Chicken Tetrazzini Betty Crocker Recipe: Crispy Celery-Crusted Comfort in One Pan

Betty Crocker’s chicken tetrazzini recipe delivers the ultimate one-pan comfort—creamy, crispy, and packed with tender chicken and celery-topped pasta. Growing up in small-town Georgia, I learned that a dish like this transforms simple ingredients into a showstopper for family gatherings.

The secret lies in that perfect balance of rich sauce and golden crust, where every bite feels like a hug from your grandma’s kitchen.

This recipe starts with perfectly seared chicken, cooked just until tender, then layered over al dente pasta in a velvety mushroom-cream sauce. The crispy celery topping—a Betty Crocker signature—adds texture and freshness, while the slow bake ensures the pasta stays tender and the sauce clings to every strand.

It’s the kind of dish that tastes even better the next day, making it ideal for meal prep or feeding a crowd.

What makes this version stand out is the foolproof technique—no fancy skills required, just a few key steps. The roux-based sauce builds flavor as it simmers, while the celery topping adds a satisfying crunch.

Whether you're serving it as a weeknight dinner or a holiday centerpiece, this recipe delivers restaurant-quality results with minimal effort. Let’s get cooking!

For extra comfort, pair it with a simple green salad or steamed vegetables. The creamy pasta holds up well to leftovers, so double the batch if you’re planning ahead.

This is the kind of dish that proves homemade can always outshine the boxed version—just like my grandma used to say, "The best meals are the ones made with love and a little patience."

Ingredients for chicken tetrazzini betty crocker

Sixteen ingredients. One pan. Comfort food magic that tastes like grandma's kitchen.

The chicken is the star here, so don't skimp on quality. Look for plump, fresh breasts—the Costco Kirkland brand is my go-to for bulk cooking. Pound the strips to even thickness so they cook through without drying out. Fresh celery is a must for that signature crunch—Trader Joe's pre-washed bunches save time. The Parmesan? Grab a wedge from the deli counter—pre-grated gets clumpy and ruins the texture. For the pasta, De Cecco or Barilla are my top picks—they hold up better to the creamy sauce than cheaper brands.

No fresh thyme? Dried works at one-third the amount. Short on mushrooms? Cremini or baby bella are great subs—they hold their shape better. The flour for the roux? King Arthur or Gold Medal are perfect, but any all-purpose will do. Want to make this dairy-free? Swap the butter for olive oil and use unsweetened almond milk instead of whole milk. The celery topping can be prepped ahead—just store it in the fridge until baking day. And if you're feeling fancy, add a splash of white wine to the sauce for extra depth.

This dish reheats beautifully—tastes even better the next day once the flavors meld. Store leftovers in an airtight container for up to 4 days in the fridge. For freezing, portion it into individual servings and it keeps for 3 months. I always double the batch—perfect for meal prep or feeding a crowd. The celery topping can be made ahead too, just add it fresh before baking. Trust me, the crispy bits are worth the extra minute of prep.

Step-by-step instructions for chicken tetrazzini

Here's how to create that perfect balance of crispy celery crust and creamy chicken sauce in one pan.

Bring a large pot of water to a rolling boil and add 12 oz fettuccine pasta. Cook until 1 minute shy of the package directions for al dente—you want it firm enough to hold its shape when tossed with the sauce. Reserve 1 cup of pasta water before draining, as this starchy liquid is essential for creating a silky sauce later.

While the pasta cooks, I like to keep a small bowl of salted water nearby to rinse the drained pasta briefly. This removes excess starch that could make the final dish gummy, but don't rinse too thoroughly or the sauce won't cling properly. The pasta should still be coated with a light film of starch when you drain it.

Heat 1 tablespoon extra-virgin olive oil in a large oven-safe skillet over medium-high heat. Add the 2.5 lb boneless chicken breast, cut into 1-inch strips, and cook for 5-6 minutes until the chicken is golden brown and cooked through. Remove the chicken and set it aside on a plate.

