Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

A plate of creamy pasta topped with melted cheese and chopped herbs.

Easy Chicken Tetrazzini

Chef Jenn
Chicken Tetrazzini is a creamy baked pasta dish loaded with shredded rotisserie chicken, a rich and cheesy sauce, and plenty of tender fettuccine. This easy-to-make comfort food casserole is perfect for weeknight dinners, potlucks, or make-ahead meals.
No ratings yet
Print Recipe [btn-google-source] Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Dish
Cuisine American
Servings 8 servings
Calories 715 kcal

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 9x13-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

Serving: 1servingCalories: 715kcalCarbohydrates: 52gProtein: 49gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 197mgSodium: 1527mgPotassium: 353mgFiber: 2gSugar: 5gVitamin A: 843IUVitamin C: 1mgCalcium: 510mgIron: 2mg

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.

Keyword baked pasta, chicken casserole, Chicken tetrazzini, creamy chicken pasta
Tried this recipe?Let us know how it was!