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The Boat Shed KitchenThe Boat Shed Kitchen
Trang chủ » Recipes » Chicken Tetrazzini

Chicken Tetrazzini

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This easy chicken tetrazzini has become my weeknight hero. It’s the kind of cozy, creamy pasta bake that feels like a hug in a casserole dish.

With tender shredded chicken, linguini, and a luscious sauce made from cream cheese, sour cream, and garlic, it’s comfort food that tastes like you spent hours—without actually doing so.

The best part? It’s all topped with a gooey three-cheese blend and baked to golden perfection.

This is the kind of meal that keeps everyone coming back for seconds.

Why You’ll Love This Recipe

Ultra creamy and full of flavor

Uses pantry staples and leftover chicken

Bakes in just 35 minutes

Perfect for make-ahead and freezing

Crowd-pleaser for both kids and adults

What You’ll Need (Ingredient Highlights)

Cooked chicken – rotisserie or leftover roasted works great

Linguini – long, flat pasta that holds sauce well

Cream cheese & sour cream – create a rich, tangy base

Cream of chicken soup – shortcut for flavor-packed sauce

Garlic & Italian seasoning – simple but bold flavor

Mozzarella, cheddar & Parmesan – for that irresistible cheesy top

Pro Tips Before You Start

Cook pasta al dente – it will soften more while baking

Shred chicken finely for even distribution

Soften cream cheese for easier mixing

Use freshly shredded cheese for better melt and texture

Let it rest 5 minutes before serving to thicken the sauce

How to Make Easy Chicken Tetrazzini

Step 1: Cook the Pasta

Boil linguini in salted water until al dente. Drain and set aside.

Step 2: Prepare the Creamy Sauce

In a large mixing bowl, combine softened cream cheese, sour cream, cream of chicken soup, minced garlic, Italian seasoning, salt, and pepper.

Stir until smooth and creamy.

Step 3: Add Chicken and Pasta

Fold in shredded cooked chicken and the drained linguini.

Toss until everything is coated evenly in the sauce.

Step 4: Transfer to Baking Dish

Lightly grease a 9×13” baking dish. Pour in the pasta mixture and spread evenly.

Step 5: Add the Cheese

Top with a generous layer of shredded mozzarella, cheddar, and Parmesan.

Press lightly to help the cheese stick.

Step 6: Bake and Serve

Bake uncovered at 375°F for 35 minutes or until the top is golden and bubbly.

Let it sit for 5 minutes, then serve warm and cheesy!

What to Serve It With

A simple green salad with vinaigrette

Garlic bread or herb focaccia

Roasted broccoli or steamed green beans

Sparkling water or chilled white wine

Pickled vegetables or olives on the side

Variations / Substitutions

Use spaghetti or fettuccine instead of linguini

Swap chicken for turkey or ham

Add sautéed mushrooms or spinach for extra veggies

Use cream of mushroom soup instead of chicken

Make it spicy with a pinch of red pepper flakes

Storage & Leftovers

Store in the fridge for up to 4 days

Reheat in microwave or oven at 325°F until warmed through

Freeze unbaked or baked tetrazzini for up to 2 months

Thaw in the fridge overnight before reheating

Avoid freezing if topped with fresh herbs—add those after

FAQs

Can I use rotisserie chicken?
Absolutely. It’s the easiest way to save time and still get juicy flavor.

Is there a substitute for cream of chicken soup?
You can make a quick homemade version with a roux (butter, flour, milk, and broth) or use cream of mushroom.

Can I prepare this ahead of time?
Yes! Assemble it up to 24 hours in advance, cover, and refrigerate until ready to bake.

Can I freeze this casserole?
Definitely. Freeze before baking for best results.

Just thaw in the fridge and bake as directed.

Why use three cheeses?
Each one adds something: mozzarella melts beautifully, cheddar adds sharpness, and Parmesan brings depth and saltiness.

Can I use whole wheat or gluten-free pasta?
Yes, just cook according to package instructions and proceed with the recipe as usual.

Final Thoughts

If you’re craving a cheesy, comforting meal that’s both hearty and simple to make, this chicken tetrazzini is it.

It’s creamy, flavorful, and feeds a crowd without stress.

I’ve made it for potlucks, family dinners, and freezer prep days—and it never disappoints.

Try it once, and you’ll want to add it to your regular dinner rotation.

The Boat Shed Kitchen

Chicken Tetrazzini

This Easy Chicken Tetrazzini combines tender linguini, shredded chicken, and a rich, creamy sauce made from cream cheese, sour cream, and cream of chicken soup. It’s finished with a trio of melty cheeses and baked until golden and bubbly. It’s the kind of dinner that feels indulgent—but is secretly simple and fuss-free.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Rest Time 5 minutes mins
Total Time 1 hour hr
Servings: 6
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 12 oz linguini pasta
  • 2 cups cooked chicken shredded
  • 1 10.5 oz can cream of chicken soup
  • 4 oz cream cheese softened
  • ½ cup sour cream
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • Salt & pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • ½ cup grated Parmesan cheese

Method
 

  1. Preheat oven to 375°F. Cook linguini until al dente, then drain.
  2. In a large bowl, combine cream cheese, sour cream, soup, garlic, Italian seasoning, salt, and pepper. Stir until smooth.
  3. Add chicken and linguini to the sauce. Toss to coat.
  4. Transfer to a greased 9x13" baking dish.
  5. Top with mozzarella, cheddar, and Parmesan cheese.
  6. Bake uncovered for 35 minutes until bubbly and golden.
  7. See full steps with tips & photos → https://theboatshedcafe.com/easy-chicken-tetrazzini/

Notes

• Rotisserie chicken works great in this recipe for a quick shortcut.
• Feel free to swap linguini for spaghetti or fettuccine.
• Add sautéed mushrooms or peas to bulk it up with veggies.

Related Posts

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