If you have a craving for something decadent yet comforting, this Classic Chicken Tetrazzini Recipe is the perfect solution. It’s a luscious casserole that combines tender chicken, fettuccini noodles, and a creamy mushroom-white wine sauce, all baked to golden, cheesy perfection. Every bite feels like a warm hug, with layers of flavor that keep you coming back for more. Whether you’re cooking for a family dinner or impressing friends, this is the kind of hearty, satisfying dish you’ll want to make your own and savor again and again.
Ingredients You’ll Need
The beauty of this Classic Chicken Tetrazzini Recipe lies in its simplicity and thoughtfully chosen ingredients. Each component plays a crucial role: from the tender chicken that offers lovely protein and texture to the creamy sauce enriched with butter, wine, and cheese that ties everything together with richness and depth.
- 1 pound dry fettuccini noodles: The perfect pasta shape to soak up the creamy sauce and provide a satisfying bite.
- 3 cups cubed rotisserie or roast chicken meat: Using pre-cooked chicken makes this recipe quicker and adds flavorful, juicy meat.
- 2 tablespoons olive oil: Adds a subtle fruity note and helps sauté the vegetables beautifully.
- 18 tablespoons unsalted butter (divided): Butter is essential for a rich, velvety sauce and perfect mushroom sauté.
- ½ pound button mushrooms, diced: These earthy mushrooms add wonderful texture and deepen the flavor.
- 1 medium yellow onion, chopped: Provides a mild sweetness and aromatic base for the sauce.
- 4 cloves garlic, chopped: Garlic adds warmth and a subtle kick that complements the creamy sauce.
- 1 tablespoon chopped fresh thyme leaves: Fresh thyme brings fragrant herbaceous notes that brighten the dish.
- ½ cup semi-dry or dry white wine: Wine adds acidity to balance the creaminess and enhances the overall flavor profile.
- 3 cups whole milk: Milk brings creaminess and smooth texture to the sauce.
- 1 cup heavy cream: Heavy cream intensifies the richness and luxurious mouthfeel.
- 1 cup low-sodium chicken broth: This helps build layers of savory flavor without overpowering the dish.
- ⅓ cup all-purpose flour: Flour acts as a thickener to create the perfect sauce consistency.
- ⅛ teaspoon freshly grated nutmeg: Nutmeg adds a subtle warmth and cozy spice note.
- 1 teaspoon seasoned salt: A balanced seasoning that enhances all the savory elements.
- 1 teaspoon kosher salt: To season and bring out the natural flavors of the ingredients.
- ½ teaspoon freshly ground black pepper: Adds gentle heat and depth.
- ½ cup grated Parmesan cheese: Sharp and salty cheese that crisps beautifully on top.
- ½ cup breadcrumbs: Breadcrumbs create a crunchy, golden topping that contrasts the creamy base.
- ⅓ cup chopped fresh parsley (divided): Parsley adds fresh color and a lively herbal note for garnish and flavor.
How to Make Classic Chicken Tetrazzini Recipe
Step 1: Prepare the Pasta
Start by bringing a large pot of salted water to a boil. Cook the fettuccini noodles according to package instructions until they are al dente, meaning just tender but still firm to the bite. Once cooked, drain the pasta and set it aside. This prevents the noodles from becoming mushy during baking and ensures they maintain their perfect texture in the final dish.
Step 2: Sauté the Vegetables
Heat 1 tablespoon of olive oil together with 6 tablespoons of butter in a large skillet over medium heat. Add the diced mushrooms, chopped onion, and garlic, cooking until the mushrooms release their moisture and the onions become translucent and fragrant. This step builds a savory flavor foundation and softens the vegetables so they melt into the sauce later on.
Step 3: Add the Herbs and Wine
Stir in the fresh thyme leaves, allowing their aroma to infuse the vegetables. Pour in the white wine and allow it to simmer for a few minutes. The wine not only deglazes the pan, lifting any flavorful bits stuck to the bottom, but it also adds a welcome acidic balance that brightens the richness of the dish.
Step 4: Make the Creamy Sauce
In a separate saucepan, melt the remaining 12 tablespoons of butter over medium heat. Gradually whisk in the flour to create a smooth roux, cooking for about 2 minutes to eliminate any raw flour taste. Slowly whisk in the milk, cream, and chicken broth, stirring constantly to avoid lumps. Add the nutmeg, seasoned salt, kosher salt, and black pepper, continuing to cook and stir until the sauce thickens into a luscious, velvety texture. This sauce is the heart of the Classic Chicken Tetrazzini Recipe, providing that creamy, dreamy coating.
Step 5: Combine Chicken, Pasta, and Sauce
In a large mixing bowl, gently toss together the cooked fettuccini, cubed chicken, sautéed vegetables, and creamy sauce. Ensure everything is evenly coated, so each bite is a harmonious blend of flavors and textures. At this point, you are ready to transfer the mixture to your baking dish.
Step 6: Add Toppings and Bake
Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a buttered 9×13 inch casserole dish. In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and half of the chopped parsley. Sprinkle this mixture evenly over the top. Dot the surface with a few small pieces of butter to encourage browning. Bake for about 40-50 minutes until the top is golden brown, bubbling, and irresistibly crispy.
How to Serve Classic Chicken Tetrazzini Recipe
Garnishes
A sprinkle of fresh parsley right before serving adds a pop of vibrant green color and a pleasant herbal note that brightens the dish visually and on the palate. For extra flair, a light dusting of freshly grated Parmesan cheese can be added just before plating, enhancing the cheesy richness.
