Creamy Chicken Tetrazzini Recipe with Parmesan and Mushrooms

If you want a comforting, easy weeknight dinner, try Chicken Tetrazzini. This creamy baked casserole combines tender chicken, perfectly cooked pasta, and a rich sauce for a family-friendly meal that works for any occasion.

Chicken Tetrazzini is a simple pasta bake made by tossing spaghetti with a creamy sauce—made from cream of mushroom soup, cream of chicken soup, chicken broth, heavy cream, and sour cream—then folding in shredded chicken and baking with a cheesy topping. Using rotisserie chicken keeps prep quick, but you can use any cooked chicken you have on hand.

Why You’ll Love This Recipe

• Classic comfort food that’s creamy and satisfying.
• Quick to assemble when you use pre-cooked chicken like rotisserie.
• Kid-friendly and crowd-pleasing—great for family dinners.
• Freezer-friendly: assemble and freeze for an easy future meal.

Ingredients

• Chicken: About 3 cups cooked, chopped or shredded (rotisserie chicken works well).
• Spaghetti: 1 lb, cooked al dente.
• Condensed cream of mushroom soup: 1 (10.75 oz) can for earthy creaminess.
• Condensed cream of chicken soup: 1 (10.75 oz) can to boost the chicken flavor.
• Chicken broth: 1 1/2 cups to thin and flavor the sauce.
• Heavy cream: 1/2 cup to make the sauce rich.
• Sour cream: 1 1/2 cups for tang and creaminess.
• Mozzarella and cheddar: 2 cups mozzarella and 1 cup cheddar, shredded, for melting on top.
• Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp Italian seasoning, salt and black pepper to taste.

Recipe Variations

• Swap spaghetti for egg noodles, penne, fettuccine, or linguine.
• Use poached, roasted, or leftover chicken or even turkey if you prefer.
• Substitute different canned cream soups or make a homemade white sauce.
• Replace chicken broth with vegetable broth, stock, or water if needed.
• Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
• Greek yogurt or plain yogurt can stand in for sour cream.

Tips for Success

• Cut chicken into uniform, bite-sized pieces for even bites.
• Cook pasta to just al dente since it will finish cooking in the oven.
• Use reserved pasta water a little at a time if the sauce seems too thick.
• For a golden top, broil briefly at the end—watch closely to avoid burning.
• Avoid overbaking to keep the casserole moist and the pasta tender.

Storing and Freezing

Storing: Refrigerate leftovers in an airtight container for 3–4 days.

Reheating: Cover and bake at 350°F for 30–35 minutes until heated through, or reheat single portions in the microwave.

Freezing: Assemble the casserole, cover tightly, and freeze up to 3 months. Thaw overnight in the refrigerator before baking.

FAQs

Can I make this in a slow cooker?

Yes. Combine the ingredients in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add cooked pasta near the end so it doesn’t get too soft.

Can I prepare it ahead of time?

Yes. Assemble and refrigerate for up to 24 hours. Let it sit at room temperature for about 30 minutes before baking.

Is this good for busy weeknights?

Absolutely. With rotisserie chicken and a short prep time, it’s an ideal, satisfying weeknight meal.

What’s the key to great Tetrazzini?

Use good-quality ingredients, cook pasta al dente, and avoid drying out the chicken. A balance of creamy sauce and cheese makes the dish memorable.

This version of Chicken Tetrazzini brings together tender chicken, al dente pasta, and a velvety sauce for a dish that feels like a warm, home-cooked hug. It’s easy enough for a weeknight but comforting enough to serve for guests.

Add this Chicken Tetrazzini to your rotation if you love comforting, cheesy casseroles. It reheats well, freezes nicely, and consistently pleases hungry families. Give it a try and enjoy the cozy flavors.

More Chicken Recipe Ideas

• Popeye’s-style fried chicken
• Marry Me Chicken
• Oven-baked chicken and vegetables

Chicken Tetrazzini

Course Main Course

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Servings 8 servings

Chicken Tetrazzini is a creamy pasta casserole featuring rotisserie chicken, spaghetti, and a savory sauce topped with melted cheese and baked until bubbly.

Ingredients

• 3 cups cooked, chopped or shredded chicken
• 1 lb spaghetti
• 1 (10.75 oz) can condensed cream of mushroom soup
• 1 (10.75 oz) can condensed cream of chicken soup
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 1/2 cups sour cream
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp Italian seasoning
• Salt and black pepper to taste

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch casserole dish and set aside.
2. Bring a large pot of salted water to a boil and cook the spaghetti until al dente (about 12 minutes). Reserve 1 cup pasta water, then drain and rinse with cold water to stop cooking.
3. In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, heavy cream, and sour cream until smooth.
4. Stir in garlic powder, onion powder, Italian seasoning, pepper, and the chopped chicken. Mix well.
5. Add the cooked pasta to the sauce and toss to coat. If the mixture seems dry, add some of the reserved pasta water a little at a time.
6. Spread half of the pasta and chicken mixture into the prepared dish. Sprinkle with 1 cup mozzarella and 1/2 cup cheddar.
7. Top with the remaining pasta mixture and finish with the remaining mozzarella and cheddar.
8. Bake 35–45 minutes, until the casserole is hot and bubbly and the cheese is melted. For a browned top, broil briefly—watch closely.
9. Let rest 5 minutes before serving. Garnish with fresh parsley if desired and serve with garlic bread, green beans, or a salad.