This easy chicken tetrazzini is creamy, cheesy and comforting! Made with pasta and chicken smothered in a cream sauce then baked, it’s the best family-friendly pasta casserole.
If you love casserole recipes with shredded chicken, you’ll want to make this chicken noodle casserole recipe, too!
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Easy Chicken Tetrazzini Recipe
I’m about to toot my own horn and let you know that, right up there with my turkey tetrazzini, this easy chicken tetrazzini might just be the best-tasting pasta bake you’ll ever eat.
When it comes to dinner recipes this is a go-to because of how simple the ingredients are and the cheesy goodness doesn’t hurt either! It’s one of those dishes that I have to order if it’s on the restaurant menu, but just like my favorite chicken francese recipe making it at home is better!
What is Chicken Tetrazzini?
The traditional chicken tetrazzini recipe is not at all Italian, it’s named after an Italian opera singer, Luisa Tetrazzini, created in the 1900s by an American hotel owner when Tetrazzini debuted at his San Francisco hotel. This baked pasta is made with diced chicken (or turkey or seafood) and some type of noodle, in a buttery cheesy cream sauce.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Linguine: I love using long pasta noodles for this recipe and spaghetti noodles are another option. Before you begin, you will need to cook pasta according to the package directions.
- Salted butter: We melt the butter to cook the aromatics. This is a great way to build flavor and deliciousness that oil just doesn’t have!
- Onion & garlic: The aromatics I am referring to that become cooked and soft and yummy in melted butter. This is the start of building flavors in the dreamy cream sauce.
- Shredded chicken: For convenience you can use a store-bought rotisserie chicken and shred that. Or make a quick baked chicken and use that to make shredded chicken.
- Cream of chicken soup: This is a thick soup that’s had most of the water removed from it, so it adds a creamy consistency and concentrated chicken soup flavor. Cream of mushroom can be used in its place for a stronger mushroom flavor.
- Chicken broth: This helps to thin it out a bit otherwise the sauce will be extremely thick.
- Sour cream: Adds a richness and extra creamy texture to the sauce. When combined with the broth and condensed soup you get the perfect consistency.
- Mozzarella & Parmesan cheese: If you can, I highly recommend you grate and shred your cheese fresh from a block. It melts much nicer than pre-shredded because it’s not coated in any anti clumping powder.
How to Make Chicken Tetrazzini
Follow the directions on the package of pasta and cook until al dente then drain the noodles. Reserve 1/3 cup of pasta water.
In a large skillet cook the onions for 3-5 minutes in the melted butter then add the garlic for 1 more minute. Stir in the chicken, cream of chicken soup, chicken broth, and sour cream. Season with salt and pepper and add the noodles and toss to combine.
Transfer creamy pasta to a prepared baking dish and top with shredded mozzarella cheese and grated Parmesan.
Bake for 25 to 30 minutes until the cheese is melted and bubbly and the top is lightly golden. Top with fresh parsley and enjoy!
Tips and Variations
- Thin out the sauce. Add the reserved pasta water to the sauce if you find it too thick like I do in my pasta carbonara recipe.
- A one-pan dish. Use a cast-iron skillet or Dutch oven to make life easier. Cook it directly in it on the stove then transfer it to the oven.
- Do not overcook the pasta. Only cook to al dente otherwise as it bakes, it will continue to absorb the sauce as it continues to cook and become mushy.
- To add veggies, toss in celery and mushrooms with melted butter and onions. Broccoli florets are great just like in this chicken divan recipe or try frozen peas.
- Pasty type. If you don’t have spaghetti, linguine, or fettuccine, use any medium pasta like fusilli, bowtie or try penne, like I use in tuscan chicken pasta recipe.
Serving Suggestions
This hearty wholesome dish has it all! Serve it with a side of garlic bread and an Olive garden salad to complete your meal.
If you’d rather have some veggies instead of a salad or along with it, roasted Parmesan carrots or sheet pan veggies are my go-to sides for chicken tetrazzini.
More casserole recipes we love include chicken poppy seed casserole, baked ziti and this hamburger casserole.
More Favorite Pasta Recipes
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Chicken Tetrazzini Recipe
Video
Equipment
- 1 8×8 baking dish
Ingredients
- 8 ounces linguine , or spaghetti
- 3 Tablespoons salted butter
- ½ cup finely chopped onion
- 1-2 teaspoons minced garlic
- 2 cups shredded rotisserie chicken , or chicken cooked and shredded
- 1 cup cream of chicken soup , or cream of mushroom soup
- ½ cup chicken broth
- ¾ cup sour cream
- Kosher salt , to taste
- Ground black pepper , to taste
- 1/2-1 cup shredded mozzarella cheese
- 1-2 Tablespoons grated parmesan cheese
- Chopped fresh parsley , for serving, toptional
Instructions
- Prep. Preheat the oven to 350°F. Butter an 8×8" baking dish or spray with nonstick cooking spray. Cook 8 ounces pasta to al dente, according to package directions. Drain, reserving 1/2 cup pasta water.
- Saute aromatics. In a large skillet, melt 3 Tablespoon butter over medium-heat. Stir in 1/2 cup onions and cook 3 to 5 minutes, or until softened. Add 1-2 teaspoons garlic and cook 1 minute more.
- Combine. Stir in 2 cups chicken, 1 can cream of chicken soup, 1/2 cup chicken broth, and 3/4 cup sour cream. If too thick, stir in the reserved pasta water. Season with salt and pepper. Add noodles and toss to combine. Pour into baking dish and top with 1/2-1 cup mozzarella and 1-2 Tablespoons parmesan cheese.
- Bake. Bake 25 to 30 minutes, or until lightly golden and the cheese is bubbly. Top with fresh parsley, if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
While both are creamy pasta dishes, authentic Alfredo sauce is made with butter, Parmesan cheese, cream cheese and black pepper. The pasta water can be used to create a creamier consistency.
Tetrazzini uses condensed soup, broth, and sour cream to make the sauce and it’s a pasta bake.
This chicken tetrazzini casserole can be made ahead by assembling and topping with cheese first. Then, instead of baking it, you’ll wrap it in foil or plastic wrap and keep it in the fridge for up to 24 hours. When you’re ready to bake, remove the foil and bake as directed.
Alternatively, you can make it without the cheese topping and only add it just before putting it in the oven.
Cool then store leftovers in an airtight container in the fridge for up to 3 days.
You can also freeze chicken tetrazzini for up to 2 months then thaw it in the fridge overnight before reheating it in the oven.
Categorized as: American, Casseroles, Chicken, Dinner, Freezer-Friendly, Kid-Friendly, Meal Prep, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Yummy
So glad you enjoyed it!
I had a roommate in college that used to make chicken tetrazzini, but I haven’t had it in ages. So glad I discovered your recipe! My family loved it just as much as I did way back in the day. Delish!
My kids loved this! It was so creamy and super easy to throw together.
I was looking for a great pasta that wasnt just your basic fettuccine, and this was an amazing recipe! thank you so much for sharing!
Absolutely delicious and such an easy weeknight meal to quickly and easily put together. I thought the flavors were great! This will be made often.
Yay! That is great to hear! I am so glad that you enjoyed this recipe! It is one of our family favorite lately!