Easy Chicken Tetrazzini Recipe – Better Than Takeout

Easy Chicken Tetrazzini is the ultimate comfort food, ready in just 30 minutes. After making this for my family countless times, I’ve discovered the trick to the creamiest sauce. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Honey Lime Chicken with Mango Salsa and Crispy Oven Baked Sweet Potato Fries (40 minutes).

What You'll Need for Easy Chicken Tetrazzini Recipe – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb boneless, skinless chicken breasts
• 12 oz spaghetti
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Optional: Fresh parsley, chopped
• Optional: Additional shredded cheese, for serving

How to Make Easy Chicken Tetrazzini Recipe – Better Than Takeout

1. Cook Pasta: Cook spaghetti according to package instructions. Drain and set aside.
2. Cook Chicken: Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until browned and cooked through. Remove from skillet and set aside.
3. Make Sauce: In the same skillet, add onion and cook until softened. Add garlic and cook for an additional minute. Stir in cream of mushroom soup, milk, Dijon mustard, salt, and pepper. Bring to a simmer.
4. Combine: Add cooked pasta, peas, and shredded cheese to the skillet. Stir until cheese is melted and sauce is creamy. Chop cooked chicken and add it to the skillet. Stir to combine.
5. Bake: Transfer the chicken tetrazzini to a greased 9×13-inch baking dish. Bake at 375°F (190°C) for 20-25 minutes, or until heated through and bubbly.

Storing & Reheating Easy Chicken Tetrazzini Recipe – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: You can prepare the dish without baking, then refrigerate for up to 24 hours. Bake as directed when ready to serve.

Freezing Easy Chicken Tetrazzini Recipe – Better Than Takeout

Freeze individual portions for up to 3 months. Thaw in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 20-25 minutes, or until heated through. Microwave: Reheat individual portions in the microwave for 2-3 minutes, or until heated through.

Recipe Notes

• Chef tip: For a quicker meal, use leftover cooked chicken or rotisserie chicken.
• Best substitution: You can substitute the cream of mushroom soup with a homemade cream sauce or a mixture of evaporated milk and flour.
• Make-ahead: See storage notes for make-ahead instructions.
• Scaling: This recipe can easily be doubled to serve a larger crowd.
• Troubleshooting: If the sauce is too thick, add a little more milk to reach your desired consistency.

Easy Chicken Tetrazzini Recipe – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 12 oz spaghetti
• 1 cup frozen peas
• 1 cup shredded cheddar cheese

Seasonings

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Optional Toppings

• Fresh parsley, chopped
• Additional shredded cheese, for serving

Instructions

1. Cook Pasta: Cook spaghetti according to package instructions. Drain and set aside.
2. Cook Chicken: Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until browned and cooked through. Remove from skillet and set aside.
3. Make Sauce: In the same skillet, add onion and cook until softened. Add garlic and cook for an additional minute. Stir in cream of mushroom soup, milk, Dijon mustard, salt, and pepper. Bring to a simmer.
4. Combine: Add cooked pasta, peas, and shredded cheese to the skillet. Stir until cheese is melted and sauce is creamy. Chop cooked chicken and add it to the skillet. Stir to combine.
5. Bake: Transfer the chicken tetrazzini to a greased 9×13-inch baking dish. Bake at 375°F (190°C) for 20-25 minutes, or until heated through and bubbly.

Notes

• Chef tip: For a quicker meal, use leftover cooked chicken or rotisserie chicken.
• Best substitution: You can substitute the cream of mushroom soup with a homemade cream sauce or a mixture of evaporated milk and flour.
• Make-ahead: See storage notes for make-ahead instructions.
• Scaling: This recipe can easily be doubled to serve a larger crowd.
• Troubleshooting: If the sauce is too thick, add a little more milk to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw in the refrigerator before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 20-25 minutes, or until heated through.
• Microwave reheat: Reheat individual portions in the microwave for 2-3 minutes, or until heated through.
• Make ahead: You can prepare the dish without baking, then refrigerate for up to 24 hours. Bake as directed when ready to serve.

Nutrition Per Serving

• Calories: 450
• Protein: 30g
• Fat: 15g
• Carbs: 50g
• Fiber: 3g
• Sugar: 6g
• Sodium: 800mg
• Cholesterol: 75mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Chicken Tetrazzini Recipe – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Chicken Tetrazzini Recipe – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!