18 Creamy Chicken Tetrazzini Recipes You’ll Love

Craving a cozy, creamy dinner that feels like a warm hug? Look no further than these 18 irresistible Chicken Tetrazzini recipes—perfect for busy weeknights or lazy Sundays. Whether you’re a fan of classic comfort food or want to try a modern twist, this roundup has something for everyone. Get ready to dig into cheesy, saucy goodness that’ll have your family begging for seconds!

Classic Chicken Tetrazzini with Parmesan

Classic Chicken Tetrazzini with Parmesan

This creamy, comforting pasta bake is a nostalgic crowd-pleaser—loaded with tender chicken, mushrooms, and a rich Parmesan sauce that clings to every noodle.

Ingredients

• 8 oz spaghetti, broken in half
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 2 cups shredded cooked chicken
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Cook spaghetti according to package directions; drain.
2. In a large skillet, melt butter over medium heat. Add mushrooms and onion; sauté for 5 minutes until softened. Stir in garlic and cook for 30 seconds.
3. Sprinkle flour over the mixture and cook, stirring, for 1 minute. Gradually whisk in chicken broth, then heavy cream. Simmer for 3–4 minutes until slightly thickened.
4. Remove from heat; stir in 1/2 cup Parmesan, salt, pepper, and nutmeg. Fold in cooked spaghetti, chicken, and parsley.
5. Transfer to a greased 9×13-inch baking dish. Top with extra Parmesan. Bake for 20 minutes until bubbly and golden.

The nutmeg adds a subtle warmth to the creamy sauce, while the crispy Parmesan topping gives every bite a satisfying crunch.

Tip: For extra flavor, use roasted chicken or leftover rotisserie chicken.

Creamy Mushroom Chicken Tetrazzini

This comforting pasta bake combines tender chicken, earthy mushrooms, and a luxuriously creamy sauce—all baked to bubbly perfection under a golden breadcrumb topping.

Ingredients:

• 8 oz spaghetti, broken in half
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup dry white wine (or chicken broth)
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. Cook spaghetti according to package directions; drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Cook chicken until browned, 5–6 minutes. Remove and set aside.
3. In the same skillet, sauté mushrooms until softened, 4 minutes. Add garlic and cook 30 seconds. Deglaze with white wine, scraping up browned bits.
4. Reduce heat to medium. Stir in heavy cream, Parmesan, thyme, salt, and pepper. Simmer 3 minutes until slightly thickened. Return chicken to skillet.
5. Toss sauce with cooked spaghetti. Transfer to a greased 9×13″ baking dish. Mix panko with melted butter; sprinkle evenly over top.
6. Bake 20 minutes until topping is golden and sauce bubbles at edges.

The crispy panko crust gives way to a velvety, wine-kissed sauce that clings to every noodle—elevating this retro classic with just the right balance of richness and texture.

Tip: For extra depth, swap 1/4 cup of the cream with cream cheese, whisked in until smooth.

Spicy Jalapeño Chicken Tetrazzini

This creamy, cheesy pasta bake gets a kick from fresh jalapeños—comfort food with a little heat!

Ingredients

• 8 oz spaghetti, broken in half
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 jalapeños, seeded and finely chopped (keep seeds for extra heat)
• 3 cloves garlic, minced
• 2 cups shredded cooked chicken
• 1 (10.5 oz) can cream of mushroom soup
• 1 cup sour cream
• 1/2 cup chicken broth
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 1/2 cups shredded cheddar cheese, divided
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Cook spaghetti according to package directions; drain.
2. Heat olive oil in a large skillet over medium heat. Sauté onion and jalapeños for 4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
3. Stir in chicken, cream of mushroom soup, sour cream, chicken broth, smoked paprika, and salt. Simmer 2 minutes. Remove from heat and fold in cooked spaghetti and 1 cup cheddar cheese.
4. Transfer to a greased 9×13″ baking dish. Top with remaining 1/2 cup cheddar. Bake 20 minutes until bubbly and golden. Garnish with parsley.

The jalapeños add just enough zing to cut through the rich sauce, while smoked paprika gives it a subtle depth. Tip: For extra crunch, sprinkle buttery breadcrumbs over the cheese before baking!

Garlic Herb Chicken Tetrazzini Bake

This Garlic Herb Chicken Tetrazzini Bake is the ultimate comfort food—creamy, garlicky, and packed with tender chicken and pasta, all under a golden, cheesy crust.

