Easy Chicken Tetrazzini Recipe

Alright, this easy chicken tetrazzini? It’s creamy, cheesy, and packed with cozy pasta goodness. Total comfort food that comes together with just a few basic ingredients.

I made it one night with some leftover chicken and a box of spaghetti. Stirred in a quick cream sauce, tossed it all in a casserole dish, added cheese on top—and baked until bubbly and golden. The smell alone had everyone running to the table.

It’s rich, filling, and perfect for using up pantry staples. You can make it ahead, freeze it, or serve it fresh from the oven. If you’re craving a warm, no-fuss dinner that feeds a crowd, this one’s for you.

Let’s bake it together—you’re gonna love how easy (and delicious) it is.

Why You’ll Love This Recipe

• Perfect for Beginners and Busy Nights: With rotisserie chicken and simple ingredients, you don’t need advanced skills or hours of prep time.
• Creamy, Cheesy Texture: The sauce blends cream cheese, sour cream, condensed soup, and three cheeses for maximum flavor and silkiness—no dry casserole here.
• Family-Friendly: The mild, familiar flavors make this a hit with kids, while adults appreciate the creamy depth and comforting nostalgia.
• Customizable: Add your favorite vegetables, swap cheeses, or use whatever pasta you have.
• Meal Prep Dream: Assemble ahead, store in the fridge, and bake later. Leftovers hold up well for lunch or a second dinner.
• Great for Sharing: This casserole feeds a crowd—bring it to potlucks, share at family gatherings, or make it for neighbors.

What You Need to Know Before You Start

Timing & Planning

• Prep Time: 20 minutes (including boiling pasta and preparing the sauce)
• Cook Time: 45 minutes (for a bubbly, golden-brown top)
• Total Time: About 1 hour, start to finish

This timing allows you to prep the pasta and sauce simultaneously. While the pasta boils, you can work on the creamy sauce and prep your chicken, making the whole process more efficient.

Serving Size

This recipe is designed for a standard 9×13-inch casserole dish and serves about 8 generous portions.
You can double it for a larger crowd using two dishes, or halve it for a smaller group using an 8×8-inch pan.

Skill Level

• Beginner Friendly: No advanced techniques required.
• Perfect for Home Cooks: Anyone comfortable boiling pasta and mixing a creamy sauce will succeed.

Required Kitchen Tools

Before starting, set out everything you need. Having all your equipment ready makes the process easier and less stressful:

• Large Pot: For boiling the pasta. Choose a pot big enough for 1 pound of noodles.
• Large Skillet or Saucepan: For making the creamy sauce and combining ingredients.
• Large Mixing Bowl: For tossing the pasta, chicken, and sauce together.
• Colander: For draining cooked pasta thoroughly so your casserole isn’t watery.
• 9×13-inch Baking Dish: This size gives the right thickness and browning. Glass or ceramic both work.
• Measuring Cups & Spoons: For accuracy in the sauce and seasoning.
• Whisk or Wooden Spoon: For mixing the sauce until smooth.
• Rubber Spatula: Helps scrape every bit of sauce from the pan.
• Aluminum Foil (Optional): Cover the casserole during the first half of baking for an extra creamy interior.
• Oven Mitts: Always use these for safety when moving hot dishes.

Ingredients for Easy Chicken Tetrazzini

Every ingredient plays a role in texture and flavor. Here’s why each one matters:

Pasta

• Linguini or Fettuccini: Long pasta holds the creamy sauce well, but spaghetti or bucatini also work. Break noodles in half before boiling to fit the baking dish and make serving easier.

Chicken

• Rotisserie Chicken (Shredded): Save time and boost flavor using pre-cooked chicken. White and dark meat both work—just remove the skin and shred with your fingers or two forks.

Dairy & Cheese

• Butter: Softened butter for greasing the baking dish, plus some in the sauce for richness.
• Cream Cheese: Full-fat cream cheese creates a smooth, thick base for the sauce.
• Sour Cream: Adds tang and helps the sauce stay creamy, not gluey.
• Mozzarella Cheese: Melts smoothly and gives classic stretch.
• Cheddar Cheese: For sharpness and golden color.
• Parmesan Cheese: Adds salty, nutty depth and helps the top brown beautifully.

Creamy Sauce

• Cream of Chicken Soup (Condensed): Makes the base thick, savory, and easy.
• Chicken Broth: Loosens the sauce so it coats the noodles and keeps the dish moist.

Seasonings

• Fresh Garlic (Minced): Use 4–5 cloves for best flavor. Adds aromatic depth.
• Dried Parsley: Adds gentle herb flavor and color.
• Black Pepper: For balance—taste and add more if needed.
• Italian Seasoning: A blend of dried herbs like basil, oregano, and thyme for classic flavor.

Optional Add-ins:

• Peas, mushrooms, or sautéed onions: Stir these into the sauce for extra flavor and nutrition.
• Crushed butter crackers or panko: Sprinkle on top for crunch before baking.

