This speedy chicken tetrazzini is a comforting, creamy casserole that’s perfect for busy weeknight meals. With rotisserie chicken, a duo of Alfredo and mushroom sauces, and a handful of pantry ingredients, it comes together in no time. Tossed with pasta and finished with Parmesan and crunchy almonds, it bakes up golden and bubbling—ideal for feeding a hungry family with minimal fuss.
How to Make It
Cook the Pasta
Cook the spaghetti following the package directions.
Make the Sauce
In a large bowl, combine the chicken, half of the cheese, the condensed soup, Alfredo sauce, chicken broth, wine, pepper, peas, and bacon.
Combine Ingredients
Add the drained spaghetti to the sauce mixture and gently stir until well blended.
Bake
Turn the spaghetti and sauce mixture into a greased baking dish and bake at 350 F for 25 to 35 minutes or until hot and bubbling.
Serve
Serve the speedy tetrazzini in bowls with fresh sliced vegetables and a sliced toasted baguette or garlic bread.
🧩 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, asparagus, or roasted Brussels sprouts.
- Fresh salads: A crisp romaine salad with vinaigrette or a tangy slaw.
- Bread: Garlic bread, focaccia, or warm dinner rolls.
❄️ Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze the unbaked or fully baked tetrazzini (tightly wrapped) for up to 2 months. For best results, thaw overnight in the fridge.
Reheating: Reheat individual portions in the microwave with a splash of broth or milk to loosen. For the full casserole, reheat covered at 350°F for 20–30 minutes until hot and bubbly.
PrintSpeedy Chicken Tetrazzini
Need dinner fast? This speedy chicken tetrazzini uses Alfredo sauce, cooked chicken, and pasta for a creamy, cheesy casserole that’s ready in no time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Pasta, Casserole
- Method: Bake
- Cuisine: American
Ingredients
- 8 ounces spaghetti
- 3 cups chopped cooked chicken
- 1 cup grated Parmesan cheese
- 1 can cream of mushroom soup
- 1 12 ounce container Alfredo sauce
- 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
Instructions
- Prepare the Oven and Baking Dish: Preheat the oven to 350°F and butter a 2-quart baking dish.
- Cook the Pasta: Bring a large pot of water to a boil and add 1 tablespoon of salt and the spaghetti. Cook following the package directions for al dente.
- Make the Sauce: In a bowl, combine the chicken, half of the Parmesan cheese, the soup, Alfredo sauce, chicken broth, wine, pepper, mushrooms, peas, and bacon.
- Combine Ingredients and Bake: Drain the spaghetti and stir it into the chicken mixture. Turn the spaghetti mixture into the prepared baking dish and sprinkle with almonds and the remaining Parmesan cheese. Bake for 30 to 40 minutes or until bubbly.
- Serve: Serve in bowls or on plates with crusty bread and fresh sliced tomatoes if desired.
Equipment
Staub Rectangular Baking Dish Set, Rustic Turquoise
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