Creamy, comforting, and wonderfully satisfying, Easy Chicken Tetrazzini is one of those cozy casseroles that feels like a warm hug on a plate. With tender shredded chicken, silky Parmesan-forward sauce, and a golden, slightly crisp top, this dish comes together quickly and feeds a crowd without fuss. Fun fact: tetrazzini was named after an opera star, which sounds fancy until you realize it’s basically a delicious pasta bake—perfect for weeknights or potlucks.

If you’re short on time but crave comfort food, this recipe is a winner: it’s simple, uses pantry-friendly ingredients, and is family-approved. If you enjoy quick chicken dinners, you might also like these easy air fryer chicken tenders for another fast, kid-friendly option. Ready to get cooking? You’ll love how effortlessly this becomes a new weeknight staple.

What is Easy Chicken Tetrazzini?

Is it Italian? Is it theatrical? Why “Tetrazzini”? Who knows—was there once a diva who loved pasta bakes? The name does conjure images of something elegant, but this version is delightfully homey. Think creamy chicken and pasta joined in the happiest kind of comfort-food marriage. And who can resist a reminder that “the way to a man’s heart is through his stomach.” Want to impress without the drama? Give this tetrazzini a try and make your own culinary curtain call.

Why You’ll Love This:

This casserole hits all the comfort-food notes: creamy sauce, tender chicken, and cheesy comfort with minimal effort. First, the main highlight is its rich, velvety sauce made with cream of chicken soup, milk, and Parmesan that clings to every strand of pasta. Second, making this at home saves money compared to takeout or pre-made casseroles—leftover chicken and pantry staples turn into dinner magic. Third, pea-studded bites and a sprinkle of paprika on top add color and bright pops of flavor that keep each mouthful interesting. If you like hearty baked chicken dishes, you might also enjoy trying an easy baked chicken parmesan for another comforting family meal. Ready to make it tonight? Let’s go.

How to Make:

Quick Overview

This recipe is easy because it uses prepared or leftover chicken, canned soup, and already-cooked pasta—no complicated sauces or long simmering required. The texture is creamy with a lightly crisp top if you let it brown a bit in the oven. Standout element: the creamy sauce plus a golden finish after 30–35 minutes of baking. Approximate times: Prep 15 minutes, bake 30–35 minutes, total about 45–50 minutes.

Ingredients

• 1/2 cup butter, melted
• 2 (10.5 ounce) cans cream of chicken soup
• 3 cups cooked chicken, shredded (rotisserie or leftover chicken works great)
• 8 ounces linguine or spaghetti, cooked and drained
• 1 cup grated Parmesan cheese
• 1 cup milk (whole or 2% recommended)
• 1/2 cup frozen peas (no need to thaw)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Paprika for topping (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with a little butter or nonstick spray so the casserole doesn’t stick.
2. In a large mixing bowl, combine the melted butter and two cans of cream of chicken soup. Mix until smooth and well blended so there are no lumps.
3. Add the shredded cooked chicken to the bowl, breaking up any large pieces so the chicken distributes evenly.
4. Stir in the cooked and drained linguine or spaghetti. Toss gently to coat the pasta in the sauce without breaking the noodles.
5. Add the grated Parmesan cheese and pour in the cup of milk. Stir thoroughly to create a creamy, cohesive sauce that clings to the chicken and pasta.
6. Fold in the 1/2 cup frozen peas and sprinkle the 1/2 teaspoon garlic powder over the mixture. Season with salt and pepper to taste—start with 1/2 teaspoon salt and 1/4 teaspoon pepper and adjust as needed.
7. Pour the entire mixture into the prepared 9×13 inch baking dish and spread it out evenly. Smooth the top with a spatula.
8. Sprinkle a light dusting of paprika on top for color, if desired, and a little extra Parmesan if you like it cheesier.
9. Bake uncovered for 30–35 minutes, or until the casserole is bubbly around the edges and the top is lightly golden.
10. Remove from the oven and allow to cool for 5–10 minutes before serving so it sets and is easier to dish. Enjoy!

 

What to Serve With

• A crisp green salad (mixed lettuce, cherry tomatoes, cucumber, vinaigrette) to cut through the richness.
• Garlic bread or crusty baguette for soaking up any extra creamy sauce.
• Roasted vegetables like broccoli or green beans for added texture and color.
• A light white wine (Pinot Grigio or Sauvignon Blanc) or iced tea for a family-friendly beverage.
• For a tangy contrast, try a simple lemony arugula salad.

Top Tips for Perfecting

• Use cooked rotisserie chicken to save time and boost flavor—shred it into bite-sized pieces.
• If you prefer more sauce, add up to 1/2 cup extra milk for a looser texture before baking.
• To get a crispier top, sprinkle panko mixed with a little melted butter over the casserole in the last 10 minutes of baking.
• Swap frozen peas for frozen mixed vegetables or sautéed mushrooms for variety.
• Avoid overcooking the pasta at first; cook to just shy of al dente since it will bake again in the oven.
• Taste and adjust seasoning before baking—canned soup can be salty, so start with less added salt.

Storing and Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool completely before sealing.
• Freezing: This casserole freezes well. Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat single servings in the microwave (cover and heat in 30-second intervals until warm) or reheat the whole dish in a 350°F oven for 20–30 minutes, covered with foil to prevent drying, then remove foil for the last 5–10 minutes to refresh the top.
• If thawed from frozen, allow extra reheating time and ensure the center reaches 165°F for safety.

FAQs

What kind of pasta works best for tetrazzini?

Short pastas like penne or medium noodles such as spaghetti or linguine work well. Use what you have—just cook it slightly less than al dente to avoid mushiness.

Can I use canned chicken instead of cooked chicken?

Yes, you can, but canned chicken tends to be drier and less flavorful than rotisserie or roasted leftovers. If using canned, add a splash more milk to keep the texture creamy.

Is there a vegetarian version of this recipe?

Absolutely—swap the chicken for sautéed mushrooms and extra veggies, and use cream of mushroom soup instead of cream of chicken.

Can I make this ahead of time?

Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the bake time if cold from the fridge.

How can I make it lighter?

Use low-fat milk, reduced-fat Parmesan, and a light butter substitute. You can also increase the veggie ratio and reduce the pasta for a lighter meal.

Conclusion

Easy Chicken Tetrazzini is the perfect combination of creamy comfort and practical weeknight cooking—simple enough for busy families and tasty enough for special gatherings. It’s forgiving, adaptable, and a great way to use up leftover chicken while keeping everyone smiling at the dinner table. For inspiration on variations and more classic takes, check out this beloved version from Belly Full’s classic Chicken Tetrazzini and compare notes with the Allrecipes Easy Chicken Tetrazzini Recipe. Give it a try, share with friends, and enjoy a bowl of pure, cozy deliciousness.