If you’re craving a comforting, creamy pasta dish that feels like a warm hug from the inside out, then this Classic Chicken Tetrazzini Recipe is going to be your new favorite go-to. This timeless casserole brings together tender chicken, perfectly cooked fettuccini, and a dreamy, buttery mushroom sauce baked to golden perfection. It’s a crowd-pleaser that balances rich flavors and satisfying textures, creating a dish that’s equally wonderful for family dinners or special gatherings. Once you master this recipe, it’s sure to hold a beloved spot on your dinner table for years to come.
Ingredients You’ll Need
Putting together a Classic Chicken Tetrazzini Recipe means you’re working with a handful of simple yet essential ingredients that each play a crucial role in the overall flavor and texture. From the creamy sauce to the tender chicken and perfectly al dente noodles, every element is there for a reason, creating a harmonious and deeply comforting dish.
- 1 pound dry fettuccini noodles: The perfect pasta shape to hold all that luscious sauce.
- 3 cups cubed rotisserie or roast chicken meat: Adds savory, tender protein with minimal effort.
- 2 tablespoons olive oil: For sautéing and layering subtle flavor.
- 18 tablespoons unsalted butter (divided, 2¼ sticks): Brings richness and a silky mouthfeel to the sauce.
- ½ pound button mushrooms, diced: Adds earthiness and a wonderful texture.
- 1 medium yellow onion, chopped: Provides a sweet, aromatic base.
- 4 cloves garlic, chopped: Infuses the dish with its irresistible savory aroma.
- 1 tablespoon chopped fresh thyme leaves: Introduces a subtle herbal note that brightens the sauce.
- ½ cup semi-dry or dry white wine: Adds depth and a slight acidity to balance richness.
- 3 cups whole milk: Creates the creamy base for the sauce.
- 1 cup heavy cream: Enhances luxury and smoothness in every bite.
- 1 cup low-sodium chicken broth: Boosts savory flavor without overpowering.
- â…“ cup all-purpose flour: Thickens the sauce to the perfect consistency.
- ⅛ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg): Adds a hint of warmth and complexity.
- 1 teaspoon seasoned salt: Elevates the overall flavor profile.
- 1 teaspoon kosher salt: Essential for seasoning the pasta and sauce.
- ½ teaspoon freshly ground black pepper: Adds a gentle, spicy kick.
- ½ cup grated Parmesan cheese: Gives a sharp, salty finish and helps create a golden crust.
- ½ cup breadcrumbs: Adds a crispy topping to contrast the creamy interior.
- â…“ cup chopped fresh parsley (divided): Brings freshness and color as a garnish and mix-in.
How to Make Classic Chicken Tetrazzini Recipe
Step 1: Cook the Fettuccini Noodles
Boil the fettuccini in salted water until just shy of al dente since the noodles will continue cooking in the oven. This ensures they stay perfectly tender without becoming mushy, which is key to the final texture of your Classic Chicken Tetrazzini Recipe.
Step 2: Prepare the Chicken and Mushrooms
In a large skillet, heat olive oil and half of your butter until melted and warm. Add the diced mushrooms, chopped onion, and garlic, cooking until everything softens and the mushrooms release their moisture, creating an incredible flavor base for the sauce.
Step 3: Add Herbs and Wine
Stir in the fresh thyme leaves and pour in the white wine, letting it simmer until it has mostly evaporated. This step intensifies the sauce with aromatic complexity and a subtle tang that cuts through the richness.
Step 4: Make the Cream Sauce
In a separate saucepan, melt the remaining butter, then whisk in the flour to create a roux. Slowly add whole milk, heavy cream, and chicken broth, whisking constantly to avoid lumps. Add nutmeg, seasoned salt, kosher salt, and pepper for flavor. Let the sauce thicken and become velvety smooth.
Step 5: Combine Sauce, Chicken, and Pasta
Fold the cubed chicken and cooked pasta into the sauce, making sure every strand is coated generously. Adding half of the chopped parsley here ensures a hint of freshness throughout the dish.
Step 6: Assemble and Bake
Transfer everything into a buttered baking dish. Sprinkle the top with Parmesan cheese, breadcrumbs, and the remaining parsley. Bake in a preheated oven until the top is golden brown and the sauce is bubbling, usually about 25 to 30 minutes. This step transforms the sauce and pasta into a harmonious, bubbly casserole that’s truly irresistible.
How to Serve Classic Chicken Tetrazzini Recipe
Garnishes
Fresh parsley is a classic garnish that perks up the dish with bright green color and subtle herbal notes. You can also add a sprinkle of extra Parmesan cheese or even a dusting of freshly cracked black pepper for a little extra punch.
Side Dishes
This dish is rich, so pairing it with something light and crisp works beautifully. Consider a simple green salad with tangy vinaigrette, steamed asparagus, or roasted Brussels sprouts to complement the creamy tetrazzini without overwhelming it.