In the same skillet, add 3 cups thinly sliced celery stems and cook for 3-4 minutes until softened. Add 8 oz sliced white mushrooms, 0.25 cup minced shallots, and 4 cloves minced garlic cloves, then cook for another 4-5 minutes until the mushrooms release their moisture and the shallots become translucent. Here's the thing—don't overcrowd the pan or the vegetables will steam instead of brown.

Reduce the heat to medium-low and add 0.5 cup unsalted butter to the skillet, letting it melt and coat the vegetables. Sprinkle in 0.25 cup all-purpose flour and stir constantly for 1-2 minutes until the mixture forms a smooth roux and turns a light golden color. This is your flavor foundation, so don't rush this step.

Gradually whisk in 1.5 cups whole milk, 1 cup chicken broth, and 1 tsp dried thyme, stirring continuously to prevent lumps from forming. Add 0.5 cup freshly grated parmesan cheese and 1.5 tsp salt, then bring the mixture to a gentle simmer. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

Return the cooked chicken to the skillet and stir to combine with the sauce. Add the drained fettuccine pasta and toss everything together until the pasta is evenly coated. The sauce should look glossy and cling to the pasta strands. If it's too thick, add 2-3 tablespoons of the reserved pasta water to loosen it to your desired consistency.

Transfer the skillet to a preheated 375°F oven and bake for 15-20 minutes until the top is golden brown and the celery forms a crispy crust. Here's where the magic happens—the celery will caramelize and create that perfect textural contrast we're after. Watch closely after 15 minutes to prevent over-browning.

Remove the tetrazzini from the oven and let it rest for 5 minutes before serving. This resting period allows the sauce to fully set and the flavors to meld together. Garnish with an extra sprinkle of 0.5 tsp freshly ground black pepper and additional parmesan cheese if desired.

Serve immediately with a side of garlic bread or a simple green salad. Each bite should deliver that perfect combination of tender chicken, al dente pasta, and a creamy sauce topped with crispy celery crust. The dish reheats beautifully, so it's perfect for meal prep—just add a splash of milk or broth to loosen the sauce if needed.

Dietary considerations for this dish

Gluten-Free Adaptation

For a gluten-free version, swap the traditional fettuccine for gluten-free pasta—I recommend Barilla GF or Jovial brands, which hold up well in creamy sauces.

The roux requires adjustment too: replace the all-purpose flour with ½ cup gluten-free flour blend (like King Arthur Measure for Measure) mixed with 1 tablespoon cornstarch for better thickening power. 🌾

Dairy-Free Options

This creamy dish can easily go dairy-free by substituting ½ cup unsalted butter with olive oil and using unsweetened almond milk instead of whole milk. For the Parmesan, opt for nutritional yeast (½ cup) or a dairy-free cheese alternative like Violife.

The sauce will still cling beautifully to the pasta—just add an extra splash of almond milk if it thickens too much.

Lower-Carb Version

Cut the carbs by replacing fettuccine with zucchini noodles (spiralized) or shirataki noodles (rinsed well). For extra protein, add ½ cup cooked quinoa or cauliflower rice to the mix.

The celery topping remains the same—it’s already low-carb and adds that satisfying crunch. This version keeps the creamy texture while slashing the carb count dramatically.

Protein Swaps

If you’re avoiding chicken, try shredded rotisserie turkey (just as tender) or shrimp (cook for 2-3 minutes until pink). For a vegetarian option, replace the chicken with extra-firm tofu (pressed and pan-seared) or mushroom medley (add 12 oz cremini mushrooms to the sautéed veggies).

The sauce will still shine with these alternatives—just adjust cooking times accordingly.

Allergen-Friendly Tips

For nut allergies, avoid almond milk and stick with oat milk or soy milk for creaminess. If celery is a concern (though rare), replace it with thinly sliced green bell peppers for the topping—they crisp up beautifully and add a mild sweetness.

Always double-check labels on store-bought ingredients like broth or cheese to ensure they’re processed in allergen-free facilities.

Frequently asked questions