This post may contain affiliate links. Please read our disclosure policy.
This Easy Chicken Tetrazzini Recipe is a lusciously creamy and cheesy one-pan chicken pasta casserole, made with rotisserie chicken, spaghetti, and loads of cheese. (Plus a generous amount of garlic!) It’s ready in less than an hour and perfect for serving a large family.
Some meals transport you right back to your childhood and this easy chicken tetrazzini is one of those meals. It’s a stick-to-your-ribs dinner that smells up your home just like grandma’s house and warms your heart with literally every bite.
It’s hearty, lusciously creamy, cheesy, and so stupidly easy to make. Zero cooking skills are required with this recipe. It gives me chicken alfredo vibes with the rich, creamy garlicky sauce but it’s even easier to make.
So, add this recipe to your recipe rolodex (omg I just aged myself!) and let’s get cookin’!
Why This Chicken Tetrazzini Recipe Is A Family Favorite
- Quick and easy. The best part (aside from the incredible flavor) is that you can whip this up on a weeknight with just a handful of ingredients. Even the chicken is just rotisserie so you can grab that from the supermarket.
- Creamy garlic sauce. There are other variations of chicken tetrazzini that call for mushrooms, peas, etc. Those are all delicious but since I am a garlic lover, I omitted the mushrooms and went for more of a chicken alfredo casserole vibe. Let me tell you, IT’S PERFECT!
- Leftovers for days. This recipe makes a hearty amount of food – plenty to serve a big family, including hangry teens. But if you have a smaller household like me, that also means leftovers! I love having extras to warm up in the fridge throughout the week.
Recipe Tips From My Kitchen
Here are a few key tips for making this easy chicken tetrazzini recipe, as well as a few ways to switch things up.
- Al dente pasta. Be sure to cook just pasta JUST to al dente, even if you typically like your pasta a little softer. It will continue to cook in the oven and anything past al dente can become mushy.
- Softened cream cheese. The cream cheese should be softened beyond room temperature. It should be soft and melted enough to easily whisk into the sauce. I typically pop it in the microwave for 30 seconds or so.
- Swap the protein. Feel free to swap the chicken for your protein of choice. Leftover turkey works great in this recipe!
- Add some veggies. Frozen peas can easily be stirred into the mixture with the chicken. Sauteed mushrooms are also a popular addition and sauteed onions can add lots of flavor.
- Switch up the cheese. Try Havarti, Monterrey Jack, or pepperjack for a different flavor profile. I recommend using at least 2-3 types of cheese to prevent the casserole from being too one-note in flavor.
Ingredients You’ll Need & Why
Here’s an overview of the ingredients that go into this creamy cheesy chicken tetrazzini recipe. Be sure to scroll down to the recipe card below for the exact measurements.
- Pasta – I like to use linguine but fettucini, spaghetti, bucatini, or any other long pasta works too.
- Chicken – To keep things quick and easy, I use rotisserie chicken in this pasta bake. You could also cook chicken breasts and shred them yourself.
- Cheese – To add depth to the flavor of the dish, I use a combination of mozzarella, cheddar, and parmesan cheese.
- Cream of chicken soup – The condensed soup adds a rich, creamy base to the sauce and lots of flavor.
- Cream cheese – Makes the sauce extra thick and creamy. Be sure it’s soft enough to whisk into the sauce.
- Garlic – I LOVE garlic so I go a little heavy on the amount here. It really adds so much flavor.
- Sour cream – Helps cut the richness of the soup and cream cheese.
- Chicken broth – Thins the sauce enough to coat the noodles. I recommend low sodium broth.
What To Serve With Chicken Tetrazzini
Since chicken tetrazzini is so hearty and creamy, I like to balance things out with some steamed broccoli or asparagus and/or a fresh side salad. A side of garlic bread is also great to soak up every last bit of the sauce.
Make Ahead & Storage
- Make ahead: Prepare the chicken tetrazzini as instructed. Before baking, cover with foil and refrigerate for up to 24 hours. Just add a few extra minutes to the bake time.
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat individual portions in the microwave or reheat the entire pan, covered, in the oven at 350F until heated through.
