Ina Garten’s chicken tetrazzini is loaded with creamy texture, savory richness, and just the right amount of crunch on top!
The trick is to toast the breadcrumbs before adding them so they stay crisp even after baking.
I use a mix of cremini mushrooms and shallots for a deeper base—skip white button mushrooms if you can.
Shredding the chicken instead of cubing it helps it soak in the sauce better and spreads it more evenly.
I enjoy how the whole thing bakes into a cohesive dish without turning gummy or overly thick!
How to Make Ina Garten’s Chicken Tetrazzini
Ingredients
- 4 cups Chicken Breast (cooked, shredded or chopped)
- 1 lb Linguini Pasta
- 2 cans Cream of Chicken Soup (10.5 oz. each)
- 1 cup Chicken Broth
- 8 oz Mushrooms (sliced)
- 1 cup Sour Cream
- 1 cup Parmesan Cheese (grated)
- 1 cup Mozzarella Cheese (shredded)
- 1 Onion (chopped)
- 3 tbsp Butter
- 1 tsp Garlic Powder
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
Step-by-Step Instructions
Step 1:
Heat your oven to 350°F. Lightly grease a 9×13-inch baking dish—nothing fancy, just enough so things don’t stick.
Step 2:
Boil the linguini in salted water until just al dente, about 8 minutes. Drain and set aside. Don’t let it get too soft.
Step 3:
While the pasta’s going, sauté the onion and mushrooms in butter over medium heat. Five minutes should do it—they’ll get soft and smell amazing.
Step 4:
Toss the cooked pasta, sautéed veggies, chicken, cream of chicken soup, chicken broth, sour cream, garlic powder, salt, and pepper together in a big bowl.
Step 5:
Mix in half the Parmesan and mozzarella. Scoop the whole thing into your prepared dish.
Step 6:
Sprinkle the rest of the mozzarella and Parmesan over the top.
Step 7:
Bake it uncovered for 35–40 minutes, until you see bubbling and a golden top.
Tips and Tricks for Making This Recipe
Shredding the Chicken
If you’ve got leftover rotisserie chicken, use it. It adds flavor, saves you time, and honestly, it just works.
Cheese Choices
Want to switch it up? Try Gruyère or Fontina for a different melt and a bit more depth.
Make-Ahead Option
You can put the casserole together a day ahead—just cover it up and stash it in the fridge. Add a few minutes to the bake time if you’re starting cold.
Freezing for Later
I like freezing portions before baking. Thaw overnight in the fridge, then bake as usual when you’re ready. It’s a lifesaver on busy nights.
Pasta Cooking Tip
Don’t overcook the pasta—al dente is key. It’ll soak up the sauce and soften more as it bakes, so you won’t end up with mush.
What to Serve with Ina Garten Chicken Tetrazzini
Garlic Bread
Warm, buttery garlic bread is a classic. It’s perfect for mopping up any leftover creamy sauce on your plate.
I usually grab a baguette, slice it in half, brush with melted butter, minced garlic, and parsley, then broil for a few minutes. Simple and so good.
Simple Green Salad
A crisp salad with a punchy vinaigrette cuts through the richness and keeps things balanced.
I like tossing arugula or mixed greens with thin red onion, cherry tomatoes, and a squeeze of lemon for brightness.
Roasted Broccolini
Roasted broccolini adds color and a bit of crunch—plus, it’s just easy.
Toss with olive oil, salt, and pepper, then roast until the tips get crispy and the stems stay tender. Done.
Honey-Roasted Carrots with Feta
For something different, honey-roasted carrots with crumbled feta bring a sweet, tangy finish.
It’s a combo that pairs surprisingly well with the cheesy main, and honestly, not everyone expects it.
Shaved Fennel and Citrus Salad
Fennel’s subtle licorice bite and citrus’s tartness make a great palate cleanser.
It’s not your typical tetrazzini side, but I enjoy chopping up a quick salad that feels light after a creamy main.
Variations and Substitutions
Protein Options
Swap the chicken for turkey, rotisserie chicken, or even cooked shrimp. Using leftovers makes dinner faster, and honestly, why not?
If you’re feeling adventurous, try shredded roasted chicken from last night or toss in diced ham for a twist.
Veggies and Add-Ins
Mix in about a cup of your favorite veggies—peas, broccoli florets, mushrooms, or corn all work if you want more color or texture.
I’ll sometimes sauté extra onion or toss in spinach when I’m craving something fresher.
Dairy and Sauce Tweaks
I swap sour cream for Greek yogurt sometimes, or lighten up the sauce with skim milk thickened with cornstarch. It’s easy to tweak based on what’s in the fridge.
Need a flavor boost? Stir in a spoonful of chicken bouillon powder with your milk.
How to Store Leftover Ina Garten Chicken Tetrazzini
Cool Before Storing
Let the Chicken Tetrazzini cool to room temp before storing—it keeps things safe and the texture holds up better.
Once it’s cooled, transfer leftovers into an airtight container so nothing funky from the fridge sneaks in.
Stored this way, tetrazzini stays tasty for several days.
Refrigerator Storage Tips
I keep leftovers in the fridge for up to four days, always tightly covered to prevent drying out.
Try not to stack containers so high that they squash each other, and keep tetrazzini away from raw meats or smelly foods.
I prefer glass containers—they seal well and you can see what’s inside without playing fridge Tetris.
Freezing
Need it to last longer? Freeze for up to two months. Perfect for those nights you just don’t want to cook.
Divide into portions first, so you can grab only what you need later.
Wrap portions in plastic wrap or foil before putting them in a freezer bag or container. It really helps with freshness.
Common Mistakes to Avoid
Skipping the Sauté Step
If you skip sautéing onions or mushrooms, you lose out on deeper flavor. That step adds a sweetness and aroma you really notice in the final dish.
Overcooking the Pasta
It’s tempting to boil the pasta all the way, but if it’s too soft before baking, you’ll end up with a mushy casserole. Cook it just until it’s barely tender—it’ll finish in the oven.
Using Too Much Sauce
Creamy sauce definitely tastes great, but if you go overboard, the casserole turns out kind of soupy and just… heavy. All those other flavors you worked on? They get lost.
I’d stick with the amounts the recipe calls for. If you really crave more creaminess, save a little sauce to drizzle on top once it’s done baking—trust me, it’s worth it.
Ina Garten Chicken Tetrazzini Recipe
Ingredients
- 4 cups Chicken Breast cooked, shredded or chopped
- 1 lb Linguini Pasta
- 2 cans Cream of Chicken Soup 10.5 oz. each
- 1 cup Chicken Broth
- 8 oz Mushrooms sliced
- 1 cup Sour Cream
- 1 cup Parmesan Cheese grated
- 1 cup Mozzarella Cheese shredded
- 1 Onion chopped
- 3 tbsp Butter
- 1 tsp Garlic Powder
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
Instructions
- Heat your oven to 350°F. Lightly grease a 9x13-inch baking dish—nothing fancy, just enough so things don’t stick.
- Boil the linguini in salted water until just al dente, about 8 minutes. Drain and set aside. Don’t let it get too soft.
- While the pasta’s going, sauté the onion and mushrooms in butter over medium heat. Five minutes should do it—they’ll get soft and smell amazing.
- Toss the cooked pasta, sautéed veggies, chicken, cream of chicken soup, chicken broth, sour cream, garlic powder, salt, and pepper together in a big bowl.
- Mix in half the Parmesan and mozzarella. Scoop the whole thing into your prepared dish.
- Sprinkle the rest of the mozzarella and Parmesan over the top.
- Bake it uncovered for 35–40 minutes, until you see bubbling and a golden top.