Creamy Chicken Tetrazzini – The Ultimate Comfort Food!
If you’re looking for a creamy, cheesy chicken dinner that comes together without a fuss, you’ve landed in the right spot.
This Creamy Chicken Tetrazzini starts with tender cooked chicken and linguini, tosses them in the easiest creamy sauce, and then gets covered—and I mean covered—with mozzarella and Parmesan before heading into the oven.
And when that cheese gets all melty and bubbly?
Oh, my goodness.
It’s cozy. It’s comforting. It’s the kind of dinner everyone gathers around the table for. Serve it on a busy weeknight, make it ahead for later, or keep the leftovers for lunch the next day. This is one of those chicken pasta recipes you’ll be very happy to have in your back pocket.
Why You’ll Love This Recipe
There are a lot of chicken pasta casseroles out there, but this one has a few things going for it.
It’s ridiculously creamy. The combination of cream of chicken soup, sour cream, butter, and chicken broth makes a sauce that coats the pasta beautifully.
It’s wonderfully cheesy. Mozzarella gives you that gooey, melty topping, while Parmesan brings a little salty, savory goodness to the party.
It’s easy. No complicated sauce. No fancy ingredients. No standing over the stove forever. Just mix, layer, bake, and dinner is done.
It feeds a crowd. This recipe makes 8 servings, so it’s a great choice when you’re feeding the family—or when you want leftovers.
And it’s make-ahead friendly. Which, in my book, is always a very good thing.
For Chicken Tetrazzini
- Chicken – I use cooked, chopped chicken breasts for this recipe. You can also use rotisserie chicken for extra convenience!
- Butter – Adds richness and flavor to the creamy sauce.
- Cream of Chicken Soup – The base of the creamy sauce, making it thick and smooth.
- Sour Cream – For extra creaminess and a slight tang.
- Chicken Broth – Adds savory flavor and helps thin out the sauce.
- Salt & Pepper – Essential for seasoning and balancing the flavors.
- Linguini – The perfect pasta to soak up all the creamy goodness.
- Mozzarella Cheese – Melts beautifully for a gooey, cheesy topping.
- Parmesan Cheese – Adds a rich, nutty flavor and a crispy top when baked.
Step-by-Step Instructions
The recipe card below has the exact ingredients, measurements, and instructions for this Creamy Chicken Tetrazzini. Here’s what you’ll be doing, step by step.
1. Get the oven going.
Preheat your oven to 350°F (175°C). You want it nice and hot and ready for that casserole.
2. Make the creamy sauce.
In a large mixing bowl, whisk together the melted butter, cream of chicken soup, sour cream, chicken broth, salt, and black pepper.
Keep whisking until everything is smooth and creamy.
Already looking good.
3. Add the chicken and pasta.
Add the chopped cooked chicken and cooked linguini to the bowl.
Give everything a good toss until the pasta and chicken are coated in that creamy sauce. You want plenty of sauce clinging to every strand of linguini.
4. Move it to the baking dish.
Transfer the mixture to a 9×13-inch baking dish and spread it out evenly.
Nothing fancy here. Just make sure you get everything into an even layer.
5. Bring on the cheese.
Sprinkle the mozzarella evenly over the top.
Then add the Parmesan.
And now we’re talking.
6. Bake until bubbly.
Pop the casserole into the oven and bake according to the recipe card, until the cheese is melted and bubbly.
This is the point where your kitchen is going to smell very good.
7. Let it cool slightly.
Take the casserole out of the oven and let it cool slightly before serving.
I know. Waiting is hard.
But it gives everything a chance to settle just a little before you dig in.
Be sure to follow the recipe card below for the original ingredients and exact cooking instructions.
Expert Tips
Use rotisserie chicken when you want to make things easy. There’s absolutely nothing wrong with taking a shortcut here. Shred or chop the chicken and you’re ready to go.
Don’t skip the seasoning. The salt and black pepper may look simple, but they help balance all that creamy, cheesy richness.
Get the sauce everywhere. When you toss the linguini and chicken with the sauce, make sure everything is evenly coated. Nobody wants the saucy bites to be reserved for somebody else.
Spread the casserole evenly. This helps the cheese melt evenly and makes serving a whole lot easier.
