Dinner

Chicken Tetrazzini Recipe

ByRafael Mansero April 22, 2026April 22, 2026

Introduction

Chicken Tetrazzini is a comforting, creamy pasta casserole that combines tender chicken, rich cheese, and a velvety sauce. It’s a perfect dish for family dinners or when you want a satisfying meal with minimal fuss.

A close-up of creamy fettuccine alfredo pasta served on a white plate. The dish has thick, flat pasta strands coated in a smooth, light beige cheese sauce with visible small pieces of chicken mixed in. There are small green parsley bits sprinkled on top for color. A silver fork is lifting some pasta from the middle of the dish. The white plate sits on a white marbled surface with a red and white cloth partially visible below. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (melted)
2 10.5 ounce cans cream of chicken soup
2 cups sour cream
1/2 cup chicken broth (or stock)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 chicken breasts (cooked and chopped)
16 ounces linguini (cooked according to package directions)
2 cups mozzarella cheese (shredded)
2 tablespoons grated parmesan cheese

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a large mixing bowl, combine the melted butter, cream of chicken soup, sour cream, chicken broth, salt, and black pepper. Stir well to blend the sauce.
Step 3: Add the cooked, chopped chicken to the sauce mixture and mix thoroughly.
Step 4: Add the cooked linguini to the bowl and toss everything together until the pasta is evenly coated with the sauce.
Step 5: Pour the pasta and sauce mixture into a 9×13 inch glass baking dish, spreading it out evenly.
Step 6: Sprinkle the shredded mozzarella cheese evenly over the top, then finish with the grated parmesan cheese.
Step 7: Bake in the preheated oven for 40 minutes, until the cheese is melted and the sauce is bubbling around the edges.
Step 8: Remove from the oven and let it cool slightly before serving.

Tips & Variations

Use rotisserie chicken for an easy shortcut to cooked chicken.
Substitute sour cream with Greek yogurt for a lighter version.
Add sautéed mushrooms or peas for extra flavor and texture.
Try using penne or spaghetti if linguini isn’t available.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave.

How to Serve

A close-up view of creamy chicken alfredo pasta served on a white plate, showing thick layers of pale yellow fettuccine noodles mixed with tender white chicken chunks covered in a rich, smooth, off-white cream sauce. Small bright green parsley pieces are scattered on top, adding color contrast. A silver fork holds a spoonful of the creamy pasta above the plate, with the noodles and sauce glistening. The plate is set on a white marbled surface with a red and white cloth in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Tetrazzini ahead of time?

Yes, you can assemble the casserole in advance and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the refrigerator.

What can I use instead of cream of chicken soup?

You can make a homemade white sauce using butter, flour, milk, and chicken broth as a substitute, or use cream of mushroom soup for a different flavor profile.