Easy Chicken Tetrazzini Dinner

Chicken Tetrazzini is one of those cozy, creamy pasta bakes that feels like home. Loaded with tender chicken, spaghetti, and a rich mushroom sauce, it’s the kind of comfort food that hits all the right notes — cheesy, creamy, and perfectly satisfying. This easy version keeps all the flavor with simple steps and ingredients you probably already have in your kitchen.

This dish brings me back to Sunday dinners when my mom would use leftover chicken to make something special. The smell of butter, garlic, and cheese baking together would fill the house, and everyone somehow showed up at the table early. Over the years, I’ve made it countless times — sometimes with turkey, sometimes with extra veggies — but it always tastes like comfort.

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Recipe Info

Cuisine: American Comfort Food
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

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Ingredients

• 12 oz spaghetti (or linguine)
• 2 cups cooked chicken, shredded
• 2 tbsp butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1 cup milk or chicken broth
• 1½ cups shredded mozzarella or Monterey Jack cheese
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp paprika (optional)
• ½ cup breadcrumbs (optional topping)

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Instructions

1. Cook the Pasta
Cook spaghetti in salted boiling water until just al dente. Drain and set aside.

2. Sauté the Aromatics
In a large skillet, melt butter over medium heat. Add onion, garlic, and mushrooms. Cook until softened and fragrant, about 5 minutes.

3. Make the Sauce
Add cream of mushroom soup, sour cream, milk (or broth), salt, pepper, and garlic powder. Stir well and bring to a gentle simmer.

4. Combine Everything
Add the cooked chicken and pasta to the sauce. Mix until everything is evenly coated.

5. Assemble the Bake
Transfer to a greased baking dish. Sprinkle mozzarella and Parmesan evenly over the top. Add breadcrumbs and paprika if you like a little crunch and color.

6. Bake
Bake at 350°F (175°C) for about 25–30 minutes, or until bubbly and golden on top.

7. Serve
Let it rest a few minutes before serving. Garnish with parsley if desired.

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Pro Tips

• You can swap in turkey or rotisserie chicken for a quick version.
• Add peas, spinach, or diced bell pepper for extra color and nutrition.
• Use half mozzarella and half cheddar for a sharper flavor.

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Storage

• Refrigerate: Up to 3 days in an airtight container.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw and reheat in the oven until hot and bubbly.

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FAQs

Q: Can I make this ahead of time?
A: Yes! Assemble it up to a day in advance, cover, and refrigerate. Bake when ready to serve.

Q: What can I use instead of cream of mushroom soup?
A: You can make your own sauce with butter, flour, milk, and sautéed mushrooms if you prefer homemade.

Q: Can I use different pasta?
A: Absolutely. Penne, fettuccine, or even egg noodles all work well.

Q: How do I make it lighter?
A: Use light sour cream, low-fat milk, and reduce the cheese slightly — it’ll still be delicious.

Q: What can I serve with Chicken Tetrazzini?
A: Garlic bread and a crisp green salad make the perfect pair.