Easy Chicken Tetrazzini Recipe – Better Than Takeout

Easy Chicken Tetrazzini is a creamy, comforting pasta dish that’s better than takeout and ready in just 30 minutes. After making this countless times, I’ve discovered the trick to keeping it from becoming too dry. If you love recipes like this, you’ll also enjoy Beef Stir Fry with Vegetables and Chicken Caesar Salad 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 pasta (like fusilli or penne)
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup frozen peas
• 1 cup sliced mushrooms
• 1 small onion, diced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp garlic powder
• Optional: Fresh parsley, chopped
• Optional: Crushed red pepper flakes
• Optional: Additional grated Parmesan cheese

How to Make Easy Chicken Tetrazzini Recipe – Better Than Takeout

1. Cook the pasta: Boil salted water and cook pasta according to package instructions. Drain and set aside.
2. Cook the chicken: Season chicken with salt, pepper, thyme, oregano, garlic powder, and red pepper flakes (if using). Cook in a skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
3. Sauté veggies: In the same skillet, sauté onion, garlic, and mushrooms until softened. Add frozen peas and cook for another 2 minutes.
4. Make the sauce: Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
5. Combine ingredients: Add cooked pasta, chicken, and veggie mixture to the skillet. Stir to combine and coat everything in the sauce. If needed, thin out the sauce with a little chicken broth or milk.
6. Bake: Transfer the pasta mixture to a baking dish, top with additional cheese, and bake at 375°F (190°C) for 15-20 minutes, or until golden and bubbly.

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 5 days. Make-ahead tip: You can assemble the dish ahead of time and store it in the fridge 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 healthier version, use whole wheat pasta and replace half of the heavy cream with chicken broth.
• Best substitution: Instead of heavy cream, you can use a mixture of milk and flour to make a roux-based sauce.
• 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, thin it out with a little milk or chicken broth. If it's too thin, simmer it for a few more minutes to reduce and thicken.

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 pasta (like fusilli or penne)
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup frozen peas
• 1 cup sliced mushrooms
• 1 small onion, diced
• 3 cloves garlic, minced

Seasonings

• Salt and pepper, to taste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp garlic powder

Optional Toppings

• Fresh parsley, chopped
• Crushed red pepper flakes
• Additional grated Parmesan cheese

Instructions

1. Cook the pasta: Boil salted water and cook pasta according to package instructions. Drain and set aside.
2. Cook the chicken: Season chicken with salt, pepper, thyme, oregano, garlic powder, and red pepper flakes (if using). Cook in a skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
3. Sauté veggies: In the same skillet, sauté onion, garlic, and mushrooms until softened. Add frozen peas and cook for another 2 minutes.
4. Make the sauce: Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
5. Combine ingredients: Add cooked pasta, chicken, and veggie mixture to the skillet. Stir to combine and coat everything in the sauce. If needed, thin out the sauce with a little chicken broth or milk.
6. Bake: Transfer the pasta mixture to a baking dish, top with additional cheese, and bake at 375°F (190°C) for 15-20 minutes, or until golden and bubbly.

Notes

• Chef tip: For a healthier version, use whole wheat pasta and replace half of the heavy cream with chicken broth.
• Best substitution: Instead of heavy cream, you can use a mixture of milk and flour to make a roux-based sauce.
• 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, thin it out with a little milk or chicken broth. If it's too thin, simmer it for a few more minutes to reduce and thicken.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 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 dish ahead of time and store it in the fridge for up to 24 hours before baking.

Nutrition Per Serving

• Calories: 650
• Protein: 35g
• Fat: 35g
• Carbs: 55g
• Fiber: 3g
• Sugar: 5g
• Sodium: 750mg
• Cholesterol: 150mg
• Sat. Fat: 21g

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!