• 8 oz spaghetti, broken in half
• 2 cups cooked shredded chicken
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 375°F. Cook spaghetti according to package instructions until al dente; drain.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Whisk in flour and cook for 1 minute.
3. Gradually whisk in milk and chicken broth until smooth. Stir in thyme, parsley, salt, and black pepper. Simmer for 3–4 minutes until thickened.
4. Remove from heat. Add cooked spaghetti, shredded chicken, and half of the mozzarella and Parmesan cheeses; toss to coat.
5. Transfer to a greased 9×13-inch baking dish. Top with remaining cheeses. Bake for 20 minutes until bubbly and golden.

The crispy cheese topping contrasts perfectly with the creamy, garlic-herb sauce—making every bite irresistible. Tip: For extra flavor, swap half the milk for heavy cream!

Cheesy Bacon Chicken Tetrazzini

This creamy, indulgent pasta bake is the ultimate comfort food—packed with tender chicken, crispy bacon, and a rich cheese sauce that’ll have everyone begging for seconds.

Ingredients:

• 8 oz spaghetti, broken in half
• 4 slices bacon, chopped
• 2 cups cooked shredded chicken
• 8 oz mushrooms, sliced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Cook spaghetti according to package directions; drain and set aside.
2. In a large skillet, cook chopped bacon over medium heat until crisp (6–8 minutes). Remove with a slotted spoon, leaving 1 tbsp drippings in the pan.
3. Add mushrooms to the skillet; sauté until softened (5 minutes). Stir in shredded chicken and cooked bacon; remove from heat.
4. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk, broth, garlic powder, onion powder, salt, and black pepper. Simmer until thickened (3–4 minutes).
5. Off heat, stir in cheddar and Parmesan until melted. Toss sauce with spaghetti and chicken mixture. Transfer to a greased 9×13″ baking dish.
6. Bake at 375°F for 20 minutes until bubbly. Sprinkle with parsley before serving.

The magic here? The bacon drippings add smoky depth to the mushrooms, while the double-cheese sauce stays luxuriously creamy—no dry pasta bakes allowed!

Tip: For extra crunch, top with buttery breadcrumbs before baking.

Lightened-Up Chicken Tetrazzini with Greek Yogurt

This creamy, comforting pasta bake gets a healthy twist with tangy Greek yogurt—no one will guess it’s lighter!

Ingredients

• 8 oz whole wheat spaghetti, broken in half
• 2 cups shredded cooked chicken breast
• 1 tbsp olive oil
• 8 oz sliced cremini mushrooms
• 3 cloves garlic, minced
• 1 1/2 cups low-sodium chicken broth
• 1 cup plain Greek yogurt (full-fat recommended)
• 1/2 cup grated Parmesan cheese, divided
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Cook spaghetti according to package directions; drain.
2. Heat olive oil in a large skillet over medium. Add mushrooms and sauté 5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
3. Whisk together chicken broth, Greek yogurt, 1/4 cup Parmesan, thyme, salt, and pepper in a bowl. Combine cooked spaghetti, shredded chicken, mushroom mixture, and sauce in a 9×13″ baking dish.
4. Sprinkle remaining 1/4 cup Parmesan on top. Bake 20 minutes until bubbly and lightly golden. Garnish with parsley.

The Greek yogurt adds a subtle tang that balances the richness—plus, it keeps the sauce luxuriously creamy without heavy cream. Tip: For extra browning, broil the last 2 minutes (watch closely!).

Spinach and Artichoke Chicken Tetrazzini

This creamy, cheesy pasta bake combines the best of spinach-artichoke dip with tender chicken and spaghetti—comfort food at its finest!

Ingredients:

• 8 oz spaghetti, broken in half
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup chopped frozen spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 2 cups shredded cooked chicken
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 cup shredded mozzarella
• ½ cup grated Parmesan

Instructions:

1. Preheat oven to 375°F. Cook spaghetti according to package directions; drain.
2. Heat olive oil in a large skillet over medium. Sauté onion for 3 minutes until soft. Add garlic and cook 30 seconds until fragrant. Stir in spinach, artichokes, and chicken; remove from heat.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk and broth until smooth. Simmer 3–4 minutes until thickened. Stir in 1 tsp salt, ½ tsp pepper, and ½ tsp garlic powder.
4. Toss spaghetti with the vegetable mixture and sauce. Transfer to a greased 9×13″ baking dish. Top with mozzarella and Parmesan. Bake 20 minutes until bubbly and golden.

The crispy cheese crust gives way to a luxuriously creamy interior, with pops of tangy artichoke in every bite.

Tip: For extra richness, swap ½ cup milk with heavy cream.

