Print Friendly, PDF & Email

This Chicken Tetrazzini is one of the best pasta dishes I have ever tasted! It has a creamy sauce that is so addicting! Each bite is just perfection! Surprise your loved ones with this spectacular dish. Enjoy!


½ c unsalted butter (plus more for buttering pan)

½ c dry white wine

½ tsp ground black pepper

2 c cooked chicken (about 1 lb.)

2 c sour cream

2 tbsp Parmesan cheese

2 c shredded mozzarella cheese

1 tsp kosher salt

16 oz. thin spaghetti, cooked (or any of your favorite noodles)

2 cans of cream of chicken soup


Prepare the oven and preheat to 150 degrees C or 300 degrees F.

Brush a 13×9-inch baking pan with butter.

In a mixing bowl, add soup, 1/2 cup butter, white wine, sour cream, cooked chicken, salt, and pepper. Stir until well blended.

Add the cooked noodles, then toss until well coated with the chicken mixture.

Transfer the mixture to the prepared baking pan and spread it evenly.

Sprinkle the cheeses over the pan. Cover it with aluminium foil.

Place the baking pan inside the preheated oven and bake for about 45 minutes.

Remove the foil cover and bake for 15 more minutes or until the cheese turns golden brown and bubbly.

Remove from the oven and allow the Chicken Tetrazzini to rest for a few minutes at room temperature.

Serve and enjoy!


You can make this Chicken Tetrazzini in advance. Cover it with foil, then place it inside the fridge or freezer. It can last up to 2 months. Thaw completely before baking.

Feel free not to add mushrooms to this recipe. I sometimes add broccoli florets instead.

Place any leftovers in an airtight container, then place them inside the fridge.

Nutrition Facts:

Amount Per Serving: Calories: 385 | Total Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Unsaturated Fat: 9g | Cholesterol: 79mg | Sodium: 893mg | Carbohydrates: 22g | Fiber: 1g | Sugar: 3g | Protein: 13g

Philly Cheesesteak with Extra Cheese recipe

Stuffed Cabbages Rolls