Chicken Tetrazzini with Creamy Mushroom Sauce and Mozzarella
By Isabella Quinn
Prep
15 min
Cook
60 min
Total
75 min
Servings
9
Level
Easy
Baking barely al dente pasta in the sauce lets it absorb flavor without turning soft, while a foil cover keeps the casserole moist before the cheese browns. This Chicken Tetrazzini is a creamy, cheesy pasta bake with tender chicken, plump mushrooms, and a lightly golden mozzarella top.
Thin spaghetti or linguine works with shredded rotisserie chicken, thick-sliced button mushrooms, onion, and garlic. Butter and flour form the base that thickens the chicken-broth and half-and-half sauce, while lemon juice, parsley, salt, and pepper sharpen the richness. Reserved pasta water can loosen the finished mixture for a saucier casserole, and mozzarella helps hold moisture in as it bakes.
The pasta should be only barely al dente before it enters the oven because it continues cooking in the sauce. In the skillet, cook the flour and butter until lightly golden and nutty-smelling, then slowly whisk in the broth for a smooth sauce. The most common problem is overcooked pasta or a softer pasta brand that absorbs too much liquid, leaving the casserole dry or mushy.
Serve the casserole for a family dinner, potluck, or meal to share, with bread, roasted vegetables, or a salad alongside. Assemble it ahead without the cheese, then add the topping before baking. Cool leftovers completely before covering; the baked casserole can also be frozen and thawed before warming.
Why you'll love this recipe
- Barely al dente pasta finishes cooking in the casserole, so it absorbs the creamy sauce while keeping more structure than fully boiled noodles.
- A butter-and-flour base is cooked until golden before liquid is added, which removes raw flour flavor and gives the sauce a smooth body.
- Slowly whisking chicken broth into the roux helps prevent lumps, creating an even sauce that coats the chicken, mushrooms, and pasta.
- Baking under foil first traps moisture in the casserole, then the uncovered finish lets the mozzarella develop golden spots without drying the filling.
- Reserved pasta water gives a practical adjustment for the final mixture, letting the sauce stay looser when the pasta has absorbed more liquid.
- Rotisserie chicken shortens preparation because it goes directly into the casserole, while the recipe still includes directions for cooking chicken breasts.
Ingredients
- •12 oz linguine (or spaghetti)
- •4 cups rotisserie chicken (shredded or diced; or cook 1.5 lbs chicken breast)
- •2 Tbsp olive oil
- •1 lb button mushrooms (thickly sliced)
- •1 medium onion (finely chopped)
- •4 cloves garlic (minced)
- •4 Tbsp unsalted butter
- •0.33 cup all-purpose flour
- •3 cups low-sodium chicken broth
- •1 Tbsp lemon juice
- •2 cups half-and-half (or equal parts milk and heavy cream)
- •1.5 tsp sea salt (plus more to taste)
- •0.25 tsp black pepper (freshly ground)
- •0.25 cup parsley (chopped, plus more to garnish)
- •1.5 cups mozzarella cheese (shredded)
Instructions
- 1
Preheat the oven to 350°F and butter a 9×13-inch casserole dish.
- 2
Cook the pasta in a large pot of salted boiling water until barely al dente according to the package instructions. Reserve 1/2 cup pasta cooking water, then drain the pasta, partially cover, and set aside.
- 3
Place a large skillet over medium-high heat. Add the olive oil and mushrooms, then sauté for 3 minutes or until softened.
- 4
Add the onion and cook until soft and golden, 5 to 7 minutes. Add the garlic and sauté for 1 minute until fragrant, then transfer the vegetables to the cutting board with the chicken.
- 5
In the same pot, melt the butter and whisk in the flour until lightly golden, about 1 1/2 minutes. Slowly whisk in the chicken broth, lemon juice, salt, and pepper until smooth.
- 6
Add the half-and-half and bring the sauce to a simmer. Season with more salt and pepper to taste.
- 7
Add the chicken, mushroom mixture, parsley, and all of the sauce to the pasta pot. Stir to combine, adding up to 1/2 cup reserved pasta water for a saucier casserole.
- 8
Spread the mixture evenly into the prepared casserole dish and sprinkle generously with mozzarella.
- 9
Cover with foil and bake at 350°F for 20 minutes. Remove the foil and continue baking for 15 minutes.
- 10
Broil for the final 1 to 2 minutes if desired, to create golden spots on top.
FAQ
Nutrition (per serving)
Calories
573
Protein
44g
Fat
27g
Carbs
39g
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