Creamy, cheesy, and loaded with tender shredded chicken, this Chicken Tetrazzini is the kind of dinner our whole family asks for on repeat. We use rotisserie chicken and a handful of pantry staples to keep the prep simple, so you get a warm, comforting baked pasta dish without a long ingredient list or a lot of dishes to wash.
Why We Love This Recipe
- Quick & Easy - With a few shortcuts like rotisserie chicken and cream of chicken soup, this dish comes together fast.
- Comfort Food Classic - Creamy, cheesy pasta. This is the ultimate comfort food.
- Great for Leftovers - It reheats beautifully, making it a great option for meal prep.
- Kid-Friendly - The mild, creamy flavors make it a hit with picky eaters.
Ingredients for Chicken Tetrazzini
- Fettuccini - You can use spaghetti, linguine, or even penne if you prefer.
- Cream of Chicken Soup - Cream of Mushroom soup will also work fine.
- Cream Cheese - Make sure it's soft enough to whisk into the sauce easily.
- Garlic - Garlic is the aromatic base of this dish. We use fresh instead of garlic powder because it gives the sauce a deeper flavor
- Sour Cream & Chicken Broth - These help create the perfect creamy consistency.
- Italian Seasoning & Pepper - This blend of dried herbs adds a subtle savory backbone without overpowering the mild, kid-friendly flavor of the dish.
- Rotisserie Chicken - You're not locked into rotisserie chicken here. Leftover cooked chicken, turkey, or ham all work just as well.
- Mozzarella & Cheddar Cheese - We use both cheeses for a reason: mozzarella gives you that smooth, melty pull, and cheddar adds the sharp bite that keeps the dish from tasting one-note.
How to make Easy Chicken Tetrazzini
Preheat your oven to 375°F and grease a 9x13-inch baking dish with butter or nonstick cooking spray.
Cook the fettuccini, or pasta of your choice, according to package directions and drain well. Set aside.
In a large bowl, whisk together the cream of chicken soup, softened cream cheese, sour cream, chicken broth, garlic, Italian seasoning, and pepper.
Stir in the shredded chicken, and half of the cheddar, and mozzarella cheeses.
Next, add the cooked pasta and mix to combine.
Put the creamy chicken pasta into the prepared baking dish.
Sprinkle the remaining cheddar and mozzarella cheese over the top of the casserole.
Bake the Easy Chicken Tetrazzini for 30 to 35 minutes until the cheese is melted and golden brown.
Let the Chicken Tetrazzini cool for few minutes before serving.
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Mom Tips
- Add Some Veggies: Stir in mushrooms, peas, or spinach for extra nutrition and color.
- Sauce Looks Too Thick? Stir in an extra splash of chicken broth before baking to loosen it up.
FAQ's
Yes, turkey, ham, or plain leftover chicken all work well here.
A side salad, garlic bread, or roasted vegetables go well with this dish.
Yes! You can assemble everything a day in advance, store it in the fridge, and bake when ready.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave, or cover with foil and warm in a 350°F oven until heated through.
Make 4 Servings not 8
If this large casserole is too much for you, this recipe can be easily cut in half. Use a 9 by 9-inch or a 7 by 11-inch baking dish.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.
Complete Recipe
Easy Chicken Tetrazzini
Ingredients
- 16- ounces Fettuccini or your favorite pasta
- 2 10.5 ounces each cans Cream of Chicken Soup
- 8 ounces Cream Cheese softened make sure it's soft enough to be whisked in the sauce
- 5 Garlic Cloves peeled and minced
- 1 cup Sour Cream
- 1 ½ cups Chicken Broth
- 1 teaspoon Italian Seasoning
- ½ teaspoon Pepper
- 2 cups Rotisserie Chicken shredded
- 2 cups Mozzarella Cheese shredded
- 2 cups Cheddar Cheese shredded
Instructions
- Preheat your oven to 375°F and grease a 9x13-inch baking dish with butter or nonstick cooking spray.
- Cook the 16- ounces Fettuccini or pasta of your choice, according to package directions and drain well. Set aside.
- In a large bowl, whisk together the 2 10.5 ounces each cans Cream of Chicken Soup, 8 ounces Cream Cheese, 1 cup Sour Cream, 1 ½ cups Chicken Broth, 5 Garlic Cloves, 1 teaspoon Italian Seasoning, and ½ teaspoon Pepper.
- Stir in the shredded 2 cups Rotisserie Chicken, and 1 cup Mozzarella Cheese, and 1 cup Cheddar Cheese.
- Next, add the cooked pasta and mix to combine.
- Put the creamy chicken pasta into the prepared baking dish.
- Sprinkle the remaining 1 cup Mozzarella Cheese, and 1 cup Cheddar Cheese over the top of the casserole.
- Bake the Easy Chicken Tetrazzini for 30 to 35 minutes until the cheese is melted and golden brown.
- Let the Chicken Tetrazzini cool for few minutes before serving.
Notes
- Add mushrooms, peas, or spinach for extra veggies.
- Sub turkey, ham, or leftover chicken for the rotisserie chicken.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Keri says
This recipe is great for leftover chicken.