Chicken Tetrazzini

Prep Time 15 minutes
Total Time 1 hour
Servings 8 servings

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This Chicken Tetrazzini is made with juicy shredded chicken, sauteed mushrooms, peas, and a creamy homemade sauce, topped with cheese and baked until golden!

Looking for more? Check out my 40 Chicken Dinner Ideas, these Easy Crockpot Chicken Breast Recipes or these 15 Chicken Casserole Recipes — perfect for making ahead!

overhead image of chicken tetrazzini in white baking dish

We’ve come to the end of the month and I’m sharing my last chicken dinner to make with this month’s 6 Ingredient Staple: this Perfect Roast Chicken!

With our chicken carcass (it’s gold — don’t throw it out!) we made this Homemade Chicken Stock, and with our stock we made this classic Chicken Noodle Soup.

Now we’re taking our chicken and chicken stock to the next level with this easy Chicken Tetrazzini.

There are no canned cream soups in sight here, but I promise you that homemade is the only way to do tetrazzini — the flavor is so much better and you can customize it to your tastes.

I’ll show you how to do it with my tips below!

What are the ingredients in Tetrazzini?

Traditionally, tetrazzini is made with mushrooms, chicken or turkey (see my Turkey Tetrazzini recipe here and my One Pot Turkey Tetrazzini Recipe here), and a creamy sauce that includes white wine.

Now, here at The Recipe Rebel we are all about easy, family meals and I don’t cook a lot with wine (or mushrooms, to be honest), and I didn’t use it here.

If you prefer, you can substitute ½ cup of the chicken broth for dry white wine, but I wouldn’t say that it changes the flavor enough to warrant buying a bottle if you aren’t going to use it (or drink it) all.

close up image of chicken tetrazzini in baking dish

I like to add frozen peas, because it’s one of the vegetables we all enjoy here, and when I’m making it for my family, I usually leave out the mushrooms (or they pick them out).

There really is a lot of flexibility here, so feel free to customize the recipe a little.

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Variations on this Chicken Tetrazzini recipe:

  • Swap your vegetables: as I mentioned above, you can leave out the peas and mushrooms or keep them and add in your favorites. Any vegetables you add should be cooked (or at least par-cooked) before you add them to the tetrazzini before baking..
  • Swap your protein: don’t have leftover chicken but you have turkey? Ham? Salmon? Feel free to swap it out for what you have handy.
  • Swap your noodles: tetrazzini is traditionally made with long noodles, either spaghetti or linguine or spaghettini, but there really are no rules since they are cooked before being tossed with everything else.
  • Get that crispy crust: if you like your baked pastas with a crispy bread crumb crust, feel free to stir together a little melted butter and some Panko bread crumbs and sprinkle them over the top before baking.

What do I do if I don’t have precooked chicken?

If you’ve made your roast chicken and the family ate it all (it happens all the time here!), this Slow Cooker Shredded Chicken and this Instant Pot Shredded Chicken are great ways to prep some chicken without having to do a lot of work.

If you don’t have a slow cooker or Instant Pot, these Pan Fried Chicken Breasts would be a great addition — just let cool for at least 10 minutes before chopping and adding to the tetrazzini.

overhead image of wooden spoon stuck in tetrazzini pan

How to store Chicken Tetrazzini:

In the refrigerator:

Tetrazzini is a great dish to prep ahead and save in the fridge for a busy weeknight!

Just prep up to the point of baking, then cover tightly and refrigerate up to 4 days before baking. (Note: the pasta will absorb the sauce as it sits, so you may want to add a 1/4-½ cup of water or cream to the dish before baking if you notice it looks dry)

You can also bake and serve immediately, then refrigerate leftovers up to 4 days.

In the freezer:

Tetrazzini is also a great freezer meal! You can pour it into a 9×13″ baking dish as the recipe calls for or you can divide it into smaller dishes for individual meals.

Simply prepare up to the point of baking, then cover tightly and freeze up to 3 months.

I recommend thawing before baking, either on the counter or in the refrigerator, as it will bake up more evenly than trying to bake from frozen.

overhead image of chicken tetrazzini on grey plate

More baked pasta dishes you’ll love!

We love baked pastas because they are perfect for prepping ahead and refrigerating or freezing until you need them! Here are a few family favorites:

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Chicken Tetrazzini

5 from 35 votes
This Chicken Tetrazzini is made with juicy shredded chicken, sauteed mushrooms, peas, and a creamy homemade sauce, topped with cheese and baked until golden!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Cuisine American
Course Main Course
Servings 8 servings
Calories 584cal



  • ¼ cup unsalted butter
  • 1 cup chopped mushrooms
  • ½ medium onion finely diced
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup all purpose flour
  • 2 cups chicken stock
  • 2 cups cream – 10%-18%
  • 2 cups cooked, chopped chicken
  • 1 cup frozen peas

To Assemble Tetrazzini:

  • 375 grams dry spaghetti about 13oz
  • 1 cup shredded mozzarella cheese



  • In a large skillet, melt butter.
  • Add mushrooms and onion and saute over medium heat until onion is softened and mushrooms are browned, about 5 minutes.
  • Add garlic, Italian seasoning, salt, and pepper and cook 1 minute.
  • Stir in flour until completely absorbed by the butter.
  • Add chicken stock and cream and whisk until smooth. Continue cooking over medium heat, whisking often, until slightly thickened (it won't be super thick in the end).
  • Stir in cooked chicken and peas.

