There’s something about creamy pasta baked until bubbly that just warms the soul.
This Chicken Tetrazzini is a tried-and-true comfort dish I’ve made countless times—simple enough for a weeknight, yet satisfying enough for guests.
It’s rich, savory, and full of flavor thanks to sour cream, cream soups, garlic, and parmesan cheese.
Whether you’re making it for the family, meal prepping for the week, or just craving something cozy, this baked chicken tetrazzini hits the spot.
Why You’ll Love This Recipe
One-dish wonder – minimal prep, maximum flavor
Pantry staples – no fancy ingredients needed
Ultra creamy and cheesy
Freezer-friendly – make ahead and bake later
Perfect use for leftover or rotisserie chicken
What You’ll Need (Ingredient Highlights)
Cooked chicken – shredded or chopped
Linguine – adds texture and absorbs all the creamy sauce
Sour cream – for tangy creaminess
Cream of chicken & mushroom soup – shortcut for a rich base
Chicken broth – balances the richness
Garlic, salt, and pepper – simple flavor boosters
Parmesan cheese – sharp, salty finish on top
Pro Tips Before You Start
Cook the pasta just to al dente – it will finish in the oven
Use low-sodium broth if you’re sensitive to salt
Melt the butter before mixing for easier combining
Shred your own cheese for better melting
Let it rest 5–10 minutes after baking to set
How to Make Chicken Tetrazzini
Step 1: Preheat Oven and Cook Pasta
Preheat your oven to 350°F. Boil linguine until just al dente. Drain and set aside.
Step 2: Combine Wet Ingredients
In a large bowl, mix together melted butter, sour cream, cream of chicken soup, cream of mushroom soup, chicken broth, minced garlic, salt, and pepper until smooth.
Step 3: Add Chicken and Pasta
Stir in the cooked chicken and linguine. Toss well to coat everything evenly in the creamy mixture.
Step 4: Assemble in Baking Dish
Pour the mixture into a greased 9×13” casserole dish. Spread evenly.
Step 5: Add Cheese and Bake
Sprinkle the top with grated Parmesan cheese. Bake uncovered for 30–35 minutes or until hot, bubbly, and lightly golden on top.
Step 6: Cool Slightly and Serve
Remove from oven and let sit for 5 minutes before serving. It’ll thicken slightly as it rests.
What to Serve It With
Garlic bread or cheese biscuits
Caesar salad or garden salad
Roasted asparagus or green beans
A glass of crisp white wine
Pickled vegetables or coleslaw for crunch
Variations / Substitutions
Swap linguine for spaghetti, fettuccine, or penne
Use turkey or leftover holiday ham instead of chicken
Add mushrooms or spinach for extra veggies
Try cream of celery in place of mushroom
Top with buttery breadcrumbs for extra crunch
Storage & Leftovers
Store leftovers in the fridge for up to 4 days
Reheat in microwave or oven until hot
Freeze unbaked tetrazzini for up to 3 months
Thaw overnight in fridge before baking
Add a splash of broth when reheating if it seems dry
FAQs
Can I use rotisserie chicken?
Absolutely. It’s flavorful and saves tons of time.
Can I substitute the cream soups?
Yes! You can use any combination—chicken, mushroom, celery, or even homemade versions if you prefer.
Is this recipe freezer-friendly?
Yes, assemble and freeze before baking. Just thaw in the fridge and bake as directed.
Can I make this ahead of time?
Definitely. Prep the casserole a day ahead, cover, and refrigerate. Bake when ready.
How do I prevent dry pasta after baking?
Be sure not to overcook the noodles beforehand, and don’t skimp on the broth. You can even add a little extra if you like it super creamy.
What’s the best way to reheat it?
Microwave works well for individual portions. For best results, cover and heat in oven at 325°F until warm and bubbly.
Final Thoughts
This easy baked Chicken Tetrazzini is a comfort classic for a reason. It’s creamy, cheesy, and endlessly adaptable.
Whether you’re feeding a big family or stashing it in the freezer for busy nights, it delivers every single time.
It’s simple. It’s satisfying. And once you try it, it’ll definitely be part of your regular dinner rotation.
Chicken Tetrazzini
Ingredients
Method
- Preheat oven to 350°F. Cook linguine until al dente. Drain and set aside.
- In a large bowl, whisk together melted butter, sour cream, soups, broth, garlic, salt, and pepper.
- Add cooked chicken and linguine. Toss to combine evenly.
- Spread mixture into a greased 9x13" baking dish.
- Top with Parmesan cheese.
- Bake uncovered for 30–35 minutes, or until bubbly and golden.
- See full steps with tips & photos → https://theboatshedcafe.com/chicken-tetrazzini/
Notes
- Use rotisserie or leftover chicken to make this dish quicker.
- Feel free to use all cream of chicken soup if you don’t have mushroom.
- You can substitute linguine with spaghetti, fettuccine, or even penne.
