My recipe for chicken tetrazzini is creamy, hearty, and incredibly delicious! I just make the pasta, combine it with the rest of the ingredients, top with cheese, bake, and dinner is served!
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My Favorite Easy Chicken Tetrazzini Recipe
I can only have pasta nights so many times in my life, so I came up with a twist on family spaghetti night and made this chicken tetrazzini.
I had some rotisserie chicken left over and just knew my daughter Leah, who loves chicken recipes, would love this casserole… and I was right.
I have to put the tetrazzini on her plate with the cheese all intact on top. It’s funny to watch her pull it all off and eat it first and then continue to eat it all up. It’s always a good feeling when I create a new recipe that both kids eat and my husband and I enjoy too.
It’s as simple as cooking the pasta, mixing the rest of the ingredients, then shoving it all in the oven to bake. On super busy weeks, I’ve prepped it ahead so that all I have to do is preheat the oven and then bake!
And, if you love a good chicken dinner recipe, try my recipes for baked chicken tenders, chicken spaghetti, buffalo chicken thighs, lemon chicken, chicken cordon bleu, and oven roasted whole chicken!
What is Chicken Tetrazzini?
Chicken tetrazzini is a classic baked pasta casserole that features chicken and a creamy, cheesy sauce. It’s sometimes made with mushrooms, but I leave those out in my recipe, and the whole thing is topped with more cheese then baked to ooey gooey perfection.
Chicken Tetrazzini Casserole Ingredients
- Spaghetti – I’ve used other other pastas like penne and rotini as well
- Rotisserie chicken – shredded
- Heavy cream
- Shredded cheese – cheddar, mozzarella, or a mix
- Rotel – canned tomatoes with green chili
- Cream of chicken soup
- Onion powder
- Garlic powder
- Salt & pepper
How to Make Chicken Tetrazzini
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Cook the spaghetti to al dente according to package directions. Drain and set aside.
STEP TWO: Add the shredded chicken with the seasonings in a large bowl and mix well. Introduce the heavy cream, Rotel, 1 ½ cups of cheese, and cream of chicken soup to the bowl and stir to combine. Add the cooked spaghetti and gently toss to coat.
STEP THREE: Preheat the oven to 350 degrees F and transfer the spaghetti and chicken mixture to a 9×13-inch baking dish. Sprinkle the rest of the cheese on top.
STEP FOUR: Bake for 15-20 minutes or until the cheese is melted and bubbly. When it’s ready, let the casserole cool for a few minutes then serve. Enjoy!
Tips for The Best Chicken Tetrazzini Recipe
- Cook the spaghetti just to al dente so it doesn’t go mushy. I find baking the pasta will overcook it if it’s not cooked to just al dente to begin with.
- Preheating the oven is important to get the cheese nice and bubbly on top.
- To get a nice golden brown top, broil the casserole for a few minutes before taking it out of the oven. I love the way this looks and it tastes amazing!
- Freshly shredded cheese melts a lot better and has a better flavor. The pre-shredded bags — while convenient — often contain anti-caking agents and other preservatives.
- Freeze the casserole to have on hand! After baking, I let it cool completely before I wrap it tightly in plastic wrap and aluminum foil. It will keep for about 2-3 months. After I thaw it overnight in the fridge, I heat it in the oven at 350 degrees until it’s hot and bubbly.
Chicken Tetrazzini Recipe Variations and Substitutions
- Add in some mushrooms. I love using one pound of freshly sliced and sauteed button mushrooms when I can.
- Use up any leftover chicken! I love to use rotisserie chicken, but have used leftover grilled or breaded chicken as well with success.
- Vegetables like peas, broccoli, or bell peppers add some veggie goodness to the mix. I love to sneak them in whenever I can for my kids!
- Fresh parsley or basil make the entire dish taste a lot brighter, plus they add a pop of color.
- Switch out the can of Rotel for fresh produce by combining chopped fresh tomatoes, bell peppers, and green chilies. I’ve also just used diced tomatoes, fresh and canned.
- Cream of mushroom soup, cream of celery soup, or a bechamel sauce are all great substitutes for cream of chicken soup.
- Change up the kind of pasta. I’ve used penne, rotini, and even egg noodles using my recipe!
- To make the entire casserole lighter, the heavy cream can be substituted with half-and-half, skim milk, or whole milk. I’ve used both and it tastes great but the sauce does not get as thick.
What to Serve with Chicken Tetrazzini
I like to serve this chicken and spaghetti casserole with green beans or a fresh garden salad and garlic bread on the side. Any roasted vegetable would taste great — asparagus, Brussels sprouts, and baby carrots are a few ideas!
Chicken Tetrazzini FAQs
Can I Make This Easy Chicken Tetrazzini Ahead of Time?
Yes, my recipe for chicken tetrazzini is great to make ahead of time for busy weeknights. I’ve prepped this up to 24 hours in advance and then stored covered in the fridge until I’m ready to bake it.
How to Store and Reheat Leftovers
I find leftovers keep best in an airtight container in the refrigerator for up to 3-4 days. To reheat, I microwave in 30-second bursts until hot, or in the oven at 350 degrees.
More Easy Dinner Recipes
- Smothered pork chops
- Mac and cheese in the Crock Pot with Velveeta
- 4 ingredient potato soup
- Tri tip sandwich
- London broil in the oven
- Baked tilapia
- Steak fajitas
Easy Chicken Tetrazzini
Ingredients
- 12 oz spaghetti or other pasta
- 2 cups shredded rotisserie chicken
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups heavy cream
- 4 cups shredded cheese cheddar cheese, mozzarella cheese, or a mix
- 1 can 10 oz Rotel diced tomatoes and green chilies
- 1 can 10.5 oz cream of chicken soup
Instructions
- Fill a large pot with water and bring it to a boil. Add a pinch of salt to the boiling water, then add the spaghetti. Cook the spaghetti until it is al dente, about 8-10 minutes, or according to package instructions. Drain the spaghetti and then set it aside.
- In a large bowl, combine the shredded chicken with onion powder, garlic powder, salt, and pepper. Mix them well. Add the heavy cream, Rotel, 1 ½ cups of cheese and cream of chicken soup to the bowl. Stir until all ingredients are well combined. Add the cooked spaghetti to the creamy sauce and gently toss to coat the pasta evenly.
- Preheat your oven to 350 degrees F (175 degrees C). Transfer the spaghetti and chicken mixture into a 9×13-inch baking dish. Sprinkle 2-2 ½ of the remaining shredded cheese evenly over the top of the mixture.
- Place the baking dish in the preheated oven. Bake for 15-20 minutes, or until the cheese is melted and bubbly. If you like, you can broil the casserole dish until the top is golden brown.
- Remove the chicken casserole from the oven and let it cool for a few minutes. Serve warm and enjoy your delicious chicken tetrazzini on its own or with a side of green beans!
Notes
- Make this recipe ahead by mixing all ingredients together in a baking dish and cover in the fridge up to 24 hours ahead of time. When ready, bake it at 350 degrees F until hot and bubbly.
- Reheat leftovers in the microwave or in an oven at 350 degrees F until warmed.
- Feel free to change up the cream of chicken for cream of mushroom, cream of celery, or bechamel sauce.
- Use chopped fresh tomatoes and/or green chili in place of the can of Rotel tomatoes.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
