You can’t beat a classic like this creamy, cheesy and delicious Chicken Tetrazzini! Chicken and pasta tossed in a creamy sauce with tons of flavor. It’s a classic comfort food that the entire family will love for dinner. It will be a repeat go-to recipe time and time again.
If you’re craving a hearty chicken casserole this chicken tetrazzini is the dish to make. It’s so easy I make it on repeat for my family!
If you’ve never tried it, tetrazzini is a type of baked pasta usually made with poultry and a creamy sauce. Some versions are very fancy (i.e. complicated!) but my recipe is so simple, kid-friendly, and seriously the best comfort food dinner for a busy weeknight.
Why This Recipe Works
A traditional chicken tetrazzini has mushrooms, so to cut the prep work down I use creamy mushroom soup so you still get the great mushroom flavor. I also add cream of chicken soup to make the sauce extra savory.
I also skip the whole flour-based sauce which means you don’t have to do any cooking steps to make it. Everything is combined in a bowl and it’s done!
You can use any long pasta shape that you like – I love linguini, but use what you have on hand like spaghetti or fettuccine.
You can also swap cooked chicken for turkey and make turkey tetrazzini! Or, use leftover baked ham – it works great, too!
This is a stick-to-your-ribs cozy dinner that your family will love! Add some crispy broccoli or glazed carrots on the side for a delicious dinner.
- Linguine – or any pasta shape that you like. This dish is traditionally made with a long pasta but other shapes like penne work or try some egg noodles.
- Butter – Softened so it mixes easily.
- Chicken – Cooked chicken breasts diced, shredded, or use rotisserie chicken to make it really easy.
- Soups – We use both cream of chicken soup and cream of mushroom soup.
- Sour cream – this makes the sauce extra creamy and gives it a tangy kick!
- Salt and black pepper
- Garlic powder – if you don’t have it on hand, onion powder will work, too.
- Chicken broth – use low-sodium chicken broth if you prefer.
- Frozen green peas
- Shredded mozzarella cheese – Grabbing a block and shredding it yourself will give you the best melty results.
- Chopped fresh parsley – I like to sprinkle this over the top for garnish, but it’s optional.
Boil the linguine according to package directions and then drain it.
In a large mixing bowl, combine the butter, cooked chicken, both soups, sour cream, all of the seasonings and spices, broth, and frozen peas. Mix well.
Add the cooked pasta to the bowl and stir to combine.
Pour the noodle mixture into the baking dish coated with cooking spray. Sprinkle the cheese evenly over the top.
Place the pan in the oven and bake the chicken tetrazzini at 350°F for 25 to 30 minutes or until the casserole is warmed through and the cheese is melted and lightly golden in spots.
One thing I love about this chicken tetrazzini recipe is that it’s easy to adjust based on what I have on hand. Here are some of the swaps I’ve tried!
Pasta: As I mentioned, you can try different pasta shapes. The only type that doesn’t really work are little pasta shapes – I stick to the long pasta or ones that are similar to penne.
Sauce: You can add dried herbs to the sauce when you mix it. Try a teaspoon of dried oregano, basil, or Italian seasoning.
Meat: Sometimes I make it really easy and pick up a rotisserie chicken at the store or I use shredded chicken I cook myself. Try my easy crockpot or Instant Pot shredded chicken recipes. And, don’t forget, leftover roast turkey or slow cooker ham are a great way to put a twist on it.
Veggies: I love peas, but sometimes I add frozen chopped green beans or frozen chopped broccoli. You can add them right to the mixture – you don’t need to thaw them first unless the pieces are really big.
Cheese: Any good melting shredded cheese will work in this recipe. For a nuttier flavor try shredded Gruyere cheese. Or, use shredded cheddar – if you’re like me, you probably already have it on hand. Some shredded parmesan cheese on top is so good, too.
Yes, you can assemble the casserole and cover it with foil. Chill it up to a day in advance and then remove the foil before baking it. You may need to add a little more baking time.
Yes, it’s a great freezer meal. Assemble it, cover it tightly with plastic wrap and foil and it will keep in the freezer for up to a month. Thaw it in the refrigerator before baking it.
Store them in an airtight container and they will keep for two to three days in the refrigerator.
Any cooked vegetable you like will pair well with this chicken casserole. We love asparagus or a simple tossed salad. For a really comforting dinner make a batch of garlic bread to go with it.
Add this creamy chicken pasta to your meal plan and you won’t regret it! It’s so easy and tastes amazing! Especially on a chilly night when your family is craving something hearty. Enjoy!
More Chicken Pasta Recipes
- One Pot Cajun Pasta is loaded with chicken and delicious seasonings and spices!
- Roasted Red Pepper Chicken Alfredo Bake is a cozy, baked pasta recipe you will love.
- Mexican Chicken Casserole is another easy casserole for weeknight dinners!
If you try this recipe and love it, please let me know! I love hearing from you and your five-star rating will make my day.
If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy dish!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
- 16 ounces linguini cooked
- ½ cup butter softened
- 1 pound boneless skinless chicken breasts, cooked and diced or shredded
- 1 can cream of chicken soup 10.5 oz
- 1 can cream of mushroom soup 10.5 oz
- 2 cups sour cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ cup chicken broth
- 1 ½ cup frozen green peas
- 2 cups shredded Mozzarella cheese
- Chopped parsley for garnish optional
- Preheat the oven to 350 degrees F.
- Grease a 9×13 inch baking dish with non-stick spray. Set aside.
- Prepare linguine according to package directions.
- Meanwhile combine butter, cooked and chopped chicken soups, sour cream, salt, pepper, garlic pepper, chicken broth and peas in a large bowl. Stir until combined.
- When noodles are done cooking, drain off water and add them to the soup mixture. Stir until combined.
- Pour noodle mixture into the prepared baking dish. Sprinkle Mozzarella cheese on top.
- Place the baking dish in a preheated oven and cook at 350 degrees F for 25-30 minutes or until warmed through and the cheese is melted and the cheese is turning slightly golden brown on top.
- Serve immediately.
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