Chicken Tetrazzini (Cream Pasta Bake)

Taking notes from my Easy Chicken Spaghetti Casserole, Chicken Tetrazzini is a creamy, buttery weeknight pasta bake. I had spaghetti and juicy chicken tossed in a rich cream sauce and grilled under a blanket of sticky mozzarella cheese.

This tetrazzini recipe uses a condensed cream soup instead of having to make the béchamel sauce from scratch, making it quick and easy to make for the family.

Why Make This Creamy Chicken Tetrazzini

It’s quick to prepare. Create a no-cook cream sauce in the few minutes it takes to boil spaghetti. All you have to do is mix everything together and bake! Use leftover chicken. If you already have cooked or rotisserie chicken in your fridge, chicken tetrazzini is a great way to use it up. Pantry friendly. Everything you need to make tetrazzini is easy to find in your pantry or grocery store. The ingredients are also very adaptable. I’ll include some more of my favorite variation ideas in this post.

Ingredients needed for this recipe

A quick note of the ingredients for this cozy chicken tetrazzini recipe and possible substitutions if needed. Scroll down to the recipe card after posting to see the full recipe and ingredient amounts.

Spaghetti – The classic tetrazzini recipe calls for long pasta. You can also use linguine, fettuccine, or homemade egg noodles instead of spaghetti. Chicken – We recommend boneless, skinless chicken breasts or thighs as they are easier to chop. Cook your chicken in the oven or air fryer, or save time by using a pre-cooked rotisserie chicken. Cream of Chicken Soup – I use low-sodium canned cream of chicken. For a different flavor, try a different type of canned soup, such as cream of mushrooms. Sour cream – Greek yogurt if you want a substitute. Butter – Let it come to room temperature. Chicken Soup – Low-sodium store-bought or homemade chicken stock. For a more traditional tetrazzini cheese sauce, replace half the broth with sherry or a dry white wine such as chardonnay. Seasonings – I used garlic powder, dried parsley, and pepper. You can also use fresh ones if you have them on hand. Substitute 2 minced garlic cloves and 3 tablespoons fresh parsley for the dried herbs in the recipe. Mozzarella – You can also use another melty cheese such as shredded cheddar in a pinch. Shred the cheese fresh from the block to help it melt more smoothly. Parmesan cheese – Pecorino or Grana Padano are also good options. Again, use freshly grated for the best flavor and texture. Sliced ​​Almonds – Optional, but I love sprinkling chopped or sliced ​​almonds on top of the tetrazzini for extra crunch. You can also add breadcrumbs or crushed crackers, or leave the top plain.

How to make chicken tetrazzini

Unlike similar chicken tetrazzini recipes, this recipe doesn’t require you to cook the sauce before baking. Just follow the steps below to boil the pasta, mix together the sauce ingredients, and transfer everything to a baking dish.

Prepare for baking. While the oven is preheated to 350°F, bring the pasta to a boil. Meanwhile, grease a large casserole dish. Once the pasta is cooked according to package instructions, drain and set aside. Make the sauce. In a large bowl, combine chicken, creamy broth, sour cream, butter, broth, and seasonings. Stir to combine.

Assemble the pasta. Next, add the boiled noodles to the sauce. Pour the mixture into the prepared baking dish. Then sprinkle mozzarella and Parmesan cheese on top. Add additional parsley and almonds (if desired) for garnish.

bake. Bake chicken tetrazzini, uncovered, at 350°F for 35 to 40 minutes. When the cheese is hot and bubbly, it’s ready.

Can I make it without canned soup?

yes. You can also cook this chicken tetrazzini the old-fashioned way and replace the two cans of condensed soup in the recipe with a homemade base. In this case, I recommend borrowing a basic béchamel made for baked macaroni and cheese with a 1:1 ratio of fat to flour.

To make it, put 1/4 cup of butter in a saucepan and melt it over medium-low heat. Whisk in 1/4 cup of flour and cook for 1-2 minutes, then add 2 cups of milk (or heavy cream) and whisk slowly until smooth. If you prefer, you can also replace half of the milk with chicken broth to make it more flavorful. Bring the mixture to a boil, stirring frequently, and simmer for a few minutes until the béchamel thickens. Then mix it with the rest of the ingredients to make the sauce.

easy variations

Different protein. Replace cooked chicken with shrimp scampi or steak. vegetarian. Leave the chicken alone or replace it with cooked vegetables like broccoli, cauliflower, carrots, peppers, and cherry tomatoes. Add green. Stir fresh or frozen leafy greens like spinach, peas, and kale into the sauce. Please make it spicy. Sprinkle with crushed red pepper flakes or add a little hot sauce, if desired.

FAQ

How to store and reheat tetrazzini

Please refrigerate. Leftover chicken tetrazzini can be stored, airtight, in the refrigerator for up to 5 days. Reheat. You can also reheat leftovers in the oven or reheat individual portions in the microwave or in a pot on the stove.