Cheesy Chicken Tetrazzini

This Cheesy Chicken Tetrazzini is what happens when creamy pasta dreams come true. We’re talking tender chicken, al dente spaghetti, and THREE kinds of cheese coming together in one magnificent baked dish that’ll have everyone scraping their plates clean.

What makes this tetrazzini special is the incredible sauce – it’s velvety smooth with cream cheese for richness, while mushrooms add that savory umami that makes each bite absolutely irresistible. The crispy, golden cheese topping creates that perfect textural contrast against the creamy pasta underneath. Trust me, this isn’t just dinner – it’s a hug in casserole form.

Ingredients

For the Pasta Base:

• 12 ounces uncooked spaghetti
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 1/2 medium onion, chopped
• 2 uncooked chicken breasts, cut into 1″ pieces
• Salt & pepper to taste

For the Sauce:

• 4 cloves garlic, minced
• 1/4 teaspoon Italian seasoning
• 7 ounces cremini or white mushrooms, sliced
• 3/4 cup chicken broth
• 1 cup heavy/whipping cream
• 8 ounces cream cheese (a block of Philly), softened

For the Topping:

• 1 cup freshly grated parmesan cheese
• 1 cup shredded mozzarella cheese

Steps

1. Prep ingredients: Before starting, get everything ready. Microwave cream cheese for 20-30 seconds until very soft (alternatively, leave it on the counter for 2 hours). Season chicken pieces with salt & pepper after cutting. Preheat oven to 350°F (175°C) and position the rack in the top third of the oven. This prep work ensures smooth cooking with no delays once you start.
2. Cook pasta: Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Cook spaghetti for 2 minutes less than package directions (typically 7 minutes for al dente pasta). The pasta will continue cooking in the oven, so undercooking now prevents mushiness later. Drain thoroughly but don’t rinse – the starch helps the sauce adhere better.
3. Sauté aromatics: While pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium-high heat. Add chopped onion and sauté for 4-5 minutes until edges become golden brown. Look for translucency and slight caramelization which builds flavor foundation.
4. Cook chicken: Add seasoned chicken pieces to the onions and cook for 5-6 minutes, stirring occasionally, until chicken is almost cooked through (center should reach 155°F/68°C). Don’t fully cook as it will finish in the oven. Transfer chicken to a plate, leaving any onion bits in the pot for added flavor. The chicken should be slightly underdone but no longer pink on the outside.
5. Prepare mushroom mixture: To the same pot, add 4 cloves minced garlic, remaining 2 tablespoons butter, 1/4 teaspoon Italian seasoning, and sliced mushrooms. Cook for 5 minutes until mushrooms release their moisture and it mostly evaporates. The mushrooms should reduce in volume by half and turn golden brown. This concentration of flavors is crucial for the sauce depth.
6. Create sauce: Increase heat to high and add 3/4 cup chicken broth, 1 cup heavy cream, and softened cream cheese (cut into 1-inch cubes for faster melting). Cook for exactly 5 minutes, stirring constantly with a whisk to incorporate cream cheese completely. The sauce should coat the back of a spoon but still flow freely – overcooking will make it too thick and result in dry pasta after baking.
7. Combine components: Turn off heat and return chicken to the pot along with drained pasta. Fold everything together with a large spoon until pasta is evenly coated with sauce and ingredients are well distributed. The mixture should look slightly soupy as the pasta will absorb more liquid during baking.
8. Assemble for baking: Transfer the mixture to a 9×13-inch baking dish, spreading in an even layer. Sprinkle 1 cup parmesan cheese evenly over the top, followed by 1 cup mozzarella cheese. The layering order matters – parmesan creates a flavor base while mozzarella provides the stretchy, golden top.
9. Bake: Place in preheated oven, uncovered, and bake for 30 minutes until edges are bubbling and center is hot. Then broil for 2-3 minutes until cheese develops golden brown spots. Watch carefully during broiling – the difference between perfectly browned and burnt is just seconds.
10. Rest and serve: Remove from oven and let sit for 5 minutes to set. This resting period allows the sauce to thicken slightly and makes serving easier. Use a spatula to cut portions like lasagna, ensuring everyone gets some of that beautiful melted cheese topping with each serving.

Smart Swaps

• Use whole wheat spaghetti instead of regular for added fiber (cooking time may increase by 1-2 minutes)
• Substitute Neufchâtel cheese (⅓ less fat cream cheese) for regular cream cheese at a 1:1 ratio
• Replace heavy cream with half & half plus 1 tablespoon cornstarch (whisk together before adding) to reduce calories
• Try rotisserie chicken (about 2 cups shredded) instead of raw chicken breasts to save time

Make It Diabetes-Friendly

• Use Dreamfields pasta or zucchini noodles (about 3 medium zucchini spiralized) to reduce carbs by approximately 30g per serving
• Replace heavy cream with unsweetened almond milk mixed with 2 tablespoons of grass-fed butter for 75% fewer carbs
• Use reduced-fat cream cheese and cut amount to 6 ounces while adding 2 tablespoons of nutritional yeast for flavor
• Serve with a side of non-starchy vegetables like roasted broccoli to help slow glucose absorption

Pro Tips

• For make-ahead convenience, assemble everything but don’t bake – refrigerate for up to 24 hours then add an extra 5-7 minutes to baking time
• If sauce seems too thick before baking, add 2-3 tablespoons of pasta water to loosen it
• For extra flavor, add 1/4 cup white wine with the chicken broth and reduce for 1 minute before adding cream
• Test for perfect doneness by inserting a knife in center – it should come out hot to the touch, indicating the center is thoroughly heated