Creamy Chicken Tetrazzini
A creamy, cozy dish with tender chicken, sautéed mushrooms, gooey mozzarella, and a gentle Parmesan kick—chicken tetrazzini is pasta comfort at its best. This baked casserole brings together sour cream, garlic, and the dreamy nostalgia of classic comfort food.
8
servings
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.
Notes
This recipe is extremely forgiving! Swap in leftover turkey, use any long pasta shape, add extra veggies like spinach or zucchini, or swap sour cream for whole-milk Greek yogurt. For a richer version, stir in a little cream cheese. It freezes well before or after baking; let thaw overnight before baking or reheating and add a splash of milk for extra creaminess.
Nutrition
Calories: 484kcal | Carbohydrates: 43g | Protein: 31g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 927mg | Potassium: 522mg | Fiber: 3g | Sugar: 4g | Vitamin A: 685IU | Vitamin C: 7mg | Calcium: 270mg | Iron: 2.1mg