Our chicken tetrazzini happens to be one of those yummy recipes that everyone enjoys. In fact, our family is obsessed, and because of that, it’s our go-to chicken pasta dinner.
What is Chicken Tetrazzini?
Chicken Tetrazzini is a creamy baked pasta casserole made with chicken, long noodles, a rich sauce, and cheese. The dish is named after opera singer Luisa Tetrazzini.
With over 1,000 five-star reviews, this has become one of our most-loved family pasta recipes. It’s a recipe our mom first found decades ago, and we’ve been making it ever since! It preps in about 15 minutes, so it’s easy to whip up. The kids love that it’s extra creamy!! We especially love it with fried zucchini, cheesy garlic bread, or roasted vegetables.
For more chicken pasta recipes you’re sure to love, check out Chicken and Asparagus Pasta, Bruschetta Chicken Pasta, and Chicken Penne Pasta.
Why You’ll Love It + Why it Works:
- Family Favorite. Our mom started making this decades ago, and with more than 1,000 five-star reviews, it has become a favorite with readers too.
- Only 15 Minutes of Prep. Rotisserie or leftover chicken makes this creamy pasta bake especially easy for busy nights.
- Great for leftover chicken. Use rotisserie chicken or leftover cooked chicken to make prep even faster.
- Great Freezer Meal. Assemble one for dinner and freeze another for an easy meal later.
- Al Dente Pasta Matters. Cooking the noodles just until tender keeps them from becoming soft while the casserole bakes.
Chicken Tetrazzini Ingredients
- Linguine (16-ounce package): Holds the creamy sauce. You may also use fettuccine or spaghetti if that is what you have.
- Chicken breasts, cooked and diced (4 breasts or 4 cups): Adds protein, making the pasta a full meal. We bake our chicken breast in the oven, but a rotisserie chicken or cooked chicken from the refrigerated section can be used. Replace the chicken with an equal amount of leftover cooked turkey for Turkey Tetrazzini.
- Cream of chicken soup (2 cans, 10.5-ounce each): Gives the sauce a savory flavor with minimal effort. You can also use cream of mushroom soup, or our Cream Soup substitute.
- Sour cream (2 cups): Brings tang and silky richness to the sauce, or use plain Greek Yogurt.
- Unsalted butter, softened (½ cup): Enriches the sauce and helps it coat the pasta smoothly.
- Chicken broth (1 cup): Gives flavor and texture to the smooth sauce, or use chicken stock or vegetable broth.
- Garlic salt with parsley flakes (1 teaspoon): Seasons the entire dish.
- Black pepper (½ teaspoon): Rounds out the creaminess.
- Shredded mozzarella cheese (2 cups): Melts stretchy and creamy, helping the sauce cling to every noodle, or use provolone, Monterey Jack, or mild gouda. Freshly shredded mozzarella melts the smoothest, but pre-shredded works when you need the shortcut.
- Grated Parmesan cheese (2 tablespoons): Finishes with a flavorful pop that brightens the creamy sauce.
How to Make Chicken Tetrazzini
PREP. Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
PASTA. Cook noodles to al dente, according to the box instructions. Drain and set aside.
SAUCE. Meanwhile, combine cubed chicken, soup, sour cream, butter, chicken broth, garlic salt, and pepper in a bowl. Mix well, then stir in cooked noodles.
BAKE. Pour into the prepared baking dish. Sprinkle both cheeses on top and bake, uncovered, for 36–42 minutes, until cheese is melted and bubbling.
Kristyn’s Recipe Tips
- Do not overcook the pasta. Cook it just to al dente since it will continue cooking as the casserole bakes. This keeps the noodles tender instead of soft or mushy.
- Using mushrooms? Sauté sliced mushrooms until browned and stir them into the pasta before baking.
- Add veggies: Stir in peas, steamed broccoli, spinach, or sautéed mushrooms before baking.
- Crunchy topping: We like buttery panko, but crushed crackers or sliced almonds can also be sprinkled over the top before baking. If using Panko, sauté 2 tablespoons of butter with ½ cup of panko breadcrumbs and sprinkle it on top of the tetrazzini before baking.
Chicken Tetrazzini Recipe
Ingredients
- 1 (16-ounce) package linguine, or fettucine or spaghetti
- 4 chicken breasts, cooked and diced
- 2 (10.5-ounce) cans cream of chicken soup
- 2 cups sour cream
- ½ cup unsalted butter, softened
- 1 cup chicken broth
- 1 teaspoon garlic salt with parsley flakes
- ½ teaspoon pepper
- 2 cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch casserole dish and set aside.
- Cook linguine according to the box instructions. Drain and set aside.
