Easy Creamy Chicken Tetrazzini Recipe (Family Favorite Pasta Bake)

5 from 7 votes

Easy Creamy Chicken Tetrazzini Recipe (Family Favorite Pasta Bake)

This Easy Creamy Chicken Tetrazzini Recipe (Family Favorite Pasta Bake) is the ultimate comfort food. It’s loaded with tender chicken, pasta, and a rich, creamy sauce that’s baked until bubbly. I love making this cozy dish for family dinners or potlucks!

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course

Cuisine: American

Keyword: chicken casserole recipes, chicken tetrazzini casserole, creamy chicken pasta bake, creamy pasta dinners, easy chicken tetrazzini, family-friendly pasta

Servings: servings

Calories: 749kcal

Author: George - U Keep Cooking

Equipment

Large Baking Dish

Ingredients

For the Chicken Tetrazzini:

12 oz Linguine (or spaghetti)(cooked)

Chicken Prep Ingredients: (OR USE LEFTOVER CHICKEN - 4 CUPS CHOPPED)

3 Chicken Breasts
2 Tbsp Butter (or olive oil)
½ teaspoon Smoked Paprika
½ teaspoon Garlic Powder
Salt and Black Ground Pepper (to taste)

Additional Ingredients:

1 lb Button Mushrooms (sliced)
1 Onion (finely chopped)
4 cloved Garlic (minced)

Creamy Sauce Ingredients:

4 tablespoons Unsalted Butter
⅓ cup Flour
3 cups Chicken Broth
1 tablespoon Lemon Juice
2 cups Heavy Whipping Cream
½ cup Parmesan Cheese (shredded)
1½ tsp Salt and Ground Black Pepper (to taste)
¼ cup Parsley (chopped)(mixed into sauce)

Top the Casserole:

2 cups Mozzarella Cheese (shredded) (divided in half)
¼ cup Parsley (to garnish)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 oz of linguine (or spaghetti) and cook according to the package directions until al dente. Drain and set aside.
Season and Bake the Chicken: Preheat your oven to 400°F. Place 3 chicken breasts in a single layer in a large baking dish. Brush both sides with 2 tablespoons of melted butter or olive oil. In a small bowl, mix ½ tsp smoked paprika, ½ tsp garlic powder, salt, and pepper. Sprinkle evenly on both sides of the chicken. Bake for 15–18 minutes, or until the internal temp reaches 165°F. Let cool slightly, then shred or dice the chicken.
Sauté the Veggies: In a large skillet, melt a tablespoon of butter or oil over medium heat. Add 1 chopped onion and 4 minced garlic cloves. Cook for 2–3 minutes until soft. Add 1 lb. sliced mushrooms and sauté for 5–7 minutes until browned.
Make the Creamy Sauce: To the same skillet, melt 4 tablespoons of unsalted butter over medium heat. Whisk in ⅓ cup of flour and stir constantly for about 1 minute. Slowly pour in 3 cups of chicken broth, whisking until smooth. Add 2 cups of heavy whipping cream and 1 tablespoon of lemon juice. Stir and let it simmer for 5–6 minutes, until thickened. Stir in ½ cup Parmesan cheese, salt and pepper (to taste), and ¼ cup chopped parsley.
Combine and Assemble Everything: In the 9 x 13" baking dish, combine the cooked pasta, shredded chicken, 1 cup mozzarella cheese, and the creamy sauce.
Bake: Preheat oven to 375°F if it’s not already turned on. Top with remaining 1 cup of shredded mozzarella cheese.
Bake the Casserole: Bake covered for 20 minutes, then remove the lid and continue baking for 15 min. You can broil for the last 1-2 minutes to get some golden spots on top.
Garnish and Serve: Sprinkle ¼ cup chopped parsley on top just before serving. Enjoy warm!

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