Side Dishes
Classic Chicken Tetrazzini shines when paired with crisp, fresh sides to balance its creamy richness. A simple green salad with a tangy vinaigrette or some roasted seasonal vegetables work beautifully. For a bit of crunch and freshness, steamed green beans or a lemony asparagus salad complement the flavors without competing.
Creative Ways to Present
If you want to impress guests, serve the Classic Chicken Tetrazzini Recipe in individual ramekins or cast iron skillets. This presentation not only looks elegant but allows for perfectly crispy edges on each portion. Alternatively, spoon it over a bed of sautéed spinach or baby arugula to introduce a peppery contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and store in the refrigerator. The Classic Chicken Tetrazzini Recipe will keep well for up to 3-4 days, making it perfect for easy weekday meals that still feel indulgent.
Freezing
This dish freezes beautifully. Portion the casserole into freezer-safe containers before baking, or freeze the entire dish if necessary. Wrap it tightly with plastic wrap and foil to prevent freezer burn. It will maintain its flavor and texture for up to 3 months.
Reheating
For best results, thaw frozen portions overnight in the refrigerator before reheating. Warm gently in a preheated oven at 350°F (175°C) until bubbly and heated through, usually about 20-30 minutes. Alternatively, microwave smaller portions on medium power, stirring occasionally, to retain creaminess without drying out.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While fettuccini is traditional for this Classic Chicken Tetrazzini Recipe, you can substitute with spaghetti, linguine, or even penne. Just be sure to cook it al dente so it holds up well during baking.
What can I do if I don’t have white wine on hand?
If you prefer to skip the wine, chicken broth with a splash of lemon juice or a little apple cider vinegar can provide a similar acidity that balances the creaminess, keeping the flavors bright.
Is it okay to use leftover chicken for this recipe?
Yes, in fact, leftover rotisserie or roast chicken is ideal. It saves time and adds wonderful flavor. Just make sure the chicken is shredded or cubed evenly to blend well with the noodles and sauce.
Can I make this recipe gluten-free?
To make a gluten-free version, use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend for the sauce. Also, ensure the breadcrumbs are gluten-free or skip them for the topping.
How can I make the topping extra crispy?
For an ultra-crispy topping, toss the breadcrumbs with a little melted butter before sprinkling on top, and consider broiling for the last 2-3 minutes of baking. Keep a close eye to avoid burning.
Final Thoughts
This Classic Chicken Tetrazzini Recipe is truly a timeless crowd-pleaser that feels both indulgent and comforting. Whether it’s a chilly night or a special family gathering, this dish fills the table with warm, rich flavors that everyone will adore. Give it a try—you just might find your new favorite go-to casserole for any occasion.
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Classic Chicken Tetrazzini Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
Classic Chicken Tetrazzini is a comforting and creamy baked pasta dish featuring tender chicken, mushrooms, and a rich white sauce made with butter, cream, and Parmesan cheese. This recipe combines fettuccine noodles with a luscious mushroom and herb-infused sauce, topped with breadcrumbs and fresh parsley for a satisfying family meal.
Ingredients
Pasta
- 1 pound dry fettuccini noodles
Sauce
- 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
- ⅓ 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
- ⅓ cup chopped fresh parsley (divided)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to package instructions until al dente. Drain and set aside.
- Prepare the sauce base: In a large skillet or saucepan, heat 2 tablespoons olive oil and 6 tablespoons of butter over medium heat. Add the diced mushrooms, chopped onion, and garlic. Sauté until the vegetables are tender and any liquid from the mushrooms has evaporated, about 5-7 minutes.
- Add herbs and deglaze: Stir in the chopped fresh thyme leaves. Pour in the white wine and cook until it reduces by half, about 3 minutes, scraping any browned bits from the bottom of the pan.
- Make the roux: In a separate saucepan, melt the remaining 12 tablespoons (1½ sticks) of butter over medium heat. Whisk in the flour and cook for 2-3 minutes until lightly golden, stirring constantly to avoid lumps.
- Incorporate liquids: Gradually whisk in the milk, heavy cream, and chicken broth into the roux. Continue whisking and cook until the sauce thickens and coats the back of a spoon, about 8-10 minutes. Add nutmeg, seasoned salt, kosher salt, and black pepper to season.
- Combine sauce and vegetables: Pour the thickened white sauce into the sautéed mushroom mixture and stir to combine. Add the cubed chicken meat and half of the Parmesan cheese. Mix well to incorporate all ingredients evenly.
- Assemble the casserole: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the cooked fettuccine noodles with the chicken and sauce mixture. Transfer to a greased baking dish. Sprinkle the top with remaining Parmesan cheese, breadcrumbs, and half of the chopped parsley.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 35-40 minutes, or until the top is golden brown and the sauce is bubbling.
- Garnish and serve: Remove from the oven and let rest for 5 minutes. Sprinkle with the remaining chopped parsley before serving warm.
Notes
- Use low-sodium chicken broth to control saltiness in the dish.
- Rotisserie chicken can be substituted with leftover roast chicken or cooked chicken breast.
- For a lighter version, substitute half-and-half for heavy cream and use whole milk, but sauce richness will be slightly reduced.
- Breadcrumb topping adds a lovely crunch; for gluten-free, use gluten-free breadcrumbs.
- Fresh thyme can be replaced with dried thyme, using about 1 teaspoon.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
