If you have a craving for a dish that embodies comfort, sophistication, and pure indulgence, look no further than this Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe. This timeless casserole combines tender rotisserie chicken, al dente fettuccini, and a luscious, velvety sauce bursting with earthy mushrooms and fragrant herbs. Topped off with a golden Parmesan and breadcrumb crust, this recipe is a guaranteed crowd-pleaser that feels fancy enough for special occasions yet cozy enough for weeknight dinners.
Ingredients You’ll Need
This recipe relies on simple, yet essential ingredients that each add a special touch to bring the dish to life. Every element works harmoniously to create layers of flavor, texture, and color that make this Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe so memorable.
- 1 pound dry fettuccini noodles: The perfect pasta to hold all that creamy sauce and chicken goodness.
- 3 cups cubed rotisserie or roast chicken meat: Using pre-cooked chicken saves time while delivering juicy flavor.
- 2 tablespoons olive oil: Helps sauté the mushrooms and onions to golden perfection.
- 18 tablespoons unsalted butter (divided): Adds rich creaminess and helps develop the sauce and the breadcrumb topping.
- ½ pound button mushrooms (diced): Earthy mushrooms bring an irresistible umami depth.
- 1 medium yellow onion (chopped): Adds a mild sweetness and texture contrast.
- 4 cloves garlic (chopped): Brings aromatic warmth and flavor complexity.
- 1 tablespoon chopped fresh thyme leaves: Thyme adds a subtle herbal note that brightens the dish.
- ½ cup semi-dry or dry white wine: Enhances flavor and helps deglaze the pan after sautéing.
- 3 cups whole milk: Creates a creamy base for the sauce.
- 1 cup heavy cream: Boosts richness and gives that luscious texture you crave.
- 1 cup low-sodium chicken broth: Adds depth without overwhelming saltiness.
- â…“ cup all-purpose flour: Used to thicken the sauce perfectly.
- â…› teaspoon freshly grated nutmeg: A pinch of nutmeg enhances creaminess with a delicate warmth.
- 1 teaspoon seasoned salt: Balanced seasoning to bring all elements together.
- 1 teaspoon kosher salt: Enhances the overall flavor.
- ½ teaspoon freshly ground black pepper: Adds just the right amount of kick.
- ½ cup grated Parmesan cheese: This cheese adds a salty, nutty baked topping that’s absolutely irresistible.
- ½ cup breadcrumbs: Provides a crunchy contrast to the creamy interior.
- â…“ cup chopped fresh parsley (divided): Brings freshness and a pop of color.
How to Make Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe
Step 1: Prepare Your Oven and Pasta
Start by heating your oven to 425°F and generously spraying a large casserole dish with nonstick baking spray to ensure your tetrazzini won’t stick. Then, cook the fettuccini in salted water until al dente following package instructions. After draining, rinse the noodles with cold water and spread them out on a baking sheet to dry. This step prevents clumping and ensures the pasta bakes evenly.
Step 2: Sauté the Mushrooms and Onions
Warm a large skillet over medium heat with olive oil and a portion of your butter. Once melted, add diced mushrooms and chopped onion, seasoning lightly with salt and pepper. Cook until the onions become translucent and the mushrooms soften, about 5 to 7 minutes. The aroma of sautéed mushrooms and onions is a wonderful sign you’re on track to a tasty sauce.
Step 3: Add Garlic, Thyme, and Wine
Stir in the garlic and fresh thyme, then pour in the white wine. Use a wooden spoon to scrape up any browned bits stuck to the pan’s bottom — these bits are flavor gold! Let the mixture cook for about 2 more minutes, allowing the wine to reduce and intensify the flavors. Set this mixture aside in a bowl for later.
Step 4: Warm the Dairy and Broth
In a separate saucepan, gently heat the milk, heavy cream, and chicken broth together until just below a simmer — you’ll see steam but no rolling bubbles. This warmed liquid is key to creating a silky, lump-free sauce for the tetrazzini.