How to Make Easy Chicken Tetrazzini

Follow these steps to create a creamy, classic casserole from scratch. Take your time and read through each one before starting.

1. Prepare the Pasta

• Bring a large pot of salted water to a boil.
  Use about 4–5 quarts of water with a tablespoon of salt for best flavor. This step gives your noodles flavor from the start.
• Cook the pasta just until al dente, according to package directions. This means the noodles are cooked but still have a bit of bite—they’ll finish softening in the oven.
• Drain the pasta well in a colander. Do not rinse; a little starch helps the sauce cling.
• Transfer the hot pasta to a large mixing bowl and set aside while you make the sauce.

2. Prepare the Chicken

• Shred your rotisserie chicken (or leftover cooked chicken) using your fingers or two forks. Aim for bite-sized pieces.
• You’ll want about 4 cups of packed shredded chicken for the best filling-to-pasta ratio.

3. Make the Creamy Sauce

• In a large skillet or saucepan, melt 4 ounces (half a block) of cream cheese over medium-low heat.
  Stir gently until creamy, then add 1 cup sour cream and combine until smooth.
• Add 2 cans (10.5 oz each) of cream of chicken condensed soup.
  Stir until fully blended, making sure there are no lumps.
• Pour in 1½ cups of chicken broth.
  Whisk to create a smooth, pourable sauce.
• Add 5 minced garlic cloves, 1 teaspoon dried parsley, 1 teaspoon Italian seasoning, and ½ teaspoon black pepper.
  Continue whisking to evenly distribute the seasonings.
• Remove from heat.

4. Combine Pasta, Chicken, Sauce, and Cheese

• Add the shredded chicken directly into the bowl with the cooked pasta.
• Pour the warm creamy sauce over the pasta and chicken.
• Add 2 cups shredded mozzarella cheese, 1 cup shredded cheddar cheese, and ¼ cup grated Parmesan cheese.
  (Reserve a small handful of each cheese for the topping.)
• Use a large spoon or spatula to toss everything together until well coated.
  Make sure the sauce, chicken, and cheese are evenly mixed with the pasta.

5. Assemble and Bake

• Grease a 9×13-inch baking dish with butter to prevent sticking.
• Pour the tetrazzini mixture into the prepared dish.
  Spread evenly, pressing gently with the back of a spoon.
• Sprinkle the reserved cheeses over the top for a golden, bubbly finish.
• Cover loosely with foil (optional, for extra creamy results). Bake at 350°F (175°C) for 30 minutes.
• Remove foil and bake an additional 15–20 minutes, or until the top is golden and the sauce is bubbling at the edges.
• Cool the casserole for 10 minutes before serving.
  This helps the sauce set up and makes serving easier.

Serving and Decoration

• Serve warm, scooped into bowls or onto plates.
• Optional: Garnish with a sprinkle of extra Parmesan and fresh chopped parsley.
• Pair with: A simple green salad or steamed vegetables for a balanced meal.
• Bread: A slice of crusty bread or garlic toast makes this meal extra satisfying.

Storing Chicken Tetrazzini

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in the microwave, or rewarm larger portions in a 325°F oven (covered) until hot and bubbly.
• Freezing: You can freeze the unbaked casserole, tightly wrapped, for up to 2 months. Thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.

Tips and Tricks for Success

• Don’t overcook the pasta—undercooked is better than mushy after baking.
• Let the casserole rest after baking so the sauce thickens slightly.
• Mix well: Be sure every bite has chicken, pasta, and creamy sauce.
• Double for crowds: Bake in two pans if needed; leftovers are just as good.

Nutrition

Serving Size	Calories	Protein	Carbs	Fat	Saturated Fat	Fiber	Sodium
1/8 recipe	470	32g	39g	20g	9g	2g	1020mg

Nutrition information is approximate and will vary with brands and modifications.

Easy Chicken Tetrazzini FAQs

Can I make Chicken Tetrazzini ahead of time?
Yes. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if chilled.

Can I freeze Chicken Tetrazzini?
Yes. Freeze the unbaked casserole, wrapped tightly in foil and plastic. Thaw in the refrigerator overnight, then bake as usual.

Can I use different cheeses or pasta?
Absolutely. Use what you have—any melty cheese or pasta shape will work.

How do I reheat leftovers?
Reheat in the microwave or in a covered oven-safe dish at 325°F until hot throughout.

Is this recipe kid-friendly?
Yes! The mild flavor and creamy sauce are great for kids. You can leave out the garlic for very sensitive eaters.

Conclusion

Easy Chicken Tetrazzini is the kind of recipe every home cook should have in their back pocket. It takes humble ingredients—pasta, rotisserie chicken, a handful of cheeses—and turns them into a creamy, comforting meal that’s perfect for busy nights, potlucks, or just enjoying leftovers. With its creamy texture, golden cheesy top, and classic flavors, this dish is sure to become a regular at your table. Feel free to adapt it with your favorite add-ins and enjoy the simple, satisfying results.