Chicken Tetrazzini Creamy Pasta Recipe

It’s 5 PM. The kids are hungry. You’re tired. The thought of cooking feels impossible.

I get it. I live it. That’s why we need recipes that work hard for us.

Enter this Chicken Tetrazzini Creamy Pasta. It’s your weeknight superhero. We’re talking creamy, dreamy comfort food that comes together fast. It uses simple ingredients you probably have right now. If you love a good set-and-forget meal, you should also try this creamy spinach and chicken slow cooker pasta.

This is the kind of meal that makes everyone happy. And it gets you out of the kitchen fast. Let’s do this.

Recipe Overview

• Cuisine: American-Italian
• Category: Dinner, Casserole, Pasta Bake
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

Ultimate Guide to Chicken Tetrazzini Creamy Pasta

Why is this your new go-to recipe? Three words: flavor, speed, ease.

This isn’t a fussy, complicated dish. It’s a creamy bake that delivers big restaurant-style taste. But you make it at home in one casserole dish.

The sauce is rich and velvety. The pasta is perfectly cooked. Every bite is packed with chicken and mushrooms.

Best part? You can prep it ahead. Or cook it right away. It’s flexible for your crazy schedule. This guide cuts out all the fluff and gets you straight to a delicious dinner.

The Simple Ingredients

I love this recipe because it’s built on pantry heroes. Check your fridge and cupboard. You might already have everything!

• 12 oz spaghetti or fettuccine
• 3 cups cooked chicken, shredded or diced
• 2 tbsp butter
• 1 medium onion, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 (10.5 oz) can cream of mushroom soup
• 1 1/2 cups chicken broth
• 1 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 tsp black pepper
• Salt to taste
• Fresh parsley for garnish (optional)

Let’s Get Cooking! (The Step-by-Step)

Ready? This is where the magic happens. Follow these steps and you cannot fail. I promise.

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch casserole dish.
2. Cook the pasta. Boil a large pot of salted water. Cook your spaghetti until it’s just al dente. It will finish cooking in the oven. Drain and set aside.
3. Start the sauce. In a large skillet, melt the butter over medium heat. Add the diced onion and sliced mushrooms. Cook for 5-7 minutes until soft.
4. Add the minced garlic. Cook for one more minute until fragrant.
5. Combine everything. In the same skillet, stir in the cream of mushroom soup, chicken broth, and sour cream. Mix until smooth and warm.
6. Turn off the heat. Stir in the Parmesan cheese, 1 cup of the mozzarella, black pepper, and cooked chicken. Taste and add salt if needed.
7. Mix the sauce with the drained pasta in a big bowl. Make sure every noodle is coated.
8. Pour the mixture into your prepared casserole dish. Spread it out evenly.
9. Top it off. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
10. Bake it! Place the dish in the oven for 25-30 minutes. You want it bubbly and the top golden brown.
11. Let it rest for 5 minutes after baking. This helps the sauce set. Garnish with parsley if you like. Then dig in!

What to Serve With This Dish

This pasta bake is a full meal by itself. But a quick side makes it even better.

Keep it simple. A bag of pre-washed salad greens with a quick vinaigrette is perfect. Garlic bread is always a win.

Roasted broccoli or green beans are great too. Toss them in oil, salt, and pepper. Roast while the tetrazzini bakes. Dinner is done!

Make This Recipe Your Own (Quick Swaps)

Got different ingredients? No problem. This recipe is a fantastic base for your own ideas.

First swap: use turkey leftovers! This is the best use for holiday turkey. Just replace the chicken with an equal amount of chopped cooked turkey.

Second swap: change the pasta. Penne or rigatoni work wonderfully in a spaghetti bake like this. They hold the sauce so well.

Third swap: add veggies. Throw in some frozen peas or spinach with the sauce. It’s an easy way to boost nutrition. For another fantastic spinach and chicken combo, this creamy slow cooker chicken Florentine pasta is a must-try.

How to Store Leftovers (If You Have Any!)

This makes great leftovers. Let the dish cool completely.

Cover it tightly with plastic wrap or foil. Or transfer portions to airtight containers. It will keep in the fridge for 3-4 days.

To reheat, use the microwave for single servings. For a larger portion, cover with foil and warm in a 350°F oven until hot. You might add a splash of broth to keep it creamy.

NUTRITION INFORMATION

• Calories: ~550
• Carbohydrates: 45g
• Protein: 35g
• Fat: 25g
• Saturated Fat: 12g
• Cholesterol: 105mg
• Sodium: 900mg
• Fiber: 2g
• Sugar: 4g

*Nutrition is an estimate. Values can vary based on specific ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I make this ahead of time?

Absolutely! Assemble the entire dish. Cover and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the bake time since it’s cold.

Can I freeze Chicken Tetrazzini?

Yes. Assemble it but don’t bake it. Wrap the dish very well in plastic and foil. Freeze for up to 2 months. Thaw in the fridge overnight before baking as directed.

What can I use instead of cream of mushroom soup?

Make a quick white sauce. Melt 3 tbsp butter, whisk in 3 tbsp flour, cook 1 minute. Slowly whisk in 1 1/4 cups milk and 1/2 cup broth until thick. Use this in place of the canned soup and broth.

See? I told you it was simple. This recipe is a true lifesaver. It turns a hectic night into a cozy, satisfying dinner in no time. For more effortless, creamy pasta dinners, bookmark this slow cooker creamy spinach chicken pasta.

You get all the credit for a fantastic homemade meal. With barely any effort. That’s a win in my book.

Now go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!