Chicken Tetrazzini

5 from 9 votes

This creamy chicken tetrazzini recipe brings together tender chicken, pasta, and cheese in one easy baked dish. It’s perfect for weeknight dinners, family meals, or cozy comfort food cravings.

Prep Time15

Cook Time35

Total Time50

Course: Chicken, Dinner, Main Course, Pasta

Cuisine: American

Servings: servings

Calories: 221kcal

Author: Shauna

Ingredients

12 ounces linguine cooked as directed on package
10.5 ounces cream of chicken soup
10.5 ounces cream of mushroom soup
1 ½ cups chicken broth
1 cup heavy cream
½ cup whole milk
½ cup sour cream
2 teaspoons onion powder
½ teaspoon kosher salt
½ teaspoon black pepper
4 cups chicken breast cooked and diced
2 cups colby and monterey jack cheese shredded
1½ tablespoons fresh flat parsley chopped optional garnish

Instructions

Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with nonstick spray and set it aside.
Cook and drain the linguine according to the package instructions and set aside.
In a large mixing bowl whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, heavy cream, whole milk, sour cream, onion powder, kosher salt, and black pepper. Whisk until all the ingredients are completely smooth.
Using tongs, add the linguine to the creamy soup mixture and “toss” the noodles in the sauce until coated.
Add the diced chicken breast and “toss” until completely incorporated and coated.
Pour the coated noodles and chicken into the prepared baking dish. Evenly sprinkle the shredded cheese over the noodles and chicken.
Bake uncovered for 40 minutes.
Evenly sprinkle the chicken tetrazzini with the fresh chopped parsley.

Video

Notes

If you want to melt and brown your cheese slightly, turn on the broiler for a couple of minutes at the end of baking. Just keep a close eye so that it doesn’t burn.
Top your pasta dish with parmesan cheese for an extra cheesy finish.

Nutrition