Chicken Tetrazzini Pasta Bake made with linguini, shredded chicken, cream cheese, mozzarella, cheddar, and sour cream. Comfort food made easy.
I’ll be honest. Casseroles and I had a rocky start. Growing up, they were the thing you had to eat at the potluck if you wanted dessert. You know the ones—mystery ingredients lurking under a crusty layer of breadcrumbs. No thanks.
But then came adulthood, kids, work, and that constant feeling of “how is it dinnertime already?” That’s when I stumbled across an old scribbled note for a Chicken Tetrazzini Pasta Bake. I think my mom gave it to me years ago? Or maybe it was a Pinterest rabbit hole moment—who even knows anymore. Either way, I figured I’d give it a shot.
And I swear, it was like discovering fire. Creamy, cheesy, bubbling pasta that came out of the oven smelling like actual heaven? I was sold. My kids, who normally give spinach the side-eye, didn’t even ask what was in it. They just ate. Even my husband, who claims he “doesn’t like casseroles” (lies), went back for seconds.
So, now it’s in our regular rotation. We call it “comfort bake” night. Sometimes I make it for friends when they have a baby. Sometimes I just make it because it’s Tuesday and life is a lot. Either way, you can’t go wrong.
Why You’ll Love This Chicken Tetrazzini Pasta Bake Recipe?
Here’s my hot take: not all comfort food should feel like a food coma waiting to happen. This Chicken Tetrazzini Pasta Bake is creamy and cheesy but still feels balanced. It’s rich without being too much (although I’ll admit, I’ve never been one to complain about too much cheese).
- Super creamy but not heavy in that “I need a nap” way.
- Uses basic ingredients you probably have kicking around already.
- Feeds a crowd. Leftovers are a gift.
- Easy to swap things in and out, depending on what you’ve got in the fridge.
It’s like if mac and cheese grew up and got married to chicken pot pie, and they had a delicious pasta baby. (Too far? Maybe.)
Ingredient Notes:
Nothing fancy here. If you’ve got a grocery store nearby and a casserole dish, you’re good.
Here’s the Lowdown:
- Linguini (1 lb): Fettuccine or spaghetti works if that’s what you’ve got. I won’t tell.
- Butter (1/4 cup): For greasing the pan and maybe sneaking a bite while you’re at it.
- Cream of Chicken Soup (2 cans, 10 oz each): I’ve made this with homemade sauce before, but when life’s crazy, this does the trick.
- Cream Cheese (8 oz): The real MVP here. Soften it first unless you like an arm workout.
- Garlic (4 cloves): More if you love garlic. Less if you’re a vampire.
- Sour Cream (1 cup): Adds that little zing. I’ve tried it without, but it just wasn’t the same.
- Chicken Broth (1 ½ cups): Use the good stuff if you have it, or whatever’s on sale.
- Dried Parsley (1 tsp): Optional, but I think it makes me look like I know what I’m doing.
- Garlic Powder (½ tsp): Because double garlic is double fun.
- Black Pepper (½ tsp): A classic.
- Kosher Salt (to taste): Go easy and taste as you go.
- Cooked Shredded Chicken (3 cups): Rotisserie chicken saves my life at least once a week.
- Mozzarella (2 cups): Melty magic.
- Cheddar Cheese (1 cup): Because life is better with more cheese.
How To Make Chicken Tetrazzini Pasta Bake?
No fancy terms, no weird gadgets. You can absolutely make this.
Step 1: Preheat That Oven
Crank it to 375°F. You want it hot and ready (like those pizzas, but way better).
Step 2: Cook the Pasta
Salt your water like the ocean and cook the linguini one minute less than it says on the box. Trust me. Nobody likes mushy pasta.
Step 3: Mix the Sauce
In your biggest bowl (no, bigger than that), mix the cream of chicken soup, softened cream cheese, minced garlic, sour cream, broth, parsley, garlic powder, pepper, and salt. It’ll look thick. That’s perfect. We’re going for creamy, not runny.
Want To Save This Recipe?
Step 4: Combine the Good Stuff
Toss in the cooked pasta and shredded chicken. Give it a good mix until it’s coated in all that creamy goodness. Stir in half the cheese—just half. We’ll save the rest for the top. You’ll thank me later.
Step 5: Get It in the Pan
Spread the mixture in a buttered 9×13 baking dish. Smooth it out, but it doesn’t need to be perfect. Sprinkle the rest of the mozzarella and cheddar on top like you mean it.
Step 6: Bake Until Bubbling
Bake uncovered for 30-35 minutes, or until it’s golden and bubbly. If you’re feeling bold, broil for the last minute to get that crispy cheese crust. Just don’t walk away, or you’ll end up with charcoal (been there).
