This easy chicken tetrazzini has become my weeknight hero. It’s the kind of cozy, creamy pasta bake that feels like a hug in a casserole dish.
With tender shredded chicken, linguini, and a luscious sauce made from cream cheese, sour cream, and garlic, it’s comfort food that tastes like you spent hours—without actually doing so.
The best part? It’s all topped with a gooey three-cheese blend and baked to golden perfection.
This is the kind of meal that keeps everyone coming back for seconds.
Why You’ll Love This Recipe
Ultra creamy and full of flavor
Uses pantry staples and leftover chicken
Bakes in just 35 minutes
Perfect for make-ahead and freezing
Crowd-pleaser for both kids and adults
What You’ll Need (Ingredient Highlights)
Cooked chicken – rotisserie or leftover roasted works great
Linguini – long, flat pasta that holds sauce well
Cream cheese & sour cream – create a rich, tangy base
Cream of chicken soup – shortcut for flavor-packed sauce
Garlic & Italian seasoning – simple but bold flavor
Mozzarella, cheddar & Parmesan – for that irresistible cheesy top
Pro Tips Before You Start
Cook pasta al dente – it will soften more while baking
Shred chicken finely for even distribution
Soften cream cheese for easier mixing
Use freshly shredded cheese for better melt and texture
Let it rest 5 minutes before serving to thicken the sauce
How to Make Easy Chicken Tetrazzini
Step 1: Cook the Pasta
Boil linguini in salted water until al dente. Drain and set aside.
Step 2: Prepare the Creamy Sauce
In a large mixing bowl, combine softened cream cheese, sour cream, cream of chicken soup, minced garlic, Italian seasoning, salt, and pepper.
Stir until smooth and creamy.
Step 3: Add Chicken and Pasta
Fold in shredded cooked chicken and the drained linguini.
Toss until everything is coated evenly in the sauce.
Step 4: Transfer to Baking Dish
Lightly grease a 9×13” baking dish. Pour in the pasta mixture and spread evenly.
Step 5: Add the Cheese
Top with a generous layer of shredded mozzarella, cheddar, and Parmesan.
Press lightly to help the cheese stick.
Step 6: Bake and Serve
Bake uncovered at 375°F for 35 minutes or until the top is golden and bubbly.
Let it sit for 5 minutes, then serve warm and cheesy!
What to Serve It With
A simple green salad with vinaigrette
Garlic bread or herb focaccia
Roasted broccoli or steamed green beans
Sparkling water or chilled white wine
Pickled vegetables or olives on the side
Variations / Substitutions
Use spaghetti or fettuccine instead of linguini
Swap chicken for turkey or ham
Add sautéed mushrooms or spinach for extra veggies
Use cream of mushroom soup instead of chicken
Make it spicy with a pinch of red pepper flakes
Storage & Leftovers
Store in the fridge for up to 4 days
Reheat in microwave or oven at 325°F until warmed through
Freeze unbaked or baked tetrazzini for up to 2 months
Thaw in the fridge overnight before reheating
Avoid freezing if topped with fresh herbs—add those after
FAQs
Can I use rotisserie chicken?
Absolutely. It’s the easiest way to save time and still get juicy flavor.
Is there a substitute for cream of chicken soup?
You can make a quick homemade version with a roux (butter, flour, milk, and broth) or use cream of mushroom.
Can I prepare this ahead of time?
Yes! Assemble it up to 24 hours in advance, cover, and refrigerate until ready to bake.
Can I freeze this casserole?
Definitely. Freeze before baking for best results.
Just thaw in the fridge and bake as directed.
Why use three cheeses?
Each one adds something: mozzarella melts beautifully, cheddar adds sharpness, and Parmesan brings depth and saltiness.
Can I use whole wheat or gluten-free pasta?
Yes, just cook according to package instructions and proceed with the recipe as usual.
Final Thoughts
If you’re craving a cheesy, comforting meal that’s both hearty and simple to make, this chicken tetrazzini is it.
It’s creamy, flavorful, and feeds a crowd without stress.
I’ve made it for potlucks, family dinners, and freezer prep days—and it never disappoints.
Try it once, and you’ll want to add it to your regular dinner rotation.
Full Recipe Card (Ingredients + Instructions)
Ingredients
12 oz linguini pasta
2 cups cooked chicken, shredded
1 (10.5 oz) can cream of chicken soup
4 oz cream cheese, softened
½ cup sour cream
2 cloves garlic, minced
1 tsp Italian seasoning
Salt & pepper to taste
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
Instructions
Preheat oven to 375°F. Cook linguini until al dente, then drain.
In a large bowl, combine cream cheese, sour cream, soup, garlic, Italian seasoning, salt, and pepper. Stir until smooth.
Add chicken and linguini to the sauce. Toss to coat.
Transfer to a greased 9×13″ baking dish.
Top with mozzarella, cheddar, and Parmesan cheese.
Bake uncovered for 35 minutes until bubbly and golden.
Let rest for 5 minutes before serving.
