There’s something truly special about a hearty, cheesy, and creamy pasta dish—especially when it’s as comforting and easy to make as Chicken Tetrazzini. This timeless casserole is perfect for weeknight dinners, meal prepping, or impressing guests without breaking a sweat. Packed with tender chicken, pasta, mushrooms, and a luscious cream sauce, all topped with melted cheese and baked to golden perfection, it’s a crowd-pleaser every single time.
In this blog post, we’re diving into the ultimate Easy Chicken Tetrazzini recipe. We’ll walk you through each step, share pro tips, and offer variations so you can make it your own. Whether you’re a cooking newbie or a seasoned kitchen pro, this dish is about to become a staple in your meal rotation.
Table of Contents
What is Chicken Tetrazzini?
Chicken Tetrazzini is a creamy baked pasta casserole, typically made with cooked chicken, mushrooms, and spaghetti or another long pasta. It’s smothered in a rich, buttery cream sauce, mixed with cheese, and often finished with a crispy topping. Though its name sounds Italian, it’s actually an American invention—reportedly named after the Italian opera singer Luisa Tetrazzini.
Ingredients You’ll Need
Here’s everything you need to whip up this comfort food classic:
Main Ingredients
- 3 cups cooked chicken (shredded or chopped)
- 12 oz spaghetti (or any pasta of choice)
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz sliced mushrooms
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme (optional)
- ½ cup breadcrumbs (optional for topping)
Step-by-Step Instructions
1. Cook Your Pasta
Start by boiling your pasta in salted water until al dente. You want it slightly firm, since it will continue cooking in the oven. Drain and set aside.
2. Sauté the Aromatics
In a large skillet, heat olive oil and butter over medium heat. Add onions and garlic, sautéing until fragrant—about 2-3 minutes. Toss in the mushrooms and cook until they release their moisture and start to brown, around 5-7 minutes.
3. Make the Creamy Sauce
Reduce the heat to low. Stir in both cans of soup, sour cream, and chicken broth. Mix well until smooth and creamy. Add salt, pepper, and thyme. Fold in your cooked chicken and let everything simmer for about 5 minutes to marry the flavors.
4. Combine Pasta and Sauce
Preheat your oven to 375°F (190°C). In a large bowl or the same pot you boiled your pasta in, combine the pasta and creamy chicken mixture. Stir in mozzarella and half the Parmesan cheese. Mix thoroughly to coat every strand of pasta.
5. Assemble and Bake
Pour the mixture into a greased 9×13 inch baking dish. Sprinkle with the remaining Parmesan and, if desired, a layer of breadcrumbs for extra crunch. Bake for 25–30 minutes or until bubbly and golden brown on top.
Tips for Success
- Use rotisserie chicken: It’s a great time-saver and adds extra flavor.
- Don’t overcook the pasta: Slightly undercooking it helps keep it from turning mushy.
- Customize your veggies: Add peas, spinach, or bell peppers for a nutrition boost.
- Add a kick: A pinch of red pepper flakes can add some nice heat if you like a spicy twist.
Make-Ahead and Storage
One of the best things about Chicken Tetrazzini is how well it stores. You can easily prep it ahead and bake it when needed.
- Make-ahead: Assemble everything in the casserole dish, cover, and refrigerate for up to 24 hours before baking.
- Freezing: It freezes like a dream. Cover tightly with foil and freeze for up to 2 months. Thaw overnight and bake as usual.
- Storing leftovers: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
Variations You’ll Love
- Turkey Tetrazzini: Perfect for Thanksgiving leftovers!
- Low-carb version: Substitute spaghetti with zucchini noodles or spaghetti squash.
- Creamier version: Stir in cream cheese or heavy cream for added richness.
- Kid-friendly: Skip the mushrooms and add extra cheese for picky eaters.
Why You’ll Love This Recipe
- One-pan meal = less mess!
- It’s freezer-friendly and great for meal prepping.
- Can easily feed a large family or crowd.
- Totally customizable to your taste.
- That cheesy, golden top? Irresistible.
Serving Suggestions
Pair this dish with a light side for balance:
- Garlic bread for the carb lovers.
- Mixed green salad with vinaigrette to cut the richness.
- Steamed veggies like broccoli or green beans for a healthy contrast.
Final Thoughts
Easy Chicken Tetrazzini is one of those recipes that hits the sweet spot between cozy, crave-worthy, and completely fuss-free. It’s comfort food that feels like a warm hug—perfect for chilly nights, busy weekdays, or when you just need something reliably delicious. Give this one a try, and don’t be surprised if it becomes your go-to comfort meal.
FAQs
Q1: Can I make this dish gluten-free?
Yes! Just use gluten-free pasta and ensure your soups are gluten-free too.
Q2: Can I use other types of cheese?
Absolutely. Cheddar, Monterey Jack, or Gruyère all melt beautifully.
Q3: Is this recipe spicy?
Not at all. But you can spice it up with chili flakes or hot sauce if you like heat.
Q4: Can I use canned chicken?
You can, though fresh or rotisserie chicken offers better texture and flavor.
Q5: What if I don’t like mushrooms?
No problem—skip them or swap for another veggie like peas, spinach, or broccoli.
Chicken Tetrazzini Recipe
Equipment
- Large pot (for pasta)
- Large skillet or saucepan (for sauce)
- Mixing spoon or spatula
- Measuring Cups and Spoons
- 9×13-inch baking dish
- Whisk
Ingredients
For the Pasta & Chicken:
- 12 oz spaghetti or linguine
- 3 cups cooked chicken shredded (rotisserie works great)
- 1 tablespoon olive oil or butter
- 1 small onion diced
- 2 garlic cloves minced
- 1 cup mushrooms sliced
- ½ cup frozen peas optional
For the Cream Sauce:
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk or half-and-half
- 1 cup sour cream or cream cheese
- 1½ cups shredded mozzarella or Monterey Jack cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- ½ teaspoon dried thyme or Italian seasoning
For the Topping:
- ½ cup breadcrumbs
- 2 tablespoons melted butter
- Extra Parmesan for sprinkling optional
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1 minute less than package instructions. Drain and set aside.
Prepare the Veggies
- In a large skillet, heat olive oil or butter over medium heat. Sauté onions and garlic for 2 minutes. Add mushrooms and cook until softened, about 5 more minutes. Stir in peas if using.
Make the Sauce
- Push the veggies to the side of the skillet or remove them temporarily. Melt the butter in the same pan. Whisk in flour and cook for 1–2 minutes to form a roux. Slowly add chicken broth, whisking constantly to avoid lumps. Stir in milk or half-and-half and cook until thickened.
Add Dairy and Cheese
- Lower the heat and add sour cream (or cream cheese), 1 cup mozzarella, and ½ cup Parmesan. Stir until melted and smooth. Season with salt, pepper, and thyme.
Combine Everything
- Add cooked pasta, shredded chicken, and sautéed veggies to the sauce. Toss until everything is coated and combined.
Assemble and Top
- Pour the mixture into a greased 9×13-inch baking dish. Mix breadcrumbs with melted butter and sprinkle over the top. Add extra Parmesan if desired.
Bake
- Bake at 375°F (190°C) for 25–30 minutes or until bubbly and golden on top. Broil for the last 2–3 minutes for extra crispiness.
Serve
- Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
Serving Suggestions
- Serve with a fresh green salad or garlic bread.
- Perfect for weeknight dinners, potlucks, or freezing for later.