One-Pot Chicken Tetrazzini with Linguine

This creamy, comforting pasta dish comes together in one pot—meaning less cleanup and more time to enjoy that rich, cheesy flavor.

Ingredients

• 8 oz linguine, broken in half
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 8 oz white mushrooms, sliced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup shredded Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions

1. In a large pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Remove and set aside.
2. In the same pot, add mushrooms and sauté for 4 minutes until softened. Stir in 3 cloves garlic and cook for 30 seconds until fragrant.
3. Pour in 3 cups chicken broth, 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Bring to a simmer, then add linguine. Cook for 12 minutes, stirring occasionally, until pasta is al dente.
4. Return chicken to the pot, then stir in 1 cup Parmesan cheese until melted. Sprinkle with 1/4 cup parsley before serving.

The magic here? The linguine soaks up the creamy broth as it cooks, infusing every bite with deep, savory flavor. No pre-boiling required!

Tip: For extra richness, swap half the broth with dry white wine.

Gluten-Free Chicken Tetrazzini with Rice Noodles

This gluten-free Chicken Tetrazzini swaps traditional pasta for rice noodles, delivering all the creamy comfort without the gluten—perfect for a cozy weeknight dinner.

• 8 oz rice noodles
• 2 cups cooked shredded chicken
• 3 tbsp butter
• 8 oz sliced mushrooms
• 3 cloves garlic, minced
• 3 tbsp gluten-free all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley

1. Preheat oven to 375°F. Cook rice noodles according to package instructions, then drain and set aside.
2. In a large skillet, melt butter over medium heat. Add mushrooms and sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
3. Sprinkle gluten-free flour over the mushrooms and stir to coat. Gradually whisk in chicken broth, then heavy cream, and simmer for 3–4 minutes until slightly thickened.
4. Remove from heat and stir in Parmesan cheese, salt, black pepper, and nutmeg. Fold in shredded chicken, peas, and cooked rice noodles.
5. Transfer mixture to a greased 9×13-inch baking dish. Bake for 20 minutes until bubbly and lightly golden. Garnish with fresh parsley before serving.

The nutmeg and Parmesan add a subtle richness that balances the creamy sauce, while the rice noodles stay perfectly tender without turning mushy.

Tip: For extra crunch, sprinkle gluten-free breadcrumbs mixed with melted butter over the top before baking.

Sun-Dried Tomato Chicken Tetrazzini

This creamy, comforting pasta bake is packed with rich sun-dried tomato flavor and tender chicken—perfect for a cozy weeknight dinner that feels special.

Ingredients:

• 8 oz spaghetti, broken in half
• 2 tbsp olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/3 cup grated Parmesan cheese
• 1/2 cup chopped sun-dried tomatoes (oil-packed)
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 cup shredded mozzarella cheese
• 2 cups cooked shredded chicken

Instructions:

1. Preheat oven to 375°F. Cook spaghetti according to package directions; drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add heavy cream, chicken broth, Parmesan, sun-dried tomatoes, garlic powder, thyme, black pepper, and salt. Simmer for 3–4 minutes until slightly thickened.
3. Stir in cooked spaghetti and shredded chicken until evenly coated. Transfer to a greased 9×13-inch baking dish and top with mozzarella.
4. Bake for 20 minutes until bubbly and cheese is golden. Let stand 5 minutes before serving.

The sun-dried tomatoes add a sweet-tangy depth that balances the creamy sauce, while the crispy cheese topping gives every bite a satisfying crunch.

Tip: For extra flavor, reserve 1 tbsp of the sun-dried tomato oil and drizzle it over the baked dish before serving.

Cajun-Style Chicken Tetrazzini

This creamy, spicy twist on classic tetrazzini brings bold Cajun flavors to your weeknight dinner rotation—comfort food with a kick!

Ingredients:

• 8 oz spaghetti, broken in half
• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1 1/2 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 cups shredded cooked chicken
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Cook spaghetti according to package directions; drain and set aside.
2. In a deep skillet, melt 2 tbsp unsalted butter over medium heat. Add onion, bell pepper, celery, and 3 minced garlic cloves; sauté for 5 minutes until softened.
3. Sprinkle 2 tbsp flour over veggies and stir for 1 minute. Gradually whisk in 1 1/2 cups chicken broth and 1 cup heavy cream until smooth.
4. Stir in 1 1/2 tsp Cajun seasoning, 1/2 tsp smoked paprika, and 1/4 tsp salt. Simmer for 3 minutes until slightly thickened.
5. Fold in chicken, cooked spaghetti, and 1/4 cup Parmesan. Transfer to a greased baking dish and top with remaining 1/4 cup Parmesan.
6. Bake for 20 minutes until bubbly. Garnish with parsley before serving.

