If you are craving a comforting casserole that brings together creamy, cheesy goodness with tender chicken and tender noodles, the Classic Chicken Tetrazzini Recipe is exactly what you need. This dish is a nostalgic favorite that combines rotisserie chicken, mushrooms, and a luscious sauce, all baked until bubbly and golden. Each bite offers a rich symphony of flavors and textures that feels like a warm hug on a plate. Whether served for a family dinner or a special gathering, this recipe never fails to satisfy and impress.
Ingredients You’ll Need
Creating the Classic Chicken Tetrazzini Recipe is delightfully straightforward with simple, quality ingredients that each play an important role. From the al dente fettuccini noodles to the earthy mushrooms and creamy sauce components, every item adds depth, balance, and that irresistible comfort factor.
- 1 pound dry fettuccini noodles: Provides the perfect tender base to soak up all the creamy sauce.
- 3 cups cubed rotisserie or roast chicken meat: Adds juicy, flavorful protein for a hearty main ingredient.
- 2 tablespoons olive oil: Used for sautéing vegetables, bringing a subtle fruitiness and richness.
- 18 tablespoons unsalted butter (divided, 2¼ sticks): Infuses the sauce with creamy, luxurious texture and flavor.
- ½ pound button mushrooms, diced: Offers earthiness and a slight chew for textural contrast.
- 1 medium yellow onion, chopped: Contributes sweetness and depth when sautéed.
- 4 cloves garlic, chopped: Adds aromatic punch and savory warmth.
- 1 tablespoon chopped fresh thyme leaves: Enhances the dish with herbal brightness.
- ½ cup semi-dry or dry white wine: Brings acidity and complexity to the sauce.
- 3 cups whole milk: Forms the creamy liquid base of the sauce.
- 1 cup heavy cream: Enriches the sauce for a velvety finish.
- 1 cup low-sodium chicken broth: Adds savory depth without overpowering the flavors.
- â…“ cup all-purpose flour: Thickens the sauce to the perfect consistency.
- ⅛ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg): Subtly warms and rounds out the sauce.
- 1 teaspoon seasoned salt: Enhances the overall seasoning and brings harmony.
- 1 teaspoon kosher salt: Balances and lifts all the other flavors.
- ½ teaspoon freshly ground black pepper: Adds gentle heat and spice.
- ½ cup grated Parmesan cheese: Provides savory umami and a slightly nutty finish.
- ½ cup breadcrumbs: Creates a crispy, golden topping after baking.
- â…“ cup chopped fresh parsley (divided): Adds fresh color and brightness when sprinkled on top.
How to Make Classic Chicken Tetrazzini Recipe
Step 1: Cook the Fettuccini
Start by bringing a large pot of salted water to a boil, then cook the fettuccini noodles until just tender, usually about 8 to 10 minutes. Drain the noodles and toss them with a little olive oil or butter to prevent sticking — remember, perfectly cooked noodles form the heart of this dish.
Step 2: Sauté Vegetables and Build Flavor
In a large skillet, heat 2 tablespoons of olive oil with 6 tablespoons of butter over medium heat. Add the diced mushrooms, chopped onion, and garlic, sautéing until they soften and develop a beautiful golden color. Stir in the fresh thyme, letting it release its fragrance, then pour in the white wine to deglaze the pan. Allow the wine to reduce slightly, concentrating those lovely flavors.
Step 3: Prepare the Creamy Sauce
In a separate saucepan, melt the remaining 12 tablespoons of butter. Whisk in the flour to create a roux, cooking it for a few minutes until lightly golden for that perfect nutty undertone. Gradually whisk in the chicken broth, whole milk, and heavy cream, stirring constantly until the sauce thickens smoothly. Season with nutmeg, seasoned salt, kosher salt, and freshly ground black pepper for an inviting aroma that will flood your kitchen.
Step 4: Combine Chicken and Sauce
Add the cubed chicken to the sautéed vegetables and pour the creamy sauce over everything. Stir gently to combine, ensuring the chicken and mushrooms are evenly coated. Taste and adjust seasoning if necessary — this step is key in achieving harmony between all the rich components.
Step 5: Assemble and Bake
Preheat your oven to 350°F (175°C). In a large baking dish, layer the cooked fettuccini noodles and pour over the chicken and sauce mixture, folding gently to combine. Sprinkle the grated Parmesan, breadcrumbs, and half of the chopped parsley evenly on top. Bake uncovered for about 30 minutes, until the topping turns golden brown and the sauce bubbles delightfully around the edges.
How to Serve Classic Chicken Tetrazzini Recipe
Garnishes
Finishing off with a sprinkle of fresh parsley adds a pop of bright green that balances the creamy richness, while extra grated Parmesan at the table lets everyone add savory goodness to their hearts’ content. For a subtle kick, a pinch of red pepper flakes can also be a fun addition.
Side Dishes
Pair this comforting casserole with a crisp green salad dressed in a light vinaigrette to cut through the richness, or serve alongside roasted seasonal vegetables for a colorful and healthy contrast. Garlic bread or warm crusty rolls are also fantastic to soak up any leftover sauce.
Creative Ways to Present
For a charming touch, serve in individual ramekins or cast iron skillets, framing each portion perfectly. Alternatively, sprinkle toasted pine nuts on top just before serving for an unexpected crunch that complements the creamy textures beautifully.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Classic Chicken Tetrazzini Recipe into an airtight container and refrigerate. It will keep well for up to 3 days, making it an excellent choice for easy lunches or reheated dinners.
