Recipe

Festive Chicken Tetrazzini

A lighter, brighter take on the classic baked pasta: tender chicken, mushrooms, peas, and a lemony, creamy sauce with crisp edges on top.

By Matt Campbell

•

4.8

A golden baked chicken tetrazzini casserole in a white baking dish with crispy browned edges, sliced mushrooms visible, and chopped parsley on top on a wooden table

Jump to Recipe

Chicken tetrazzini is one of those cozy classics that shows up when you need comfort food that also feeds a small crowd. This version keeps everything you love, like the silky sauce, the savory mushrooms, and those crunchy baked edges, but it dials back the heaviness. The trick is a lighter creamy base (milk plus a little Greek yogurt) and a few bright notes like lemon and Parmesan that make the whole pan taste more alive.

It is festive in the best way: it feels special enough for guests, but it is still weeknight friendly if you have cooked chicken on hand. Think: creamy, not gloppy. Rich, not sleepy. And yes, the topping gets crisp.

A close-up of a spoon lifting creamy chicken tetrazzini showing spaghetti strands, chicken pieces, and mushrooms with steam rising

Why It Works

Light but still luscious sauce: A roux-based sauce gives body, then Greek yogurt adds creaminess without making the casserole feel heavy.
Bright flavor on purpose: Lemon zest and a small splash of juice wake up the mushrooms, chicken, and cheese.
Texture you actually want: Slightly undercooked pasta plus a panko topping means creamy center, crisp top, and no mush.
Make-ahead friendly: Assemble earlier, bake when you are ready, and it still comes out like you meant to do it that way.

Pairs Well With

Simple arugula salad with lemon vinaigrette
Garlic bread or toasted sourdough
Roasted broccoli or green beans
Cranberry orange relish or a bright winter salad

Storage Tips

How to Store Leftovers

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Reheat: Best in the oven at 350°F, covered with foil for 15 to 25 minutes until hot. If it seems dry, splash in a tablespoon or two of milk before reheating. Microwave works too, but the topping will soften.
Freeze: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge.
Bake from cold: If you assembled it ahead, bake covered at 375°F for 25 minutes, then uncover and bake 10 to 20 minutes more until bubbly.

Common Questions

FAQ

Can I use rotisserie chicken?

Absolutely. Shred or chop it into bite-sized pieces. You will need about 3 cups packed.

How do I keep tetrazzini from getting dry?

Undercook the pasta by 2 minutes, do not skip the foil for the first part of baking, and keep a little reserved pasta water to loosen the sauce if needed.

Can I swap the Greek yogurt?

Yes. Use light sour cream or cream cheese (2 to 4 ounces) for a slightly richer finish. Add it off heat so it does not break.

What mushrooms work best?

Cremini are my go-to for flavor and price. White button mushrooms are fine. A mix with shiitake is extra festive if you want to upgrade.

Is this okay for meal prep?

It is great. Portion it out, then reheat with a splash of milk. The flavors actually get better the next day.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large pot for pasta
Large skillet or sauté pan
Whisk
Measuring cups and spoons
Microplane or fine grater (for lemon zest and Parmesan)

I love tetrazzini because it is the kind of dish that forgives you for being a little chaotic in the kitchen. Got leftover chicken? Great. Only half a bag of peas? Toss them in. The first time I tried to “lighten it up,” I went too far and ended up with something that tasted like pasta in warm milk. Lesson learned: lighter does not mean bland. Now I build flavor where it counts, like browning the mushrooms, using real Parmesan, and finishing the sauce with lemon. It still tastes like a hug, just one that does not knock you out on the couch after.

Festive Chicken Tetrazzini

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8

Ingredients

Pasta: 12 ounces spaghetti (or thin spaghetti)
Chicken: 3 cups cooked chicken, shredded or chopped (rotisserie is perfect)
Mushrooms: 12 ounces cremini mushrooms, sliced
Aromatics: 1 small yellow onion, finely chopped; 3 cloves garlic, minced
Peas: 1 cup frozen peas (no need to thaw)
Butter: 4 tablespoons unsalted butter, divided
Olive oil (pan): 1 tablespoon
Flour: 1/4 cup all-purpose flour
Broth: 2 cups low-sodium chicken broth
Milk: 1 1/2 cups 2% milk (or whole milk)
Greek yogurt: 3/4 cup plain Greek yogurt (2% or whole)
Cheese: 3/4 cup grated Parmesan, plus 2 tablespoons for topping
Bright finish: 1 teaspoon lemon zest; 1 to 2 tablespoons lemon juice
Seasoning: 1 teaspoon kosher salt (plus more for pasta water), 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika (optional), pinch of nutmeg (optional)
Topping: 1/2 cup panko breadcrumbs; 1 tablespoon olive oil or melted butter; 2 tablespoons chopped parsley (optional)

Optional upgrades: 2 tablespoons dry white wine for the mushrooms, or 1/4 cup chopped roasted red peppers for a festive pop.

Instructions

Heat the oven and prep the dish. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
Cook the pasta (slightly under). Bring a large pot of well-salted water to a boil. Cook spaghetti 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
Brown the mushrooms. In a large skillet over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons butter. Add mushrooms and cook 6 to 8 minutes, stirring occasionally, until browned and their moisture cooks off. Add onion and cook 3 minutes. Add garlic and cook 30 seconds.
Build the light creamy sauce. Lower heat to medium. Add remaining 2 tablespoons butter and let it melt. Sprinkle flour over the mushroom mixture and cook 1 to 2 minutes, stirring constantly, until the flour smells lightly toasted (not raw). Slowly whisk in chicken broth, then milk. Simmer 3 to 5 minutes until lightly thickened. Season with salt, pepper, and optional paprika or nutmeg.
Turn off the heat, then add the creamy finish. Remove skillet from heat. Whisk in Greek yogurt until smooth, then stir in Parmesan, lemon zest, and 1 tablespoon lemon juice. Taste and adjust. You are looking for a sauce that tastes a little brighter than you think it needs to. The pasta will mellow it.
Combine. Stir in chicken and frozen peas. Add drained pasta and toss until coated. If it looks tight, splash in reserved pasta water a little at a time until glossy and creamy.
Top it. Pour into the baking dish. Mix panko with 1 tablespoon olive oil or melted butter and 2 tablespoons Parmesan, then sprinkle over the top.
Bake. Cover with foil and bake 20 minutes. Uncover and bake 10 to 15 minutes more until bubbly and golden on top. For extra crisp edges, broil 1 to 2 minutes at the end, watching closely.
Rest and serve. Let it sit 10 minutes so the sauce sets up. Finish with parsley and a final squeeze of lemon if you want it extra bright.

A baked chicken tetrazzini casserole resting on a counter with a serving spoon beside it and a small bowl of parsley in the background

Nutrition information is estimated.

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