Creamy Baked Chicken Tetrazzini Pasta
Creamy baked chicken tetrazzini pasta is the best restaurant version you can make at home. After making this many times, I know how to get the perfect texture every time. Golden, melty, and juicy. Try it with my easy copycat panda express chow mein recipe. If you love recipes like this, you’ll also enjoy Easy Copycat Panda Express Chow Mein Recipe and Crispy Scotch Eggs with Sausage and Fresh Herbs Recipe.
Why This Creamy Baked Chicken Tetrazzini Pasta Is Pure Comfort
- Creamy, golden, and melty
- Perfect for cozy dinners
- Better than takeout
- Easy to make
What You'll Need for Creamy Baked Chicken Tetrazzini Pasta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb boneless chicken breasts
- 12 oz fettuccine pasta
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tbsp unsalted butter
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 tsp dried parsley
- Salt and pepper to taste
- Salt
- Pepper
- Dried parsley
- Garlic
- Mushrooms
- Onion
- Optional: Fresh basil
- Optional: Crushed red pepper flakes
- Optional: Extra Parmesan cheese
đź“ť Ingredient Notes
- Chicken breasts: Use boneless for even cooking.
- Fettuccine pasta: Use fresh or dried, but not overcooked.
- Heavy cream: For a richer sauce, use 2 cups.
- Chicken broth: Use low-sodium for better control.
- Butter: Use unsalted for a cleaner flavor.
đź›’ Tools & Equipment I Recommend
- Cast Iron Baking Dish — Ensures even heat and golden crust → See on Amazon
- Measuring Cups and Spoons — Accurate measurements for perfect consistency → See on Amazon
How to Make Creamy Baked Chicken Tetrazzini Pasta
- Prep: Preheat oven to 375°F (190°C). Cook fettuccine according to package instructions. Drain and set aside.
- Cook chicken: In a skillet, cook chicken breasts over medium-high heat until golden and cooked through. Season with salt and pepper.
- Make sauce: In the same skillet, melt butter. Add garlic, onion, and mushrooms. Cook until softened. Stir in heavy cream, broth, and Parmesan. Cook until thickened.
- Combine everything: Add cooked fettuccine and cooked chicken to the sauce. Stir until well coated.
- Bake: Transfer mixture to a greased baking dish. Top with extra Parmesan. Bake for 20–25 minutes until golden and bubbly.
Cook's Tips for Perfect Creamy Baked Chicken Tetrazzini Pasta
- Best technique: Use boneless chicken for even cooking and better texture.
- Common mistake and fix: Overcooked pasta can make the dish soggy. Cook until al dente before adding to the sauce.
- Seasoning tip: Add dried parsley for a fresh, herbal flavor.
- Sauce tip: Use low-sodium broth to control salt levels and enhance flavor.
Storing & Reheating Creamy Baked Chicken Tetrazzini Pasta
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: Make up to 24 hours in advance. Bake just before serving.
Freezing Creamy Baked Chicken Tetrazzini Pasta
Freeze for up to 3 months. Thaw in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F (175°C) oven for 15–20 minutes. Microwave: Reheat in 30-second increments until warm.
Recipe Notes
- Chef tip: Use fresh garlic for better flavor. Minced or grated.
- Best substitution: Use chicken thighs if you prefer a juicier texture.
- Make-ahead: Reheat in the oven for the best texture.
- Scaling: Double or triple ingredients for family meals.
- Troubleshooting: If sauce is too thin, add a splash of cream or simmer longer.
Want to level up this recipe?
Oven Thermometer — Ensures correct oven temperature for even cooking → Check price on Amazon
Creamy Baked Chicken Tetrazzini Pasta
Ingredients
Main Ingredients
- 1 lb boneless chicken breasts
- 12 oz fettuccine pasta
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tbsp unsalted butter
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 tsp dried parsley
- Salt and pepper to taste
Seasonings
- Salt
- Pepper
- Dried parsley
- Garlic
- Mushrooms
- Onion
Optional Toppings
- Fresh basil
- Crushed red pepper flakes
- Extra Parmesan cheese
Instructions
- Prep: Preheat oven to 375°F (190°C). Cook fettuccine according to package instructions. Drain and set aside.
- Cook chicken: In a skillet, cook chicken breasts over medium-high heat until golden and cooked through. Season with salt and pepper.
- Make sauce: In the same skillet, melt butter. Add garlic, onion, and mushrooms. Cook until softened. Stir in heavy cream, broth, and Parmesan. Cook until thickened.
- Combine everything: Add cooked fettuccine and cooked chicken to the sauce. Stir until well coated.
- Bake: Transfer mixture to a greased baking dish. Top with extra Parmesan. Bake for 20–25 minutes until golden and bubbly.
Notes
- Chef tip: Use fresh garlic for better flavor. Minced or grated.
- Best substitution: Use chicken thighs if you prefer a juicier texture.
- Make-ahead: Reheat in the oven for the best texture.
- Scaling: Double or triple ingredients for family meals.
- Troubleshooting: If sauce is too thin, add a splash of cream or simmer longer.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw in the fridge before reheating.
- Oven reheat: Reheat in a preheated 350°F (175°C) oven for 15–20 minutes.
- Microwave reheat: Reheat in 30-second increments until warm.
- Make ahead: Make up to 24 hours in advance. Bake just before serving.
Nutrition Per Serving
- Calories: 550
- Protein: 25g
- Fat: 28g
- Carbs: 30g
- Fiber: 2g
- Sugar: 2g
- Sodium: 850mg
- Cholesterol: 90mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Baked Chicken Tetrazzini Pasta FAQs
Yes, you can make it up to 24 hours in advance. Store in the fridge and bake just before serving for the best texture.
If the sauce is too thick, the pasta can absorb moisture. Add more broth or cream when reheating. Also, avoid overcooking the pasta before baking.
Yes, you can freeze it for up to 3 months. Thaw in the fridge before reheating. It may be slightly drier after freezing, so add extra sauce when reheating.
You can use penne, rigatoni, or pappardelle. Any wide pasta works well for holding the creamy sauce.
Yes, it's a hearty, cozy dish perfect for winter. The warm, creamy texture and golden crust make it a comforting meal on cold days.
A Warm Final Note
I can’t wait for you to try Creamy Baked Chicken Tetrazzini Pasta 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!