Step 7: Cool (a Little) & Serve
Let it sit for 5-10 minutes. I know it’s hard, but you don’t want molten lava on your tongue. Then dig in. Big spoon, stretchy pants optional.
Storage Options:
- Fridge: 3-4 days in an airtight container. Reheat in the microwave or oven with a splash of broth.
- Freezer: Assemble, wrap tightly, and freeze up to 3 months. Thaw overnight and bake as usual.
- Meal Prep: Make it Sunday, eat it all week. Zero complaints.
Variations and Substitutions:
- Swap the Chicken for Turkey: Post-holiday leftovers? Perfect!
- Add Veggies: Peas, mushrooms, broccoli… basically anything that won’t judge you for adding more cheese.
- Go Gluten-Free: Use GF pasta and make sure your soup is GF. Easy peasy.
- Switch Up the Cheese: Gruyère if you’re fancy. Pepper Jack if you’re feeling spicy.
What to Serve with Chicken Tetrazzini Pasta Bake?
This bake’s got everything but the kitchen sink, but if you’re feeling extra:
- Garlic Bread: Always.
- Green Salad: To balance all the cheese (or so we tell ourselves).
- Steamed Broccoli or Green Beans: So we can call it a “healthy” meal.
- White Wine or Lemon Water: Depends on the day, honestly.
Frequently Asked Questions:
Can I make it ahead?
Yep! Assemble and pop it in the fridge up to 24 hours before baking.
Can I use rotisserie chicken?
Absolutely. Who has time to roast chicken midweek?
Can I make it lighter?
Sure, swap for low-fat cheese and sour cream. But me? I’m in it for the full-on comfort food.
This Chicken Tetrazzini Pasta Bake has become one of those recipes I make on autopilot now. It’s saved my butt on nights when I really wanted to just order pizza but knew I had everything I needed at home. And honestly, there’s something satisfying about pulling a golden, bubbly casserole out of the oven and watching your people dive in.
If you try it, let me know! Did you add peas? More cheese? (No shame.) Drop me a comment or shoot me a message—I’d love to hear how you made it yours.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Tetrazzini Pasta Bake
Ingredients
- 1 pound linguini pasta
- ¼ cup ½ stick unsalted butter, softened
- 2 cans 10 ounces each cream of chicken soup
- 8 ounces cream cheese softened
- 4 cloves garlic minced
- 1 cup sour cream
- 1½ cups chicken broth
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- Kosher salt to taste
- 3 cups cooked and shredded chicken
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
Preheat the Oven
- Preheat the oven to 375°F (190°C). Generously grease a 9x13-inch baking dish with the softened butter. Set aside.
Prepare the Pasta
- Bring a large pot of salted water to a boil. Cook the linguini for one minute less than the package instructions recommend. This ensures the pasta remains firm and does not become overcooked during baking. Drain the pasta thoroughly and set aside.
Prepare the Sauce Mixture
- In a large mixing bowl, whisk together the cream of chicken soup, softened cream cheese, minced garlic, sour cream, chicken broth, dried parsley, garlic powder, black pepper, and kosher salt to taste. Continue whisking until the mixture is smooth and fully combined.
Combine Pasta, Chicken, and Cheese
- Add the cooked linguini and shredded chicken to the sauce mixture. Stir until the pasta and chicken are evenly coated. Then, incorporate half of the shredded mozzarella and cheddar cheeses, reserving the remaining half for the topping.
Assemble the Casserole
- Transfer the pasta mixture to the prepared baking dish. Spread it evenly using a spatula. Sprinkle the remaining mozzarella and cheddar cheeses evenly over the top of the casserole.
Bake the Pasta
- Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the casserole is bubbly and the cheese topping is golden brown. If a crispier top is desired, broil for an additional 1 to 2 minutes, watching carefully to prevent burning.
Rest and Serve
- Allow the casserole to rest for 5 to 10 minutes after removing it from the oven. This helps the sauce thicken slightly for easier serving. Slice into portions and serve warm.
Notes
- Use certified gluten-free linguini pasta. Cook according to the manufacturer’s instructions, adjusting the cooking time as needed.
- Substitute the cream of chicken soup with a gluten-free version. Several brands offer gluten-free condensed soups, or you may prepare a homemade alternative using gluten-free flour as a thickener.
- Ensure that the chicken broth is gluten-free. Verify by reviewing product labels, as some broths may contain gluten-based additives.
- Confirm all dried spices and seasonings are certified gluten-free, as cross-contamination is possible during processing.
- The remaining ingredients—cream cheese, sour cream, shredded cheeses, and chicken—are typically gluten-free but should be verified if gluten intolerance or celiac disease is a concern.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
