Creamy Chicken Tetrazzini

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The Creamy Chicken Tetrazzini begins with sautéed mushrooms, onions, freshly cooked chicken breast, and al dente linguine; it ends with a delicious baked pasta dish served with crunchy cheese breadcrumbs. You will love it!

There’s nothing better than a creamy and delicious baked pasta on a fall evening. It’s really all about the crunchy topping. We can’t lie, we love pasta, any pasta! But there’s something special about that crispy crumb and cheesy topping that only baked pasta can provide.

We love the traditional feel of this dish, using mostly pantry staples. The sauce is made from scratch and the onions and mushrooms really add amazing flavor to this seemingly simple dish. Cheesy Chicken Macaroni is a family favorite, and we’re sure your family will love it as much as we do!

Mushrooms: optional?

We highly recommend adding mushrooms to this dish. The flavors are simply amazing, we can’t imagine chicken pasta without them! However, we know everyone’s tastes are different, so if you’re not a mushroom lover, you can skip them.

Chicken Tetrazzini Pasta Choices:

We love linguine but feel free to try different types of pasta. Pasta is always a good choice, but you can also try macaroni or other tubular pasta. Remember to cook the pasta for 2 minutes less than the package suggests, as it will continue to cook in the oven and you don’t want to end up with mushy pasta.

Chicken shortcut:

If you’re short on time, you can always cook the chicken ahead of time, or even use shredded grilled chicken. It doesn’t get easier than this! Just substitute 2 cups of precooked or shredded rotisserie chicken.

Spoonfuls of chicken pasta from the griddle

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in oven preheated to 350°F until heated through.

If you liked this recipe, you might be interested in these other delicious pasta recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Chicken and Cheesy Macaroni with a Scoop From the Sheet Pan

The Creamy Chicken Tetrazzini begins with sautéed mushrooms, onions, freshly cooked chicken breast, and al dente linguine; it ends with a delicious baked pasta dish served with crunchy cheese breadcrumbs. You will love it!

Preparation time 20 minute

cooking time 30 minute

total time 50 minute

raw material


  • 1 1/2 pound Boneless Skinless Chicken Breasts
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon olive oil


  • 1 pound flat noodles
  • 2 tablespoon olive oil
  • 1 Moderate white or yellow onion cut into pieces
  • 8 ounce crime mushroom slice
  • 1/4 cup butter
  • 1/2 cup all purpose flour
  • 3 clove garlic chop up
  • 2 cup chicken soup
  • 3 cup milk
  • 1 cup frozen peas
  • 8 ounce cream cheese
  • salt and pepper to try


  • 1 cup panko bread crumbs
  • 1/2 cup Freshly grated Parmesan cheese
  • 3 teaspoon olive oil


  • Heat a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Add 1 TB olive oil to skillet and cook 5 to 7 minutes per side, until internal temperature reaches 165°F. Remove chicken from pan, dice, and set aside.

  • Preheat oven to 350 degrees F and lightly grease a 9×13 pan.

  • Cook the pasta 2 minutes less than package directions, as the pasta will continue to soften in the oven.

  • Meanwhile, add 2 TB olive oil to a large saucepan and heat over medium-high heat. Add onion and mushrooms and cook until softened, about 5 to 7 minutes, stirring frequently.

  • Add the butter with the mushrooms and onions and melt. Stir in flour until combined. Add garlic and cook 1 to 2 minutes more.

  • Pour in the milk and chicken broth and bring to a simmer over medium-high heat. When it comes to a simmer, the mixture should thicken. Add the frozen peas and diced chicken, then immediately reduce the heat to low and stir in the cream cheese until melted. Season with salt and pepper as needed.

  • Toss the cooked pasta with the sauce until combined, then transfer it all to the prepared 9×13 pan. In a small bowl, use a fork to whisk together panko bread crumbs, Parmesan cheese, and 3 teaspoons olive oil. Spread evenly over the top of the pasta in the pan.

  • Bake in a preheated 350 degree oven for 25-30 minutes, until the crumbs on top are golden brown. Serve hot.


Are you short on time? Instead of cooking chicken breasts by themselves, you can use 2 cups precooked diced or shredded grilled chicken.

Calories: 687kcal | carbohydrate: 65G | protein: 36G | fat: 31G | Saturated fat: 14G | cholesterol: 116mg | sodium: 798mg | Potassium: 875mg | fiber: 4G | sugar: 10G | Vitamin A: 924unit | Vitamin C: 14mg | calcium: 250mg | iron: 2mg

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