4 tablespoons unsalted butter
  • 1-1/2 cups finely diced yellow onion (1 large)
  • 1 tablespoon minced garlic
  • 1/4 cup white all-purpose flour
  • 3 cups half and half (Note 1)
  • Fine sea salt & pepper
  • 1 teaspoon each: garlic powder, onion powder, dried thyme & dried parsley
  • 1/2 teaspoon ground mustard, optional
  • 2 cups low-sodium chicken broth
  • 2 cups freshly grated sharp cheddar cheese (8 oz)
  • 2 cups diced rotisserie chicken (or leftover grilled/cooked)
  • 1 cup frozen peas
  • Optional topping: 3/4 cup Panko breadcrumbs & 2 tbsp. butter (Note 2)

Instructions

  • PREP: Preheat oven to 325°F. Measure & set out half & half to get it to room temp. Grease a 9x13-inch ceramic baking dish. Bring 12 cups of water to a boil. Add 1 tbsp salt, cook broken spaghetti for 1 minute less than package instructions, drain, and set aside.
  • ONION & GARLIC: Melt 4 tbsp butter in a large pot over high heat. Sauté onion and garlic for 5 minutes until golden.
  • SAUCE: Reduce heat to medium. Sprinkle flour on top, stir constantly for 1 minute. Gradually add 1-1/2 cups half-and-half, stirring until thickened (~30 seconds). Pour in chicken broth, remaining half-and-half, and seasonings. Season with salt (start with 3/4 tsp) & pepper (start with 1/2 tsp). Continue cooking, stirring occasionally, until sauce thickens enough to leave a tract on a spoon (Note 3).
  • BAKE: Off heat, stir in half the cheese (no need to fully melt). Add pasta, chicken, and peas, mix until coated. Taste and adjust seasoning if needed (Note 4). Transfer to baking dish, top with remaining cheese and optional breadcrumb topping (Note 2). Bake for 20-25 minutes until cheese is bubbly and golden. Garnish with fresh thyme if desired.

Recipe Notes

Note 1: Half-and-half is a blend of equal parts whole milk and cream. Substitute with half whole milk and half heavy cream if necessary. 
Note 2: For the breadcrumb topping, either brown Panko in butter on the stovetop in a skillet with 1/4 teaspoon salt or mix Panko with melted butter (microwave) and salt, then sprinkle over casserole before baking.
Note 3: Sauce thickness should leave a trail (doesn't rush to fill in the space). Whisk constantly to avoid flour settling and ensure even thickening. Doesn't need to be ultra thick -- sauce will thicken further upon adding pasta and chicken.
Note 4: For extra flavor, especially if using less seasoned chicken, try adding chicken bouillon powder (starting with 1/2 tsp at a time) to taste.

Nutrition Facts

Serving: 1serving | Calories: 368kcal | Carbohydrates: 21.1g | Protein: 22.2g | Fat: 21.7g | Cholesterol: 79.6mg | Sodium: 607mg | Fiber: 2.2g | Sugar: 9g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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