A creamy, cozy dish with tender chicken, sautéed mushrooms, and gooey mozzarella—chicken tetrazzini is pasta comfort at its best. This baked casserole brings together sour cream, garlic, and a gentle Parmesan kick.
You know those meals that smell like “dinner is ready” the second they hit the oven? This is that. With a golden cheesy crust and silky center, it’s the kind of thing people sneak second helpings of straight from the pan. No judgment.
It’s rich, it’s creamy, and it somehow walks the line between comfort food indulgence and “I didn’t totally destroy my kitchen making this.” If you’ve got leftover chicken (or use a rotisserie, no shame), all you really need is a big skillet, a baking dish, and a little time. This is a Sunday dinner kind of vibe that works any day you’re craving something warm, cheesy, and carb-y in the very best way.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chicken Tetrazzini
No need to romanticize—this is straightforward, yummy food with a creamy kick and a clingy cheese situation.
- Ridiculously simple to make: You basically sauté, mix, layer, and bake until it’s all gooey and bubbly.
- Great for using up leftover chicken: Got some grilled or roasted chicken hanging out in the fridge? This is how it becomes a hero.
- Ultimate casserole comfort vibes: That combo of pasta, thick creamy sauce, and melted cheese scratches all the cozy itches.
- Customizable to the skies: Swap mushrooms, skip the peas, try different pasta… The rules are soft on this one.
- Freezer and meal prep friendly: Make it now, reheat later. It doesn’t get cranky on round two.
- Cheesy in the best way: Two layers of mozzarella, plus Parmesan for saltiness—brace your tastebuds.
Ingredient Notes
Let’s run through what you’ll need and why it matters.
- Linguine or spaghetti: Long noodles work best here. They cling to the sauce and layer nicely. Cook just to al dente, since they’ll soften more while baking.
- Boneless, skinless chicken breast or cooked chicken: If you’re starting raw, season well and don’t overcook. Already-cooked leftovers are totally welcome too.
- Butter: Rich flavor base that cozies up with the garlic and mushrooms. Unsalted is best so you can control salt levels.
- Garlic: Fresh-minced, please. It perfumes the whole dish and adds depth to the sauce.
- Button mushrooms: Sautéed until golden. They soak up flavor like tasty little sponges.
- Chicken broth or white wine: Either works. Wine adds extra interest, broth keeps it full-on comfort.
- Cream of chicken + cream of mushroom soup: Yes, we’re going old-school here. Trust—it’s creamy nostalgic magic.
- Sour cream: Adds tang, silkiness, and body to the sauce. Room temp helps it blend better.
- Frozen peas: Tiny green pops of sweetness in all that creamy goodness. Thawed, please.
- Parmesan cheese: Brings saltiness and a little funky zing. Grate it fresh if you can.
- Salt and pepper: Taste and adjust. Especially if your soups are on the saltier side.
- Shredded mozzarella cheese: Twice, because gooey cheese layers = yes please.
- Fresh chopped parsley: Optional but pretty. Brightens up the rich flavors.
How To Make This Chicken Tetrazzini
I know casseroles can look like “a lot” but this one’s not fussy. Once the pasta is cooked and the saucy business is stirred up, it’s just a build-it-and-bake-it operation.
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Cook the pasta: Boil your linguine until just al dente (firm with a bite). Drain it and set it aside to cool a bit so it doesn’t keep cooking into mush.
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Cook the chicken, if needed: If you’re starting with raw chicken, grill or pan-sear it with a bit of salt and pepper until fully cooked. Then let it rest before chopping or shredding. This helps keep it juicy, not stringy.
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Sauté garlic and mushrooms: Melt butter in a big skillet over medium heat. Add the garlic, let it bloom for 30 seconds, then toss in the mushrooms. Stir often, and cook until they’re tender with golden edges—about 5 minutes.
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Deglaze with broth or wine: Reduce heat to low, pour in your broth or wine, and scrape up those tasty browned bits from the pan. Let it simmer down for a minute so the mushrooms soak it all up.
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Make the sauce: Stir in both cans of soup, the sour cream, peas, and Parmesan. It’ll look thick and, honestly, not very elegant—but it’s gonna be delicious, trust.
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Combine with pasta and chicken: Add the drained pasta and chopped chicken into the sauce. Toss until everything’s coated like creamy little noodle soldiers. Taste and season with salt and pepper.
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Assemble the casserole: Lightly oil a 9×13 baking dish. Layer in half the pasta mixture, sprinkle with 1 cup mozzarella, then layer the rest and top with the other cup of cheese.
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Bake it up: Cover with foil and bake at 350°F for 30 minutes. Then uncover and bake another 10–15 minutes until golden, bubbly, and slightly unhinged.
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Cool and serve: Let it hang out for 5–10 minutes so the sauce sets a bit. Sprinkle with parsley and dig in.
Storage Options
Let’s talk leftovers, because this chicken tetrazzini doesn’t just feed hungry stomachs—it feeds future hungry stomachs.
Pop any extras into an airtight container and they’ll last in the fridge for up to 4 days. When you’re ready to reheat, toss a portion into the microwave with a damp paper towel on top. That little trick keeps the top from drying out. Or warm it in the oven covered with foil until hot.
Freezing? You bet. You can freeze tetrazzini either before baking (just assemble, cover tightly with foil, and label) or after. If freezing pre-baked, let it thaw overnight in the fridge before baking as usual. If it’s already baked, divide into portions, wrap well, and freeze. To reheat, microwave or bake directly from frozen using foil until warmed through.
