Creamy Chicken Tetrazzini

Creamy Chicken Tetrazzini

6 servings
Get ready for your new favorite baked pasta! This Creamy Chicken Tetrazzini is rich, creamy, cheesy, and totally comforting — everything you want in a family-friendly casserole. We layer juicy chicken boiled in a flavorful bouillon broth, spaghetti cooked in that same broth for extra flavor, and a silky sauce made with Velveeta, sour cream, cream of chicken soup, and plenty of heavy cream. It all gets topped with Colby Jack, mozzarella, and a golden layer of crushed French fried onions for that irresistible crunch. If you love hearty, crowd-pleasing pasta bakes, you’ll want to check out some of my other viral hits too — like my Beefy Baked Ziti, Poor Man’s Casserole, and Million Dollar Spaghetti.

Ingredients

  • chicken breasts
    2 large
  • knorr chicken bouillon
    2 tbsp
  • spaghetti

    broken in half before boiling

    16 oz
  • unsalted butter
    2 tbsp
  • onion

    diced

    1 medium
  • minced garlic
    1 tbsp
  • 10.5 oz cans cream of chicken soup
    2
  • sour cream
    8 oz
  • velveeta cheese

    cubed

    8 oz
  • heavy cream
    1 c
  • reserved chicken broth

    be sure to save extra before draining, in case more is needed

    1 ½ c
  • 10 oz frozen spinach

    thawed, squeezed dry

    1
  • colby jack cheese

    shredded

    8 oz
  • mozzarella cheese

    shredded

    4 oz
  • about 3 oz french fried onions

    crushed by hand

  • tony’s creole seasoning
    1 tsp
  • garlic powder
    1 tsp
  • onion powder
    1 tsp
  • salt & pepper to taste

Directions

Cook chicken

  1. 1

    Place chicken breasts in a large stockpot and fill it about ¾ of the way with water. Add bouillon.

  2. 2

    Boil until chicken is cooked through (165°F), about 15–20 minutes. Remove chicken, shred or dice.

Cook pasta in broth

  1. 1

    In the same pot of broth, crack the spaghetti noodles in half and cook until al dente. Drain, reserving at least 2 cups of broth (you’ll likely need around 1½ cups, but keep extra just in case).

Make the sauce

  1. 1

    In a skillet or Dutch oven, melt butter and sauté onion with all the seasonings (Tony’s, garlic powder, onion powder, salt & pepper) until onion is translucent, about 5–7 minutes. Add garlic, cook 1 more minute.

  2. 2

    Pour in the heavy cream, then stir in the cream of chicken soup. Add Velveeta and stir until melted. Add about ¾ cup of the reserved chicken broth and mix well.

  3. 3

    Once everything is smooth, stir in sour cream, the thawed and squeezed spinach, and about half of the shredded Colby Jack cheese. Add more broth as needed until the sauce reaches a creamy, pourable consistency (about 1½ cups total usually works).

Assemble

  1. 1

    Spray a 9x13 baking dish with nonstick spray.

  2. 2

    Add cooked spaghetti noodles first, spreading evenly. Top with shredded chicken. Pour the sauce over everything and gently toss in the baking dish until noodles are fully coated.

  3. 3

    Sprinkle with the remaining Colby Jack and mozzarella cheese. Crush the French fried onions lightly in your hands and sprinkle over the top (about 3 oz).

Bake

  1. 1

    Cover with foil, bake at 350°F for 20 minutes.

  2. 2

    Remove foil and bake another 20–25 minutes until bubbly and golden.

Rest & serve

  1. 1

    Let casserole sit 10 minutes before serving to allow sauce to thicken slightly.

Creamy Chicken Tetrazzini

Creamy Chicken Tetrazzini

65 min6 servings

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About this Recipe

Looking for the ultimate comfort food that pleases everyone at the table? This Creamy Chicken Tetrazzini delivers a rich, cheesy, and deeply satisfying baked pasta experience, perfect for any family dinner.

What sets this Creamy Chicken Tetrazzini apart is the thoughtful layering of flavors. We start by boiling chicken in flavorful bouillon broth, then use that very same broth to cook the spaghetti, ensuring every strand is infused with savory depth. The sauce, a luxurious blend of Velveeta, sour cream, cream of chicken soup, and heavy cream, promises a truly silky texture that coats every bite. And for that essential contrast, a golden crown of crushed French fried onions adds an irresistible crunch.

You can expect a generous, hearty main course that’s wonderfully rich without being overly heavy, thanks to the balanced creamy sauce. Each forkful brings together tender, juicy chicken, perfectly cooked spaghetti, and a melty combination of Colby Jack and mozzarella. The subtle savory notes from the Tony’s Creole seasoning, garlic, and onion powders elevate the classic comfort flavors, while the spinach adds a touch of welcome freshness. It’s a casserole designed to be comforting and incredibly crowd-pleasing.

Customization & Variations

While this recipe is perfect as written, you can easily adapt it to your pantry or preferences:

  • For an even richer flavor, consider using chicken thighs instead of breasts, though the chicken breasts here remain juicy.
  • If you enjoy more vegetables, feel free to gently sauté additional mushrooms or peas and stir them in with the spinach.
  • While Velveeta is key for the unique silky texture, if unavailable, you could experiment with a combination of cream cheese and extra sharp cheddar for a different, but still creamy, result.

This Creamy Chicken Tetrazzini is ideal for a comforting weeknight meal, a casual potluck, or a family gathering. Serve it as a stand-alone dish, or alongside a simple green salad to complete the meal.

Frequently Asked Questions