Chicken tetrazzini pasta bake turns spaghetti, juicy chicken thighs and mushrooms into a creamy, cheesy casserole that bakes up golden on top.
The sauce is made in one skillet from butter, flour, milk, cream and broth, then folded into the pasta and baked in a 9×13 dish. Allow about 1 hour 20 minutes, and expect leftovers that reheat well.
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Why This Chicken Tetrazzini Pasta Bake Recipe Works
Cooking the spaghetti one minute short of the package time keeps it from turning mushy, since it finishes cooking in the oven with the sauce.
Chicken thighs sear in butter and stay tender, and the browned bits left in the pan become the base of the sauce.
A blend of milk, cream and broth gives a sauce that is rich without being heavy, and shredded cheese on top adds a bubbly, golden crust.
Ingredients for Chicken Tetrazzini Pasta Bake
- 1 lb spaghetti or other long pasta (penne or ziti also work)
- 1 lb boneless skinless chicken thighs
- 2 tbsp unsalted butter (for searing the chicken)
- 4 tbsp unsalted butter (for the sauce)
- 1 lb mushrooms, sliced about 1/5 inch thick
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 4 tbsp all purpose flour
- 2 cups milk
- 1 cup heavy cream (or more milk)
- 2 cups low sodium chicken broth
- 1/2 tsp salt and 1/2 tsp black pepper
- 2 cups shredded cheddar, Monterey Jack or Colby cheese (not mozzarella)
Pasta. Spaghetti is classic, but penne, ziti or macaroni hold the sauce well too. Drain it while it still has a firm bite.
Chicken thighs. Thighs stay moist through searing and baking. Shred or chop them into bite size pieces after they cool for a few minutes.
Mushrooms. Slice them evenly and let them brown in the butter. Their juices cook off and add a deep, savory flavor.
Cheese. Cheddar, Monterey Jack or Colby melt smoothly. Mozzarella turns stringy and does not brown as well here.
Sauce liquids. Milk, cream and broth together make a sauce that coats the pasta without breaking. Low sodium broth keeps the salt in check.
How to Make Chicken Tetrazzini Pasta Bake
1. Boil the pasta. Cook the spaghetti in salted water for 1 minute less than the package directions. Drain and set aside.
2. Sear the chicken. Melt 2 tbsp butter in a large deep skillet over medium high heat. Cook the chicken 5 to 6 minutes per side until browned and cooked to 165 degrees F. Move it to a plate and shred it once it is cool enough to handle.
3. Cook the vegetables. In the same skillet, melt the remaining 4 tbsp butter. Add the mushrooms, onion and garlic and cook 8 to 10 minutes, until the mushrooms are golden and the onion is soft.
4. Make the sauce. Sprinkle in the flour and stir for 1 minute. Slowly whisk in the milk, cream and broth, then simmer 5 to 6 minutes until the sauce thickens. Season with the salt and pepper.
5. Combine. Heat the oven to 350 degrees F. Stir the pasta and chicken into the sauce until coated, then pour it into a 9×13 baking dish.
6. Top and bake. Cover with the shredded cheese. Bake 25 to 30 minutes, until bubbly and golden.
7. Rest. Let it stand for 5 to 10 minutes before serving.
How to Serve Chicken Tetrazzini Pasta Bake
Scoop it onto warm plates with a crisp Italian house salad on the side. Garlic bread slices are great for the extra sauce, and roasted asparagus adds a bright green. Soft dinner rolls round out a Sunday dinner.
How to Store and Reheat Chicken Tetrazzini Pasta Bake
Cool within 2 hours, then refrigerate in a covered container for up to 3 days. Reheat portions in the microwave with a splash of milk, or cover the dish and warm it in a hot oven at 350 degrees F until it reaches 165 degrees F. This cream based casserole does not freeze well.
Tips and Variations for Chicken Tetrazzini Pasta Bake
Undercook the pasta. It keeps cooking in the oven, so a firm bite is right.
Use a deep skillet. A large skillet holds the mushrooms, onion and sauce without crowding.
Whisk the liquids in slowly. Adding them a little at a time prevents lumps.
Add breadcrumbs. Mix a handful of breadcrumbs into the cheese for a crunchier top.
Add vegetables. Frozen peas or fresh spinach stir in easily before baking.
Use leftover chicken. About 3 cups of cooked, shredded chicken replaces the searing step.
Salt carefully. The cheese and broth add salt, so taste before adding more.
Handle chicken safely. Cook the chicken to 165 degrees F and wash your hands after touching it raw. For general guidance on keeping cooked chicken safe, see this food safety guide from the FDA.
Frequently Asked Questions About Chicken Tetrazzini Pasta Bake
Can I make chicken tetrazzini pasta bake ahead of time?
Yes. Assemble it without baking, cover and refrigerate for up to 24 hours. Add about 10 minutes to the bake time and check that it reaches 165 degrees F.
What goes well with chicken tetrazzini pasta bake?
A green salad, roasted vegetables or garlic bread all pair well with the creamy sauce.
Can I freeze chicken tetrazzini pasta bake?
Because the sauce is made with milk and cream, it can separate when thawed. Refrigerate leftovers instead and eat them within 3 days.
Can I use cooked chicken?
Yes. Stir in about 3 cups of shredded cooked chicken with the pasta and skip the searing step.
Why add the butter in two stages?
Part of the butter sears the chicken, and the rest cooks the mushrooms and starts the sauce, so you build flavor in one pan.
Creamy Chicken Tetrazzini Pasta Bake
Equipment
- 9×13 inch baking dish
- Large deep skillet
- Large pot
- Whisk
Ingredients
- 1 lb spaghetti or penne, ziti or macaroni, cooked 1 minute short of the package time
- 1 lb boneless skinless chicken thighs
- 2 tbsp unsalted butter for searing the chicken
- 4 tbsp unsalted butter for the sauce
- 1 lb mushrooms sliced about 1/5 inch thick
- 1 onion finely chopped
- 2 cloves garlic minced
- 4 tbsp all purpose flour
- 2 cups milk any fat percentage
- 1 cup heavy cream or more milk
- 2 cups low sodium chicken broth
- ½ tsp salt
- ½ tsp black pepper
- 2 cups shredded cheese cheddar, Monterey Jack or Colby; do not use mozzarella
Instructions
- Boil. Cook 1 pound spaghetti 1 minute short of the package time, then drain.
- Sear. Brown 1 pound chicken in 2 tablespoons butter for 5 to 6 minutes per side until 165 degrees F. Rest and shred.
- Cook the vegetables. Melt 4 tablespoons butter in the same skillet and cook 1 pound mushrooms, 1 onion and 2 minced garlic cloves 8 to 10 minutes until golden.
- Thicken. Stir in 4 tablespoons flour for 1 minute, whisk in 2 cups milk, 1 cup cream and 2 cups broth, then simmer 5 to 6 minutes. Add 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Assemble. Heat the oven to 350 degrees F. Mix the pasta and chicken into the sauce and pour into a 9×13 dish. Top with 2 cups cheese.
- Bake. Bake 25 to 30 minutes until bubbly and golden, then rest 5 to 10 minutes.
