Easy Chicken Tetrazzini Recipe – Better Than Takeout

Easy Chicken Tetrazzini is the ultimate comfort food that’s better than takeout. After making this many times, I’ve discovered the trick to keeping it creamy and preventing a soggy mess. If you love recipes like this, you’ll also enjoy Crispy Hash Brown Avocado Toast and Crispy Ravioli Appetizer.

What You'll Need for Easy Chicken Tetrazzini Recipe – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb boneless, skinless chicken breasts
• 8 oz spaghetti
• 1 cup sliced mushrooms
• 1 cup frozen peas
• 1 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp dried thyme
• Optional: Fresh parsley, chopped
• Optional: Additional grated Parmesan cheese

How to Make Easy Chicken Tetrazzini Recipe – Better Than Takeout

1. Cook the chicken: Season chicken with salt, pepper, and paprika. Cook in a skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
2. Cook the pasta: Cook spaghetti according to package instructions until al dente. Drain and set aside.
3. Sauté vegetables: In the same skillet, melt butter and olive oil. Add onion, garlic, and mushrooms. Cook until softened.
4. Make the sauce: Stir in condensed soup, milk, salt, pepper, and thyme. Simmer for 5 minutes.
5. Combine ingredients: Add cooked chicken, pasta, peas, and 1/2 cup Parmesan cheese to the skillet. Stir to combine.
6. Bake: Transfer the mixture to a greased baking dish. Top with remaining Parmesan cheese. Bake at 375°F (190°C) for 20-25 minutes or until bubbly and golden.

Storing & Reheating Easy Chicken Tetrazzini Recipe – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble the Tetrazzini ahead of time and refrigerate it for up to 24 hours before baking.

Freezing Easy Chicken Tetrazzini Recipe – Better Than Takeout

Freeze individual portions for up to 3 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 or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.
• Best substitution: You can substitute the chicken with cooked turkey or ham.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thick, thin it out with a little more milk or chicken broth.

Easy Chicken Tetrazzini Recipe – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4-6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 8 oz spaghetti
• 1 cup sliced mushrooms
• 1 cup frozen peas
• 1 cup grated Parmesan cheese

Seasonings

• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp dried thyme

Optional Toppings

• Fresh parsley, chopped
• Additional grated Parmesan cheese

Instructions

1. Cook the chicken: Season chicken with salt, pepper, and paprika. Cook in a skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
2. Cook the pasta: Cook spaghetti according to package instructions until al dente. Drain and set aside.
3. Sauté vegetables: In the same skillet, melt butter and olive oil. Add onion, garlic, and mushrooms. Cook until softened.
4. Make the sauce: Stir in condensed soup, milk, salt, pepper, and thyme. Simmer for 5 minutes.
5. Combine ingredients: Add cooked chicken, pasta, peas, and 1/2 cup Parmesan cheese to the skillet. Stir to combine.
6. Bake: Transfer the mixture to a greased baking dish. Top with remaining Parmesan cheese. Bake at 375°F (190°C) for 20-25 minutes or until bubbly and golden.

Notes

• Chef tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.
• Best substitution: You can substitute the chicken with cooked turkey or ham.
• Make-ahead: See storage notes for make-ahead tips.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thick, thin it out with a little more milk or chicken broth.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
• Make ahead: You can assemble the Tetrazzini ahead of time and refrigerate it for up to 24 hours before baking.

Nutrition Per Serving

• Calories: 450
• Protein: 35g
• Fat: 18g
• Carbs: 40g
• Fiber: 2g
• Sugar: 3g
• Sodium: 800mg
• Cholesterol: 100mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Chicken Tetrazzini Recipe – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Chicken Tetrazzini Recipe – Better Than Takeout 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!