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Chicken Tetrazzini

close up shot of a plate of Chicken Tetrazzini garnished with parsley
This cheesy chicken and pasta casserole is easily made by combining all of your ingredients and baking. This makes for a meal that is both delicious and easy.
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Table of Contents
  1. CHICKEN TETRAZZINI INGREDIENTS
  2. HOW TO MAKE THIS CHICKEN TETRAZZINI RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Chicken tetrazzini is an easy pasta bake that is the perfect hearty meal for a busy night. This casserole is made by combining noodles, chicken, and a homemade creamy white sauce and then topped off with shredded cheese, and baked to perfection.

If you’re searching for other easy comforting casserole dishes that can be made quickly on those crazy nights, look no further. This Chicken Bacon Ranch Casserole and our One Pot Chicken Parmesan Pasta are just what you need!

CHICKEN TETRAZZINI INGREDIENTS

chicken tetrazzini raw ingredients that are labeled

You’ll need: 

  • 12 ounces linguine, cooked as directed on package 
  • 4 cups cooked and diced chicken breast
  • 10.5-ounce can cream of chicken soup
  • 10.5-ounce can cream of mushroom soup
  • 1½ cups chicken broth
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ cup sour cream
  • 2 teaspoons onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cups shredded Colby and Monterey Jack cheese
  • 1½ tablespoons fresh flat parsley, chopped (optional garnish)

SUBSTITUTIONS AND ADDITIONS

NOODLES: You can use just about any type of noodle for this easy recipe. If you want to stick to a similar noodle to linguine, try using spaghetti or fettuccine. If you want a smaller noodle, sometimes easier to eat, you can go with penne, shells, rotini, egg noodles or large macaroni noodles.

PROTEIN: This recipe can be made vegetarian by leaving out the chicken breasts and adding in your favorite vegetables! You could also swap out the chicken for another protein such as steak.

CHEESE: Any type of shredded cheese combination would work just fine for the top of your tetrazzini. Shredded Mozzarella cheese, cheddar, or provolone are some of my other favorites!

CHICKEN: Instead of cooked chicken breasts, you could use rotisserie chicken or other leftover chicken if you’d like in this great recipe.

VEGGIES: If you’d like to add more veggies to your dish, how about sautéed mushrooms or onions.

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HOW TO MAKE THIS CHICKEN TETRAZZINI RECIPE

STEP ONE: Preheat the oven to 350°F. Lightly spray a 9×13-inch casserole dish with nonstick spray and set it aside.

STEP TWO: Cook and drain the linguine to al dente according to the package instructions and set aside.

STEP THREE: In a large mixing bowl whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, heavy cream, whole milk, sour cream, onion powder, kosher salt, and black pepper. Whisk until all the ingredients are completely smooth.

PRO TIP:

Make sure you keep stirring as you don’t want the sauce to burn to the bottom of the pan.

STEP FOUR: Using tongs, add the cooked pasta to the creamy sauce mixture and “toss” the noodles in the sauce until coated.

STEP FIVE: Add the diced chicken breast and “toss” until completely incorporated and coated.

STEP SIX: Pour the coated noodles and chicken into the prepared baking dish. Evenly sprinkle the shredded cheese over the noodles and chicken.

STEP SEVEN: Bake uncovered for 40 minutes.

PRO TIP:

If you want to melt and brown your cheese slightly, turn on the broiler for a couple of minutes at the end of baking. Just keep a close eye so that it doesn’t burn.

STEP EIGHT: Evenly sprinkle the chicken tetrazzini with the fresh chopped parsley.

PRO TIP:

Top your pasta dish with parmesan cheese for an extra cheesy finish.

HOW TO SERVE

Add a side of garlic bread and you have a creamy and delicious meal. If you’d like some greens along with your pasta dish, you could whip up a Caesar salad as well.

STORAGE

IN THE FRIDGE: Store leftovers of this cheesy chicken tetrazzini casserole covered with plastic wrap or aluminum foil in the refrigerator for 3 to 4 days.

IN THE FREEZER: This easy pasta dish can be frozen for up to 4 to 6 months.

This easy chicken Tetrazzini casserole is the perfect pasta dish for your next dinner. This flavorful, cheesy dish is easy to make and so satisfying. Serve alongside a hearty salad and homemade garlic bread, and you have yourself a complete Italian meal that the entire family will love.

FREQUENTLY ASKED QUESTIONS

Could I make this ahead of time and then put it in the oven when it’s time to cook it?

You can make this recipe ahead of time. Just store it in the fridge until you are ready to bake it.

Would this recipe work as a freezer meal?

You could make and bake this recipe. Let it cool, cover well and freeze it. Thaw in the refrigerator and bake until it is warmed through.

Can I use a different type of pasta in this recipe?

You can use other pasta in this recipe. Long pasta is recommended but a bite-sized pasta would work as well.

MORE RECIPES YOU’LL LOVE

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close up shot of a plate of Chicken Tetrazzini garnished with parsley

Chicken Tetrazzini

5 from 1 vote
This cheesy chicken and pasta casserole is easily made by combining all of your ingredients and baking. This makes for a meal that is both delicious and easy.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9

Ingredients
  

  • 12 ounces linguine cooked as directed on package
  • 4 cups chicken breast cooked and diced
  • 10.5 ounces cream of chicken soup
  • 10.5 ounces cream of mushroom soup
  • 1 ½ cups chicken broth
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ cup sour cream
  • 2 teaspoons onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 cups colby and monterey jack cheese shredded
  • tablespoons fresh flat parsley chopped (optional garnish)

Instructions
 

  • Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with nonstick spray and set it aside.
  • Cook and drain the linguine according to the package instructions and set aside.
  • In a large mixing bowl whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, heavy cream, whole milk, sour cream, onion powder, kosher salt, and black pepper. Whisk until all the ingredients are completely smooth.
  • Using tongs, add the linguine to the creamy soup mixture and “toss” the noodles in the sauce until coated.
  • Add the diced chicken breast and “toss” until completely incorporated and coated.
  • Pour the coated noodles and chicken into the prepared baking dish. Evenly sprinkle the shredded cheese over the noodles and chicken.
  • Bake uncovered for 40 minutes.
  • Evenly sprinkle the chicken tetrazzini with the fresh chopped parsley.

Notes

TIP: Make sure you keep stirring as you don’t want the sauce to burn to the bottom of the pan.
TIP: If you want to melt and brown your cheese slightly, turn on the broiler for a couple of minutes at the end of baking. Just keep a close eye so that it doesn’t burn.
TIP: Top your pasta dish with parmesan cheese for an extra cheesy finish.

Nutrition

Calories: 510kcal | Carbohydrates: 35g | Protein: 30g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1023mg | Potassium: 523mg | Fiber: 1g | Sugar: 2g | Vitamin A: 920IU | Vitamin C: 5mg | Calcium: 270mg | Iron: 2mg
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