This Easy Chicken Tetrazzini is a comforting, creamy pasta dish that comes together quickly with simple pantry ingredients. Tender chicken, al dente linguini, and a rich sauce make it perfect for busy weeknights or cozy family dinners.
Why You’ll Love This Recipe
This recipe is incredibly easy to prepare and doesn’t require complicated steps. It’s creamy without being heavy, customizable with what you have on hand, and a great way to use leftover cooked chicken. It also reheats well, making it ideal for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 tablespoons butter
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth or stock
1 cup whole milk
1 1/2 cups shredded mozzarella or mild cheddar cheese
Salt to taste
Black pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups cooked chicken, chopped
12 ounces linguini, cooked al dente
Directions
Preheat your oven to 180°C (350°F). Lightly grease a large baking dish and set it aside.
In a large saucepan over medium heat, melt the butter. Once melted, stir in the cream of chicken soup, chicken broth, and milk. Mix well until smooth and gently heated.
Reduce the heat to low and add the sour cream, garlic powder, onion powder, salt, and black pepper. Stir continuously until the sauce is creamy and well combined. Do not let it boil.
Add the chopped cooked chicken to the sauce and mix until evenly coated.
In a large bowl, combine the cooked linguini with the chicken and sauce mixture. Stir until everything is well mixed.
Transfer the mixture into the prepared baking dish. Sprinkle the shredded cheese evenly over the top.
Bake uncovered for 25 to 30 minutes, or until the casserole is hot and bubbly and the cheese is fully melted.
You can add sautéed mushrooms or peas for extra texture and flavor. Swap linguini with spaghetti or fettuccine if preferred. For a lighter version, use low-fat sour cream and reduced-fat cheese. A sprinkle of breadcrumbs on top before baking adds a pleasant crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave with a splash of milk to restore creaminess, or reheat in the oven at 170°C (325°F) until heated through.
FAQs
Can I use leftover roasted chicken?
Yes, leftover roasted or grilled chicken works perfectly in this recipe.
Can I make this dish ahead of time?
Yes, you can assemble it up to one day in advance and bake when ready.
Can I freeze Chicken Tetrazzini?
Yes, freeze it unbaked or baked for up to 2 months in a freezer-safe container.
What pasta works best for this recipe?
Linguini works well, but spaghetti or fettuccine are great alternatives.
Can I make it without cheese?
Yes, but the cheese adds creaminess and flavor. The dish will be less rich without it.
How do I prevent the sauce from curdling?
Keep the heat low when adding sour cream and avoid boiling the sauce.
Can I add vegetables?
Yes, peas, mushrooms, or spinach are excellent additions.
Is this recipe kid-friendly?
Yes, its mild and creamy flavor is usually a hit with kids.
Can I use homemade cream of chicken soup?
Absolutely, homemade versions work very well.
How do I know when it’s fully baked?
The dish should be hot throughout and bubbling around the edges.
Conclusion
Easy Chicken Tetrazzini is a reliable, comforting meal that’s simple to prepare and satisfying to eat. With its creamy sauce and tender chicken, it’s a dish you’ll come back to again and again, whether for a family dinner or make-ahead meal planning.
This Easy Chicken Tetrazzini is a creamy, comforting pasta bake made with tender chicken, linguini, and a rich, cheesy sauce. It’s simple to prepare and perfect for cozy dinners or using up leftover chicken.
Ingredients
4 tablespoons butter
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth or stock
1 cup whole milk
1 1/2 cups shredded mozzarella or mild cheddar cheese
Salt to taste
Black pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups cooked chicken, chopped
12 ounces linguini, cooked al dente
Instructions
Preheat oven to 180°C (350°F) and grease a large baking dish.
In a saucepan over medium heat, melt the butter. Stir in cream of chicken soup, chicken broth, and milk. Mix until smooth and heated through.
Reduce heat to low and add sour cream, garlic powder, onion powder, salt, and pepper. Stir until combined without boiling.
Add chopped cooked chicken to the sauce and mix well.
In a large bowl, combine cooked linguini with the chicken and sauce mixture. Stir until fully combined.
Transfer mixture to prepared baking dish. Top with shredded cheese.
Bake uncovered for 25–30 minutes until bubbly and cheese is melted.
Let rest for 5 minutes before serving.
Notes
Add mushrooms or peas for extra texture.
Use spaghetti or fettuccine instead of linguini if desired.
Low-fat dairy options can be used for a lighter version.
Top with breadcrumbs before baking for added crunch.
Reheat with a splash of milk to maintain creaminess.