- Meanwhile, in a large bowl, combine chicken, soup, sour cream, butter, chicken broth, garlic salt, and pepper. Mix well, then stir in cooked noodles.
- Pour the mixture into a prepared baking dish.
- Sprinkle both cheeses on top and bake, uncovered, for 36-42 minutes, until cheeses are melted and bubbling.
Notes
- This is an easy recipe to add vegetables to. We often mix in peas or broccoli florets.
- This recipe freezes super well, so we usually double the recipe so we have one to freeze for later.
- For added flavor and texture, sauté 2 tablespoons butter with ½ cup panko breadcrumbs and sprinkle it on top before baking.
Nutrition
Recipe FAQ
Make sure the pasta is only cooked to al dente and that all of the noodles are well coated in sauce before baking. If the mixture seems dry before it goes into the pan, add a small splash of chicken broth.
Assemble as instructed, except don’t top with the cheese or bake. Instead, cover tightly with plastic wrap and place it in the fridge for up to 24 hours. If baking straight from the refrigerator, plan on adding a little extra baking time. Bake until the center is hot and the cheese is melted and bubbling.
Yes! To freeze wrap it again with aluminum foil and freeze for up to 3 months. Thaw if needed, and add the cheese before baking.
Store leftovers in an airtight container(s) in the fridge for up to 3 days, or in the freezer for 2-3 months. Cover larger portions and warm in a 350°F oven until heated through. If the pasta seems dry, add a small splash of chicken broth before reheating. Individual portions can be reheated in the microwave.
Complete The Meal
Sides
Desserts
Italian Cookies
1 hr 20 mins
Panna Cotta Recipe
4 hrs 10 mins
Angel Food Cake
55 mins
Cream Puff Cake
1 hr 50 mins
Chicken Pasta Dinners
Chicken Alfredo
40 mins
Chicken Stroganoff
30 mins
Chicken Alfredo Bake
1 hr 5 mins
Triple Cheddar Chicken Pasta
35 mins
Collections
This recipe was originally published January 2015.
I made this recipe 9 years ago for the first time. I had been meal prepping and had leftover roasted garlic and caramelized onions. I added both to the recipe and OMGoodness! It adds the perfect touch to this delicious casserole. I’ve made it that way ever since. I currently have it baking in my oven as I type this. This is one of those tried and true plate licking meals and is perfect for comfort food cravings or cold weather.
Oh my goodness, I love this! Thank you so much for sharing!
About how many pounds of chicken are we talking about here? Chicken breasts vary, widely, in how big they are.
An average chicken breast is about ½ pound so about 4 pounds total will work well.
Do you mean 2 pounds? The recipe asks for 4 chicken breasts, and if you’re going by 1/2 pound per chicken breasts, that would be 2, correct? I’ve been getting breasts that are closer to 1 pound, that’s why I asked how many pounds. If you’re averaging 1/2 pound per chicken breasts, I’m glad I didn’t take out 4 chicken breasts for tomorrow. Lol That would have been way too much for this recipe.
Oh my goodness, I am so sorry for the confusion! Yes, about 2 pounds total, so that would be four breasts at 1/2 pound each or two of your larger breasts that are close to 1 pound each.
Do you know approximately how many cups of cooked chicken, or how many ounces you’re figuring per chicken breast?
For this recipe, I’d estimate 4 cooked chicken breasts to be about 4–5 cups of diced chicken. Chicken breasts can vary quite a bit in size, so anywhere in that range should work well!
Great recipe! Me and my three little ones eat it every other week. Thanks so much!
It’s always a win when all the kids love the same recipe!
This is one of my favorite recipes, the best chicken tetrazzini I’ve found. The only changes I make are using fettuccine noodles instead of linguini and I mix half the cheese directly into the casserole, then add the rest on top for the last few minutes of baking so it stays soft and melty. Everyone raves about this dish every time I make it.
So glad this has become a favorite, and your cheesy twist sounds absolutely delicious!
LOVE this recipe!! Its so easy to prep and very, very delicious! I make this recipe pretty much every week in my household and loved by all! Thank you for a great recipe!! 😺
I love hearing that it has become a weekly favorite in your home!
This is our absolute favorite recipe. Great to take to others as well.
I love that it’s a family favorite and perfect for taking to others!
I have been making this dish for years for people and everyone absolutely loves it! And the cherry on the top is that it is so easy to put together. This is always my go to when I need to prepare a meal for someone.
Thank you for sharing! I love that it’s been such a reliable go to for you and that everyone enjoys it!
Just made several pans of this to feed 63 people. No leftovers. Several had seconds and thirds. A lot of requests for the recipe which I was happy to share. Thank you for an AWESOME and yummy recipe.
I’m glad you enjoyed it so much and I love hearing that people get requests for Lil Luna recipes.