Creamy Baked Chicken Tetrazzini Pasta Casserole
Creamy Baked Chicken Tetrazzini Pasta Casserole is the ultimate comfort food, ready in just 30 minutes. After making this many times, I discovered the secret to a perfectly creamy, not soggy, casserole. The warm, cozy aroma and golden, bubbly top will make your home feel like a cozy Italian trattoria. Try it with my Creamy Garlic Skillet Potatoes for Easy Weeknight Dinner. If you love recipes like this, you’ll also enjoy Creamy Garlic Skillet Potatoes and Easy Teriyaki Pineapple Chicken Stuffed Peppers.
Why This Creamy Baked Chicken Tetrazzini Pasta Casserole Is Pure Comfort
- Easy, better-than-takeout flavor
- Creamy, not soggy pasta
- One-pan, 30-minute meal
What You'll Need for Creamy Baked Chicken Tetrazzini Pasta Casserole
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- pasta
- mushrooms
- onion
- garlic
- heavy cream
- Italian seasoning
- salt
- pepper
- Parmesan cheese
- mozzarella cheese
- Optional: fresh parsley
- Optional: grated Parmesan cheese
đź“ť Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best.
- pasta: Any shape will do, but penne or fusilli hold the sauce well.
đź›’ Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Box Grater — Quickly grate cheese for even melting. → See on Amazon
How to Make Creamy Baked Chicken Tetrazzini Pasta Casserole
- Cook chicken: Season chicken with Italian seasoning, salt, and pepper. Cook in a skillet until browned and cooked through. Remove and set aside.
- Cook pasta and vegetables: Cook pasta according to package instructions. In the same skillet, cook mushrooms, onions, and garlic until softened. Add heavy cream and simmer until slightly thickened.
- Combine and bake: Toss cooked pasta, chicken, and cream sauce. Transfer to a baking dish, top with cheeses, and bake at 375°F (190°C) for 15-20 minutes, until bubbly and golden.
Cook's Tips for Perfect Creamy Baked Chicken Tetrazzini Pasta Casserole
- Common mistake and fix: Don't overcook the pasta. It will continue to cook in the oven. If it's too soft, your casserole will be soggy.
- Pro tip: Use full-fat heavy cream for the richest flavor. You can substitute half-and-half, but reduce the amount to 1 cup for a thicker sauce.
- Pro tip: For a lighter version, use Greek yogurt instead of heavy cream. It won't be as creamy, but it's still delicious.
Storing & Reheating Creamy Baked Chicken Tetrazzini Pasta Casserole
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare the casserole up to a day ahead. Store in the fridge, then bake as usual.
Freezing Creamy Baked Chicken Tetrazzini Pasta Casserole
Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a spicy version, add red pepper flakes or diced jalapeños to the skillet with the vegetables.
- Best substitution: Instead of chicken, try using cooked, shredded chicken or turkey.
- Make-ahead: You can assemble the casserole a day ahead. Store in the fridge, then bake as usual.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your casserole is too liquidy, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the cream sauce before baking.
Want to level up this recipe?
Good Quality Pasta — Better texture and flavor than store-brand pasta. → Check price on Amazon
Creamy Baked Chicken Tetrazzini Pasta Casserole
Ingredients
Main Ingredients
- chicken breasts
- pasta
- mushrooms
- onion
- garlic
- heavy cream
Seasonings
- Italian seasoning
- salt
- pepper
- Parmesan cheese
- mozzarella cheese
Optional Toppings
- fresh parsley
- grated Parmesan cheese
Instructions
- Cook chicken: Season chicken with Italian seasoning, salt, and pepper. Cook in a skillet until browned and cooked through. Remove and set aside.
- Cook pasta and vegetables: Cook pasta according to package instructions. In the same skillet, cook mushrooms, onions, and garlic until softened. Add heavy cream and simmer until slightly thickened.
- Combine and bake: Toss cooked pasta, chicken, and cream sauce. Transfer to a baking dish, top with cheeses, and bake at 375°F (190°C) for 15-20 minutes, until bubbly and golden.
Notes
- Chef tip: For a spicy version, add red pepper flakes or diced jalapeños to the skillet with the vegetables.
- Best substitution: Instead of chicken, try using cooked, shredded chicken or turkey.
- Make-ahead: You can assemble the casserole a day ahead. Store in the fridge, then bake as usual.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your casserole is too liquidy, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the cream sauce before baking.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
- Make ahead: Prepare the casserole up to a day ahead. Store in the fridge, then bake as usual.
Nutrition Per Serving
- Calories: 520
- Protein: 35g
- Fat: 25g
- Carbs: 45g
- Fiber: 2g
- Sugar: 4g
- Sodium: 750mg
- Cholesterol: 130mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Baked Chicken Tetrazzini Pasta Casserole FAQs
Yes, you can assemble the casserole a day ahead. Store in the fridge, then bake as usual.
If your casserole is too liquidy, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the cream sauce before baking.
Yes, you can freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
Yes, you can use any melting cheese you like. Cheddar or Monterey Jack work well.
This recipe is not gluten-free as it contains pasta. To make it gluten-free, use gluten-free pasta and ensure all other ingredients are certified gluten-free.
A Warm Final Note
I can’t wait for you to try Creamy Baked Chicken Tetrazzini Pasta Casserole 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!
