Chicken Tetrazzini Bake Recipe

This is a straightforward homemade version of chicken tetrazzini — creamy, cheesy, carb-y goodness with rotisserie chicken and just enough spice to make it feel like you tried. It’s fast, filling, and perfect for nights when your brain is… somewhere else.

Jump to Recipe

Quick Summary

Prep time: 10 mins
Cook time: 45 mins
Flavor: creamy, cheesy, cozy as hell
Great for: weeknights, meal prep, emotional eating

Why I Like This Recipe

Honestly? I was done. Had chicken, had pasta, had half a container of sour cream I kept pretending I’d use. Threw it all together and… yeah. Ended up eating it straight from the dish at 11pm while watching trash TV. It’s one of those “wasn’t supposed to be this good” kinda meals. I keep coming back to it.

Ingredients

16 oz spaghetti
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
16 oz sour cream
1 cup shredded Parmesan
1 cup half and half (or whole milk)
1/4 cup melted butter
2 tsp Italian seasoning
2 tsp chopped fresh parsley (plus extra for garnish)
1 tsp garlic powder
1/2 tsp onion powder
2 cups shredded rotisserie chicken
2 cups shredded Colby Jack cheese
Kosher salt + fresh cracked pepper

How To Make Chicken Tetrazzini Bake

Boil the pasta: Cook spaghetti till al dente. Don’t go past that — it’ll bake later and you don’t want mush.
Mix your sauce base: While the pasta cooks, mix both soups, sour cream, Parm, milk, butter, herbs, and spices in a big bowl. Season it like you mean it.
Bring it all together: Add warm pasta and chicken to the sauce. Toss it around until every noodle is dripping in creamy goodness.
Bake it off: Transfer to a big sauté pan or a 9×13 dish. Top with Colby Jack. Cover with foil.
Into the oven: Bake at 350°F for 30–35 mins — until it’s all melted and bubbly on the sides.
Finish strong: Sprinkle with parsley. Grab a fork. Try not to eat the whole top layer yourself.

Tips for Success

Go al dente with the pasta — it keeps structure after baking.
Add veggies if you want: mushrooms, peas, even chopped spinach works.
Use full-fat sour cream and cheese. It’s comfort food. Go all in.
Let it rest 5–10 mins before scooping — thickens up and holds better.

Storage and Reheating

Fridge: Covers you for 3–4 days. Microwave in portions or reheat in oven at 325°F till hot.
Freezer: Yep. Wrap it tight, freeze up to 2 months. Reheat covered at 350°F until warmed through.

FAQs

Can I use different pasta?

Totally. Penne, rotini, whatever you’ve got — just cook it right.

Do I need both soups?

Not really, but it helps with flavor. You can double one or sub cream of celery.

Is it kid-friendly?

Super. Just maybe dial down the herbs if they’re picky.

What cheese can I swap in?

Cheddar, mozzarella, Monterey Jack — go wild.

Can I make it ahead?

Yep. Assemble it all, cover, and keep it in the fridge for a day before baking.

Common Mistakes and How to Dodge Them

Overcooking pasta: It keeps cooking in the oven — stop at al dente or your noodles will get all soft and sad.
Not seasoning enough: This dish needs salt. Taste the sauce before you mix it all up.
Using cold ingredients: Let the pasta and chicken be warm-ish when you mix. It helps the sauce spread better.
Skipping the foil: It traps moisture while baking. You want creamy, not crusty.
Being afraid of dairy: It’s a creamy casserole. Embrace it or pick another dish.

Nutrition Facts (Per Serving – 1/8 casserole)

Calories: 647 kcal
Total Fat: 32.1g
Saturated Fat: 18g
Cholesterol: 99.2mg
Sodium: 851.1mg
Potassium: 410mg
Total Carbohydrate: 56.2g
Dietary Fiber: 2.4g
Sugars: 3.9g
Protein: 32.9g