Easy Chicken Tetrazzini
This Easy Chicken Tetrazzini is a delicious and comforting dish that is perfect for weeknight dinners or special occasions. It’s creamy, cheesy, and loaded with tender chicken and pasta, making it a crowd-pleasing meal that everyone will love.
If you’re looking for a quick and easy dinner idea, this recipe is the answer. With just a few simple ingredients and minimal prep work, you can have this tasty dish on the table in no time. And the best part? You probably already have most of the ingredients in your pantry!
Table of contents
❤️ Why You’ll Love This Recipe
- This recipe comes together in under an hour, making it ideal for busy weeknights.
- The creamy sauce and flavorful pasta are sure to be a hit with kids and adults alike.
- Using simple, everyday ingredients, this dish is easy on the wallet without compromising on taste.
- You can easily prepare this ahead of time and bake it when you’re ready to serve. Perfect for meal prep or entertaining guests!
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- linguini pasta
- butter
- condensed cream of mushroom soup
- sour cream
- garlic powder
- salt
- black pepper
- fresh parsley
- chicken stock
- cooked chicken
- grated mozzarella cheese
- freshly grated parmesan cheese
🔪 How to Make This Easy Chicken Tetrazzini
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl, melt the butter and add the mushroom soup and sour cream. Stir until well mixed. Add in the garlic powder, salt and pepper and fresh parsley. Stir again.
- Stir in the pasta and cubed chicken and mix well.
- Pour the pasta into the pan, and sprinkle the top with the mozzarella cheese, followed by the parmesan.
- Place in the oven for 35-40 minutes or until brown and bubbly on top.
🥄 Equipment
This is the list of the equipment you will need to make this recipe:
- large pot
- large bowl
- 9×13 baking dish
🥫 Storage
Storage – Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing – You can also freeze this dish in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating – To reheat, preheat your oven to 350°F and bake for 20-25 minutes or until heated through. You can also heat individual portions in the microwave.
Serve With
There are so many different side dishes that go well with this hearty meal. We like to pair this Asparagus with Sun-Dried Tomatoes, a simple side salad, or Cafeteria Rolls. You can also pair it with a delicious dessert such as these Cannoli Cookie Cups.
💭 Tips
For extra flavor, try using freshly grated parmesan instead of pre-shredded – it melts better and has a richer taste.
If you like a little spice, add a pinch of red pepper flakes to the sauce mixture for a subtle kick.
To save time, you can use store-bought rotisserie chicken instead of cooking and cubing your own.
Don’t overcook the pasta when boiling – remember, it will continue to cook in the oven! Aim for al dente to avoid mushy pasta later.
⁉️ FAQ
Do you have questions about this easy chicken tetrazini recipe? Here are the answers to the most commonly asked questions.
Yes! You can assemble the dish up to a day in advance. Simply cover it tightly with plastic wrap or foil and store it in the refrigerator. When you’re ready to bake, allow it to come to room temperature for about 30 minutes, then bake as directed.
Absolutely! While spaghetti is traditional, you can easily substitute it with fettuccine, penne, or even gluten-free pasta if needed. Just adjust the cooking time as necessary.
🍽 More Chicken Recipes
Do you enjoy chicken casseroles? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Easy Chicken Tetrazzini
Equipment
- large pot
- large bowl
- 9×13 baking dish
Ingredients
- 16 ounces linguini pasta
- ½ cup butter
- 20 ounces condensed cream of mushroom soup
- 2 cups sour cream
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 Tablespoons fresh parsley chopped
- ½ cup chicken stock
- 4 cooked chicken breasts chopped
- 2 cups freshly grated mozzarella cheese
- ⅓ cup freshly grated parmesan cheese
Instructions
- Cook the pasta until al dente, drain and set aside.
- Preheat the oven to 350 degrees.
- In a large bowl, melt the butter and add the mushroom soup and sour cream. Stir until well mixed.
- Add in the garlic powder, salt and pepper and fresh parsley. Stir again.
- Stir in the pasta and cubed chicken and mix well.
- Spray a 9” x 13” pan with deep sides with nonstick cooking spray.
- Pour the pasta into the pan, and sprinkle the top with the mozzarella cheese, followed by the parmesan.
- Place in the oven for 35-40 minutes, or until brown and bubbly on top.
- Remove and serve immediately.
- Garnish with extra parsley if desired.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
