Name: Speedy Chicken Tetrazzini
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 8 ounces spaghetti; 3 cups chopped cooked chicken; 1 cup grated Parmesan cheese (divided); 1 10.5-ounce can condensed cream of mushroom soup; 1 1/2 cup prepared Alfredo sauce (from a jar or homemade); 1/2 cup chicken broth; 1/4 cup dry white wine; Dash freshly ground black pepper; 1 cup canned or frozen mushrooms (drained or thawed); 1 cup frozen petite peas, thawed; 4 strips cooked bacon, diced or crumbled

As an Amazon Associate, I earn from qualifying purchases

Jump to Recipe·Print Recipe·Leave a Review

This speedy chicken tetrazzini is the kind of no-fuss comfort food that feels like a warm hug after a long day. It’s creamy, cheesy, and packed with hearty ingredients like rotisserie chicken, Alfredo sauce, and tender spaghetti. A little bacon, some peas, and mushrooms round it out, while the crunchy almond topping gives it just the right contrast in texture.

With a short prep time and the help of pantry-friendly staples, this casserole is perfect for busy weeknights or when you need to feed a hungry crowd fast. It bakes up golden and bubbly and works well as a full meal on its own — or pair it with a crisp salad or green veggie for something extra.

Where the Name Comes From

It might sound Italian, but it is entirely American in origin. The dish is named after Luisa Tetrazzini, a famous Italian opera singer from the early 20th century. According to most accounts, it was created in her honor by a chef in the United States — likely at the Palace Hotel in San Francisco or possibly at the Knickerbocker Hotel in New York, depending on the source.

Why You’ll Love It

Quick and easy. Pre-cooked chicken and jarred Alfredo make this a weeknight-friendly casserole.
Creamy and comforting. A classic flavor combo that always satisfies.
Customizable. Mix in your favorite vegetables or swap the cheese or topping.
Make-ahead friendly. Assemble in advance and bake when ready.

How to Make This Quick Chicken Tetrazzini

Boil the pasta in salted water until al dente and set aside.
In a large bowl, mix together the chicken, half the Parmesan, condensed soup, Alfredo sauce, broth, wine, pepper, mushrooms, peas, and cooked bacon.
Stir in the cooked spaghetti until well combined.
Transfer the mixture to a baking dish and top with the remaining Parmesan and sliced almonds.
Bake until hot and bubbly.
Serve with crusty bread and fresh sliced tomatoes, if desired.

Recipe Variations

Protein alternatives: Swap the chicken for leftover turkey, cooked ham, or shredded pork.
Sauce options: Substitute Alfredo with roasted garlic Alfredo or a homemade Alfredo sauce.
Vegetable mix-ins: Add sautéed fresh mushrooms, spinach, or broccoli for a fresher take.
Cheese swap: Replace the Parmesan topping with mozzarella or fontina cheese.
Topping ideas: Instead of almonds, try crushed Ritz crackers, buttered panko, or French-fried onions.

What to Serve with Chicken Tetrazzini

Green sides: Steamed green beans, broccolini, asparagus, or roasted Brussels sprouts.
Fresh salads: A crisp romaine salad with vinaigrette or a tangy slaw.

How to Store and Reheat

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Freeze the unbaked or baked casserole, tightly wrapped, for up to 2 months. Thaw in the fridge overnight for best results.

To Reheat: For single servings, microwave with a splash of broth or milk. For the full dish, reheat covered in a 350°F oven for 20–30 minutes, or until bubbly.