Name: Creamy Chicken Tetrazzini Bake – Chicken Pasta Recipes for Cozy Nights
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 12 oz spaghetti, cooked and drained; 3 cups cooked chicken (boneless breast or thighs), shredded; 1 cup sliced mushrooms; 1 small onion, diced; 2 cloves garlic, minced; 2 tablespoons butter; 2 tablespoons flour; 2 cups chicken broth; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon paprika; 1/2 cup shredded mozzarella (for topping); Fresh parsley, chopped (optional)

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When I think of comfort food that doesn’t make me want to hibernate afterward, Chicken Tetrazzini tops the list. It’s rich, yes—but not overwhelming. There’s a lovely balance between the creamy sauce, the tender pasta, and that golden baked crust that makes you sigh with the first bite. If you’ve ever stared down a package of leftover chicken wondering what to do, this might just become your new go-to. I’ve made this dish in a rush, with one kid on my hip and the other asking if ‘it’s ready yet’ every three minutes. And guess what? It still turned out delicious. That’s the kind of recipe we all need tucked up our sleeves. If you’re a fan of baked pasta recipes or looking for clever ways to make use of boneless chicken breast or even thighs, you’re in for a treat. It’s part Alfredo, part cozy casserole, all love. Let’s get into it.

1) Key Takeaways
2) Easy Creamy Chicken Tetrazzini Bake Recipe
3) Ingredients for Creamy Chicken Tetrazzini Bake
4) How to Make Creamy Chicken Tetrazzini Bake
5) Tips for Making Creamy Chicken Tetrazzini Bake
6) Making Creamy Chicken Tetrazzini Bake Ahead of Time
7) Storing Leftover Creamy Chicken Tetrazzini Bake
8) Try these Main Course Recipes next!
9) Creamy Chicken Tetrazzini Bake
10) Nutrition

1) Key Takeaways

A creamy, cheesy chicken pasta bake that’s weeknight friendly and full of comfort.
Perfect way to use up leftover chicken or rotisserie chicken.
One dish meal with simple pantry staples and easy steps.
Freezer-friendly and great for meal prep or potlucks.

2) Easy Creamy Chicken Tetrazzini Bake Recipe

This creamy chicken tetrazzini bake hits that cozy sweet spot between simple and satisfying. It’s one of those chicken pasta recipes that keeps showing up in our meal rotation because it’s just that reliable. You don’t need anything fancy—just some shredded chicken, pasta, and a creamy Parmesan sauce to tie it all together.

I always keep a stash of boneless chicken breast or thighs in the freezer, and this dish puts them to good use. It reminds me of those baked pasta recipes our moms used to make—bubbling in the oven, with golden cheese on top, and that smell that fills the whole house like a warm hug. It’s pure baked chicken comfort without any fussy steps.

Whether you use boneless skinless chicken thigh recipes or prefer baked chicken breast recipes, this one wraps them in creamy alfredo goodness. Just one casserole dish and a wooden spoon needed. And maybe a fork for eating… if you’re not too impatient.

3) Ingredients for Creamy Chicken Tetrazzini Bake

12 oz spaghetti: I like to break mine in half before cooking. It mixes better in the dish and serves easier too.

3 cups cooked chicken: You can use shredded baked chicken, leftover rotisserie, or even poached boneless chicken breast recipes. All work well and soak up the sauce beautifully.

1 cup sliced mushrooms: These add a nice earthy bite. I usually grab cremini or button mushrooms, whichever looks freshest.

1 small onion, diced: Adds a subtle sweetness to the sauce once softened. Yellow or white onions work fine.

2 cloves garlic, minced: Garlic gives the sauce real flavor depth. Don’t skip it unless you have to.

2 tablespoons butter: Used for sautéing. Gives a rich base to start the sauce with the onions and mushrooms.

2 tablespoons flour: This thickens the sauce into something spoon-coating and creamy, like a basic roux.

2 cups chicken broth: Helps loosen the sauce and builds flavor. I usually go low-sodium and salt later.

1 cup heavy cream: This is where things get luscious. You can use half and half if you’re watching it.

