Creamy Chicken Tetrazzini Recipe
Introduction
Creamy Chicken Tetrazzini is a comforting baked pasta dish loaded with tender chicken, spinach, and a rich, cheesy sauce. This classic casserole is perfect for weeknight dinners or family gatherings, offering a satisfying blend of flavors and textures.
Ingredients
- 2 large chicken breasts
- 2 Tbsp Knorr chicken bouillon
- 16 oz spaghetti (broken in half before boiling)
- 2–3 Tbsp unsalted butter
- 1 medium onion (diced)
- 1 Tbsp minced garlic
- 2 10.5 oz cans cream of chicken soup
- 8 oz sour cream
- 8 oz Velveeta cheese (cubed)
- 1 cup heavy cream
- 1½ cups reserved chicken broth (save extra before draining)
- 1 10 oz frozen spinach, thawed and squeezed dry
- 8 oz Colby Jack cheese (shredded)
- 4 oz mozzarella cheese (shredded)
- About 3 oz French fried onions (crushed by hand)
- 1 tsp Tony’s Creole seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper to taste
Instructions
- Step 1: Place the chicken breasts in a large stockpot and fill it about ¾ full with water. Add the chicken bouillon and bring to a boil. Cook the chicken until it reaches 165°F internally, about 15–20 minutes. Remove the chicken from the pot and shred or dice it.
- Step 2: In the same pot with the broth, add the broken spaghetti noodles. Cook until al dente according to package directions. Drain the pasta, reserving at least 2 cups of the cooking broth. Set aside.
- Step 3: In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and season with Tony’s Creole seasoning, garlic powder, onion powder, salt, and pepper. Sauté until the onion is translucent, about 5–7 minutes. Add the minced garlic and cook for 1 more minute.
- Step 4: Pour in the heavy cream and stir in the cream of chicken soup. Add the cubed Velveeta cheese and stir until melted and smooth. Stir in about ¾ cup of the reserved chicken broth to loosen the sauce.
- Step 5: Once the sauce is smooth, mix in the sour cream, thawed spinach, and half of the shredded Colby Jack cheese. Add more broth as needed to achieve a creamy, pourable consistency—usually about 1½ cups total.
- Step 6: Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick spray. Add the cooked spaghetti noodles, spreading them evenly. Top with shredded chicken.
- Step 7: Pour the sauce over the noodles and chicken, then gently toss everything in the dish until the noodles are fully coated.
- Step 8: Sprinkle the remaining Colby Jack and shredded mozzarella cheese evenly over the top. Crush the French fried onions by hand and sprinkle them over the casserole.
- Step 9: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 20–25 minutes until the casserole is bubbly and golden on top.
- Step 10: Let the casserole rest for 10 minutes before serving to allow the sauce to thicken slightly.
Tips & Variations
- Use rotisserie chicken instead of boiling your own for a quicker prep time.
- Substitute fresh spinach for frozen if available—just sauté it briefly to remove excess moisture.
- Add sliced mushrooms or peas to the sauce for added texture and flavor.
- For a lighter version, swap sour cream for Greek yogurt and use reduced-fat cheeses.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through. Avoid microwaving to keep the casserole creamy and prevent separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Chicken Tetrazzini?
Yes, this dish freezes well. Cool completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
What can I use if I don’t have Velveeta cheese?
You can substitute processed cheese like American cheese or use a combination of cream cheese and cheddar for a creamy texture and similar flavor.
Print
Creamy Chicken Tetrazzini Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
Creamy Chicken Tetrazzini is a comforting casserole dish featuring tender chicken, spaghetti noodles, and a rich, cheesy sauce infused with spinach and a blend of seasonings. Baked until bubbly and golden, this hearty meal combines creamy textures with a crunchy topping of French fried onions, making it a perfect crowd-pleaser for family dinners.
Ingredients
Scale
Chicken and Broth
- 2 large chicken breasts
- 2 Tbsp Knorr chicken bouillon
- 1½ cups reserved chicken broth (plus extra for cooking pasta)
Pasta
- 16 oz spaghetti (broken in half before boiling)
Sauce
- 2 –3 Tbsp unsalted butter
- 1 medium onion, diced
- 1 Tbsp minced garlic
- 2 (10.5 oz) cans cream of chicken soup
- 8 oz sour cream
- 8 oz Velveeta cheese, cubed
- 1 cup heavy cream
- 1 (10 oz) frozen spinach, thawed and squeezed dry
- 1 tsp Tony’s Creole seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Cheese and Topping
- 8 oz Colby Jack cheese, shredded (divided)
- 4 oz mozzarella cheese, shredded
- About 3 oz French fried onions, crushed by hand
Instructions
- Cook Chicken: Place chicken breasts in a large stockpot and fill it about ¾ full with water. Add Knorr chicken bouillon. Boil the chicken until cooked through (internal temperature reaches 165°F), about 15–20 minutes. Remove chicken from broth and shred or dice it.
- Cook Pasta in Broth: In the same pot with the reserved broth, break the spaghetti noodles in half and cook until al dente. Drain the noodles, reserving at least 2 cups of the broth for later use.
- Make the Sauce: In a skillet or Dutch oven, melt the butter over medium heat. Sauté the diced onion with Tony’s Creole seasoning, garlic powder, onion powder, salt, and pepper until the onion becomes translucent, about 5–7 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Cream and Cheese: Pour in the heavy cream, then stir in the cream of chicken soup. Add the Velveeta cheese cubes and stir continuously until melted and smooth. Pour in about ¾ cup of the reserved chicken broth and mix well to create a creamy sauce.
- Incorporate Additional Ingredients: Once the sauce is smooth, stir in the sour cream, thawed and squeezed dry spinach, and half of the shredded Colby Jack cheese. Add more broth as needed (up to 1½ cups total) to achieve a creamy, pourable consistency.
- Assemble the Casserole: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Add the cooked spaghetti noodles to the dish and spread them evenly. Layer the shredded chicken on top. Pour the creamy sauce over the chicken and noodles, gently tossing in the dish to coat everything evenly.
- Add Cheese and Topping: Sprinkle the remaining Colby Jack and shredded mozzarella cheese evenly over the sauce. Lightly crush the French fried onions by hand and sprinkle them over the top for a crispy finish.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 20–25 minutes or until the casserole is bubbly and the top is golden brown.
- Rest and Serve: Allow the casserole to rest for 10 minutes before serving. This resting period helps the sauce thicken slightly, making it easier to serve and enjoy.
Notes
- Make sure to reserve enough chicken broth when boiling chicken and cooking pasta for the sauce consistency.
- Crushing French fried onions by hand ensures they spread evenly and crispen properly during baking.
- If the sauce seems too thick before assembling, add additional reserved broth gradually to reach desired creaminess.
- Use a food thermometer to check the chicken’s internal temperature for safe cooking.
- This recipe can be prepared a day ahead by assembling the casserole and refrigerating it before baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: Chicken Tetrazzini, creamy chicken casserole, cheesy chicken pasta bake, comfort food, baked spaghetti casserole