Creative Ways to Present
For a charming dinner party, serve individual portions in ramekins topped with golden breadcrumbs and fresh herbs. You can also offer a small bowl of chili flakes or lemon wedges on the side for guests to customize their plates.
Make Ahead and Storage
Storing Leftovers
Allow the Classic Chicken Tetrazzini Recipe to cool completely before transferring leftovers to an airtight container. It will keep well in the fridge for up to 3 days, and the flavors often taste even better the next day as they meld together.
Freezing
This dish freezes wonderfully. Portion into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating for best texture and flavor retention.
Reheating
Reheat leftovers in the oven at 350°F until warmed through to keep the breadcrumb topping crisp. Alternatively, you can microwave single servings, but cover loosely to avoid drying out and stir occasionally for even heating.
FAQs
Can I use different types of pasta in this Classic Chicken Tetrazzini Recipe?
Absolutely! While fettuccini is traditional, you can swap in spaghetti, linguine, or even penne. Just be mindful of cooking times as different shapes absorb sauce differently.
Is it necessary to use white wine in the sauce?
White wine adds a lovely depth of flavor, but if you prefer to skip alcohol, you can substitute additional chicken broth with a splash of lemon juice to maintain brightness.
Can I make this recipe vegetarian?
Yes, simply omit the chicken and increase the mushrooms or add other veggies like zucchini or peas. Using vegetable broth instead of chicken broth will keep it fully vegetarian.
How do I ensure the sauce is not too runny or too thick?
Making a proper roux and gradually adding liquids while whisking helps achieve the ideal creamy consistency. If the sauce seems too thick, add a splash more broth or milk; if too thin, cook it a bit longer to reduce.
What’s the best way to get a crispy breadcrumb topping?
Using panko breadcrumbs toasted slightly in butter before sprinkling on top ensures a crunchy, golden crust after baking. Adding a bit of Parmesan to the topping boosts flavor and browning.
Final Thoughts
I can’t recommend enough giving this Classic Chicken Tetrazzini Recipe a try—it’s a truly comforting, flavorful dish that’s perfect for cozy nights and celebratory dinners alike. With its creamy sauce, tender chicken, and irresistible breadcrumb topping, it’s bound to become a staple in your recipe collection. Once you make it, I guarantee you’ll want to share it with everyone you love.
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Classic Chicken Tetrazzini Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American Italian
Description
Classic Chicken Tetrazzini is a creamy, comforting casserole featuring tender chicken, mushrooms, and fettuccine noodles baked in a rich white wine and cream sauce, topped with Parmesan and breadcrumbs for a golden crust. This dish is perfect for family dinners or entertaining guests, delivering satisfying flavors and a luscious texture.
Ingredients
Pasta
- 1 pound dry fettuccini noodles
Sauce and Topping
- 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. Add the fettuccini noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the noodles and set aside.
- Sauté Vegetables: In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the diced mushrooms and onions, sauté until tender and lightly browned, about 5-7 minutes. Add the chopped garlic and fresh thyme leaves, cooking for another 1-2 minutes until fragrant.
- Deglaze with Wine: Pour in the ½ cup of white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half, about 3-5 minutes.
- Make the Cream Sauce: In a separate saucepan, melt the remaining 16 tablespoons (2 sticks) of butter over medium heat. Stir in the flour and cook, whisking constantly, for 2-3 minutes to form a roux. Slowly whisk in the whole milk, heavy cream, and chicken broth. Continue whisking until the sauce thickens and coats the back of a spoon, about 8-10 minutes. Season with seasoned salt, kosher salt, freshly ground black pepper, and nutmeg.
- Combine Ingredients: Add the sautéed mushroom mixture and the cubed rotisserie chicken to the cream sauce. Stir to combine thoroughly.
- Assemble Casserole: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked pasta with the creamy chicken and mushroom sauce, mixing well. Transfer the mixture into a greased large baking dish or casserole dish.
- Add Toppings: Sprinkle the grated Parmesan cheese evenly over the top. Then, evenly distribute the breadcrumbs and half of the chopped fresh parsley on the surface for a crunchy, golden topping.
- Bake: Place the casserole in the preheated oven and bake uncovered for 30-35 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.
- Garnish and Serve: Remove from the oven and let it stand for 5 minutes. Sprinkle the remaining fresh parsley on top before serving hot.
Notes
- You can use rotisserie chicken to save time, but leftover roasted chicken works great too.
- Use low-sodium chicken broth to better control seasoning.
- For a crispier topping, mix the breadcrumbs with a tablespoon of melted butter before sprinkling.
- If you prefer, substitute fettuccini with spaghetti or linguine noodles.
- White wine can be omitted or replaced with additional chicken broth if desired.
