Some recipes feel like a warm hug on a plate, and this Easy Chicken Tetrazzini is one of them. It’s creamy, cheesy, and full of tender chicken with pasta that’s baked to perfection. Whether it’s a cozy Sunday night or a busy weeknight dinner, this dish always hits the spot. I love how simple it is to throw together, yet it tastes like you’ve spent hours in the kitchen.
Plus, it’s one of those meals that makes everyone happy — comforting, rich, and perfect for leftovers.
Why You’ll Love This Easy Chicken Tetrazzini
- Creamy, cheesy, and loaded with flavor
- Perfect use for rotisserie chicken or leftovers
- Feeds a crowd or makes amazing leftovers
- Comfort food at its finest, with simple ingredients
- Great for freezing and reheating
Ingredients You’ll Need
- 12 oz spaghetti, cooked and drained
- 3 cups cooked chicken, shredded or cubed
- 2 tablespoons butter
- **1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 cup frozen peas (optional for added veggies)
- Fresh parsley, chopped, for garnish
How I Make Easy Chicken Tetrazzini
1. Preheat the Oven
I set the oven to 350°F (175°C) and lightly grease a large casserole dish.
2. Cook the Aromatics
In a large skillet, I melt the butter, then add the onions and garlic and sauté until fragrant and soft, about 3-4 minutes.
3. Make the Creamy Sauce
I stir in the cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, garlic powder, salt, and pepper until smooth and combined.
4. Combine Everything
I add the shredded chicken, cooked spaghetti, and peas (if using) to the sauce and toss everything together.
5. Assemble and Top with Cheese
I pour the mixture into the prepared casserole dish and top with mozzarella cheese and Parmesan cheese for that golden, bubbly crust.
6. Bake
I bake for 30-35 minutes, until the cheese is melted, bubbly, and starting to brown on top.
7. Garnish and Serve
Once out of the oven, I sprinkle with fresh parsley for a pop of color and freshness. Serve warm and enjoy every creamy, cheesy bite!
My Favorite Tips for Chicken Tetrazzini Success
- Use rotisserie chicken for easy prep and extra flavor.
- Add mushrooms or spinach if you want to sneak in more veggies.
- Don’t overcook the pasta — keep it al dente so it doesn’t turn mushy while baking.
- Double the recipe and freeze one for an easy dinner later.
- Serve with a simple green salad and garlic bread for a full meal.
What to Serve with Chicken Tetrazzini
- Garlic bread or crusty rolls for dipping in that creamy sauce
- A light salad with lemon vinaigrette
- Roasted or steamed veggies like broccoli or asparagus
- A glass of chilled white wine or sparkling water
Frequently Asked Questions
Q: Can I make Chicken Tetrazzini ahead of time?
A: Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours. Just bake when ready.
Q: Can I freeze it?
A: Absolutely. Freeze the unbaked casserole tightly wrapped for up to 3 months. Thaw in the fridge overnight and bake.
Q: What pasta can I use instead of spaghetti?
A: Fettuccine, linguine, or even penne works well — just make sure it’s cooked al dente.
Q: Can I use different cheeses?
A: Yes! Monterey Jack, cheddar, or a cheese blend also tastes delicious.
The Ultimate Comfort Food You’ll Make Again and Again
This Easy Chicken Tetrazzini is one of those recipes that never goes out of style. It’s perfect for feeding the whole family, making ahead for busy nights, or sharing with friends. The creamy sauce, tender chicken, and cheesy top layer make every bite a comforting delight.
If you make it, let me know if you added your own twist — maybe a little spice, some mushrooms, or extra cheese (because there’s no such thing as too much cheese).
Easy Chicken Tetrazzini: Comforting, Creamy, and Perfect for Family Dinners
Ingredients
- 8 oz spaghetti or fettuccine
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti or fettuccine according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until onions are translucent.
- Add mushrooms and cook until softened, about 5 minutes.
- Stir in the chicken broth, heavy cream, thyme, salt, and pepper. Bring to a simmer.
- Add the cooked chicken, peas, and half of the cheddar cheese to the skillet. Mix until well combined.
- In a large bowl, combine the pasta with the chicken mixture and mix until the pasta is evenly coated.
- Transfer the mixture to a greased baking dish. Top with remaining cheddar cheese and breadcrumbs if using.
- Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
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