Step 5: Create the Creamy Sauce Base
Return to the large skillet and melt several tablespoons of butter over medium heat. Whisk in the flour steadily until it forms a smooth dough and turns a light golden brown; this nutty roux is the thickening agent for your sauce. Gradually whisk in the warm milk mixture, ensuring there are no lumps. Add nutmeg, seasoned salt, kosher salt, and black pepper, then bring the sauce to a boil before lowering the heat. Stir constantly for 8 to 10 minutes until thickened to a velvety texture.
Step 6: Combine Ingredients
In a large bowl, mix together the cooked noodles, shredded chicken, sautéed mushroom mixture, and half of the chopped parsley. Then, fold in the creamy sauce gently but thoroughly so every bite is luscious and coated.
Step 7: Assemble and Bake
Pour the combined mixture into your prepared casserole dish and smooth the top. Evenly sprinkle Parmesan cheese and breadcrumbs for that perfect golden crust. Melt the remaining butter and drizzle this over the top to help the topping crisp and brown beautifully during baking.
Step 8: Bake and Rest
Bake at 425°F for around 30 minutes, until the top is gloriously golden and the casserole bubbles invitingly. Don’t rush to dig in — letting it rest for 5 to 10 minutes allows the flavors to settle and the dish to set just right for serving.
Step 9: Garnish and Enjoy
Sprinkle the remaining fresh parsley on top for a burst of color and freshness. Then, this stunning Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe is ready to delight your taste buds and your guests!
How to Serve Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe
Garnishes
A sprinkle of freshly chopped parsley is all you need to brighten this dish visually and add a subtle herbaceous note. You can also consider a light dusting of extra Parmesan or a drizzle of good-quality olive oil for shine and richness.
Side Dishes
This casserole shines on its own but pairs beautifully with crisp green salads, like a simple arugula with lemon vinaigrette or a classic Caesar salad. Roasted seasonal vegetables or steamed green beans add a nice crunchy, fresh contrast to the creamy comfort of the tetrazzini.
Creative Ways to Present
For a fun dinner party twist, serve individual portions in small ramekins or use mini cast iron skillets to bake personal-sized tetrazzinis. This approach makes for a charming presentation and guarantees evenly crisped toppings on each serving.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making for even tastier next-day meals. Reheat gently to maintain creamy texture.
Freezing
This Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe freezes beautifully. Portion it into freezer-safe containers and keep for up to 3 months. Thaw overnight in the fridge for best results before reheating.
Reheating
To reheat, cover the tetrazzini with foil to keep moisture in and warm in a 350°F oven until heated through, about 20-25 minutes. You can also microwave single servings covered loosely to avoid drying out the pasta.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While fettuccini is traditional, penne, linguine, or even spaghetti work nicely. Just adjust cooking times to ensure pasta remains al dente before baking.
What if I don’t have rotisserie chicken on hand?
No worries! Poach or roast your own chicken breasts or thighs, then shred or cube them. Using pre-cooked chicken simply saves time but fresh is just as delicious.
Can I make this dish vegetarian?
Yes! Swap the chicken broth for vegetable broth and omit the chicken. Add extra mushrooms or other veggies like spinach or artichokes to keep it hearty and flavorful.
Is it possible to make this recipe dairy-free?
Replacing butter with plant-based margarine and using dairy-free milk alternatives can work, but the creaminess and flavor will be different. Nutritional yeast can help replicate Parmesan’s nuttiness.
How can I tell when the topping is perfectly golden?
Watch for a bubbly surface with the breadcrumbs turning a rich golden brown and Parmesan starting to crisp. This usually takes about 30 minutes at 425°F, but ovens can vary.
Final Thoughts
This Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe is a true celebration of comfort food elegance. Whether you’re serving family after a busy day or impressing friends on a special occasion, it’s a dish that feels lovingly homemade and divine with every forkful. Give it a try—you might just find your new favorite dinner to return to again and again.
