What even is Chicken Tetrazzini?

It’s pasta, chicken, a creamy sauce, and cheese, all baked together. That’s it. Nothing fancy. It’s not the kind of dish you pull out for guests, but it is the one you pull out when everyone’s hungry and you need dinner to just handle itself. Some folks add mushrooms. I don’t. Not because I hate them, I just never have them on hand.

Wait, is this like chicken alfredo?

Not really. Alfredo is smoother, silkier, fancier-feeling. It’s what you make in a skillet and eat right away with a glass of wine. Tetrazzini is more like: throw it all in a bowl, bake it, eat it on the couch while watching something dumb and relaxing. One feels dressed up. The other feels like your favorite hoodie. I’ll let you guess which one I prefer on a Wednesday.

What do you serve it with?

Whatever’s in the fridge that looks halfway alive. Salad if I’ve got it. Broccoli if I remember. Garlic bread if I’m feeling generous. But honestly? You don’t need a side. It’s a whole meal on its own. It’s the kind of dinner that doesn’t judge you for skipping the vegetables.

Why’s it called Tetrazzini?

So apparently it’s named after an opera singer. I didn’t know that until I googled it once after making it for the third time in a week. Her name was Luisa Tetrazzini. Some chef made this dish in her honor. I’m guessing his version didn’t include canned soup or leftover rotisserie, but hey, we’re all just doing our best.

Chicken Tetrazzini Recipe – The Ultimate Cozy Bake to Feed a Crowd

Name: Chicken Tetrazzini Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 16 oz linguine or similar pasta; 1/4 cup butter (for greasing dish); 1 rotisserie chicken, shredded; 2 cups shredded mozzarella cheese; 1 cup shredded cheddar cheese; 1/4 cup grated parmesan; 2 cans cream of chicken soup (10.5 oz each); 1 (8 oz) block cream cheese, softened; 5 garlic cloves, minced; 1 cup sour cream; 1.5 cups chicken broth; 1 tsp dried parsley; 1/2 tsp black pepper; 1 tsp Italian seasoning

Description

Creamy, cheesy chicken tetrazzini made from pantry staples and a leftover rotisserie chicken. It’s warm, filling, and doesn’t ask much of you. This is the ultimate tired-night dinner.

Ingredients

Scale

16 oz linguine or any pasta you have
1/4 cup butter (for greasing dish)
1 rotisserie chicken, shredded
2 cups shredded mozzarella
1 cup shredded cheddar
1/4 cup grated parmesan

Sauce:

2 cans cream of chicken soup (10.5 oz each)
1 (8 oz) block cream cheese, softened
5 garlic cloves, minced
1 cup sour cream
1.5 cups chicken broth
1 tsp dried parsley
1/2 tsp black pepper
1 tsp Italian seasoning

Instructions

1. Preheat oven to 375°F.

2. Boil the pasta to al dente while prepping the sauce.

3. In a large bowl, mix cream cheese, soup, sour cream, garlic, broth, and seasonings until smooth.

4. Stir in half the cheese, the shredded chicken, and the cooked pasta.

5. Butter the casserole dish and pour in the pasta mixture.

6. Top with the rest of the cheese and a sprinkle of parsley.

7. Bake for 35 minutes or until bubbly and golden.

8. Let it cool slightly before serving.

Notes

You can swap the mozzarella or cheddar for any meltable cheese you’ve got.

This reheats really well, just cover and bake or microwave with a splash of broth.

If you want a little crunch, add breadcrumbs on top before baking.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 490
Sugar: 3g
Sodium: 870mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 26g
Cholesterol: 85mg

Keywords: chicken tetrazzini, creamy chicken bake, easy pasta dinner