Easy Chicken Tetrazzini Recipe – Better Than Takeout

Easy Chicken Tetrazzini – The creamiest, most comforting pasta bake you’ll ever make. After making this many times, I’ve discovered the secret to a perfect, better-than-takeout Chicken Tetrazzini every time. The golden, crispy top is irresistible. Try it with my Greek Chicken Bowl or Honey Lime Chicken for a complete meal. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Greek Chicken Bowl and Honey Lime Chicken with Mango Salsa.

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 (450g) boneless, skinless chicken breasts
• 12 oz (340g) pasta (like fusilli or penne)
• 2 cups (480ml) heavy cream
• 1 cup (240ml) chicken broth
• 1 cup (115g) frozen peas
• 1 cup (115g) frozen corn
• 1 cup (115g) grated Parmesan cheese
• 1 tsp (5ml) garlic powder
• 1 tsp (5ml) onion powder
• 1 tsp (5ml) dried thyme
• 1 tsp (5ml) dried oregano
• Salt and pepper, to taste
• 1/2 tsp (2.5ml) red pepper flakes (optional)
• Optional: Fresh parsley, chopped
• Optional: Crushed red pepper flakes
• Optional: Additional grated Parmesan cheese

How to Make Easy Chicken Tetrazzini Recipe – Better Than Takeout

1. Step 1: Preheat your oven to 375°F (190°C). Cook pasta according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large skillet, cook chicken breasts over medium heat until browned and cooked through. Shred or dice the chicken and set aside.
3. Step 3: In the same skillet, combine heavy cream, chicken broth, garlic powder, onion powder, thyme, oregano, salt, pepper, and red pepper flakes (if using). Stir until well combined.
4. Step 4: Add shredded chicken, frozen peas, and frozen corn to the skillet. Stir to combine and cook for 5 minutes.
5. Step 5: Add cooked pasta and 3/4 cup of grated Parmesan cheese to the skillet. Stir until well combined.
6. Step 6: Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with the remaining 1/4 cup of grated Parmesan cheese.
7. Step 7: Bake for 20-25 minutes, or until the top is golden and bubbly. Let rest for 5 minutes before serving.

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 in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead of time and stored in the fridge for up to 24 hours before baking.

Freezing Easy Chicken Tetrazzini Recipe – Better Than Takeout

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

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a spicy kick, add 1/2 tsp of cayenne pepper to the sauce in step 3.
• Best substitution: You can substitute the heavy cream with an equal amount of milk for a lighter version of this dish.
• Make-ahead: To make ahead, prepare the dish up to step 6, then refrigerate. Bake as directed when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the top isn't browning, broil for 2-3 minutes at the end of cooking. Watch closely to prevent burning.

Easy Chicken Tetrazzini Recipe – Better Than Takeout

⏱

Prep

20 mins

🍳

Cook

30 mins

⏳

Total

50 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 1 lb (450g) boneless, skinless chicken breasts
• 12 oz (340g) pasta (like fusilli or penne)
• 2 cups (480ml) heavy cream
• 1 cup (240ml) chicken broth
• 1 cup (115g) frozen peas
• 1 cup (115g) frozen corn
• 1 cup (115g) grated Parmesan cheese

Seasonings

• 1 tsp (5ml) garlic powder
• 1 tsp (5ml) onion powder
• 1 tsp (5ml) dried thyme
• 1 tsp (5ml) dried oregano
• Salt and pepper, to taste
• 1/2 tsp (2.5ml) red pepper flakes (optional)

Optional Toppings

• Fresh parsley, chopped
• Crushed red pepper flakes
• Additional grated Parmesan cheese

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Cook pasta according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large skillet, cook chicken breasts over medium heat until browned and cooked through. Shred or dice the chicken and set aside.
3. Step 3: In the same skillet, combine heavy cream, chicken broth, garlic powder, onion powder, thyme, oregano, salt, pepper, and red pepper flakes (if using). Stir until well combined.
4. Step 4: Add shredded chicken, frozen peas, and frozen corn to the skillet. Stir to combine and cook for 5 minutes.
5. Step 5: Add cooked pasta and 3/4 cup of grated Parmesan cheese to the skillet. Stir until well combined.
6. Step 6: Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with the remaining 1/4 cup of grated Parmesan cheese.
7. Step 7: Bake for 20-25 minutes, or until the top is golden and bubbly. Let rest for 5 minutes before serving.

Notes

• Chef tip: For a spicy kick, add 1/2 tsp of cayenne pepper to the sauce in step 3.
• Best substitution: You can substitute the heavy cream with an equal amount of milk for a lighter version of this dish.
• Make-ahead: To make ahead, prepare the dish up to step 6, then refrigerate. Bake as directed when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the top isn't browning, broil for 2-3 minutes at the end of cooking. Watch closely to prevent burning.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
• Make ahead: This recipe can be made ahead of time and stored in the fridge for up to 24 hours before baking.

Nutrition Per Serving

• Calories: 580
• Protein: 35g
• Fat: 25g
• Carbs: 55g
• Fiber: 3g
• Sugar: 5g
• Sodium: 650mg
• Cholesterol: 120mg
• Sat. Fat: 15g

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!