Name: Creamy Chicken Tetrazzini with Mushrooms Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian-American
Ingredients: 12 oz linguine (or spaghetti*); 4 cups rotisserie chicken (shredded or diced, or cook 1.5 lbs of chicken breast*); 2 Tbsp olive oil; 1 lb button mushrooms (thickly sliced); 1 medium onion (finely chopped); 4 garlic cloves (minced); 4 Tbsp unsalted butter; 1/3 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 Tbsp lemon juice; 2 cups half & half (or substitute with equal parts milk & heavy cream); 1 1/2 tsp sea salt (plus more to taste); 1/4 tsp black pepper, freshly ground; 1/4 cup parsley (chopped, plus more to garnish); 1 1/2 cups shredded mozzarella cheese

If you’ve ever wanted to whip up a comforting, creamy, and downright delicious dinner that feels like a warm hug on a plate, you’re going to want to stick around for this. I absolutely love this Creamy Chicken Tetrazzini with Mushrooms Recipe because it combines tender chicken, luscious mushrooms, and silky sauce all baked with gooey cheese until perfection. When I first tried this, it quickly became a favorite in my house, and I promise you, you’ll find it’s a winner for weeknights or special occasions alike.

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Why You’ll Love This Recipe

Creamy & Comforting: The sauce is rich but balanced, coating every noodle beautifully.
Hearty with Chicken & Mushrooms: You get a perfect mix of tender meat and earthy mushrooms that add great depth.
Make-Ahead Friendly: Prep it ahead, freeze, or refrigerate – it handles well without losing flavor.
Simple Yet Impressive: It looks fancy but is surprisingly straightforward – your guests will be amazed!

This dish shows a close-up view of a baked pasta casserole in a white ceramic dish. The casserole consists of creamy spaghetti mixed with pieces of light brown cooked meat and sliced mushrooms spread throughout. The top layer is covered with a smooth, melted white cheese sauce sprinkled with small bits of green herbs. A spoon is scooping some of the creamy pasta from the dish, showing the mixed layers of noodles, meat, and mushrooms inside. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Tetrazzini with Mushrooms, Chicken Mushroom Pasta Bake, Easy Creamy Chicken Casserole, Comforting Chicken and Mushroom Dinner, Baked Chicken Pasta with Mushrooms

Ingredients You’ll Need

I like how these ingredients come together to create layers of flavor and texture. Just a heads-up: using rotisserie chicken is my fail-safe shortcut to get amazing results without extra fuss, but I’ll share alternatives for you too.

Flat lay of fresh linguine pasta nest, shredded rotisserie chicken chunks, thickly sliced white button mushrooms, finely chopped medium onion mound, four peeled garlic cloves, two tablespoons golden olive oil in a small white ceramic bowl, four tablespoons unsalted butter cubes on a white plate, small white bowl of all-purpose flour powder, small white bowl of clear low-sodium chicken broth, small white bowl with fresh lemon juice, small white bowl holding creamy half and half, small white bowl of coarse sea salt crystals, small white bowl with freshly ground black pepper, small white bowl of chopped bright green parsley, small white bowl heaped with shredded white mozzarella cheese, whole uncracked brown eggs arranged symmetrically, all ingredients placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Creamy Chicken Tetrazzini with Mushrooms, Chicken Mushroom Pasta Bake, Easy Creamy Chicken Casserole, Comforting Chicken and Mushroom Dinner, Baked Chicken Pasta with Mushrooms

Linguine or spaghetti: I use linguine for its perfect twirl, but spaghetti works just fine if that’s what you have on hand.
Rotisserie chicken: Super convenient and packed with flavor – a total time saver.
Olive oil: Adds a lovely base flavor when sautéing the mushrooms and onions.
Button mushrooms: Thick slices hold up well and get beautifully caramelized.
Onion: Finely chopped to melt into the sauce and boost its savory notes.
Garlic: I love the fragrance it adds right before combining everything.
Unsalted butter: Makes the roux smooth and creamy without overpowering the dish.
All-purpose flour: For thickening the sauce into that perfect silky texture.
Low-sodium chicken broth: I prefer low sodium so I can control the seasoning better.
Lemon juice: This little zing lift brightens the flavors without being obvious.
Half & half: Balances creaminess without being too heavy – feel free to try equal parts milk and cream.
Sea salt & black pepper: Seasoning is key – adjust to your taste!
Fresh parsley: Chopped to add freshness and a pop of color at the end.
Mozzarella cheese: Melts beautifully to give that golden, bubbly topping everyone loves.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the reasons I keep coming back to this Creamy Chicken Tetrazzini with Mushrooms Recipe is how easy it is to tweak. Whether you want it lighter, meatier, or dairy-free, you can make this dish your own without losing its charm.

Use turkey instead of chicken: I once swapped in leftover turkey after Thanksgiving and it was just as comforting and delicious.
Dairy-free version: Swap half & half for coconut milk and use dairy-free butter and cheese—surprisingly tasty!
Gluten-free option: Use gluten-free pasta and gluten-free flour for the roux; the sauce thickens just as nicely.
Add spinach or peas: For some greens, I toss fresh spinach in right before baking to sneak some veggies in an easy way.

How to Make Creamy Chicken Tetrazzini with Mushrooms Recipe

Step 1: Cook Pasta Like a Pro

Start by bringing a large pot of salted water to a boil—make it taste like the ocean! Cooking the pasta just “barely al dente” helps it hold up nicely when baked later, avoiding a mushy final dish. I always save half a cup of the pasta water before draining because a splash can loosen up the sauce perfectly if needed.