The smoky Cajun seasoning and creamy sauce cling perfectly to every noodle, while the crispy Parmesan top adds just the right crunch.

Tip: For extra heat, add a pinch of cayenne with the Cajun seasoning!

Lemon Garlic Chicken Tetrazzini

This creamy, zesty pasta bake is comfort food with a bright twist—perfect for weeknights when you crave something cozy but fresh.

Ingredients:

• 8 oz spaghetti, broken in half
• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cubed
• 4 cloves garlic, minced
• 1 tsp salt, divided
• ½ tsp black pepper
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• Zest and juice of 1 lemon
• 1 cup grated Parmesan cheese
• ½ cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Cook spaghetti according to package directions; drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add chicken, garlic, ½ tsp salt, and black pepper. Cook for 5–6 minutes until chicken is browned. Transfer to a plate.
3. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth, heavy cream, lemon zest, and remaining ½ tsp salt. Simmer for 3–4 minutes until thickened.
4. Off heat, stir in lemon juice, Parmesan, and parsley. Toss sauce with cooked spaghetti and chicken. Transfer to a greased 9×13-inch baking dish.
5. Bake for 20 minutes until bubbly and lightly golden on top.

The lemon cuts through the richness of the creamy sauce, while the garlic and Parmesan add savory depth—no one will guess it comes together so quickly!

Tip: For extra crunch, top with buttered breadcrumbs before baking.

Roasted Red Pepper Chicken Tetrazzini

This creamy, comforting tetrazzini gets a smoky-sweet twist from roasted red peppers, making it a weeknight winner with just enough flair.

Ingredients:

• 8 oz spaghetti, broken in half
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup jarred roasted red peppers, drained and chopped
• 2 cups cooked shredded chicken
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook spaghetti according to package directions; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic and roasted red peppers; cook 1 minute more.
3. Sprinkle flour over the mixture and stir for 1 minute. Gradually whisk in milk and chicken broth until smooth. Simmer for 3–4 minutes until slightly thickened.
4. Remove from heat. Stir in Parmesan, salt, black pepper, and smoked paprika. Fold in cooked spaghetti and shredded chicken until coated.
5. Transfer to a greased 9×13-inch baking dish. Top evenly with panko. Bake for 20 minutes until bubbly and golden.

The roasted peppers add a subtle charred sweetness that balances the creamy sauce perfectly—no one will guess it starts with jarred peppers!

Tip: For extra crunch, toast the panko in a dry skillet with 1 tbsp olive oil before sprinkling it on top.

Pesto Chicken Tetrazzini with Fresh Basil

This creamy, herb-packed pasta bake is a crowd-pleaser—think tender chicken, al dente noodles, and a rich pesto sauce that’ll have everyone asking for seconds.

Ingredients:

• 8 oz spaghetti, broken in half
• 2 cups cooked shredded chicken
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/3 cup basil pesto (store-bought or homemade)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh basil
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Cook spaghetti according to package instructions until al dente; drain and set aside.
2. In a large skillet, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute until bubbly. Gradually whisk in 2 cups whole milk and 1/2 cup chicken broth, stirring until thickened (about 5 minutes).
3. Remove from heat; stir in 1/2 cup Parmesan, 1/3 cup pesto, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in cooked spaghetti, shredded chicken, and 1/4 cup fresh basil.
4. Transfer mixture to a greased 9×13-inch baking dish. Top with 1/2 cup mozzarella and bake for 20 minutes until bubbly and golden.

The magic here? The pesto infuses every bite with bright basil flavor, while the gooey mozzarella adds just the right touch of indulgence.

Tip: For extra crunch, broil for 2–3 minutes at the end—just watch closely to avoid burning!

Slow Cooker Chicken Tetrazzini

This creamy, comforting pasta dish practically makes itself—just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients:

• 12 oz uncooked fettuccine, broken in half
• 2 cups cooked shredded chicken
• 1 (10.5 oz) can cream of mushroom soup
• 1 (10.5 oz) can cream of chicken soup
• 1 cup chicken broth
• 1 cup sliced mushrooms
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. Lightly grease your slow cooker. Add fettuccine, chicken, cream of mushroom soup, cream of chicken soup, chicken broth, mushrooms, Parmesan cheese, heavy cream, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp thyme, 1/4 tsp black pepper, and 1/4 tsp salt. Stir gently to combine.
2. Cover and cook on LOW for 3 hours, stirring once halfway through. The pasta should be tender and the sauce creamy.
3. Let sit for 10 minutes (the sauce will thicken slightly) before serving.

