Chicken Tetrazzini (Creamy Baked Fettuccine with Rotisserie Chicken)

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As the casserole bakes, the sauce thickens and clings to every strand of fettuccine, forming a creamy weave of pasta, cheese, and chicken. The cream cheese melts into the broth and soup, creating a sauce that’s both rich and smooth without feeling heavy. Beneath the golden layer of mozzarella and cheddar, the noodles absorb just enough of the savory broth to stay tender but not soft. A hint of garlic and Italian seasoning perfumes the whole dish as it bakes, filling the kitchen with warmth.

Serve it with a crisp green salad or air fryer-roasted tomatoes and zucchini to balance the richness.

Tips for Success

• Soften the cream cheese fully before mixing to ensure a smooth sauce.
  
• Use freshly shredded cheese — it melts more evenly and avoids a waxy texture.
  
• Don’t overcook the pasta; it will continue to soften in the oven.
  
• Rotisserie chicken adds both flavor and convenience, but any cooked shredded chicken works.
  
• For a golden, bubbly top, broil for 2–3 minutes at the end of baking.
  
• Let the casserole rest before serving so the sauce sets slightly.

The bottom line

This Chicken Tetrazzini captures everything comforting about a baked pasta — the golden cheese, the tender noodles, and the savory cream sauce that thickens just enough to hold it all together. It’s the kind of meal that doesn’t need embellishment — a dish built from pantry staples and made to feed a tableful. When the cheese bubbles and the edges crisp, that’s your cue: dinner is ready.

Chicken Tetrazzini

A comforting baked pasta with fettuccine, rotisserie chicken, and a luscious creamy sauce made with cream cheese and sour cream.

5 from 4 votes

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Equipment

• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Pasta pot and colander
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

  

• 16 oz fettuccini
• 2 10.5 oz each cans cream of chicken soup
• 1 8 oz block cream cheese, softened
• 5 garlic cloves peeled and minced
• 1 c sour cream
• 1 ½ c chicken broth
• 1 t Italian seasoning
• ½ t pepper
• 1 rotisserie chicken shredded
• 2 c mozzarella cheese shredded
• 2 c cheddar cheese shredded

Instructions

 

• Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter or non-stick spray.
• Cook fettuccini according to package directions until al dente. Drain and set aside.
• In a large bowl, whisk together cream of chicken soup, sour cream, chicken broth, Italian seasoning, and pepper until smooth.
• Add softened cream cheese and whisk until creamy.
• Stir in shredded chicken, half of the mozzarella and cheddar, and cooked fettuccini. Toss gently to coat.
• Pour into prepared baking dish and top with remaining cheese.
• Bake for 35 minutes, until cheese is melted and lightly browned.
• Cool for 5 minutes before serving.

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