1 cup grated Parmesan cheese: Salty, nutty, and key to that Alfredo pasta recipes flavor we crave here.

1/2 teaspoon salt: Start light—you can always adjust at the end after tasting.

1/4 teaspoon black pepper: Adds warmth without overwhelming. Freshly cracked is best.

1/2 teaspoon garlic powder: Layers a little extra flavor into the cream sauce.

1/4 teaspoon paprika: Adds a hint of smokiness and helps that top layer turn golden.

1/2 cup shredded mozzarella: Sprinkled on top before baking. It gives a gooey finish and light brown crust.

Fresh parsley (optional): A touch of color and freshness on top. Makes it feel a bit fancy without trying too hard.

4) How to Make Creamy Chicken Tetrazzini Bake

Step 1: Preheat the oven to 350°F and grease a 9×13-inch baking dish. Nothing fancy here, just a bit of oil or butter to keep things from sticking.

Step 2: Boil the spaghetti according to the package. Drain it, set it aside, and try not to snack on it while the sauce cooks.

Step 3: In a large skillet, melt butter over medium heat. Toss in the diced onion and sliced mushrooms. Stir and let them soften for about five minutes.

Step 4: Add the garlic. Stir for 30 seconds, just until it smells lovely. Then sprinkle in the flour and stir until the veggies look coated. It’ll look a bit pasty—that’s what we want.

Step 5: Slowly whisk in the chicken broth. Then add the cream. Stir and let it bubble gently until it thickens—about three to four minutes tops.

Step 6: Mix in Parmesan, salt, pepper, garlic powder, and paprika. Stir until it’s creamy and smooth. Turn off the heat.

Step 7: In a big mixing bowl, toss together the cooked spaghetti, shredded chicken, and sauce. Stir until everything’s coated evenly.

Step 8: Pour the mixture into your baking dish. Spread it out evenly and sprinkle the mozzarella on top.

Step 9: Bake uncovered for about 25 to 30 minutes. You want it hot, bubbly, and golden on top.

Step 10: Let it rest five minutes. Sprinkle chopped parsley over the top if you’re feeling it. Then serve and enjoy the creamy chicken pasta magic.

5) Tips for Making Creamy Chicken Tetrazzini Bake

Use short cuts where it helps. I’ve used rotisserie chicken more times than I can count. It works beautifully in this creamy baked chicken and cuts prep down fast.

If you only have boneless skinless chicken thighs or leftover baked chicken breast, they both fit right in. You’re aiming for tenderness, so avoid anything dry or overcooked.

Break spaghetti in half before boiling. It’s easier to stir into the sauce and feels less messy when serving. Bonus points for kids who don’t love long noodles flopping off the fork.

Taste your sauce before baking. Salt levels vary depending on your broth and Parmesan, so adjust here and avoid surprises later.

Lastly, don’t skip the mozzarella on top. It gives that golden, pull-apart top that makes this dish one of our go-to chicken pasta recipes every fall and winter.

6) Making Creamy Chicken Tetrazzini Bake Ahead of Time

This one’s easy to prep ahead. Mix the sauce and pasta together, transfer to your baking dish, cover, and refrigerate up to two days. You can also freeze it for future dinners.

If freezing, skip the mozzarella topping until bake time. Wrap it tightly and mark it with a date so you don’t forget what it is. We’ve all done that…

To reheat from frozen, let it thaw overnight in the fridge. Then add the mozzarella, bake as usual, and give it an extra 10 minutes if needed. A reliable baked pasta recipe like this is a freezer meal winner every time.

7) Storing Leftover Creamy Chicken Tetrazzini Bake

Leftovers? Lucky you. Store them in an airtight container in the fridge. They’ll keep for four to five days just fine. Just warm up a portion in the microwave or oven when hunger hits.

If the sauce thickens too much after chilling, add a splash of broth or milk before reheating. It’ll bring back that creamy texture without much effort.

You can even repurpose leftovers. I’ve stirred in peas, added red pepper flakes, or stuffed some into a bell pepper for something new. It’s flexible comfort food, and I love that.

8) Try these Main Course Recipes next!

9) Creamy Chicken Tetrazzini Bake