The slow cooker gives this tetrazzini an extra-rich depth of flavor—the mushrooms soak up all the savory goodness while the Parmesan melts into the sauce.

Tip: For extra color, stir in a handful of frozen peas during the last 30 minutes of cooking.

Broccoli and Cheddar Chicken Tetrazzini

This creamy, cheesy pasta bake is pure comfort food magic—loaded with tender chicken, crisp broccoli, and a rich cheddar sauce that’ll have everyone begging for seconds.

Ingredients

• 8 oz spaghetti, broken in half
• 2 cups cooked shredded chicken
• 2 cups small broccoli florets
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 ½ cups shredded sharp cheddar cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Cook spaghetti according to package directions, adding broccoli florets during the last 2 minutes of boiling. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk, then add garlic powder, onion powder, salt, and black pepper. Cook for 3–4 minutes, stirring constantly, until thickened.
3. Remove from heat and stir in cheddar cheese until melted. Toss sauce with cooked spaghetti, broccoli, and shredded chicken.
4. Transfer to a greased 9×13-inch baking dish and sprinkle with Parmesan. Bake for 20 minutes until bubbly and golden at the edges.

The crispy Parmesan topping contrasts perfectly with the velvety cheese sauce—making every bite irresistible. Tip: For extra crunch, broil for the last 2 minutes (watch closely!).

Smoked Gouda Chicken Tetrazzini

This creamy, smoky twist on classic tetrazzini is comfort food at its finest—rich enough to impress but simple enough for a weeknight.

Ingredients

• 8 oz linguine, broken in half
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 2 cups shredded cooked chicken
• 1 1/2 cups shredded smoked Gouda, divided
• 1/4 cup grated Parmesan
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Cook linguine al dente according to package directions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add onion and mushrooms; sauté 5–6 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
3. Sprinkle flour over vegetables and cook 1 minute, stirring constantly. Gradually whisk in milk and broth until smooth. Bring to a simmer, stirring often, until thickened (3–4 minutes).
4. Remove from heat. Stir in salt, pepper, nutmeg, chicken, 1 cup Gouda, and Parmesan until cheese melts. Fold in cooked pasta.
5. Transfer to a greased 9×13″ baking dish. Top with remaining 1/2 cup Gouda. Bake 20 minutes until bubbly and golden. Garnish with parsley.

The smoked Gouda adds a subtle campfire depth that balances the creamy sauce—no one will guess it comes together in one skillet!

Tip: For extra crunch, broil the top for 1–2 minutes at the end (watch closely!).

Truffle Oil Chicken Tetrazzini with Wild Mushrooms

Truffle Oil Chicken Tetrazzini with Wild Mushrooms

This creamy, indulgent pasta bake gets a luxurious upgrade with earthy wild mushrooms and a drizzle of truffle oil—comfort food with a gourmet twist.

Ingredients

• 8 oz spaghetti, broken in half
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 8 oz wild mushrooms (such as shiitake or cremini), sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1 cup grated Parmesan cheese, divided
• 2 cups shredded cooked chicken
• 1 tbsp truffle oil
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Cook spaghetti according to package directions; drain and set aside.
2. In a large skillet, melt butter with olive oil over medium heat. Add mushrooms and sauté for 5 minutes until tender. Stir in garlic and cook for 30 seconds until fragrant.
3. Sprinkle flour over mushrooms and stir for 1 minute. Gradually whisk in milk, broth, and cream. Bring to a simmer, stirring constantly, until thickened (about 3–4 minutes).
4. Remove from heat; stir in salt, black pepper, nutmeg, and 1/2 cup Parmesan. Fold in spaghetti and chicken until evenly coated.
5. Transfer mixture to a greased 9×13-inch baking dish. Top with remaining 1/2 cup Parmesan. Bake for 25 minutes until bubbly and golden.
6. Drizzle with truffle oil and sprinkle with parsley before serving.

The truffle oil adds a sophisticated depth to the creamy sauce, while the wild mushrooms bring a meaty texture that pairs perfectly with tender chicken.

Tip: For extra richness, swap half the Parmesan for Gruyère cheese.

Conclusion

With 18 deliciously creamy Chicken Tetrazzini recipes to choose from, there’s something here for every home cook to love! Whether you’re craving classic comfort or a creative twist, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these cozy meals too. Happy cooking!