Creamy Chicken Tetrazzini
This Creamy Chicken Tetrazzini features tender chicken, earthy mushrooms, and spaghetti tossed in a rich, velvety sherry cream sauce baked to bubbly perfection.
- A roux-based sauce stabilized with cream cheese prevents oil separation during baking.
- Cooking the mushrooms in dry sherry releases oil-soluble flavor compounds for deep umami.
- Under-cooking the spaghetti by two minutes ensures it absorbs the rich sauce without turning mushy.
I will never forget the rainy Tuesday in November when my kitchen floor was covered in flour, my toddler was screaming, and I stood there scraping the bottom of my skillet until my wrist clicked, trying to salvage a broken sauce.
I wanted comfort, fast.
Measuring out individual spices got annoying fast, but the real culprit was the canned soup.
Most chicken tetrazzini recipes I tried back then were absolute disasters, turning into a watery, curdled mess because home cooks rely on canned "cream of" soups that break under high oven heat.
Think about this in terms of physics. Weak emulsions break under heat, leaving you with a greasy, separated slick.
The simple fix is building a proper roux-based velouté enriched with cream cheese, which acts as a powerful stabilizer to keep the sauce velvety. I tested this with four different brands of cream cheese, and standard Philadelphia block cheese won hands down because its low moisture content prevents the sauce from thinning out. If you love cozy bakes, you might also enjoy my creamy chicken noodle casserole which uses a similar technique.
Trust me on this one, it works.
Creamy Chicken Tetrazzini
Ingredients
- 340g (12 oz) spaghetti, broken in half
- 45g (3 tbsp) unsalted butter
- 225g (8 oz) cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 30g (1/4 cup) all-purpose flour
- 480ml (2 cups) low-sodium chicken broth
- 240ml (1 cup) heavy cream
- 115g (4 oz) cream cheese, softened
- 60ml (1/4 cup) dry sherry
- 350g (3 cups) cooked chicken breast, shredded
- 150g (1 1/2 cups) shredded mozzarella cheese, divided
- 50g (1/2 cup) grated Parmesan cheese, divided
- 1 tbsp Diamond Crystal kosher salt
- 1/4 tsp freshly cracked black pepper
- 2 tbsp fresh parsley, chopped
Directions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter.
- Boil the spaghetti in a large pot of salted water until it is 2 minutes shy of al dente, then drain and set aside.
- Melt the butter in a large skillet over medium-high heat, then sauté the sliced mushrooms and chopped onions until the onions are translucent and the mushrooms have released their moisture, about 6 to 8 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant, then sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
- Pour in the dry sherry to deglaze the pan, scraping up any browned bits from the bottom, then slowly whisk in the chicken broth and heavy cream until smooth.
- Bring the mixture to a gentle simmer, then stir in the cream cheese until completely melted and incorporated into a thick, velvety sauce.
- Remove the skillet from the heat, then stir in the shredded chicken, cooked spaghetti, half of the mozzarella, and half of the Parmesan cheese.
- Transfer the mixture to the prepared baking dish, top with the remaining mozzarella and Parmesan, and bake for 25 to 30 minutes until the top is golden brown and bubbling.
Notes
- Use Diamond Crystal kosher salt; if you only have fine table salt, reduce the amount by half (use 1.5 teaspoons instead of 1 tablespoon) to avoid over-salting.
- Cream cheese acts as an emulsifier because of its casein protein matrix, which binds the fat and water together, preventing the sauce from breaking under high heat.
- Watch the garlic closely when sautéing; if it turns dark brown, it will impart a bitter flavor to the entire sauce, so have your sherry measured and ready to pour immediately to stop the cooking.
- As this dish sits in the fridge, the pasta will continue to absorb the sauce, making it slightly drier on day two; splash a tablespoon of milk over individual portions before reheating to restore the creamy texture.
Serving Suggestions
To balance the rich, decadent nature of this baked pasta, pair it with bright, acidic sides or a crisp bread to scoop up the extra sauce.
- A crisp green salad tossed with a zesty vinaigrette to cut through the creaminess.
- Warm, buttery Garlic Bread Grilled Cheese for the ultimate carb-on-carb indulgence.
- Roasted green beans or asparagus spears seasoned with lemon juice.
- A side of simple Oven Roasted Potatoes if you are feeding an exceptionally hungry crowd.
Storage and Reheating
Let the casserole cool completely to room temperature before wrapping it tightly with plastic wrap or transferring leftovers to an airtight container. It will keep beautifully in the refrigerator for up to 4 days.
For longer storage, you can freeze the unbaked casserole. Cover it tightly with a layer of plastic wrap followed by heavy-duty aluminum foil, and freeze for up to 2 months. Thaw it overnight in the fridge before baking as directed.
Reheating is best done in the oven to preserve the texture of the cheese topping. Cover the dish with foil and bake at 350°F (175°C) for 15 to 20 minutes, or microwave individual portions on medium power with a splash of milk to loosen the sauce.
Ingredient Substitutes
If you find yourself missing a few key ingredients, these simple swaps will keep your dinner on track without sacrificing flavor.
- Dry Sherry: Substitute with dry white wine (like Pinot Grigio) or an equal amount of chicken broth mixed with a splash of lemon juice.
- Spaghetti: Swap in penne, fettuccine, or even egg noodles if you prefer a different pasta shape.
- Cremini Mushrooms: White button mushrooms or portobello mushrooms work equally well.
- Shredded Chicken: Use leftover rotisserie chicken, turkey, or even canned chicken in a pinch.
This dish has saved my sanity on more than one chaotic weeknight, and I hope it brings that same cozy, effortless warmth to your table. Pull up a chair, grab a big spoon, and dig in.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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