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Creamy chicken tetrazzini with tender chicken, spaghetti, mushrooms, Parmesan, and melted mozzarella in a rich, savory sauce, garnished with fresh parsley.

Creamy Chicken Tetrazzini

Creamy Chicken Tetrazzini with tender pasta, chicken, mushrooms, and a velvety sour-cream sauce under a golden mozzarella top. Easy, cozy, and always a crowd-pleaser—perfect for Sunday dinners and rainy nights.
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Prep Time 20 minutes
Cook Time 35 minutes
5 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti or linguine
  • ½ cup butter melted
  • 2 10.5 oz cans cream of chicken soup
  • 2 cups sour cream
  • ½ cup chicken broth
  • 3 cups cooked chicken shredded or cubed
  • 8 oz mushrooms sliced
  • ½ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese divided
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • 9×13-inch baking dish, large pot

Method
 

  1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
  2. Cook pasta until just al dente; drain.
  3. Whisk melted butter, cream of chicken soup, sour cream, and chicken broth until smooth. Stir in chicken, mushrooms, Parmesan, 1 cup mozzarella, garlic powder, salt, and pepper.
  4. Fold in the cooked pasta. Spread in the prepared dish and top with remaining mozzarella.
  5. Bake 30–35 minutes until the cheese is melted, bubbling, and golden in spots. Rest 5 minutes, garnish with parsley, and serve.

Notes

Cook pasta al dente. Use rotisserie chicken for speed. Tastes even better the next day. Excellent with a green salad or steamed vegetables. Leftovers reheat well. Classic comfort food made easy.