Step 2: Sauté the Mushrooms and Veggies

Heat your skillet over medium-high, add olive oil, then toss in the sliced mushrooms. Give them about 3 minutes until they’re nicely softened and lightly browned. Next, add your chopped onions, stirring occasionally until golden and fragrant—about 5-7 minutes. Finally, stir in minced garlic for a minute before taking this mixture off the heat and setting it aside with your prepared chicken. This layering of flavors is what makes the sauce sing!

Step 3: Whip Up the Creamy Sauce

Use the same pot where you cooked pasta to melt butter over medium heat, then whisk in flour until it turns a light golden color (about 1½ minutes). Slowly pour in the chicken broth while whisking to avoid lumps, then add lemon juice, salt, and pepper. Once smooth, add your half & half and bring it all to a gentle simmer. Taste as you go—you might want a pinch more salt or pepper. This is the sauce that will carry all the flavors together.

Step 4: Combine Everything Then Bake

In your pot with the sauce, stir in the pasta, chicken, mushroom mixture, and chopped parsley. If the sauce feels too thick, add some reserved pasta water until it reaches your perfect creaminess. Transfer this heavenly combo into your buttered casserole dish and top generously with shredded mozzarella. Cover it with foil and bake at 350°F for 20 minutes, then remove the foil and bake another 15 minutes to let the cheese get bubbly and golden. Feeling fancy? Broil for 1-2 minutes for irresistible golden spots.

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Pro Tips for Making Creamy Chicken Tetrazzini with Mushrooms Recipe

Don’t Overcook the Pasta: It will keep cooking in the oven—al dente is just right for that perfect bite.
Use Reserved Pasta Water: It helps loosen the sauce naturally, so avoid tossing it out!
Sauté Mushrooms Properly: Let them brown well for rich, savory depth—you’ll notice the difference.
Cover Before Baking: Keeps moisture in and prevents the top from drying out before the cheese melts beautifully.

How to Serve Creamy Chicken Tetrazzini with Mushrooms Recipe

A white bowl holds creamy pasta with three main layers: at the bottom are light brown mushroom pieces coated in sauce, on top are thick, pale yellow spaghetti noodles mixed with tender white chicken pieces, all covered in a smooth, light cream sauce. Small green parsley bits are scattered on top, adding a touch of color. A silver fork rests inside the bowl on the right side. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Tetrazzini with Mushrooms, Chicken Mushroom Pasta Bake, Easy Creamy Chicken Casserole, Comforting Chicken and Mushroom Dinner, Baked Chicken Pasta with Mushrooms

Garnishes

I always sprinkle extra chopped parsley right before serving for that fresh pop of color and brightness. Sometimes, if I have it on hand, a little grated Parmesan on top adds an extra layer of savory goodness. It’s those small touches that elevate the presentation.

Side Dishes

This creamy chicken tetrazzini pairs wonderfully with simple green salads dressed in vinaigrette or steamed green beans for a fresh crunch. For cozy nights, I like roasted garlic bread on the side—perfect for soaking up any extra sauce.

Creative Ways to Present

For dinner parties, I sometimes bake the tetrazzini in individual ramekins for a classy, personalized touch. Adding a sprinkle of toasted breadcrumbs mixed with herbs on top before baking also creates a lovely crunchy crust that guests rave about.

Make Ahead and Storage

Storing Leftovers

I cool leftovers to room temperature, then store them in airtight containers in the fridge. It keeps beautifully for 3-4 days – it’s just as delicious warmed up the next day when flavors have had time to meld.

Freezing

This recipe freezes really well. I portion it out in freezer-safe containers before baking and pop them in frozen or thawed. Just add extra baking time if frozen, and you’re good to go. It’s a loving way to have homemade comfort ready when you need it.

Reheating

I like to reheat leftovers in the oven at 350°F covered with foil to keep it moist—usually 20 minutes does the trick. If I’m in a hurry, the microwave works fine, though the oven helps maintain the creamy texture and melts the cheese nicely again.

FAQs

Can I use leftover cooked chicken instead of rotisserie chicken?

Absolutely! Leftover cooked or baked chicken breast works just as well. Just shred or dice it into bite-sized pieces and toss it in with the sauce. This flexibility makes the Creamy Chicken Tetrazzini with Mushrooms Recipe perfect for using up what you have on hand.
Is there a vegetarian version of this recipe?

You can easily make a vegetarian version by omitting the chicken and adding extra mushrooms, or using a plant-based chicken substitute. Use vegetable broth instead of chicken broth to keep the flavors rich and satisfying.
What can I substitute for half & half?

If you don’t have half & half, mixing equal parts whole milk and heavy cream works beautifully. Some folks also use just heavy cream for an extra rich sauce, or whole milk for a lighter version—just keep in mind the texture will vary slightly.
Can I make this recipe gluten-free?

Yes! Swap out the pasta for a gluten-free variety and use gluten-free flour or cornstarch to thicken the sauce. The end result will be just as comforting and delicious.

Final Thoughts

Honestly, this Creamy Chicken Tetrazzini with Mushrooms Recipe feels like one of those soul-satisfying dishes that never gets old in our house. It’s creamy, cheesy, and packed with comforting flavors, but still easy enough to make on a busy weeknight. I love how you can make it ahead or freeze portions for later—such a lifesaver on hectic days. Give it a try, and I bet you’ll find it becoming a beloved staple just like I did. Cooking with friends is the best, so let me know how yours turns out!