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Cheesy and Creamy Chicken Tetrazzini

Rated as 4.68 out of 5 Stars

"Delicious and creamy! This recipe is my brother's favorite of everything that I cook, and the first one I mastered."
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1 h 15 m servings 478
Original recipe yields 6 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  3. Heat olive oil in a skillet over medium heat; cook and stir chicken strips in the hot oil until no longer pink, about 10 minutes. Remove chicken to a bowl, leaving pan drippings in skillet. Melt margarine in the hot skillet; cook and stir mushrooms, onion, and garlic in skillet until mushrooms have softened and given up their liquid, about 5 minutes. Stir red bell pepper into mixture and sprinkle with flour. Stir to coat and cook, stirring constantly, for 1 minute.
  4. Slowly mix chicken broth into vegetables, stirring to form a thick sauce; mix cream and milk into sauce. Simmer until thickened, about 1 minute. Mix 1/2 cup Swiss cheese, 1/2 cup Cheddar cheese, 1/4 cup Parmesan cheese, thyme, salt, and black pepper into sauce and simmer until cheese have melted and combined with sauce.
  5. Spread half the cooked fettuccine pasta into bottom of prepared casserole dish, top with half the chicken and half the cream sauce. Repeat layers once more and sprinkle remaining 2 tablespoons Swiss cheese, 2 tablespoons Cheddar cheese, and 2 tablespoons Parmesan cheese over the top.
  6. Bake in the preheated oven until cheese topping is nicely browned, 25 to 30 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 478 calories; 27.5 34.8 23.6 93 427 Full nutrition

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Read all reviews 15
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Very good, and a snap to put together. One change I made, out of necessity, was to use light cream. It was perfect--I can't imagine that it would have been any better with heavy cream. I also...

After I added the milk and cream, it liquified and stayed liquified. Twice, I had to add more flour-water to thicken. This recipe has a lot of ingredients and quite a few steps, and I was jus...

Very good recipe,I did not have a red bell pepper, so I used a green bell pepper and also put in some celery that I wanted to use up. I don't care for Swiss Cheese, so I used Colby Jack instead...

I followed the recipe and would bump the pasta to 12oz and substitute cornstarch for flour.

I added Parmesan cheese in lieu of the other cheeses and let out the mushrooms. Tasted great!

Very tasty! I added some extra flour because it mention the sauce should’ve been thick but mine wasn’t. Add 1 extra tablespoon of flour but also did a full cup of mushrooms. We are a cheese fam...

I used less Parm and more Swiss

Delicious!I made a few changes because of what I had on hand. Used Italian blend shredded cheese in place of the swiss cheese and I had no cream so I added a little more milk. Biggest thing was ...

This was amzing ! I love how simple the recipe is, but the favors are very complex ! I grilled the two chicken breasts in garlic/ chili infused olive oil seasoned with Cajun seasoning. This made...