Easy Chicken Tetrazzini Recipe – Better Than Takeout

Easy Chicken Tetrazzini is the ultimate comfort food, ready in just 30 minutes. After making this many times, I’ve perfected the creamy sauce and crispy topping. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chocolate Mousse Brownies and Crispy Cast Iron Skillet Pizza.

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
• 12 oz spaghetti
• 1 cup frozen peas
• 1 cup frozen mushrooms
• 1 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 1 tsp chicken bouillon powder
• Salt and pepper, to taste
• 1 tsp paprika
• 1 tsp Italian seasoning
• Optional: Fresh parsley, chopped
• Optional: Red pepper flakes

How to Make Easy Chicken Tetrazzini Recipe – Better Than Takeout

1. Cook the chicken: Season chicken with salt, pepper, and paprika. Cook in olive oil over medium heat until browned and cooked through. Remove from pan and set aside.
2. Sauté vegetables: In the same pan, sauté onion, garlic, peas, and mushrooms until tender. Stir in chicken bouillon powder, salt, and pepper.
3. Cook pasta: Cook spaghetti according to package instructions. Drain and set aside.
4. Make the sauce: In a large bowl, combine cream of chicken soup, milk, and Italian seasoning. Stir in cooked chicken and vegetable mixture. Toss with cooked pasta.
5. Bake: Transfer pasta mixture to a greased 9×13 inch baking dish. Top with grated 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 3 days. Make-ahead tip: You can assemble this dish ahead of time and refrigerate it before baking.

Freezing Easy Chicken Tetrazzini Recipe – Better Than Takeout

Freeze individual portions for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a healthier version, use whole wheat pasta and reduce the amount of cheese.
• Best substitution: You can substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk.
• Make-ahead: This dish can be made ahead of time and reheated in the oven or microwave.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your sauce is too thick, add a little more milk. If it's too thin, cook it a little longer to reduce it.

Easy Chicken Tetrazzini Recipe – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

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

Seasonings

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 1 tsp chicken bouillon powder
• Salt and pepper, to taste
• 1 tsp paprika
• 1 tsp Italian seasoning

Optional Toppings

• Fresh parsley, chopped
• Red pepper flakes

Instructions

1. Cook the chicken: Season chicken with salt, pepper, and paprika. Cook in olive oil over medium heat until browned and cooked through. Remove from pan and set aside.
2. Sauté vegetables: In the same pan, sauté onion, garlic, peas, and mushrooms until tender. Stir in chicken bouillon powder, salt, and pepper.
3. Cook pasta: Cook spaghetti according to package instructions. Drain and set aside.
4. Make the sauce: In a large bowl, combine cream of chicken soup, milk, and Italian seasoning. Stir in cooked chicken and vegetable mixture. Toss with cooked pasta.
5. Bake: Transfer pasta mixture to a greased 9×13 inch baking dish. Top with grated Parmesan cheese. Bake at 375°F (190°C) for 20-25 minutes or until bubbly and golden.

Notes

• Chef tip: For a healthier version, use whole wheat pasta and reduce the amount of cheese.
• Best substitution: You can substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk.
• Make-ahead: This dish can be made ahead of time and reheated in the oven or microwave.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If your sauce is too thick, add a little more milk. If it's too thin, cook it a little longer to reduce it.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze individual portions for up to 2 months.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: You can assemble this dish ahead of time and refrigerate it before baking.

Nutrition Per Serving

• Calories: 520
• Protein: 35g
• Fat: 21g
• Carbs: 55g
• Fiber: 3g
• Sugar: 4g
• Sodium: 800mg
• Cholesterol: 105mg
• Sat. Fat: 11g

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!