Easy Chicken Tetrazzini Recipe – Better Than Takeout

Easy Chicken Tetrazzini is a comforting, creamy pasta dish that’s better than takeout. After making this many times, I’ve discovered the trick to a perfectly creamy, restaurant-style sauce every time. The golden cheese topping makes this dish irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Blackberry Shortbread Wedges and Classic Cucumber Feta Salad Recipe.

What You'll Need for Easy Chicken Tetrazzini Recipe – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb boneless, skinless chicken breasts
• 12 oz spaghetti
• 1 cup mushrooms
• 1 cup frozen peas
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion
• 2 cloves garlic
• 1 cup chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• Optional: Fresh parsley
• Optional: Red pepper flakes

How to Make Easy Chicken Tetrazzini Recipe – Better Than Takeout

1. Cook chicken: Season chicken with salt, pepper, thyme, and oregano. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 6-8 minutes per side. Remove from skillet and let rest before slicing.
2. Cook pasta: Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. Sauté vegetables: In the same skillet, melt butter over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for an additional 1 minute. Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
4. Make sauce: Add chicken broth, milk, and heavy cream to the skillet. Stir in Parmesan cheese until melted and smooth. Add salt, pepper, thyme, and oregano. Simmer for 5 minutes, stirring occasionally.
5. Combine ingredients: Add sliced chicken, cooked pasta, and frozen peas to the skillet. Toss to combine, adding reserved pasta water if needed to reach desired consistency. Transfer to a baking dish.
6. Bake: Preheat oven to 375°F. Sprinkle shredded mozzarella cheese over the top of the pasta. Bake for 20-25 minutes, or until cheese is melted and bubbly.

Storing & Reheating Easy Chicken Tetrazzini Recipe – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble the dish ahead of time and bake when ready to serve.

Freezing Easy Chicken Tetrazzini Recipe – Better Than Takeout

Freeze individual portions for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F for 20-25 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a gluten-free version, use gluten-free pasta and ensure all other ingredients are certified gluten-free.
• Best substitution: Substitute the chicken for cooked shrimp or tofu for a different protein option.
• Make-ahead: You can make the sauce and cook the pasta ahead of time. Combine and bake when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thick, add more milk or pasta water to reach desired consistency.

Easy Chicken Tetrazzini Recipe – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

45 mins

⏳

Total

60 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free (with gluten-free pasta)

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 12 oz spaghetti
• 1 cup mushrooms
• 1 cup frozen peas

Seasonings

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion
• 2 cloves garlic
• 1 cup chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano

Optional Toppings

• Fresh parsley
• Red pepper flakes

Instructions

1. Cook chicken: Season chicken with salt, pepper, thyme, and oregano. Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through, about 6-8 minutes per side. Remove from skillet and let rest before slicing.
2. Cook pasta: Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. Sauté vegetables: In the same skillet, melt butter over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for an additional 1 minute. Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
4. Make sauce: Add chicken broth, milk, and heavy cream to the skillet. Stir in Parmesan cheese until melted and smooth. Add salt, pepper, thyme, and oregano. Simmer for 5 minutes, stirring occasionally.
5. Combine ingredients: Add sliced chicken, cooked pasta, and frozen peas to the skillet. Toss to combine, adding reserved pasta water if needed to reach desired consistency. Transfer to a baking dish.
6. Bake: Preheat oven to 375°F. Sprinkle shredded mozzarella cheese over the top of the pasta. Bake for 20-25 minutes, or until cheese is melted and bubbly.

Notes

• Chef tip: For a gluten-free version, use gluten-free pasta and ensure all other ingredients are certified gluten-free.
• Best substitution: Substitute the chicken for cooked shrimp or tofu for a different protein option.
• Make-ahead: You can make the sauce and cook the pasta ahead of time. Combine and bake when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thick, add more milk or pasta water to reach desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 2 months.
• Oven reheat: Reheat in the oven at 350°F for 20-25 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: You can assemble the dish ahead of time and bake when ready to serve.

Nutrition Per Serving

• Calories: 650
• Protein: 40g
• Fat: 27g
• Carbs: 60g
• Fiber: 3g
• Sugar: 5g
• Sodium: 800mg
• Cholesterol: 120mg
• Sat. Fat: 15g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Chicken Tetrazzini Recipe – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Chicken Tetrazzini Recipe – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!