If you’re craving a comforting, creamy pasta dish that feels like a warm hug in every bite, then you are going to love this Creamy Chicken Mushroom Pasta Bake (Chicken Tetrazzini) Recipe. This dish takes tender chicken, earthy mushrooms, and perfectly cooked pasta, then brings them all together in a luscious, cheesy sauce that bakes into golden bubbly perfection. It’s a classic recipe that delivers on flavor, texture, and satisfaction, making it an absolute favorite for family dinners or special occasions alike.
Ingredients You’ll Need
With straightforward and pantry-friendly ingredients, this recipe balances simple staples with fresh elements to create a rich and indulgent bake. Each component plays a key role—whether it’s the buttery base for the sauce, the succulent chicken, or the melty cheese topping that finishes it off.
- Spaghetti or other long pasta (500g / 1lb): Choose your favorite—you can swap with penne, macaroni, or ziti—for a great texture to hold the creamy sauce.
- Butter (6 tbsp total): Provides richness in the sauce and helps sauté the veggies and chicken to perfection.
- Chicken thighs, skinless and boneless (500g / 1lb): Tender and juicy, these give the dish its satisfying protein punch.
- Mushrooms, sliced (500g / 1lb): Earthy flavor and meaty texture complement the chicken beautifully.
- Garlic cloves, minced (2): Adds aromatic warmth without overpowering the dish.
- Onion, finely chopped (1): Builds a savory foundation for the creamy sauce.
- Flour (4 tbsp): Thickens the sauce perfectly, giving it that smooth, velvety consistency.
- Milk (2 cups): Creates a creamy base—you can use any fat percentage you prefer.
- Cream, heavy or thickened (1 cup): Makes the sauce luxuriously rich and smooth; substitute with more milk if you want it lighter.
- Chicken stock/broth (2 cups): Adds depth of flavor; low sodium is best so you can control the salt.
- Black pepper (1/2 tsp): Provides subtle heat and seasoning.
- Salt (1 tsp): Essential to bring all the flavors together.
- Cheese, shredded (2 cups): Cheddar, Jack, or Colby work wonders—gooey and golden on top, never mozzarella here.
How to Make Creamy Chicken Mushroom Pasta Bake (Chicken Tetrazzini) Recipe
Step 1: Prepare the Pasta and Chicken
Start by cooking your pasta according to the package instructions until just al dente. While the pasta is boiling, melt 2 tablespoons of butter in a large skillet. Add the chicken thighs and cook over medium heat until browned and cooked through, about 5-7 minutes per side depending on thickness. Once cooked, remove the chicken and set it aside to rest—this helps keep it juicy and tender for the bake.
Step 2: Cook the Vegetables
Using the same skillet, add 4 tablespoons of unsalted butter. Once melted, toss in the sliced mushrooms and cook until they release their moisture and become golden brown—this process intensifies their flavor wonderfully. Next, add the minced garlic and finely chopped onion, sautéing until translucent and fragrant. This aromatic base will enhance the overall depth of the sauce.
Step 3: Make the Creamy Sauce
Sprinkle the flour over the mushroom mixture and stir continuously for a couple of minutes to cook out the raw flour taste. Gradually whisk in the milk, cream, and chicken stock, ensuring there are no lumps. Bring the mixture to a gentle simmer until it thickens nicely into a velvety cream sauce. Season with salt and black pepper, tasting to adjust as needed.
Step 4: Combine All Ingredients
Slice or shred the reserved chicken and add it into the sauce along with the drained pasta. Mix everything thoroughly so that every strand of pasta and morsel of chicken is coated in rich, creamy sauce full of mushrooms and flavors.
Step 5: Assemble the Bake
Transfer the creamy pasta mixture into a large greased baking dish. Sprinkle the shredded cheese evenly over the top to create a golden, bubbling crust once baked. This step is where all the delightful textures come together perfectly.
Step 6: Bake to Perfection
Pop the dish into a preheated oven at 180°C (350°F) and bake for about 25-30 minutes, or until the cheese is melted, golden, and slightly crispy at the edges. Let it rest for a few minutes before serving to allow the sauce to set beautifully.
How to Serve Creamy Chicken Mushroom Pasta Bake (Chicken Tetrazzini) Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme adds a burst of color and a subtle herby brightness that cuts through the richness of the bake. A light dusting of grated Parmesan on top can also add an extra layer of flavor and nuttiness.
Side Dishes
This bake pairs wonderfully with a crisp green salad dressed simply with lemon vinaigrette to balance the creamy richness. Roasted or steamed seasonal vegetables, like asparagus or green beans, add a fresh and crunchy contrast.
Creative Ways to Present
For dinner parties, serve individual portions in small ramekins, sprinkled with extra cheese and broiled just before serving for a perfectly bubbly top. Alternatively, layer noodles and sauce in a clear glass casserole to showcase all the vibrant colors and textures when you bring it to the table.
