Go Back
A close-up shot of a white bowl filled with creamy Chicken Tetrazzini, featuring spaghetti, mushrooms, peas, and cheese.

Classic Chicken Tetrazzini with Creamy Mushroom Sauce

A comforting and hearty casserole featuring tender chicken and spaghetti tossed in a rich, creamy sauce made with cream of mushroom soup, fresh mushrooms, and Parmesan cheese, all baked to golden perfection.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Pasta
  • 1 tbsp olive oil
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch pieces (or 3 cups cooked, shredded chicken)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz spaghetti or linguine broken into thirds
For the Creamy Mushroom Sauce
  • 2 tbsp unsalted butter
  • 8 oz fresh mushrooms sliced
  • 1/2 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 2 10.5 oz cans cream of mushroom soup undiluted
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 cup frozen peas thawed
For the Topping
  • 1/2 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted

Equipment

  • Large Pot
  • Large Skillet
  • 9x13 inch baking dish
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Chicken and Pasta
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with 1/2 tsp salt and 1/4 tsp pepper. Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside. (If using pre-cooked chicken, skip this step).
  3. Cook spaghetti or linguine according to package directions until al dente. Drain well and set aside.
Make the Creamy Mushroom Sauce
  1. In the same skillet (no need to clean), melt 2 tbsp butter over medium heat. Add sliced mushrooms and diced onion. Cook, stirring occasionally, until mushrooms are softened and onions are translucent, about 5-7 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Stir in the two cans of cream of mushroom soup, milk, and chicken broth. Bring the mixture to a gentle simmer, stirring constantly, then reduce heat to low.
  4. Stir in 1/2 cup Parmesan cheese, fresh parsley, dried thyme, and 1/4 tsp black pepper. Continue to cook, stirring, until the cheese is melted and the sauce is smooth and heated through. Taste and adjust seasoning if needed.
Combine and Bake
  1. Add the cooked chicken, drained spaghetti, and thawed frozen peas to the sauce in the skillet. Toss gently to coat all ingredients evenly with the sauce.
  2. Pour the chicken and pasta mixture into the prepared 9x13 inch baking dish.
  3. In a small bowl, combine panko breadcrumbs and 2 tbsp melted butter. Sprinkle this mixture evenly over the top of the casserole. If desired, sprinkle with additional Parmesan cheese.
  4. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the breadcrumb topping is golden brown.
Serve
  1. Remove from oven and let stand for 5-10 minutes before serving. This allows the sauce to set slightly. Serve hot.

Notes

For a richer flavor, you can add 1/4 cup of dry sherry to the sauce after adding the chicken broth and before the cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
Feel free to add other vegetables like diced carrots or celery along with the onion and mushrooms.