Freezing
This dish freezes wonderfully. Place portions in freezer-safe containers or wrap the full casserole tightly with foil and plastic wrap to prevent freezer burn. It can be frozen for up to 2 months and thawed overnight in the fridge before reheating.
Reheating
Reheat leftovers in a preheated oven at 325°F (160°C) until warmed through and bubbly, about 20-25 minutes. Microwaving works in a pinch but can sometimes make the topping less crisp. Adding a splash of milk or broth while reheating helps maintain the creamy sauce texture.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While fettuccini is traditional and holds the sauce well, spaghetti, linguine, or even penne can be delicious alternatives depending on your preference.
Is rotisserie chicken necessary or can I use raw chicken?
Rotisserie chicken is a great shortcut for flavor and convenience, but you can roast or poach your own chicken. Just be sure to shred or cube it before mixing into the dish.
Can I make the sauce dairy-free?
Yes, you can substitute milk and cream with coconut milk or other plant-based milks, and replace butter with olive oil or a vegan margarine. The flavor and texture will be slightly different but still satisfying.
What wine do you recommend for the sauce?
A dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully, adding brightness and complexity without overpowering the other ingredients.
Can I prepare this recipe in advance before baking?
You can assemble the entire tuna casserole a day ahead, refrigerate it uncovered (or loosely covered), and bake it when ready. Just add the breadcrumbs topping right before baking for maximum crunch.
Final Thoughts
There is something truly special about the Classic Chicken Tetrazzini Recipe—it’s a timeless crowd-pleaser that combines easy ingredients into a luxurious meal that feels homemade yet indulgent. Once you try it, this creamy, comforting casserole will likely become one of your cherished go-to recipes. So dust off those cooking utensils and treat yourself and your loved ones to a dish that warms both the heart and the stomach.
Print
Classic Chicken Tetrazzini Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Classic Chicken Tetrazzini recipe is a comforting, creamy pasta casserole featuring tender chunks of rotisserie chicken, mushrooms, and a rich white wine and cream sauce, all baked to perfection with a crispy Parmesan breadcrumb topping. A timeless dish perfect for family dinners or special occasions.
Ingredients
Pasta
- 1 pound dry fettuccini noodles
Sauce and Filling
- 3 cups cubed rotisserie or roast chicken meat (from a 3–4 pound chicken)
- 2 tablespoons olive oil
- 18 tablespoons unsalted butter (divided, 2¼ sticks)
- ½ pound button mushrooms, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme leaves
- ½ cup semi-dry or dry white wine
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- â…“ cup all-purpose flour
- ⅛ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
- 1 teaspoon seasoned salt
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- â…“ cup chopped fresh parsley (divided)
Instructions
- Cook the Pasta. Bring a large pot of salted water to a boil, then add the fettuccini noodles. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Sauté Vegetables. In a large skillet over medium heat, heat olive oil and 4 tablespoons of the butter. Add diced mushrooms, chopped onion, and garlic. Cook, stirring occasionally, until vegetables are tender and slightly browned, about 7-8 minutes. Stir in fresh thyme leaves and cook for 1 more minute.
- Add Wine and Reduce. Pour in the white wine and simmer until reduced by half, about 3-5 minutes, stirring occasionally to deglaze the pan and incorporate flavors.
- Make the Roux. In a separate large saucepan, melt the remaining 14 tablespoons of butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until the mixture turns light golden and bubbling to remove raw flour taste.
- Add Liquids and Seasonings. Gradually whisk in the whole milk, heavy cream, and chicken broth. Continue whisking constantly to create a smooth sauce, then add nutmeg, seasoned salt, kosher salt, and black pepper. Bring the sauce to a gentle simmer until thickened, about 5-7 minutes, stirring frequently to prevent scorching.
- Combine Chicken and Sauce. Add the cooked vegetables, cubed rotisserie chicken, and half of the chopped fresh parsley into the sauce. Stir gently to combine all ingredients well and heat through.
- Mix Pasta and Sauce. Add the cooked fettuccini noodles to the sauce and chicken mixture, tossing carefully to coat every noodle evenly with the creamy sauce.
- Prepare for Baking. Preheat the oven to 350°F (175°C). Lightly butter a 9×13 inch casserole dish. Transfer the pasta mixture into the dish, spreading it out evenly.
- Add Topping and Bake. In a small bowl, mix together grated Parmesan cheese, breadcrumbs, and the remaining chopped parsley. Sprinkle this mixture evenly over the top of the casserole. Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and the casserole is bubbly around the edges.
- Serve. Remove from oven and let the casserole rest for 5 minutes before serving. Garnish with additional fresh parsley if desired. Enjoy your classic Chicken Tetrazzini warm for a delicious comforting meal.
Notes
- Using low-sodium chicken broth helps control the saltiness of the dish since seasoned salt and kosher salt are already added.
- If you prefer, fresh cooked chicken can be used instead of rotisserie chicken.
- To save time, leftover or pre-cooked mushrooms and onions can be used but freshly sautéed give best flavor.
- For a richer taste, use full-fat dairy as specified; lower fat options can alter texture and flavor.
- Breadcrumb topping adds a nice crunch, but can be omitted for a softer texture.