Chicken Tetrazzini

  • Preheat the oven to 400 degrees if baking immediately.
  • Place spaghetti in a large pot of boiling, salted water and cook just until al dente. Drain.
  • Place cooked pasta in a 9×13" greased baking dish. Pour sauce over top and spread with a spatula over pasta so that it soaks down into the spaghetti.
  • Sprinkle with cheese and bake for 20 minutes or until golden and bubbly (see post above for make ahead instructions).

Nutrition Information

Calories: 584cal | Carbohydrates: 48g | Protein: 24g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 136mg | Sodium: 449mg | Potassium: 439mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 8mg | Calcium: 146mg | Iron: 3mg
Keywords chicken tetrazzini

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Brenda G says

    Unfortunately my noodles came out a bit dry, but it was my fault because I doubled the mushrooms which resulted in more fluid that I thought was good so I drained my mushroom/onion/butter mixture, losing so much flavourful juice for the sauce. It was a rookie mistake and won’t do that again. Still though, the outcome was delicious and everyone enjoyed it. I’ll do it even better next time.

  2. Swoopadoop says

    Followed recipe ingredients exactly, however I was only able to fit a little over half of the prepared noodles in my 10” round pan. The volume of the pan is pretty close to a 9×13.
    Cooked a whole chicken in the IP, then cooked the spaghetti in the broth in the IP and used the starch broth again in the sauce, using the IP in the saute mode. The starch helps to make the sauce stick better to the noodles.
    I baked it in my old skool Nuwave oven in the 10 inch round pan that comes with it.
    Definitely a keeper recipe.
    Thanks for sharing

  3. David says

    When you talk about the mixture being smooth after you add the cream and chicken stock does that mean you blebd everything together with an imersion blender or keep things whole like when you first brown the mushrooms and onion?

    • The Recipe Rebel says

      Hi David! No need to use an immersion blender. You are just whisking until everything is combined together making sure there are no lumps from the flour. Hope you enjoy it!

  4. Nancy D says

    I used Delallo bruschetta roasted peppers (7 oz jar) instead of mushrooms. I used 3 cups of baby spinach instead of peas. This was the easiest way to use up leftover chicken thighs. I also used fettuccine pasta…I will definitely do this again. Thank you again for the recipe. I love recipes that can be changed up based on what’s on hand.

  5. Devina says

    Came home late from work looking for something to make with a Costco rotisserie chicken and found your recipe…thank you!!!

    Followed the recipe but added a few things…spinach, kale and frozen zucchini. Only had a small amount of mozzarella, so used shredded monterey jack as a substitute. Plus used half and half and some heavy cream…that’s all I had but it was a hit with the fam, they cleaned their plates 😁

  6. Sally says

    Great recipe, I added shitake mushrooms instead and used swiss cheese for a little more flavor. Next time I’ll add Parmesan too, we sprinkled some on at the table and it made a good recipe great!

  7. Bonnie says

    This was outstanding! I cut the recipe in half and used an 8×8 dish for two of us. My husband hates peas so I used diced red and green pepper instead and sautéed it with the onion. I will definitely be making it again. 1-22-22.

    • The Recipe Rebel says

      Hi Sam! That is per serving, but you can definitely make smaller portions if needed. Hope you enjoy it!

  8. Stanley Harris says

    I was looking what to use some leftover chicken in and I came across your recipe. I looked at the ingredients, decided to add some Bruschetta seasoning mix. The family loved it, next time I will add pesto to see what flavors that brings.

  9. Helen says

    This dishes was de-lish. My family raved about it. I followed the recipes to the letter however substituted the peas with chopped spinach and over the cheese topping I put a generous sprinkling of crispy onions. I served it with a side of garlic cheese bread. Thank you for the recipe. My 13 year old grandson (visits on weekends) asked if I could make it next weekend. That has to speak volumes.

      • Laurie Tibbles says

        I’m not familiar with the “10 – 18%” reference when referring to the cream. What does that mean? How would we be able to know from that reference that you are referring to 1/2 & 1/2 or heavy cream or light cream or …..?

      • The Recipe Rebel says

        Hi Laurie, that’s how it’s labeled where I am from. A quick Google search of 10% cream says it’s half and half. Hope this helps!

    • Carolyne Kandie says

      I used heavy whipping cream and it came out delicious!! My family ate it all!! Will try half half next time!

  10. Amy A. says

    Delicious and fast! I used half cheddar and half mozzarella cheese just because I like the flavor of cheddar better, but otherwise I followed the recipe and it was great. My family likes strong flavor so I’ll add more garlic and onion next time as well as more mushrooms (which we also love) but this dish is delicious as-is too!

  11. Johnny says

    This was great! I pretty much followed this exactly as written. I used chickpea and lentil pasta for a little less guilt, and I diced the mushrooms up really small for my nephews and niece. They gobbled it up. Thanks Ashley!

  12. myapplemonkey says

    This was so good! I added carrots and celery to the onions and mushrooms (and added way more mushrooms as they’re my favourite) and subbed out half light cream and the rest chicken broth, as well as using a mix of macaroni and rigatoni as I didn’t have enough of either individually. As it’s just me, I now have 7 meals prepped and ready for lunches and dinners when I don’t feel like cooking or need a quick meal. Thanks for such a yummy recipe!

5 from 35 votes (24 ratings without comment)

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