Name: Chicken Tetrazzini
Yield: 8

This Chicken Tetrazzini Recipe is pure comfort food, with a creamy, irresistible cheese sauce coating chicken and spaghetti.

author’s note

Simple, Creamy, and Totally satisfying!

A few months ago, I was trying to figure out what to do with all my leftover Thanksgiving turkey, and that’s when I created one of my all-time favorite dishes: turkey tetrazzini.

Fast forward to now, and I’ve got a big craving for it, but no turkey on hand. So, as you can guess, that’s how this chicken tetrazzini was born. And let me tell you, it’s absolutely irresistible.

Not only is it satisfying, but it’s also super straightforward to make and incredibly family-friendly! It’s the reliable balance of protein and carbs, and it tastes just as amazing reheated, making it the ultimate dish for leftovers or a make-ahead dinner.

Quick Tip

What is Chicken Tetrazzini? A pasta dish featuring spaghetti, diced chicken, and a creamy cheese sauce, often baked with a breadcrumb topping.

All the ingredients used in the recipe, including spaghetti, meat, cheese, and more.

Chicken Tetrazzini Recipe Ingredients

Spaghetti: Break in half before boiling.
Butter: Use unsalted to control salt.
Yellow Onion: Finely diced; use sweet onions for milder flavor.
Garlic: Jarred is a quicker alternative.
Flour: For thickening.
Chicken Broth: Use low-sodium to manage salt.
Half-and-Half: Offers a creamy texture with less fat than heavy cream.
Cheese: Freshly grated for better melt and flavor.
Chicken: Rotisserie for convenience; any cooked chicken works.
Peas: Frozen works great — no need to thaw!

Melting butter and sautéing onion and garlic, then adding flour and half-and-half and whisking together.

How To Make Chicken Tetrazzini Recipe

Cook Pasta: Boil spaghetti until just underdone, then drain and keep nearby.
Sauté: In a large pot, melt butter and cook onion and garlic until soft.
Make Sauce: mix in flour, then slowly whisk in half-and-half until thick. Add chicken broth and seasonings.
Add Cheese & Mix: Remove from heat and mix in half the cheese. Add cooked pasta, chicken, and peas.
Assemble & Bake: move to a baking dish, top with cheese and breadcrumbs, bake.

Adding broth and seasonings to a pot, cooking until thickened, and mixing in cheese to melt.

Storage

Leftovers?

Make-Ahead: Prepare without Panko topping, don’t bake, refrigerate up to 24 hours. Add Panko topping right before baking and add 10-15 minutes to baking time.
Freezing: Assemble without Panko topping, freeze up to 3 months, thaw overnight, bake with extra 10-15 minutes.
Storing Leftovers: Cool, store in fridge in airtight container for 3-5 days.
Tip: If you plan to have leftovers, only add Panko topping to what you’ll be eating.