The first time I made this Chicken Tezzarini was after a long, cold weekend when all I craved was something creamy, filling, and familiar—but not boring. This recipe hit every note. It’s got juicy rotisserie chicken, tender pasta, golden mushrooms sautéed in olive oil, and the kind of buttery, rich sauce that wraps around everything like a warm hug.
The best part? It’s lighter than most casseroles in its category—thanks to a half & half swap and lemon juice that lifts the entire dish. This recipe has become my go-to for big family dinners and meal prep weeks. It’s comforting, easy to make in batches, and always gets requested again.
The creamy base doesn’t rely on canned soup, so it feels homemade in the best way. Pair it with a crisp Fresh Green Tomato Salad or a chilled Pomegranate Margarita to cut through the richness and elevate the whole experience.
It’s creamy, cozy, and just structured enough to feel elegant. No wonder creamy pasta bakes like this are all over dinner boards lately—they’re satisfying, freezer-friendly, and perfect for feeding everyone without fuss.
If you’ve got your own twist on Tezzarini, I’d love to hear how you make it yours!
What Keeps Me Coming Back to This Chicken Tezzarini?
This isn’t just a once-in-a-while comfort food—it’s a regular in my kitchen rotation for good reason. Here’s what makes it so special:
- It Started as a Snow-Day Recipe: I first made this on a cozy, snowy Sunday—and now, it’s my favorite way to warm up when the weather turns cold.
- Rotisserie Chicken = Effortless Flavor: Using store-bought rotisserie chicken keeps things easy and fast, without compromising on flavor or texture.
- It’s Totally Flexible: I’ve tossed in spinach, tried gluten-free noodles, and even subbed mushrooms with zucchini once—it always holds up beautifully.
- Light, Creamy, and Just Right: The lemony cream sauce is rich but not overwhelming. It adds brightness to the dish and balances out the mozzarella and pasta.
- Comfort Without the Crash: Even though it’s creamy and baked, it still fits into my mindful eating goals. It’s indulgent, but not in a way that leaves me sluggish.
Chicken Tezzarini Recipe
Equipment
- Large pot for boiling pasta
- Skillet or sauté pan
- Mixing bowls
- Whisk or wooden spoon
- Baking dish (9×13-inch)
- Knife and Cutting Board
- Measuring cups and spoons
Ingredients
For the Chicken Tetrazzini:
- 12 oz linguine or spaghetti*
- 4 cups rotisserie chicken shredded or diced, or cook 1.5 lbs of chicken breast*
- 2 Tbsp olive oil
- 1 lb button mushrooms thickly sliced
- 1 medium onion finely chopped
- 4 garlic cloves minced
For the Creamy Sauce:
- 4 Tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 Tbsp lemon juice
- 2 cups half & half or sub with equal parts milk & heavy cream
- 1 1/2 tsp sea salt plus more to taste
- 1/4 tsp black pepper freshly ground
- 1/4 cup parsley chopped, plus more to garnish
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Cook pasta until al dente, drain, and set aside.
- In a pan, sauté onions, garlic, and mushrooms in olive oil until soft.
- Add shredded chicken to the pan and mix well.
- In a separate pan, melt butter, whisk in flour, then slowly add broth and half & half to make a creamy sauce.
- Stir in lemon juice, salt, pepper, and parsley; let the sauce thicken slightly.
- Combine cooked pasta, chicken mixture, and sauce in a large bowl; mix well.
- Transfer to a greased baking dish, top with shredded mozzarella.
- Bake at 375°F (190°C) for 20–25 minutes or until bubbly and golden on top.
Nutrition Info:
| Nutrition | Value |
| Calories | 573kcal |
| Carbohydrates | 39g |
| Protein | 44g |
| Fat | 27g |
| Sugar | 5g |
| Sodium | 933mg |
Best Tips To Elevate Your Chicken Tezzarini!
- Brown your mushrooms deeply for extra umami: Don’t rush this step—let them sit undisturbed for a few minutes before stirring. That deep golden edge brings out a meatier flavor and adds richness to the whole dish.
- Use a mix of cheeses for layered flavor: Mozzarella gives you the melt, but adding a bit of sharp white cheddar or grated Gruyère boosts the flavor without overpowering the sauce.
- Add lemon zest to the sauce—not just juice: A little zest goes a long way in brightening the entire bake. It adds a fresher citrus note that balances the creamy texture beautifully.
- Let the assembled dish sit before baking: Just 10–15 minutes of rest time helps the sauce settle and cling to the pasta better, which means less separation and more cohesion when baked.
- Broil for 2–3 minutes at the end for a golden top: If your mozzarella isn’t browning enough, a quick broil finishes it off with that irresistible bubbling crust.
- Prep and freeze unbaked for busy days: Assemble the whole dish ahead, cover it tightly, and freeze. When you’re ready, bake it straight from frozen—just add 15–20 minutes to your cook time.
Quick Questions?
1. Can I use leftover chicken instead of rotisserie?
Ans: Absolutely! Any cooked chicken works well—just shred or dice it before mixing into the dish.
2. What kind of pasta works best for Tezzarini?
Ans: Linguine or spaghetti is classic, but short pasta like penne or rotini holds the sauce even better.
3. Can I make this ahead of time?
Ans: Yes! Assemble the dish, cover it, and refrigerate for up to 24 hours before baking.
4. Is Chicken Tezzarini freezer-friendly?
Ans: Totally. Freeze it unbaked, tightly wrapped, for up to 2 months. Bake straight from frozen, adding 15–20 minutes.
5. Can I lighten the recipe?
Ans: Yes—use low-fat milk instead of half & half, and reduce cheese slightly. It’ll still be creamy and flavorful.
7. How do I reheat leftovers without drying them out?
Ans: Cover with foil and bake at 350°F until warmed through, or microwave with a splash of broth or milk to revive the creaminess.
