Chicken Tetrazzini Recipe: Creamy Noodles With Mushroom and Parmesan

This chicken tetrazzini delivers creamy comfort in every bite, with tender chicken, earthy mushrooms, and al dente noodles coated in a rich parmesan sauce. I developed this version to capture the classic flavors without the fuss of complicated techniques.

The secret lies in building layers of flavor—sautéed mushrooms and onions form the base, while a velvety sauce brings everything together. Using both chicken broth and heavy cream creates a luscious texture that clings perfectly to the pasta.

What you get is a satisfying one-dish meal that bakes into a golden, bubbling casserole. The parmesan topping adds the final touch, creating a crispy contrast to the creamy interior.

Ideal for weeknight dinners or potlucks, this dish reheats beautifully and always disappears quickly.

Ingredients for Chicken Tetrazzini

Pantry staples meet deli counter finds for this comforting casserole classic.

The mushrooms are key—cremini or baby bella have that meaty texture that holds up to baking. Most supermarkets stock them pre-sliced (saves time), but whole ones let you control the thickness. I grab mine from Whole Foods when they’re on sale. The Parmesan needs to be freshly grated from a wedge; pre-shredded has anti-caking agents that make the sauce grainy. Look for blocks labeled Parmigiano-Reggiano for the real deal.

No sherry? Dry white wine or chicken broth with a splash of lemon juice works in a pinch. Swap egg noodles for fettuccine or pappardelle if you prefer wider ribbons. Heavy cream can be half-and-half for a lighter version (texture will be less rich). Want extra umami? Add a teaspoon of Worcestershire sauce to the sauce base. The thyme can be fresh—just use triple the amount if so.

Assemble the casserole ahead and refrigerate overnight—24 hours max. Bake straight from the fridge, adding 10-15 minutes to the cook time. Leftovers keep 4-5 days in the fridge and freeze beautifully for up to 3 months.

Step-by-Step Instructions for Chicken Tetrazzini

Here’s the method I use to create this rich, creamy dish with perfect consistency every time.

Step 1: Cook and Shred the Chicken Breast

Begin by poaching the 1.5 lb Chicken Breast in lightly salted water until fully cooked through. I prefer this gentle method as it keeps the meat moist and tender. The chicken should reach an internal temperature of 165°F and feel firm to the touch.

Once cooked, remove from the water and let cool slightly. Shred the chicken into bite-sized pieces using two forks. This texture works beautifully in the finished dish, allowing the creamy sauce to cling to each strand. Set the shredded chicken aside while you prepare the other components.

Step 2: Sauté the Aromatics and Mushrooms

In a large Dutch oven, melt ¼ cup Unsalted Butter over medium heat. Add the 1 whole Yellow Onion (finely diced) and cook for 3-4 minutes until translucent. Then add the 1 lb Cremini Mushrooms and cook for another 5-6 minutes until they release their moisture and begin to brown.

Stir in the 4 cloves Garlic Cloves and ½ tsp Dried Thyme, cooking for 30 seconds until fragrant. This builds a deep flavor base for your sauce. Season with 1 tsp Salt and ½ tsp Black Pepper to enhance all the natural flavors of the vegetables.

Step 3: Create the Creamy Sauce Base

Add the remaining ¼ cup Unsalted Butter to the pot and let it melt. Whisk in the ½ cup All-Purpose Flour to form a roux. Cook this for 1-2 minutes until it turns a light golden color—this removes the raw flour taste and creates the perfect thickening agent.

Pour in the 0.25 cup Sherry Wine and deglaze the pan, scraping up any browned bits. Then slowly whisk in the 2 cups Chicken Broth and 1.5 cups Heavy Cream. Bring to a gentle simmer and cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

Step 4: Combine All Components and Finish

Stir the shredded chicken into the sauce, then add the 12 oz Egg Noodles (cooked al dente according to package instructions). Make sure the noodles are well coated with the creamy sauce. This is where the magic happens as all the flavors meld together.

Remove from heat and fold in 1 cup of the 1.5 cups Parmesan Cheese, reserving the rest for garnish. The sauce should become luxuriously creamy and glossy. Taste and adjust seasoning if needed, though the Parmesan adds a good amount of saltiness on its own.

Step 5: Bake and Garnish for Serving

Transfer the mixture to a greased 9×13-inch baking dish and sprinkle the remaining ½ cup Parmesan Cheese evenly over the top. Bake at 375°F for 15-20 minutes until the top is golden brown and bubbly.

Let rest for 5 minutes before serving. Garnish with the ¼ cup Fresh Parsley for a pop of color and freshness. This final touch brightens up the rich dish and makes it ready for the table. The result should be a creamy, comforting casserole with tender chicken and perfectly cooked noodles in every bite.

Storing and Reheating Leftovers

Refrigerator Storage

Let this dish cool for no more than 2 hours before transferring to airtight containers. It keeps beautifully in the fridge at 40°F or below for 4-5 days. The flavors actually deepen as the sauce soaks into the noodles. ❄️

Freezer Storage

For longer storage, portion into freezer-safe containers or heavy-duty zip-top bags. It freezes well for up to 3 months without texture changes. I recommend quart-size bags for individual servings – lay flat to save space.

Thawing Properly

Always thaw overnight in the refrigerator – never at room temperature. For a quicker option, use the microwave’s defrost setting at 30% power. A 1 lb portion typically thaws in 20-30 minutes this way.

Oven Reheating

Preheat oven to 350°F and cover the dish with aluminum foil. Bake for 20-25 minutes until heated through to 165°F. Add 1-2 tbsp chicken broth if the sauce looks thick. 🔥

Microwave Reheating

For single servings, microwave covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second bursts until hot. The sauce may separate slightly but stir back together.

Reviving the Topping

If the parmesan topping loses its crispness, broil for 1-2 minutes after reheating. Watch closely to avoid burning. Fresh parsley garnish should always be added after reheating for the best presentation.

Frequently Asked Questions