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This easy chicken tetrazzini brings all the silky creaminess and melty cheese you crave to the dinner table in under an hour. It is the kind of comfort food that reminds you of family gatherings and cozy evenings and the best part is you do not need a ton of fancy ingredients or skills. Just toss everything together for a casserole that disappears fast.
The first time I made this was on a weeknight when I just had rotisserie chicken and a few dairy staples left in the fridge. My whole family went back for seconds and asked when I was making it again.
Ingredients
- Linguini or your favorite long pasta: this makes the base for soaking up all the sauce and I look for a brand with good texture and wheat flavor
- Butter: for greasing the dish helps the pasta bake up with tender edges use real butter for flavor
- Rotisserie chicken: shredded for quick protein and flavor I pick a juicy one with plenty of meat
- Mozzarella cheese: gives creamy stretch and lovely melt always buy blocks to shred fresh for the best texture
- Cheddar cheese: adds a sharper cheesy punch I like sharp cheddar for extra flavor kick
- Parmesan cheese: brings a salty nutty hit pick a good wedge to grate yourself
- Cream of chicken condensed soup: brings rich savory silkiness pick low sodium if you want more control over seasoning
- Cream cheese: softens the sauce and adds tang let it come to room temperature for smooth mixing
- Garlic cloves: build savory depth and aroma use plump firm cloves for best flavor
- Sour cream: gives tanginess and extra creaminess use full fat for richness if you can
- Chicken broth: adds moisture and carries flavor I use a low sodium variety so I can taste and adjust salt as needed
- Dried parsley: gives gentle herb notes look for bright green leaves not dusty brown flakes
- Pepper: for a mild warm bite grind it fresh for better taste
- Italian seasoning: for layered savory herbs pick a blend with oregano basil and thyme
Step-by-Step Instructions
- Cook the Pasta:
- Boil your linguini or other pasta in a large pot of salted water until al dente with a bit of bite. Drain well so it carries the sauce without getting soggy.
- Make the Tetrazzini Sauce Base:
- In your biggest mixing bowl whisk together the cream of chicken soup cream cheese sour cream chicken broth garlic and all the seasonings until completely smooth and no lumps of cream cheese remain. Take the time to mix well so the sauce base becomes velvety.
- Combine Pasta Chicken and Sauce:
- Add half of the shredded cheeses shredded chicken and cooked noodles into the sauce. Toss and fold everything together until all the pasta is coated and the mix looks creamy with even pockets of chicken and cheese throughout.
- Prepare the Casserole Dish:
- Butter the bottom and sides of your baking dish generously. This keeps the pasta from sticking and helps the edges crisp up golden.
- Assemble and Top:
- Pour the pasta mixture into the dish spreading evenly without compressing it too much so it stays light. Scatter the rest of the mozzarella cheddar and a dusting of parmesan and parsley over the top for bubbly browned coverage.
- Bake to Perfection:
- Bake at 375 degrees for about 35 minutes until the cheese on top is bubbling with golden spots and the edges look set. If you like a deeper color you can switch to broil for the last couple minutes but watch closely.
- Serve and Enjoy:
- Let the casserole rest about 10 minutes so the sauce settles then scoop generous portions. I like to finish with a pinch of seasoning salt and some red pepper flakes to balance all the rich cheese.
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Linguini is my favorite for this because it holds onto the creamy sauce just right but you can use whatever shape you have. My kids always argue for the end pieces with the crispiest cheese and honestly so do I. This is our go to for feeding a crowd with zero fuss.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to four days. Reheat by microwaving in short intervals with a splash of broth to keep it creamy. You can also freeze tightly wrapped portions for up to three months. Thaw overnight in the fridge before baking or microwaving until hot. The cheese stays nice and melty even after freezing.
Ingredient Substitutions
No rotisserie chicken Use chopped leftover baked or even poached chicken breast or thigh. Out of sour cream plain Greek yogurt works in a pinch. Any long pasta can stand in for linguini so do not stress about using what you have on hand. Cheddar can be swapped for Monterey jack or more mozzarella if you want a milder taste.
Serving Suggestions
I love serving chicken tetrazzini with a side of steamed broccoli or fresh green salad to cut the richness. Garlic bread or soft dinner rolls are classic so everyone can scoop up every last bit of sauce.
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Cultural Context
Chicken tetrazzini traces back to early twentieth century America supposedly named for the famous Italian opera star Luisa Tetrazzini. It was a way to stretch leftover poultry into something decadent and homey especially popular in potluck culture. Every region adds its twist so make this recipe your own.
Recipe FAQs
- → What pasta types work best for this dish?
Linguini, fettuccini, spaghetti, or bucatini all work well. Choose long, sturdy noodles to hold the rich sauce.
- → Can I use leftover chicken instead of rotisserie?
Yes, cooked shredded or diced chicken works great. Rotisserie chicken adds extra flavor and saves time.
- → Is it possible to make this ahead of time?
Absolutely. Assemble the pasta and sauce, cover, and refrigerate. Bake when ready to serve; add 5-10 minutes to the bake time if chilled.
- → What types of cheese can I substitute?
Mix and match with Monterey Jack, provolone, or Swiss. A combination of melting and sharp cheeses gives best results.
- → How can I add vegetables to the casserole?
Stir in sautéed mushrooms, peas, or spinach with the chicken and pasta for extra texture and nutrition.
- → What sides pair well with this meal?
Try garlic bread, Texas toast, steamed broccoli, or a crisp green salad for a balanced, satisfying dinner.