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This recipe for chicken tetrazzini is creamy, cheesy, and supremely satisfying. It’s a delectable Italian-American creation that’s easy to make and incredibly customizable. Make this chicken tetrazzini recipe once, and your family and friends will ask for it again and again!
Reinvent pasta night with this sensationally delicious recipe for chicken tetrazzini. This crowd-pleasing dish is fancy enough to impress any guests while being simple enough to toss together in under an hour. That even includes cooking time!
Chicken tetrazzini is usually made with chicken and mushrooms, but there is no need to limit your options. Leftover turkey, pork chops, tuna fish, or even salmon are all options.
You can also feel free to add your favorite veggies like mushrooms, peas, or broccoli to mix it up. If you need to go gluten-free, choose GF noodles and condensed soups. No friends will feel left out!
Table of Contents
Video: Making Tetrazzini
Want to see how to make this easy chicken tetrazzini from start to finish? Watch the video in the recipe card at the bottom of this post.
- Chicken – I like to chop up the meat from a couple of rotisserie chicken breasts for flavor and convenience. You can also choose to chop up a couple of boneless chicken breasts or even boneless chicken thighs if you prefer dark meat.
- Noodles – This recipe is traditionally made with spaghetti noodles, but any variety of pasta will do the trick. Go ahead and use penne, rotini, or elbows if that is what you have on hand.
- Olive Oil – Keeps the noodles from sticking together while subtly enhancing the flavor of the whole dish.
- Garlic – Brings the cream sauce to life with a pungent, zesty kick.
- Dry Sherry – Cooking sherry will work, but I prefer to use a drinking sherry or a dry white wine to cut back on sodium. If you’d like an alcohol-free option, you can substitute sherry vinegar, white wine vinegar, or apple cider vinegar. If you go with one of the vinegar options, just be sure to use half the suggested amount — so 1 tablespoon of vinegar in place of 2 tablespoons of sherry.
- Condensed Soups – These form the base of the cream sauce with intensely rich flavor and texture. You can use store-bought for convenience or try your hand at my recipe for Cream of Mushroom Soup.
- Cheese – Parmesan and mozzarella cheese form the bubbly, golden brown topping of our casserole. When possible, always buy fresh mozzarella and do your own shredding. The pre-shredded stuff usually has an additive that gets in the way of proper melting.
Be sure to use a bowl that’s large enough to fit the cooked pasta in as well, because you’ll be combining everything together before baking the chicken tetrazzini.
- Heat the Oven. Preheat your oven to 350°F and prepare a 13×9” casserole pan with non-stick cooking spray or olive oil.
- 2. Prepare the Pasta. Bring a large pot of heavily salted water to a rolling boil. Add the noodles to the boiling water and cook for 10 minutes. Drain the pasta without rinsing it, then toss it with a tablespoon of olive oil. Set aside.
- 3. Blend the Sauce. Combine the cream of mushroom soup, cream of chicken soup, chicken broth, garlic powder, dry sherry, and sour cream in a large bowl and mix well.
- 4. Add the Chicken. Carefully stir in the chicken chunks and cooked noodles. Toss gently yet thoroughly to coat.
- 5. Pour Into Pan. Gently pour the chicken, noodle, and sauce mixture into the prepared casserole dish, then spread the parmesan and mozzarella cheeses evenly over the top.
- 6. Bake Until Bubbly. Transfer the baking pan to the preheated oven and bake for about 30 minutes. The casserole will get hot, golden brown, and beautifully bubbly.
- 7. Serve & Enjoy. Remove the dish from the oven and allow it to cool for about 10 minutes.
Why Is It Called Chicken Tetrazzini?
This chicken tetrazzini recipe gets its name from the famous Italian opera singer, Luisa Tetrazzini, following her American debut in San Francisco in 1905.
While some debate exists, it is commonly accepted that the chef from San Francisco’s Palace Hotel, Ernest Arbogast, created the recipe somewhere between 1908-1910 and named the dish after the beloved singer.
What To Serve With Chicken Tetrazzini
Since this chicken tetrazzini recipe is so hearty and filling on its own, I recommend keeping your side dishes light and simple. Pair it with some garlicky bread like this Italian Focaccia or keep it simple with some freshly baked Dinner Rolls. I also like to cut through all that cheesiness and starch with a fresh Caesar Salad or some green veggies like Blanched Asparagus.
How Long Does Chicken Tetrazzini Last in the Fridge?
Kept in an airtight container, chicken tetrazzini will last for around 4 days in the refrigerator.
If you have a lot of leftovers on your hands, you can safely freeze them for up to 3 months. Just be sure to cool your casserole completely before transferring it to freezer-safe containers.
Thaw frozen leftovers for 12-24 hours in the fridge before reheating. You can reheat chicken tetrazzini in the microwave, in the oven, or on the stovetop.
This post, first published on Kevin Is Cooking in January 2019, has been updated with new content, photos and/or video in May, 2023.
- 1 lb chicken breast cooked and chopped (See Note 1)
- 1 lb spaghetti or linguine
- 1 tbsp olive oil
- 1 tsp garlic powder
- 2 tbsp dry sherry
- 1 cup sour cream or plain Greek yogurt
- 10.5 oz condensed cream of mushroom soup (See Note 2)
- 10.5 oz condensed cream of chicken soup (See Note 2)
- 2 cups chicken stock or broth (See Note 2)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- Preheat oven to 350°F. Cook pasta in heavily salted boiling water for 10 minutes. Drain, but do not rinse. Toss with 1 tbsp olive oil. Set aside.
- In a large bowl, mix together garlic powder, sherry, sour cream, cream of mushroom and cream of chicken soups and chicken broth until well combined. Gently mix in the chopped chicken and cooked spaghetti, tossing to coat.
- Pour evenly into a greased 13×9" pan coated with non-stick cooking spray or olive oil. Sprinkle mozzarella and parmesan cheeses evenly on top. Bake in preheated oven for 30 minutes or until casserole is hot and bubbly.
- I like to use 2 rotisserie chicken breasts to get 2-3 cups of meat. Remove skin and chop breast meat into bite size pieces.
- Feel free to use my homemade condensed cream of mushroom soup or a low-sodium soup if salt is an issue (due to canned soups).
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.