Print
Creamy Chicken Tetrazzini with Mushrooms and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 to 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
Chicken Tetrazzini is a comforting baked pasta casserole loaded with tender chicken, sautéed mushrooms and onions, all smothered in a creamy, flavorful white sauce with Parmesan and topped with a crispy breadcrumb crust. This classic American dish is perfect for family dinners and gatherings, offering a rich, indulgent flavor that everyone will love.
Ingredients
Pasta
- 1 pound dry fettuccini noodles
Chicken and Vegetables
- 3 cups cubed rotisserie or roast chicken meat (from a 3–4 pound chicken)
- ½ pound button mushrooms, diced
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh thyme leaves
Liquids and Dairy
- 2 tablespoons olive oil
- 18 tablespoons unsalted butter (divided, about 2¼ sticks)
- ½ cup semi-dry or dry white wine
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
Thickener and Seasoning
- 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
Toppings and Garnish
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- â…“ cup chopped fresh parsley (divided)
Instructions
- Preheat Oven and Prepare Dish: Heat your oven to 425°F and grease a large casserole dish with nonstick baking spray to prevent sticking during baking.
- Cook Pasta: Boil fettuccini noodles in salted water until al dente following package directions. Drain and rinse with cold water to stop cooking. Spread noodles on a large baking sheet evenly to dry and set aside.
- Sauté Mushrooms and Onions: Heat a large skillet over medium heat and add olive oil and 2 tablespoons butter. Once butter melts, add diced mushrooms and chopped onions. Season lightly with salt and pepper and cook until onions are translucent and mushrooms are soft and fragrant, about 5-7 minutes, stirring occasionally.
- Add Garlic, Thyme, and Wine: Stir in chopped garlic, fresh thyme, and white wine into the skillet. Scrape browned bits from the pan bottom while stirring. Cook for another 2 minutes to reduce the mixture. Transfer this mixture to a medium bowl and set aside.
- Heat Milk Mixture: In a medium saucepan over medium heat, warm the whole milk, heavy cream, and chicken broth until just below simmering—steam should be visible but not boiling.
- Make Roux: In the large sauté pan, melt 3 tablespoons of butter over medium heat. While whisking constantly, add the flour and continue whisking until it blends into a light golden brown paste, about 2 minutes.
- Prepare Sauce: Gradually whisk in the warm milk/cream/broth mixture into the roux, ensuring there are no lumps. Add nutmeg, seasoned salt, kosher salt, and black pepper. Bring the sauce just to a boil while stirring continuously, then reduce heat to low. Continue whisking for 8-10 minutes until sauce thickens. Remove from heat once thickened.
- Combine Ingredients: Add cubed chicken, the sautéed mushroom and onion mixture, cooked noodles, and half of the chopped parsley to the sauce. Mix thoroughly to combine all ingredients evenly.
- Assemble in Casserole Dish: Transfer the combined mixture into the prepared casserole dish and spread evenly. Sprinkle the top with breadcrumbs and grated Parmesan cheese.
- Add Butter on Top: Melt the remaining butter and drizzle it evenly over the breadcrumb and cheese topping to help achieve a golden crust.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes or until the top is golden brown and the dish is bubbly throughout.
- Rest: Remove from oven and let the casserole rest for 5-10 minutes to set before serving.
- Garnish: Sprinkle the remaining chopped parsley over the top for a fresh, vibrant finish.
- Serve and Enjoy: Dish out the chicken tetrazzini and enjoy this creamy, savory comfort meal with family or friends.
Notes
- Use low-sodium chicken broth to control saltiness as the recipe already includes kosher and seasoned salt.
- Rotisserie chicken is a time saver, but leftover roast chicken works equally well.
- Drying cooked noodles on a baking sheet prevents clumping and excess moisture in the casserole.
- Fresh herbs like thyme and parsley add bright flavors, but dried can be substituted in a pinch.
- Make sure to whisk sauce continuously to avoid lumps and prevent scorching on the bottom of the pan.