Make Ahead and Storage
Storing Leftovers
After enjoying your Creamy Chicken Mushroom Pasta Bake (Chicken Tetrazzini) Recipe, store any leftovers in an airtight container in the refrigerator. It keeps well for up to 3 days and the flavors often deepen, making it even better the next day.
Freezing
If you want to save some for later, you can freeze the bake before adding the cheese topping. Wrap tightly with foil and freeze for up to 2 months. When ready, thaw overnight in the fridge and then top with cheese before baking.
Reheating
Reheat leftovers gently in the oven at 160°C (320°F) covered with foil to prevent drying out, or microwave individual servings with a splash of milk to revive the creamy sauce. Either way, it’s just as comforting and delicious the second time around.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, though thighs tend to stay juicier and add a little extra flavor. Just be careful not to overcook the breasts to avoid dryness.
What cheese is best for this recipe?
Cheddar, Jack, or Colby are great options as they melt well and create a nice golden crust. Avoid mozzarella since it can get too stringy and watery in this dish.
Can I make this recipe gluten-free?
Yes, by using gluten-free pasta and substituting the regular flour with a gluten-free flour blend, you can enjoy this dish without gluten concerns.
Is it possible to make this dairy-free?
To make a dairy-free version, use dairy-free butter, plant-based milk and cream substitutes, and dairy-free cheese alternatives. The flavor will change slightly but will still be delicious and creamy.
How do I keep the pasta from getting mushy?
Be sure to cook the pasta al dente (firm to the bite) as it will continue to cook in the oven. Also, avoid over-stirring when combining the ingredients so the sauce doesn’t become too runny.
Final Thoughts
This Creamy Chicken Mushroom Pasta Bake (Chicken Tetrazzini) Recipe is one of those dishes you keep coming back to because it feels like a little celebration of comfort food done right. With its creamy sauce, tender chicken, and melty cheese crust, it’s a dish that’s both hearty and elegant. I can’t wait for you to try it and make it part of your favorite meal rotation—truly a crowd-pleaser that feels like home.
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Creamy Chicken Mushroom Pasta Bake (Chicken Tetrazzini) Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Chicken Tetrazzini is a comforting creamy chicken and mushroom pasta bake, commonly made with spaghetti or similar pasta. This dish combines tender chicken thighs, sautéed mushrooms, and a rich, cheesy sauce made from butter, flour, milk, cream, and chicken stock. It is baked to golden perfection, delivering a hearty and satisfying meal perfect for family dinners.
Ingredients
Pasta
- 500g / 1lb spaghetti or other long pasta, cooked per packet (penne, macaroni, ziti also acceptable)
Chicken & Vegetables
- 500g / 1lb chicken thighs, skinless, boneless
- 500g / 1lb mushrooms, sliced 1/2 cm / 1/5″ thick
- 2 garlic cloves, minced
- 1 onion, finely chopped
Sauce
- 2 tbsp (30g) butter
- 4 tbsp (60g) unsalted butter
- 4 tbsp flour
- 2 cups milk, any fat, any type
- 1 cup heavy cream (or substitute with more milk)
- 2 cups low sodium chicken stock/broth (or water + 2 stock cubes)
- 1/2 tsp black pepper
- 1 tsp salt
Topping
- 2 cups shredded cheese (cheddar, jack, colby; avoid mozzarella)
Instructions
- Cook the pasta: Cook the spaghetti or chosen pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken thighs and cook until they are cooked through and lightly browned, about 5-7 minutes per side depending on thickness. Remove from heat, let cool slightly, then shred or chop into bite-sized pieces.
- Sauté the vegetables: In the same skillet, add 4 tablespoons of unsalted butter. Once melted, add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes. Add the sliced mushrooms and sauté until they release their moisture and become tender, approximately 8-10 minutes.
- Make the roux and sauce: Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook the flour for about 2 minutes to remove the raw taste. Gradually whisk in the milk, cream, and chicken stock, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes. Season with salt and black pepper to taste.
- Combine: Stir the shredded chicken and cooked pasta into the creamy mushroom sauce until well combined.
- Assemble the bake: Transfer the mixture to a greased baking dish. Sprinkle the shredded cheese evenly over the top.
- Bake: Preheat the oven to 180°C (350°F). Bake the casserole for about 30-35 minutes or until the cheese is melted, bubbly, and golden brown on top.
- Serve: Remove from the oven and allow to cool for a few minutes before serving. Enjoy your creamy, comforting Chicken Tetrazzini!
Notes
- Note 1: Any long pasta or similarly sized pasta like penne, macaroni, or ziti can be used depending on preference.
- Note 2: Skinless, boneless chicken thighs are preferred for tenderness and flavor, but chicken breast can be substituted.
- This dish can be prepared ahead of time and baked just before serving.
- You can adjust the thickness of the sauce by modifying the amount of flour or milk.
