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The Boat Shed Kitchen

Easy 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.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 5 minutes
Total Time 1 hour
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.