Creamy Chicken Tetrazzini is the ultimate comfort food casserole — rich, creamy, and packed with tender shredded chicken, perfectly cooked pasta, and a luscious, cheesy sauce that bakes to golden perfection. This recipe is a celebration of cozy, one-dish meals, where a velvety cream sauce made with cream of chicken soup, sour cream, cream cheese, and garlic comes together in minutes. Tossed with linguini, shredded chicken, and a generous amount of mozzarella and cheddar, then baked until bubbly and golden, it’s the kind of dish that fills the kitchen with warmth and brings everyone to the table.
The brilliance of this tetrazzini lies in its simplicity and the way it transforms humble ingredients into something truly satisfying. The creamy sauce clings to every strand of pasta, the chicken adds hearty protein, and the cheesy, golden topping makes every bite irresistible. It’s the perfect meal for a busy weeknight, a cozy Sunday dinner, or when you need something warm and comforting to share with family and friends.
WHY YOU’LL LOVE THIS RECIPE
- Rich, creamy, and cheesy — a velvety sauce with two kinds of cheese baked to golden perfection.
- Quick and easy — comes together in minutes with simple pantry staples.
- Perfect for using leftover chicken — rotisserie chicken or leftover roasted chicken works beautifully.
- Family-friendly comfort food — everyone loves a warm, cheesy pasta bake.
- Make-ahead friendly — assemble and refrigerate, then bake when you’re ready.
INGREDIENTS
- 1 lb linguini
- ¼ cup butter, softened
- 2 (10 oz) cans cream of chicken soup
- 8 oz cream cheese, softened
- 4 cloves garlic, minced
- 1 cup sour cream
- 1½ cups chicken broth
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Kosher salt, to taste
- 3 cups cooked and shredded chicken
- 2 cups mozzarella cheese, grated
- 1 cup cheddar cheese, grated
INSTRUCTIONS
Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish liberally with softened butter. Set aside.
Step 2: Cook the Pasta
Cook the pasta in salted boiling water for 1 minute less than the package directions. Drain and set aside.
Step 3: Make the Sauce
In a large bowl, whisk together the cream of chicken soup, cream cheese, garlic, sour cream, chicken broth, parsley, garlic powder, black pepper, and salt to taste until smooth and well combined.
Step 4: Combine Everything
Stir in half of the mozzarella and cheddar cheeses, then add the shredded chicken and cooked pasta. Mix well until everything is evenly coated.
Step 5: Assemble and Bake
Transfer the mixture to the prepared baking dish and top with the remaining cheeses. Bake uncovered for 30-35 minutes, until the casserole is bubbly and the top is golden brown.
TIPS
- Use rotisserie chicken — it’s quick, flavorful, and shreds perfectly for this recipe.
- Cook pasta al dente — undercook it slightly so it doesn’t become mushy during baking.
- Shred your own cheese — pre-shredded cheese contains anti-caking agents that can affect melting. Grating your own gives you a smoother, creamier sauce.
- Make ahead — assemble the casserole, cover, and refrigerate for up to 24 hours. Bake as directed, adding 10-15 minutes to the baking time.
- Add vegetables — stir in sautéed mushrooms, peas, or spinach for extra flavor and nutrition.
STORAGE OPTIONS
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: This casserole freezes well for up to 2 months. Cool completely, wrap tightly in plastic wrap and foil, and freeze. Thaw overnight in the refrigerator before reheating.
Creamy Chicken Tetrazzini is a warm, comforting, and delicious casserole that’s perfect for any night of the week. With its creamy sauce, tender chicken, and golden cheese topping, it’s a meal that everyone will love. Enjoy!
