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Two forks in a dish full of chicken tetrazzini.

Chicken Tetrazzini

This chicken tetrazzini is spaghetti, mushrooms, peas, chicken and cheese, all tossed together in a homemade creamy sauce and baked to perfection. The ultimate comfort food classic that's perfect for feeding a crowd!
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 587kcal
Author Sara Welch


  • 12 ounces spaghetti
  • 6 tablespoons butter divided use
  • 3/4 cup onion finely diced
  • 12 ounces button mushrooms sliced
  • 2 teaspoons garlic minced
  • 1/4 cup flour
  • 1 1/2 cups chicken broth
  • 2 cups half and half
  • 3/4 cup parmesan cheese grated
  • 4 ounces cream cheese cut into small pieces
  • 3/4 teaspoon Italian seasoning
  • salt and pepper to taste
  • 3 cups cooked chicken diced or shredded
  • 3/4 cup frozen peas
  • 1/2 cup Italian style breadcrumbs
  • 2 tablespoons chopped parsley
  • cooking spray


  • Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
  • Cook the spaghetti in a large pot of salted water according to package directions.
  • Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook for 3-4 minutes or until softened. Add the mushrooms and cook for another 4-5 minutes until the vegetables are browned and tender.
  • Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.
  • Slowly add the chicken broth and half and half to the pan, whisking constantly.
  • Bring the milk mixture to a simmer and cook for 3-4 minutes or until just thickened.
  • Remove the sauce from the heat, and mix in the parmesan cheese, cream cheese and Italian seasoning. Stir until well blended. Season with salt and pepper to taste.
  • Drain the spaghetti and return it to the cooking pot or place it in a large bowl. Add the chicken and peas to the pasta.
  • Pour the sauce over the pasta and toss to coat evenly.
  • Place the pasta mixture into the prepared pan.
  • Melt the remaining 2 tablespoons of butter. Pour the butter into the breadcrumbs and mix to combine. Sprinkle the breadcrumbs over the pasta.
  • Bake for 20-25 minutes, until casserole is bubbly and breadcrumbs are browned. Sprinkle with parsley, then serve.



Calories: 587kcal | Carbohydrates: 52g | Protein: 26g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 99mg | Sodium: 490mg | Potassium: 337mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1080IU | Vitamin C: 0.9mg | Calcium: 541mg | Iron: 1.4mg