Looking For More Easy Chicken Dinners?
Did you love this easy chicken Tetrazzini Recipe? Be sure to comment below with any questions or feedback. Don’t forget to tag me on IG with any photos; @BadBatchBaking and use #BadBatchBaking
Easy Chicken Tetrazzini
Ingredients
- 16 ounces linguini you can also use fettucini, spaghetti, bucatini, etc.
- 1/4 cup butter softened for buttering the casserole dish
- 1 rotisserie chicken shredded
- 2 cups mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- 1/4 cup parmesan cheese grated
Tetrazzini Sauce Base
- 2 10.5 oz cans cream of chicken condensed soup
- 1 (8 oz) block cream cheese softened, make sure it's soft enough to be whisked in the sauce
- 5 garlic cloves minced
- 1 cup sour cream
- 1.5 cups chicken broth
- 1 tsp dried parsley plus more for topping
- 1/2 tsp pepper
- 1 tsp italian seasoning
Instructions
- Preheat the oven to 375 degress
- Boil noodles to al dente according to the package instructions while you prepare the sauce base in your largest mixing bowl.
- Combine all of the sauce ingredients and whisk together until smooth. Add half of the shredded cheeses, the rotisserie chicken, and the noodles and toss until the noodles are well coated and evenly combined.
- Butter the bottom and sides of a casserole dish then turn out the pasta mixture into the casserole dish distributing it evenly. Top with handfuls of the remaining shredded cheese on top and dried parsley. Bake in the oven for 35 minutes or until the top is bubbly and golden brown.
- For serving, I like to sprinkle on some seasoning salt if needed and red pepper flakes. Of course warm dinner rolls or Texas toast pair well and something green like steamed broccoli and salad.
Yummy recipe. I didn’t have cream of chicken soup, so I subbed in cream of mushroom and cream of poblano soup. It tasted great! Thanks for the recipe.
sounds great and it’s very easy to make this will be the perfect holiday casserole
Made this as is, perhaps a bit heavier on the garlic as I have prechopped handy so I used 2 generous TBSP. It is absolutely delicious, reheats well and is enough to feed my husband and I twice with lunch for me as well! This is my second time making it and it’s a regular in my meal rotation now!
We are going to make this tomorrow night! Just one question tho, if I am not going to be using rotisserie chicken, what do you recommend marinating the chicken in? or even just seasoning it with? Any advice would be appreciated thank you!
Hi Jamie! I am sorry I am just seeing this. If you did make it, I hope it worked out! My favorite go-to blackened chicken seasoning is found in this slider recipe here. If you are wanting a recommendation for a store-bought seasonings, I LOVE Weber’s Kick’n Chicken seasoning. It has a kick of heat and it’s super tasty.
Is this 8 ounces of cream cheese?
Yes that’s correct.
So yummy! Huge hit and plenty for a couple meals
I was looking for a super simple but yummy stick to your ribs kind of meal and this delivered big for us! My kids loved it, even my picky one!!! Hubby loved it too!
This is one of the most delicious meals I have ever had! I made it exactly as directed, except I cooked and shredded two large chicken breasts myself instead of using a rotisserie chicken. IT. WAS. FABULOUS. This will go into my family’s regular meal rotation!
Easy & tasty just as promised! Using our leftover turkey, this was a yummy post-Thanksgiving crowd pleaser. Going into my “Keeper “ collection. Thanks for sharing!
We love this recipe. It is delicious and filling. I’d like to make a full recipe but freeze half of it for future use. Is that possible? Do I need to make any changes to the recipe before freezing? Thanks!
Hey Karen! Yes you can absolutely freeze this. Two ways… you can prepare it and top with cheese, then fully seal and freeze. When ready to bake, allow it to thaw completely, then bake to the instructions.
Alternatively, you can reheat frozen leftover tetrazzini by allowing it to thaw completely then baking it in the oven at 300 degrees for about 1.5-2 hours, covered tightly in foil. Be sure to check on it throughout the bake time. Sometimes I like to add a splash of chicken broth on top in a few spots to help bring the moisture back that was absorbed into the pasta.