Name: Easy Chicken Tetrazzini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: ½ cup butter, melted; 2 (10.5 oz) cans cream of chicken soup; 12 oz cooked pasta (spaghetti, linguine, or pasta of choice); 2 to 3 cups cooked chicken (shredded or chopped); 1½ cups shredded cheddar or mozzarella cheese (for topping); ½ cup breadcrumbs (optional, for topping); Salt and pepper, to taste; Optional add-ins: ½ cup frozen peas, ½ cup sliced mushrooms, 1 cup fresh spinach, ¼ cup grated Parmesan

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Creamy, cheesy, and packed with tender chicken and pasta, this Easy Chicken Tetrazzini is one of those classic comfort dishes I always crave. It’s a creamy chicken pasta bake that comes together with simple ingredients and delivers big, cozy flavors perfect for family dinners.

Why You’ll Love This Recipe

I love how this dish uses pantry staples and turns them into something so hearty and satisfying. The creaminess from the soup combined with melted butter makes the sauce rich without being fussy. It’s a recipe I can prep ahead and bake when needed, which is perfect for busy weeknights or when I want to feed a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup butter, melted
2 (10.5 ounce) cans cream of chicken soup

Directions

I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
I melt the butter and stir it into the cream of chicken soup until smooth and creamy.
I cook pasta of my choice (usually spaghetti or linguine) until just al dente, then drain it well.
I fold the pasta, cooked chicken, and soup mixture together until everything is coated.
I pour the mixture into the baking dish and top with shredded cheese and breadcrumbs for a golden crust.
I bake for 30–35 minutes until hot, bubbly, and lightly browned on top.

Servings and timing

This recipe serves 6–8 people and takes about 15 minutes to prep and 35 minutes to bake, making the total time roughly 50 minutes.

Variations

I sometimes swap the cream of chicken soup for cream of mushroom or a mix of both to deepen the flavor. Adding peas, mushrooms, or spinach gives the dish a veggie boost, while a sprinkle of parmesan on top makes it extra cheesy. For a different protein, I’ve tried turkey it worked beautifully.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 325°F until heated through. For single servings, the microwave works fine, but I always stir halfway for even heating.

FAQs

Can I make this recipe ahead of time?

Yes, I often assemble it earlier in the day, cover it tightly, and refrigerate it. When I’m ready, I bake it, adding about 10 extra minutes since it’s starting cold.

What pasta works best for Chicken Tetrazzini?

I like using spaghetti or linguine, but penne and rotini also work well because they hold onto the sauce nicely.

Can I freeze Chicken Tetrazzini?

Yes, I assemble it in a freezer-safe dish, wrap it tightly, and freeze for up to 3 months. When I’m ready to enjoy, I bake from frozen, adding extra baking time.

Do I need to cook the chicken first?

Yes, I always use cooked chicken—rotisserie chicken, baked, or poached. Raw chicken won’t have enough time to cook through in this recipe.

How do I keep the pasta from drying out?

I make sure not to overcook the pasta before baking and always mix in enough sauce to keep it moist. Covering with foil for part of the baking time also helps.

Conclusion

This Easy Chicken Tetrazzini is a recipe I reach for whenever I want a comforting, creamy pasta bake that satisfies everyone at the table. With just a few ingredients and simple steps, I get a hearty dish that’s perfect for family dinners, potlucks, or when I’m craving classic comfort food.