Easy Chicken Tetrazzini

Introduction

When it comes to hearty comfort food, few dishes are as satisfying as a warm, creamy pasta bake. This Easy Chicken Tetrazzini is a simple yet delicious way to bring everyone to the table. Packed with tender chicken, spaghetti, a rich cream sauce, and a generous topping of cheese, this dish is the perfect solution for weeknight dinners or potluck parties. Whether you’re cooking for a crowd or just looking for a comforting meal that reheats well, this recipe is a winner every time.

My recipe story

This recipe has been a staple in my kitchen for years. I first learned about chicken tetrazzini from my grandmother, who used to make it every Sunday after church. Her version was more time-consuming, involving homemade stock and fresh cream, but I’ve simplified the process without losing any of that nostalgic flavor. Over time, I’ve refined the recipe to make it more accessible for busy weeknights while keeping it just as creamy and delicious as the original. Now, it’s one of my go-to casseroles whenever I need a guaranteed crowd-pleaser.

Ingredient breakdown

The beauty of chicken tetrazzini lies in its simplicity. The base of this recipe is cooked spaghetti, tender shredded chicken, and a creamy sauce made from butter, cream of chicken soup, and milk. These ingredients come together to create a luscious coating for the pasta that bakes into a casserole everyone loves.

The sauce is rich yet not overpowering, letting the natural flavors of the chicken and pasta shine. Adding cheese (usually mozzarella and Parmesan) gives the dish that irresistible melty topping, while a touch of garlic powder and onion powder enhances the overall depth of flavor. If you enjoy extra texture, you can sprinkle breadcrumbs on top for a crispy finish.

Equipment you’ll need

• Large pot for boiling pasta
• Medium saucepan for making the sauce
• Mixing spoon or whisk
• 9×13-inch baking dish
• Cheese grater (if using fresh cheese)
• Oven mitts

Step-by-step directions

Step 1 – Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside. This step ensures your pasta is perfectly cooked before baking, preventing it from becoming mushy in the oven.

Step 2 – Prepare the sauce: In a saucepan over medium heat, melt the butter, then stir in the cream of chicken soup and milk. Whisk until smooth and creamy. Season with garlic powder, onion powder, salt, and pepper. The sauce should be slightly thick but pourable.

Step 3 – Combine the ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, and sauce. Toss until everything is evenly coated. Taste and adjust seasoning as needed before transferring to your baking dish.

Step 4 – Add cheese: Sprinkle shredded mozzarella and Parmesan cheese over the top of the pasta mixture. For extra flavor, you can also add a handful of cheddar cheese or a topping of buttered breadcrumbs.

Step 5 – Bake: Place the baking dish in a preheated oven at 350°F (175°C) and bake for 25–30 minutes, or until bubbly and golden brown on top. If you prefer a slightly crispier top, broil for an additional 2–3 minutes at the end.

Step 6 – Serve: Allow the casserole to rest for 5 minutes before serving. This helps the sauce set and makes it easier to scoop and plate.

Variations & substitutions

One of the best things about this recipe is its flexibility. You can swap the chicken for leftover turkey, making it a great post-holiday dish. For a vegetarian version, replace the chicken with sautéed mushrooms and spinach. If you want a lighter sauce, use half-and-half instead of heavy cream or opt for a low-sodium cream of chicken soup. You can also experiment with different cheeses, such as Gruyère or Fontina, for a more gourmet twist.

Storage, freezing & make-ahead

This casserole stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, assemble the casserole but do not bake. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed, adding an extra 10 minutes if baking from cold.

Serving ideas & pairings

Serve this creamy chicken tetrazzini with a crisp green salad or roasted vegetables for a complete meal. Garlic bread or homemade dinner rolls are excellent for soaking up any extra sauce. For a drink pairing, a glass of Chardonnay or iced tea balances the creamy richness of the dish nicely.

FAQ

Can I make this gluten-free?
Yes! Use gluten-free spaghetti and a gluten-free cream of chicken soup to make this dish suitable for those with gluten sensitivities.

What type of chicken works best?
Cooked shredded chicken breasts or thighs work best, but rotisserie chicken is a convenient and flavorful shortcut.

Can I add vegetables?
Absolutely! Peas, mushrooms, or even broccoli make excellent additions to this casserole.

How do I reheat leftovers?
Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 325°F oven until heated through.

Can I make this ahead of time?
Yes, you can assemble the dish up to 24 hours in advance, cover it, and store it in the refrigerator until ready to bake.

Final thoughts

This Easy Chicken Tetrazzini is proof that comfort food doesn’t have to be complicated. With simple ingredients, minimal prep time, and a creamy, cheesy finish, it’s a dish that will quickly become a family favorite. Whether you’re feeding a crowd or just looking for a satisfying meal to enjoy after a long day, this recipe delivers every time. Make it once, and it’s sure to earn a permanent spot in your dinner rotation.

Easy Chicken Tetrazzini

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• Author: Sarah White
• Total Time: 45 minutes
• Yield: 6 servings

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Description

A creamy, cheesy baked pasta casserole loaded with tender chicken and comforting flavors. Perfect for family dinners or potlucks.

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Ingredients

• 12 oz spaghetti, cooked al dente
• 3 cups cooked shredded chicken

• 1/2 cup butter, melted

• 2 (10.5 oz) cans cream of chicken soup
• 1 cup milk

• 1 tsp garlic powder

• 1 tsp onion powder
• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

• 1/2 cup breadcrumbs (optional, for topping)
  

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Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Cook spaghetti according to package directions, drain well, and set aside.

3. In a saucepan, melt butter and whisk in cream of chicken soup and milk until smooth. Season with garlic powder, onion powder, salt, and pepper.
4. In a large bowl, combine cooked spaghetti, shredded chicken, and sauce. Toss until evenly coated.

5. Transfer mixture to the prepared baking dish and top with mozzarella and Parmesan. Add breadcrumbs if desired.

6. Bake uncovered for 25–30 minutes, until hot and bubbly. For a golden crust, broil for 2–3 minutes before serving.
   

Notes

 For extra flavor, add peas, mushrooms, or spinach before baking. Leftovers keep well refrigerated for up to 3 days or can be frozen for 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American