Cheesy Chicken Tetrazzini Pasta

This chicken tetrazzini is the ultimate comfort food casserole that never fails to bring my family running to the dinner table. The creamy sauce coating tender chicken and linguine creates a dish that's both elegant and satisfying, perfect for weeknight dinners or special occasions.

I first made this tetrazzini during a particularly hectic holiday season when I needed something special but simple. What started as a convenience recipe quickly became our most requested family dinner. Even my pickiest nephew asks for seconds every time I serve it.

Ingredients

• Linguine pasta serves as the hearty base that soaks up all the delicious creamy sauce
• Rotisserie chicken saves tremendous prep time while adding rich flavor throughout the dish
• Unsalted cream of chicken soup provides thickness without making the dish too salty
• Unsalted cream of mushroom soup adds earthy depth that complements the chicken beautifully
• Sour cream brings a subtle tanginess that balances the richness of the dish
• Melted butter enriches the sauce and helps create that irresistible golden top
• Chicken broth thins the sauce to the perfect consistency while adding more flavor
• Salt and pepper carefully measured to season without overwhelming
• Garlic powder adds warmth and savory notes throughout
• Parmesan cheese creates a nutty flavor dimension that elevates the entire dish
• Mozzarella cheese melts into a gorgeous golden brown topping that everyone fights for
• Dried parsley adds a pop of color and subtle herbal note

Step-by-Step Instructions

Prep Your Dish

Preheat your oven to 300°F and lightly spray your 9x13 baking dish with cooking spray. This lower temperature ensures the casserole cooks evenly without drying out.

Cook The Pasta

Bring a large pot of salted water to a rolling boil and cook the linguine according to package directions until just al dente. Be careful not to overcook as the pasta will continue to soften in the oven. Drain thoroughly to prevent excess water from diluting your creamy sauce.

Create The Sauce Mixture

In a large mixing bowl, combine your chopped rotisserie chicken with both soups, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder. Stir until everything is evenly incorporated. The mixture should be rich and velvety.

Combine And Assemble

Add your drained pasta to the sauce mixture and gently fold everything together until each strand is coated with the creamy sauce. Pour this luxurious combination into your prepared baking dish, spreading it evenly to the corners.

Add The Cheesy Topping

Sprinkle the Parmesan cheese evenly over the pasta mixture, followed by an abundant layer of shredded mozzarella. Finish with a light dusting of dried parsley for color and flavor. Cover the dish completely with aluminum foil to trap moisture during baking.

Bake To Perfection

Bake the covered casserole for 45 minutes, allowing all the flavors to meld together. Then remove the foil and continue baking for another 10-15 minutes until the cheese is melted, bubbly, and developing those irresistible golden brown spots.

The unsalted soups are my secret weapon in this recipe. I discovered through many test batches that regular canned soups often make the final dish too salty, especially once you add the Parmesan. Using unsalted versions lets you control the seasoning perfectly, resulting in a more balanced flavor that lets the chicken and herbs shine through.

Make-Ahead Magic

This tetrazzini is possibly even better the second day after the flavors have had time to meld. You can assemble the entire casserole up to two days before baking and keep it covered in the refrigerator. When ready to serve, simply add about 10-15 minutes to the covered baking time to ensure it heats through properly. The pasta will absorb some of the sauce overnight, creating an even richer texture.

Freezer-Friendly Tips

Chicken tetrazzini is one of those rare dishes that freezes beautifully without losing quality. Prepare the entire casserole but don't bake it. Cover tightly with aluminum foil, then wrap with plastic wrap for extra protection against freezer burn. Label with the date and freeze for up to three months. When ready to enjoy, thaw completely in the refrigerator overnight, then bake according to the original instructions. This has saved countless busy weeknights in my household.

Perfect Pairings

This rich casserole pairs wonderfully with lighter sides that provide contrast. I serve it with a crisp green salad dressed simply with lemon vinaigrette to cut through the creaminess. Steamed broccoli or roasted asparagus also make excellent vegetable accompaniments. For a special occasion, add some garlic bread on the side to soak up every last bit of that delicious sauce.

Common Recipe Questions

→ Can I freeze Chicken Tetrazzini?

Yes, Chicken Tetrazzini freezes beautifully. Prepare the casserole as directed, but don't bake it. Cover tightly with foil and freeze for up to 3 months. When ready to serve, thaw completely in the refrigerator overnight, then bake according to the original instructions.

→ What can I substitute for rotisserie chicken?

If you don't have rotisserie chicken, you can use 3-4 cups of any cooked chicken. Poached chicken breasts, leftover roasted chicken, or even canned chicken in a pinch will work. Just ensure the chicken is well-drained and chopped into bite-sized pieces.

→ Can I use a different pasta instead of linguine?

Absolutely! While linguine is traditional for Tetrazzini, you can substitute spaghetti, fettuccine, or even shorter pastas like penne or fusilli. Just cook the pasta to al dente, as it will continue cooking in the oven.

→ How can I make this dish gluten-free?

To make gluten-free Chicken Tetrazzini, use gluten-free linguine pasta and ensure you're using gluten-free versions of the cream soups (links provided in the notes). Always check all other packaged ingredients to confirm they're gluten-free.

→ What sides pair well with Chicken Tetrazzini?

Chicken Tetrazzini pairs wonderfully with a simple green salad, steamed broccoli, roasted asparagus, or garlic bread. Since the main dish is rich and creamy, lighter sides with some acidity help balance the meal.

→ How do I know when the Chicken Tetrazzini is done baking?

The casserole is done when it's bubbling around the edges and the cheese on top is completely melted and starting to turn golden in spots. If you've refrigerated the casserole before baking, you might need to add 5-10 minutes to the baking time.