Name: Creamy Chicken Tetrazzini
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 lb linguini; 1/4 cup butter (softened (1/2 stick)); 2 cans cream of chicken soup (10 oz each); 8 oz cream cheese (softened); 4 cloves garlic (minced); 1 cup sour cream; 1 1/2 cups chicken broth; 1 teaspoon dried parsley; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; kosher salt (to taste); 3 cups chicken (cooked and shredded); 2 cups mozzarella cheese (grated); 1 cup cheddar cheese (grated)

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I’ve got a little theory: some recipes show up in your life right when you need ‘em. Not the fancy ones with hard-to-pronounce ingredients. I’m talkin’ about the kind that catches you on a Tuesday night when the dishwasher’s full, the laundry’s louder than the TV, and nobody feels like cooking—but everybody still wants something warm.

That’s how this Creamy Chicken Tetrazzini came into my world.

It was one of those nights where I opened the fridge and just stood there, staring at a container of leftover chicken and half a block of cream cheese like they were supposed to speak to me. And you know what? They kinda did. I threw this dish together out of what I had, and by the time it came out of the oven—golden and bubbling—it felt like I had just done something good for all of us. And that, my friend, is a rare feeling when dinner’s running late and everyone’s already hangry.

Why This One’s a Keeper

Not to sound dramatic, but this dish kinda hugs you from the inside. Here’s what makes it so special:

That sauce is next-level creamy. Cream cheese, sour cream, and a little broth make it smooth as velvet without being too heavy.
It’s got chicken, cheese, pasta—what’s not to love?
It stretches. Feeds a crowd or gives you leftovers for days (and we love a leftovers night that actually tastes good).
It’s forgiving. Swap things, toss in extras, make it yours. It won’t fall apart.
Kids eat it without asking a million questions. That alone is worth something.

Here’s What You’ll Need (And What You Can Tweak)

Let me break it down real quick, plus a few swaps if your fridge is playing hide and seek:

1 lb linguini – Or spaghetti. Or fettuccine. Or whatever long noodles you’ve got hanging around.
1/4 cup butter – Mostly for greasing the dish, but it sneaks in some flavor. Don’t skip it.
2 cans cream of chicken soup – This is one of those “don’t overthink it” ingredients. We’re going for comfort here, not a Michelin star.
8 oz cream cheese – Just let it soften a bit so it stirs easy. I’ve tried it cold once… I don’t recommend it.
4 garlic cloves, minced – If you love garlic, add a couple more. I always do.
1 cup sour cream – It keeps everything nice and balanced. Greek yogurt works, but the tang’s a bit stronger.
1½ cups chicken broth – Helps loosen things up so it’s not dry. If you only have veggie broth or even a bouillon cube situation, that’ll work too.
Seasoning: parsley, garlic powder, black pepper, kosher salt – Just enough to make it taste like something. Taste and adjust—always.
3 cups shredded chicken – Leftover rotisserie? Perfect. That chicken breast you forgot in the freezer? Thaw it and throw it in.
2 cups mozzarella + 1 cup cheddar – Mozzarella melts like a dream, and cheddar brings the flavor. Use what you’ve got, but please don’t skip the cheese.

Okay, Let’s Cook

This comes together faster than you’d think. Here’s what you do:

Preheat your oven to 375°F. Grease your 9×13 dish with butter like you’re doing it for your future self. Because you are.
Boil your noodles, but shave off a minute from the package directions. They’ll finish cooking in the oven, and no one likes mushy pasta.
Mix the sauce: In a big ol’ bowl, whisk the cream of chicken soup, cream cheese, garlic, sour cream, broth, and seasonings. It’s not glamorous, but it smells real nice.
Add the pasta, chicken, and half the cheese to that bowl. Stir gently—nobody likes broken noodles.
Spread it all into your baking dish, then sprinkle the rest of that cheese on top. Be generous. Life is hard—add more cheese.
Bake for 30–35 minutes until it’s golden on top and bubbling around the edges. That’s how you know it’s done. Let it sit for 5–10 minutes before scooping, if you can stand it.

Want to Fancy It Up? Try This

Once you’ve got the basics down, here are a few ways to play with it:

Toss in veggies: Peas, broccoli, spinach, mushrooms… whatever needs using up.
Try different cheese: Pepper jack if you want heat, Gruyère if you’re feelin’ a little bougie.
Add a crunchy topping: Crushed crackers, panko, even cornflakes. Trust me.
Make it spicy: A few red pepper flakes or a squirt of sriracha and bam—you’ve got yourself a grown-up version.

Store It, Freeze It, Eat It Again

You’re gonna want leftovers, and this dish holds up like a champ.

Fridge: Keep it covered and it’ll last 3–4 days.
Freezer: Wrap it tight and freeze before baking. When you’re ready, thaw overnight and bake as usual.
Reheat: Microwave a slice with a little splash of broth to keep it creamy, or warm in the oven low and slow.

A Little Note Before You Head Off

Listen, I know the internet is full of recipes. I mean, full. But this one right here? This is the one I make when life feels a little upside down and I just want everyone at the table to eat something warm, filling, and quiet-inducing.

No weird ingredients. No fuss. Just a casserole dish full of creamy pasta and chicken, covered in melty cheese, and baked until everything is exactly right.

If you try it, let me know. Shoot me a message, leave a comment, or even tag me on Instagram if you’re into that kind of thing. And hey—if you tweak it and find a new favorite version, I’d love to hear about it.