Add Preferred SourceChicken Tetrazzini is the kind of creamy, cheesy baked pasta dish that always hits the spot. It is cozy, hearty, and perfect for feeding a crowd or making ahead for a weeknight dinner. The creamy sauce, tender pasta, shredded rotisserie chicken, and a golden cheesy topping come together into one seriously satisfying casserole.
This is a great dish to bring to potlucks or serve at family dinners. It can easily be prepped in advance, and it reheats beautifully the next day. Pair it with a green salad and some garlic bread, and you have a complete comfort food meal that everyone will love.
History
Easy Chicken Tetrazzini is a simplified version of the original Chicken Tetrazzini, a creamy pasta casserole created in the early 1910s and named after Italian opera singer Luisa Tetrazzini. The original dish, believed to have been first served at San Francisco’s Palace Hotel, combined chicken or turkey with pasta, mushrooms, and a buttery cream sauce. During the 1920s to 1950s, the dish became a popular American comfort food, often featured at family dinners and gatherings. The “easy” version gained popularity in the late 20th century, especially in the 1980s and 1990s, as home cooks favored quick, family-friendly recipes that used pantry staples like canned soup and pre-cooked chicken.
Ingredients
- Dry fettuccini
- Cream of chicken soup – Use low sodium soup to control the salt.
- Block cream cheese – Melt it in the microwave if it’s not quite soft enough.
- Garlic – Don’t even think about using jarlic. You need the punchy flavor of real garlic for this recipe.
- Sour cream – Use full fat sour cream to reduce the chance of it curdling.
- Chicken broth – I use low-sodium chicken broth, sometimes even salt-free.
- Italian seasoning
- Pepper
- Rotisserie chicken – Just pull the skin off and the bones out and shred the meat with your meat claws.
- Mozzarella cheese– Shred your own cheese so it gets perfectly melty.
- Cheddar cheese
How to Make Chicken Tetrazzini
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 375°F. Grease a 9×13-inch baking dish with butter or a good coating of non-stick cooking spray. I love using a ceramic baking dish for this recipe; it bakes evenly and looks great on the table for serving.
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until just al dente. Drain well and set aside. A large stockpot and a spaghetti server will make this step quick and easy.
In a large mixing bowl, whisk together the cream of chicken soup, softened cream cheese, minced garlic, sour cream, chicken broth, Italian seasoning, and pepper until smooth and creamy. A balloon whisk really helps blend in the cream cheese evenly.
Add the shredded rotisserie chicken, cooked fettuccine, and half of both the mozzarella and cheddar cheeses to the sauce. Use a silicone spatula to gently fold everything together until fully combined.
Transfer the mixture into your prepared baking dish. Spread it out evenly and top with the remaining mozzarella and cheddar cheeses.
Bake the casserole uncovered for 35 minutes, or until the cheese is melted, golden, and bubbling around the edges.
Remove from the oven and let the casserole cool for 5 minutes before serving. Garnish with fresh parsley if you like.
Chef Jenn’s Tips
- Use freshly shredded cheese for the best melt and texture. Pre-shredded cheese often has anti-caking agents that can make the sauce grainy.
- A rotisserie chicken is a huge time-saver here, but you can also use any leftover cooked chicken or turkey.
- Make this casserole up to one day in advance and refrigerate it, covered. Bake as directed when ready to serve; just add an extra 5 to 10 minutes of bake time if baking straight from the fridge.
Make It A Meal
Serve this creamy Chicken Tetrazzini with a simple green salad and warm garlic bread for a complete dinner. It also pairs well with roasted vegetables or steamed broccoli for a lighter side.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or reheat the entire casserole in a 300°F oven, covered, until warmed through.
You can also freeze this dish. Assemble the casserole but do not bake it. Cover it tightly and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
Easy Chicken Tetrazzini
Equipment
Ingredients
- 16 ounces fettuccini dry
- 21 ounces cream of chicken soup
- 8 ounces block cream cheese softened
- 5 cloves garlic peeled and minced
- 1 cup sour cream
- 1 ½ cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1 rotisserie chicken shredded
- 2 cups mozzarella cheese shredded
- 2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Cook the fettuccine in a large pot of salted boiling water according to package directions until al dente. Drain well.
- In a large mixing bowl, whisk together the cream of chicken soup, softened cream cheese, minced garlic, sour cream, chicken broth, Italian seasoning, and black pepper until smooth.
- Add the shredded rotisserie chicken, cooked fettuccine, and half of the mozzarella and cheddar cheeses to the sauce. Stir until well combined.
- Transfer the mixture to the prepared baking dish. Top with the remaining mozzarella and cheddar cheeses.
- Bake uncovered at 375°F for 35 minutes, or until the cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
Chef Jenn’s Tips
- Use freshly shredded cheese for the best melt and texture. Pre-shredded cheese often has anti-caking agents that can make the sauce grainy.
- A rotisserie chicken is a huge time-saver here, but you can also use any leftover cooked chicken or turkey.
- Make this casserole up to one day in advance and refrigerate it, covered. Bake as directed when ready to serve; just add an extra 5 to 10 minutes of bake time if baking straight from the fridge.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.