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.
With over 1,000- 5 STAR REVIEWS, you can see it’s not just loved by our family. 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 we think you’ll love it:
- Extra cheesy! As mentioned above, this chicken tetrazzini recipe has all the delicious ingredients that make for a cheesy, hearty, yummy pasta dinner.
- Prepped in minutes. Not only is it delicious, but the recipe is simple too. There are extra steps in cooking the chicken and pasta, but it’s a classic, easy dinner idea.
- Freezer meal. We love to have this dish on hand – it freezes beautifully!! We love to whip it out for special occasions, including birthdays, Sunday dinner, and holidays. It’s always a hit!
Chicken Tetrazzini Ingredients
- Linguine (16-ounce package) – Hearty base that holds the creamy sauce. You may also use fettuccine or spaghetti if that is what you have.
- Chicken breasts, cooked and diced (4 breasts) – Adds protein, making the pasta a full meal. We bake our chicken breast in the oven, but a rotisserie chicken or a package of cooked chicken from the refrigerated section can be used.
- 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.
- Grated Parmesan cheese (2 tablespoons) – Finishes with a falvorful 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
- This is an easy recipe to add veggies to. We often mix in peas or broccoli florets.
- This recipe freezes super well, so we usually double the recipe and freeze one for later.
- For added flavor and texture, sauté 2 tablespoons of butter with ½ cup of panko breadcrumbs and sprinkle it on top of the tetrazzini before baking.
Chicken Tetrazzini Recipe
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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. 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. Larger portions can be reheated in the oven, smaller portions can be heated 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
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This recipe was originally published January 2015.
I love this recipe! I use wide egg noodles and it comes out great every time! Pretty easy to make and clean up as well.
I made this the other night. It was delish but it made a LOT. We ate it for three meals, spreading out the days. We were so sad when the last bite was taken!
CHICKEN TETRAZZINI
First of all, I must mention, that I am not a very good cook. Every Christmas I have a big brunch with various simple dishes and charcuterie foods. The one dish that always stresses me out is making a dish for my two picky eater daughters-in-law, both are vegetarians (but will eat chicken). With sweat on my brow (lol) I began making this Lil’ Luna recipe on Christmas Eve. It actually went together very nicely but my concern was, ‘will it taste good…will anyone even eat it… Yikes! Remembering that I ruined canned sweet potatoes one Thanksgiving Day! Christmas morning arrived and I popped it in the oven and served it to the group. The entry was a success and so delicious that I have made it often since…Easy-Peasy and yummy too!
This will be my go to tetrazzini recipe from now on. My husband immediately commented how good it was and wondered what I had done differently. I told him it was a new recipe. Thank you for sharing.
How much sour cream?
How many noodles? The whole box?
Did I miss the amounts used?
Just thought I would share a good way to make the chicken for this dish. We use chicken thighs. Sprinkle each side with zatarain’s blackened seasoning and cook 2 minutes each side on high. Puts a great crust on the chicken and just adds great flavor. Then chop up the chicken. Thank you for this recipe. We loved it!
This is the best!! I use fettuccini noodles and stir some Monterey Jack cheese into the mixture. I bake it halfway before adding the mozzarella to the top so it doesn’t burn. We love this!!!
Thanks for sharing what you do! I’m so glad you enjoyed the recipe!
Have you ever added diced pimentos to this?
I don’t typically, but you absolutely could! And it would taste delicoius!
I love this recipe. I use egg noodles, instead of linguine and add minced garlic! So good, so yummy and creamy.
I actually made it all on the stove top. I boiled my 1 pound of pasta, drained it and then put all the other ingredients in the pasta pot. I cooked it all together until all the cheese melted and it was heated through. Delicious!!