Honestly, it’s the kind of dish that does lap two beautifully—just as cheesy and creamy the next day.
Variations and Substitutions
Want to make it your own? Absolutely. This dish is one of those “use what ya got” situations.
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Rotisserie chicken: Skip cooking altogether. Shred that grocery store bird and toss it right in. It actually adds great flavor too.
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Different pasta shapes: Penne or rotini work if you don’t have long noodles. Just avoid really small ones that disappear into the sauce.
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Skip mushrooms or swap ’em: Not a fan? Leave ’em out or use diced zucchini or spinach instead. You’ll still get some veggie action.
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Greek yogurt instead of sour cream: Lower fat and slightly tangier. It blends just as well, especially if you use full-fat.
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Add crushed red pepper: Want heat to cut through the richness? A little chili flake in the sauce does wonders.
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Try a different cheese mix: Smoked gouda, provolone, or fontina mix in wonderfully with or instead of mozzarella.
What to Serve with Chicken Tetrazzini
Since the casserole is creamy and full-flavored, I like serving something fresh and crisp alongside.
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A bright green salad: Something leafy with tangy vinaigrette or shaved fennel. Basically, anything that lightly punches you in the palate to cut through the richness works. A drizzle of lemon olive oil or a splash of vinegar is your friend.
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Toasty garlic bread: Or just a slice of good crusty bread with butter. Either way, you’ll want something to grab those last bits of sauce from the pan. Full wipe-the-plate mode.
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Roasted veggies: Asparagus, brussels, or broccoli charred until roasty balances the creamy pasta really nicely. Plus, tossing frozen peas in the dish doesn’t quite count as a full veggie side… just saying.
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Something sweet to finish: After all that cozy, consider one of these fun bites like these banana pancake bites from the oven. A little light, a little sweet… and no, they’re not just for breakfast.
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A crisp white wine: If you used wine in the sauce, pour a glass alongside. Something dry and minerally like Pinot Grigio or Sauvignon Blanc is lovely here.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make chicken tetrazzini ahead of time?
Absolutely. You can assemble the entire thing up to a day ahead. Just cover it tightly and store it in the fridge until you’re ready to bake. Make sure to let it sit out for 20–30 minutes before baking so it warms up a bit, otherwise you’ll need to add extra time in the oven. If it’s still cold in the middle, pop the foil back on and bake a bit longer.
What’s the best pasta to use for tetrazzini?
Linguine or spaghetti are classics because they’re long and sturdy enough to pull that creamy sauce along for the ride. But other shapes work too. Just stick with ones that aren’t too tiny (macaroni gets lost) or too wide (fettuccine clumps up). Penne, rotini, or even egg noodles would totally work.
Can I freeze leftovers?
Definitely. This dish freezes like a champ. I like slicing it into single portions, wrapping them up, and freezing for quick meals later. You can microwave right from frozen (add a splash of milk for moisture), or cover with foil and rewarm in the oven until hot. Either way, it’s just as cozy and cheesy the second time around.
Can I use cream cheese instead of sour cream?
You can, with a few adjustments. Cream cheese is thicker and richer, so you might want to soften it first and add a little milk or broth to loosen things up. Still totally creamy, just a bit denser. If you like your tetrazzini a bit decadent and slightly tangier, it works great.
Creamy Chicken Tetrazzini
Ingredients
Pasta and Chicken
- 12 oz (340 g) linguine or spaghetti uncooked
- 3 cups (425 g) cooked chicken breast chopped or shredded
Creamy Sauce
- 4 tbsp (56 g) unsalted butter
- 3 cloves garlic minced
- 8 oz (225 g) button mushrooms sliced
- 1 cup (240 ml) chicken broth or dry white wine
- 1 can (295 g) cream of chicken soup 10.5 oz can
- 1 can (295 g) cream of mushroom soup 10.5 oz can
- 1 cup (240 ml) sour cream room temperature
- 1 cup (140 g) frozen peas thawed
- 1/2 cup (30 g) freshly grated Parmesan cheese
- salt and black pepper to taste
Cheese & Garnish
- 2 cups (200 g) shredded mozzarella cheese divided
- fresh parsley chopped, for serving (optional)
Equipment
- Large skillet
- 9x13 inch Baking Dish
- Large pot
- Foil
Instructions
- Cook the pasta: Boil linguine or spaghetti in salted water just until al dente. Drain and set aside to cool slightly.
- Cook the chicken, if needed: If starting with raw chicken, season and cook in a skillet or grill. Cool and chop/shred. If using leftover or rotisserie chicken, skip this step.
- Sauté garlic and mushrooms: Melt butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add mushrooms, stir, and cook until golden, about 5 minutes.
- Deglaze pan: Reduce heat to low and pour in chicken broth or wine, scraping up any brown bits. Simmer for 1 minute so mushrooms absorb liquid.
- Make the sauce: Stir in cream of chicken soup, cream of mushroom soup, sour cream, peas, and Parmesan. Mix until combined (the mixture will be thick).
- Combine with pasta and chicken: Add pasta and chicken to the skillet. Toss until everything is evenly coated. Taste and season generously with salt and pepper.
- Assemble the casserole: Lightly grease a 9x13-inch baking dish. Layer half of the pasta mixture in the dish, sprinkle with 1 cup mozzarella, then add the rest of the pasta and top with the remaining cup of mozzarella.
- Bake: Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.
- Cool and serve: Let the casserole rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.
