Easy Chicken Tetrazzini
Easy Chicken Tetrazzini is a creamy, cheesy, and comforting pasta casserole made with tender chicken, spaghetti, and a rich homemade sauce. This simple weeknight dinner is perfect for using leftovers and pantry staples. A golden-baked top and indulgent flavor make this classic pasta bake a crowd-pleaser every time.
Ingredients
- Cooked chicken breast shredded or chopped
- Spaghetti or linguine
- Butter
- Onion finely chopped
- Garlic minced
- Sliced mushrooms optional
- All-purpose flour
- Chicken broth
- Milk or half-and-half
- Sour cream
- Shredded mozzarella or Monterey Jack cheese
- Grated Parmesan cheese
- Salt and black pepper
- Dried parsley or Italian seasoning
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Cook pasta until al dente. Drain and set aside.
- In a large skillet, melt butter and sauté onion and garlic until softened. Add mushrooms if using, and cook until tender.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth and slightly thickened.
- Reduce heat. Stir in sour cream, half the shredded cheese, salt, pepper, and herbs.
- Fold in cooked chicken and pasta. Mix to combine.
- Pour mixture into baking dish. Top with remaining cheese and Parmesan.
- Bake uncovered for 25–30 minutes until hot, bubbly, and golden.
- Let rest a few minutes before serving.
Notes
- Use rotisserie chicken or turkey for convenience.
- Add peas, spinach, or broccoli for extra veggies.
- Swap milk for cream or add white wine for a richer sauce.
- For crunch, sprinkle buttery breadcrumbs on top before baking.
- Add garlic powder or red pepper flakes for extra flavor depth.