Chicken Tetrazzini

Comfort food. This Chicken Tetrazzini recipe has been a family favorite for many years! It’s also a great dish to bring a new mom!

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Chicken Tetrazzini pasta recipe

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Two of my children have left the nest, and this Chicken Tetrazzini recipe is what they always request when they come home. It’s delicious comfort food, and easy to make ahead of time too! This is also one of those recipes I like to keep on hand for when I want to bring a family in need a hearty meal, or a new mom a dinner! It gets rave reviews, and I even made a video tutorial to show you how to make chicken tetrazzini!

Spoonful of cheesy Chicken Tetrazzini pasta
This cheesy dish needs to happen in your kitchen. It makes a big 13×9 pan, but you can split it into two dishes (2qt or 8-inch square) and share it with a neighbor or friend in need! This dish ALWAYS gets people asking for the recipe, and once you try it, you’ll understand why!!

How to make Chicken Tetrazzini:

  • You’ll want to start by cooking your chicken or using leftover turkey, rotisserie chicken, or leftover cooked chicken. If I’m in a hurry, I’ll boil some boneless skinless chicken breasts in a pot of water to use in this cheesy dish!
  • Pick your favorite kind of pasta and cook it until al dente. What is al dente pasta? It just means that the pasta is still slightly firm. Because you will be baking this dish, you don’t want your pasta too soft and mushy!
  • While your chicken and your noodles are cooking, combine the remaining ingredients in a very large bowl. Add your hot pasta and your cooked (diced) chicken to the bowl and mix until blended.
  • Pour into a large 13×9 baking dish (or two smaller pans). Bake covered for about 45 minutes, then remove foil and bake uncovered for an additional 15 minutes, until bubbly and cheese is melted.
  • If making this in advance, refrigerate and cover until ready to heat. If cooking from cold, add bake for one hour, then uncovered for 20 minutes. ENJOY.

Plate of cheesy Chicken Tetrazzini

If you love this easy Chicken Tetrazzini dinner, here are some more weeknight meals you may enjoy:

  •  Slow Cooker Balsamic Chicken is hearty and the perfect comfort food on a cold or rainy night! Takes minutes to put together before you head out of the house for the day! Serve with some mashed potatoes!
  • Forget the canned stuff, make a batch of Homemade Spaghettios and Meatballs. Kid and adult approved!
  • This Cheesy Chicken Pasta from Inside BruCrew Life is an easy meal that you can have on your dinner table in under 30 minutes.  Gooey cheese, pasta, and chicken will have everyone licking their plate clean in a hurry.
  • Vegetarian spaghetti with mushrooms and spinach makes an easy, healthy one-pot pasta dinner that’s ready in 25 minutes!

Easy Chicken Tetrazzini recipe and video tutorial:

Chicken Tetrazinni

Yield: serves 8-10

Prep Time:15 minutes

Cook Time:60 minutes

Cheesy, Chicken Tetrazzini. One of our favorite meals, perfect for serving a crowd too! EASY and DELISH!


  • 16 oz thin spaghetti, cooked (or any of your favorite noodles)
  • ½ cup butter (plus more for buttering pan)
  • 4 chicken breasts, cooked, diced
  • 2 cans cream of chicken soup
  • 2 cup sour cream
  • ½ cup dry white wine (I use Beringer, but you can also use cooking wine)
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp parmesan cheese
  • 2 cup shredded mozzarella cheese


  1. Combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles.
  2. Pour into a buttered 13x9. Sprinkle both cheeses on top.
  3. Bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes.
  4. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly! Enjoy!

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

Collage of Chicken Tetrazzini

*This cheesy Chicken Tetrazzini pasta recipe was originally published on Shugary Sweets on Sept 14, 2011 and the photos were updated in August 2014. The recipe has been republished in April 2018.

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

159 comments on “Chicken Tetrazzini”

  1. Toni

    I am making this tonight in two pans. Any thoughts on freezing one of them?

  2. Danielle

    What size of cans do you use for the cream of chicken soup? I’m excited to try this recipe, it looks so tasty! =)

  3. Marsha Parchman

    Oops…..I sauted the ‘holy trinity’ in the butter…..

  4. linda

    Should I under cook the spaghetti a little.

  5. This recipe looks amazing! I love that it uses spaghetti as that is one type of pasta that I always have an abundance of due to couponing! I will definitely be trying this the next round of freezer meals I make. Thank you!

  6. Gina G

    Hi. Can anything be substituted for the wine? Thanks!

  7. Anonymous

    I am cooking it right now and can’t wait to try it after all the positive comments. I’m thinking of adding crushed ritz crackers with a little melted butter on and garlic mixed in

  8. Shezaam64

    I see by the original date of this post I’m late to the party! But hey better late than never cause mmmm. Mmmm
    MMMM holy deliciousness!!! Simple and quick with leftover a large chiclen breast from night before this hit the comfort food spot!! I scaled recipe down for two…basically halved it minus a little less spaghetti and used whatever wine i had a fruity white and bravo and thanks for sharing!! I used to make a version of this 20 yrs ago but this is so much easier!

  9. Diane Terrizzi

    I made this tonight. We absolutely loved this recipe. It’s now a favorite. I did however make a white sauce using chicken broth and cream. I don’t like canned soups. Thank you for this winner!

  10. Rebecca Palmer

    FYI for those asking if they can substitute wine in recipe…. you can substitute apple cider (sparkling or otherwise) or white grape juice.  I have used both (most generally I buy the 4 packs of mini apple cider bottles to keep in my fridge for when wine pops up in a recipe).  And my food always turns out just as good and in many times, better.  I also added sautéed onions inside the casserole.  I used cheddar and parmesean bcuz I didn’t have the cheese called for in the recipe.   The last 10 minutes I topped with homemade bread crumbs and French’s crispy onions….Hubby loved this dish!  Thx for the recipe!

  11. Janet

    I needed a casserole that I could make ahead to take to my parents. This is delicious, my mom really liked it, she has Crohn’s so I have to be careful with recipes. I didn’t use the wine and I didn’t use much salt since I was using the canned soup but I did throw a little parm in with the soup and sour cream and I took the lazy way out and purchased a rotisserie chicken and cleaned it to use. I will definitely make this again.

  12. Greg

    This looks great! One question. Do you shred the chicken or leave it whole?

  13. Nikki

    Is there an alternative for Cream of Chicken Soup ? I’m allergic to MSG…. Have yet to find a Cream of Chicken Soup that doesn’t have MSG?

    Thank you,

  14. Lindsey B

    Ive loved this recipe for several years, usually I add halved cherry tomatoes and chopped up artichoke hearts. Mmmm soo amazing.

    I just served this at my wedding, we premade 11 triple batches and froze them. Put them in the fridge a few days before and had friends bake them the day of. It was an econimical way to feed 300 people and we did all of the cooking in one day! Thank You so much for tgis recipe!

  15. Geri

    Hi!!! My neighbor made this and loved it!
    So,I’m making this tonight.. super excited!
    Can I substitute the sour cream with Yogurt? Or would you suggest using Butter milk? (My husband hates sour cream, even tho I LOVE IT. Lol)


  16. Peggy p

    I have no sour cream can I use cheddar cheese liquid instead.

  17. Collette Malone

    I made this tonight. I did make a few adjustments to the recipe. I added broccoli and used cream of chicken and mushroom soup instead of just cream of chicken. We thought it tasted a lot like tuna noodle casserole. My husband liked it but I wasn’t a fan. If you like tuna noodle casserole you will love this!

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