Give it a few minutes before serving. Fresh-from-the-oven casseroles are hot, hot, hot. Letting it cool slightly also makes those servings easier to scoop.
Want to save yourself even more time? Use cooked chicken that you already have on hand. This is exactly the sort of recipe where leftovers can turn into something completely new.
Recipe Variations
Use Rotisserie Chicken
This is probably the easiest variation of all. Grab a rotisserie chicken, chop or shred it, and use it in place of the cooked chicken breasts.
Easy dinner. No complaints.
Switch Up the Pasta
Linguini is the pasta called for in the recipe card, but if you’re staring into the pantry and thinking, Well, I have spaghetti…, don’t panic.
Spaghetti, penne, or fettuccine can work, too.
Make It A Little Lighter
You can swap the sour cream for Greek yogurt and use low-fat mozzarella if you’d like a lighter version.
Just keep in mind that substitutions can change the texture and flavor of the finished casserole.
Make It Extra Cheesy
If your philosophy is that there is no such thing as too much cheese, I completely understand.
Try adding another favorite melting cheese to the topping for an extra-cheesy casserole.
Storage & Reheating
In the refrigerator: Store leftover Chicken Tetrazzini in an airtight container, or cover the baking dish well, and refrigerate for 3 to 4 days.
To reheat individual servings: The microwave works beautifully for quick lunches and dinners. Heat until warmed through.
To reheat a larger portion: Warm it in the oven until heated through. If the casserole looks like it might dry out, cover it while reheating to help keep things creamy.
Making it ahead: You can assemble the casserole, cover it, and refrigerate it for up to 2 days before baking. Since it will be cold from the refrigerator, it may need a little extra time in the oven.
Freezing: Assemble the casserole before baking, cover it well, and freeze. Thaw it in the refrigerator overnight before baking.
Serving Suggestions
This casserole is hearty enough to stand on its own, but a few simple sides never hurt.
Serve it with a crisp green salad for something fresh and light alongside all that creamy pasta.
Or go full comfort food and add some warm garlic bread. You’ll want something to catch every last bit of that creamy sauce.
Steamed broccoli or green beans are another easy choice, especially when you want to add a vegetable without making dinner complicated.
And if you’re feeding a crowd, put the casserole right in the middle of the table and let everyone help themselves.
Because honestly, that’s what a good baked pasta dinner is all about.
Creamy Chicken Tetrazzini Bake
Ingredients
- ½ cup butter, melted
- 2 cans (10.5-ounce) cream of chicken soup
- 2 cups sour cream
- ½ cup chicken broth or stock
- ½ tsp salt
- ½ tsp black pepper
- 4 cooked chicken breasts, chopped
- 16 ounces linguini, cooked according to package instructions
- 2 cups shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the melted butter, cream of chicken soup, sour cream, chicken broth, salt, and pepper until smooth.
- Add the chopped chicken and cooked linguini, tossing everything together until evenly coated in the creamy sauce.
- Transfer the mixture to a 9×13-inch baking dish and spread it evenly.
- Sprinkle the shredded mozzarella evenly over the top, then finish with the grated Parmesan.
- Bake for 40 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before serving.
Nutrition
1. Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut, and it adds even more flavor to your Tetrazzini. Just shred or chop the chicken and add it into the sauce!
2. Can I substitute the linguini with another type of pasta?
Yes! You can use any pasta you like, whether it’s spaghetti, penne, or even fettuccine. Just pick your favorite, and it will work perfectly!
3. Can I make this dish ahead of time?
For sure! You can prepare the entire casserole, cover it, and store it in the fridge for up to 2 days. When you’re ready to eat, just pop it in the oven. You might need a few extra minutes for baking, but you’ll have a delicious meal waiting for you!
4. How can I make this dish lighter?
To make it lighter, you can swap the sour cream with Greek yogurt, and use low-fat mozzarella cheese. If you’re looking for a creamier version without the extra calories, you can also use half-and-half instead of heavy cream.
5. Can I freeze Chicken Tetrazzini?
Yes, you can! Just assemble the casserole and freeze it before baking. When you’re ready to eat, thaw it in the fridge overnight, then bake it as usual. This is a perfect meal prep option for busy weeks!
