Easy and delicious Cheesy Chicken Tetrazzini – Chicken and pasta in a creamy sauce with lots of flavor. It’s a family favorite dinner meal and one that gets rave reviews!
It’s definitely a family favorite and one of our favorite pasta dishes. Serve it with cheesy garlic bread, baked asparagus or even roasted veggies. It’s great for Sunday dinners or even holidays.
Easy Chicken Tetrazzini
What’s for dinner? Thank heavens for pasta dishes!! I have them slated on the calendar at least once a week. Why? They are almost always delicious and they are usually loved by the entire family, from the hubby down to my 1 year old. I mean, you can’t really go wrong with noodles, tons of cheese and chicken, right?!
Today’s recipe for Chicken Tetrazzini happens to be one of those yummy recipes that everyone enjoys. If you look at the ingredients it’s pretty apparent why it would be so tasty (butter, sour cream, cream of chicken, mozzarella cheese).
With those kinds of ingredients, it’s no wonder everyone (even the kids!) loves this recipe! 😉
How to Make Chicken Tetrazzini
This pasta dish is so simple and doesn’t take too much to prep.
Begin by cooking up your pasta according to package instructions. While the pasta is cooking, combine butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth in a medium bowl. Mix well and add this to cooked noodles.
Pour this mixture into a greased 9×13 dish. Sprinkle cheese on top and bake for 40-45 minutes.
Change it up by using different cheese, throwing in some veggies or even using turkey instead.
Making Ahead, Storing + Sides
We make this tetrazzini recipe ahead of time, all the time. Just make it as instructed and before adding cheese before baking, cover tightly with foil or saran wrap and place in fridge for up to 24 hours before baking.
You can also FREEZE this recipe. Just make as instructed, cover tightly and freeze for up to 2 months. Just let thaw in the fridge overnight before baking in the oven.
STORE leftovers in an air-tight container in the fridge for up to 3 days.
What to serve with Chicken Tetrazzini?
This recipe is so simple and always a crowd favorite, and some of our go-to sides for it include:
The best part about this chicken tetrazzini recipe is it’s really simple! It’s really just a matter of cooking up the noodles and then mixing up the remaining ingredients (minus the cheese). Then you combine these two, stick it in a pan and top with the cheese. Easy peasy! I think you’ll love the simplicity and delicious-ness of this great dinner idea.
Be sure to check out our Turkey Tetrazzini too!
For more favorite pasta recipes, check out:
- Turkey Tetrazzini
- Easy Fettuccine Alfredo
- Crispy Chicken & Pasta
- Creamy Garlic Penne Pasta
- Chicken Penne Pasta
More Chicken Recipes:
Chicken Tetrazzini Recipe
Ingredients
Instructions
- Cook noodles according to box instructions. Set aside.
- In a medium bowl, combine ½ cup butter, cooked chicken, soup, sour cream, salt, pepper and chicken broth. Mix well and then add in cooked noodles.
- Spray a 9x13 pan and pour in noodle mixture. Sprinkle cheeses on top. Bake at 350 for 40-45 minutes.
My whole family LOVED this meal…im making it for the second time but adding chopped onion and green pepper… also mixing cheese into.. instead of on top.
Sounds delicious! I’m so glad your family enjoyed the dish! Thanks for sharing.
Easy to make with ingredients on hand, just like most of the recipes on this site.
– Very flavourful thanks to the cheeses, broth, and soup. I also thoroughly seasoned the chicken.
– I undercooked the noodles slightly as recommended by others in the comments to avoid overcooking during baking. The texture ended up being just right!
– I used the pasta pot to combine the chicken and wet ingredients rather than the medium bowl suggested in the recipe. (The noodles were draining in a colander.) I didn’t dirty an additional item and a medium bowl would never have fit everything.
Points of concern
– The butter was softened to room temp but I found it hard to combine with the other ingredients. It presented as medium-sized chunks throughout. Is this correct? Can I do something to improve how the butter combines?
– I used a 9×13 dish and felt like it wasn’t big enough, even after trying to flatten everything down with a spatula. While I was cooking, the cheese and cream started bubbling over the edge of my dish. I quickly put another pan underneath. How deep of a 9×13 should I be using? Mine are all about 2 inches deep.
Overall it was a great meal that both my boyfriend and I enjoyed with a generous side of peas and peach dump cake à la mode for dessert!
Thanks so much for sharing what you did! I appreciate it! For the butter – I would try having it soften a little more. You want it at about the same consistency as the cream of chicken soup. Then it should blend with those creamy ingredients a lot better. It’s true – some 9 x 13 pans are deeper than others. Mine is a little deeper than 2 inches. You can still use your 9 x 13 pan and not fill it so much and then put any leftover in a smaller 8 x 8 pan and bake those at the same time. Hope this helps!
Thank you so much for the suggestions! I will definitely keep it in mind for the future because this recipe is going to happen again 🙂
You’re so welcome! Let me know how it turns out the next time you make it. 🙂
I’m making this now. Can’t wait. I’m going to melt the butter instead of just soften it. Hope it turns out as wonderful as I know it will.
Thank you!
You’re welcome! Hope you enjoyed the tetrazzini!
Yummy! A few changes I made: I addded about a cup of a cup and a half of frozen petite peas, I also mixed a handful of cheddar and mozzarella in with the noodles and pasta, and then also topped the casserole with cheese before baking. Lastly, I added about a teaspoon or so of garlic powder into the mixture and added some green onions on top when it came out. Wonderful!! Thanks
Sounds delicious! I love all of your additions! Thanks so much for sharing what you did. I’ll have to try it out!
Did you bake this covered or uncovered?
I bake it uncovered.:)
This is so easy and delicious. The first time I made the recipe everyone loved it. Now the recipe is on my “company food” list.
Oh I love that! So happy to hear that the recipe is a hit. Thanks for sharing!
My husband RAVES about this dish! Perfectly thought out! The only change I have to make is use cream of mushroom rather than cream of chicken because my local grocery store doesn’t carry gluten free cream of chicken. I use gluten free pasta too, of course because of a wheat intolerance (Celiac).
Thank you for sharing!
I love to hear that you have made this recipe gluten free! So glad that it is a hit with your family!
Absolute go to recipe for my family. They love it and so easy to make. I bought a lasagna pan, it fits perfectly in there!
Awesome! I’m so glad this recipe is a hit with your family!
Can you cut this in half?
Absolutely!
can I use shrimp
I suppose you could! I have never tried it with shrimp before.
Where are the onions, garlic, and MUSHROOMS? This is spaghetti with chicken soup and cheese. Blecch.
You can definitely add any or all of those ingredients in to your liking. 🙂