If you love comfort food that feels like a warm hug, you’re going to want to try this; chicken tetrazzini with cream cheese is the kind of dish that turns an ordinary dinner into something special. It’s creamy, cheesy, and loaded with flavor—everything you want in a cozy casserole.
Unlike the usual versions, this chicken tetrazzini with cream cheese swaps out heavy cream for rich Philadelphia cream cheese, giving it a velvety texture and a subtle tang that makes each bite better than the last. With tender shredded chicken and perfectly cooked spaghetti, it’s simple to make and seriously satisfying.
Whether you're using leftover rotisserie or cooking fresh, chicken tetrazzini with cream cheese is a guaranteed family favorite; one of those recipes you’ll reach for again and again.
Why This Chicken Tetrazzini with Cream Cheese Stands Out
Chicken tetrazzini has earned its place as a classic American comfort dish since the early 1900s, famously named after Italian opera star Luisa Tetrazzini. But what truly sets this chicken tetrazzini with cream cheese apart is its luxuriously smooth sauce. By blending in cream cheese, this version avoids the all-too-common grainy or broken texture you’ll find in many traditional recipes; instead, you get a perfectly creamy, cohesive sauce that hugs every strand of pasta.
This easy chicken tetrazzini with cream cheese isn’t just delicious—it’s practical. It pairs beautifully with a crisp green salad, some warm garlic bread, or even simple steamed veggies. Whether you're feeding a crowd or just meal prepping for the week, this creamy chicken spaghetti bake delivers. You can assemble it ahead of time and pop it in the oven when you’re ready, or freeze it for a no-fuss dinner on a busy night. Chicken tetrazzini with cream cheese is comfort food that’s not just rich in flavor, but rich in flexibility too.
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Ingredients
For the Pasta and Chicken
- Spaghetti noodles (or angel hair pasta)
- Cooked chicken, shredded (rotisserie chicken works perfectly)
- Olive oil
- Salt and pepper
For the Creamy Sauce
- Philadelphia cream cheese, softened
- Cream of mushroom soup
- Chicken broth
- Heavy cream
- Garlic, minced
- Onion, diced
- Frozen peas (optional)
- Italian seasoning
- Paprika
For the Topping
- Butter, melted
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Panko breadcrumbs
See recipe card for quantities.
Ingredient Tips & Substitutions
- Cream Cheese: For the creamiest, dreamiest sauce, full-fat cream cheese is the way to go; it melts beautifully and gives that signature richness. If you're watching calories, light cream cheese can work too, though the sauce will be a bit thinner.
- Chicken: Rotisserie chicken is a huge time-saver here (and packs great flavor), but feel free to swap in leftover turkey or cook a few chicken breasts just for this dish.
- Pasta: Spaghetti is the classic pick for chicken tetrazzini with cream cheese, but don’t be afraid to switch things up; penne, fusilli, or any pasta with some texture will soak up that creamy sauce like a pro.
- Gluten-Free Option: Just use your favorite gluten-free pasta and swap in gluten-free breadcrumbs for the topping. The flavor stays deliciously the same.
- Dairy-Free Version: Need a dairy-free twist? Go for dairy-free cream cheese and use coconut milk in place of heavy cream. The result is still rich, creamy, and completely satisfying.
Instructions
Cook the Pasta and Prep
- Preheat your oven to 350°F and grease a 9x13-inch baking dish. Cook the spaghetti noodles according to package directions until al dente (usually 8-10 minutes). Drain and set aside.
Pro tip: Save ½ cup of the pasta water – you can add it to the sauce if it becomes too thick.
Make the Creamy Sauce
- In a large skillet over medium heat, sauté the diced onion in olive oil until translucent (about 5 minutes). Add garlic and cook 1 minute more. Add the softened cream cheese and whisk until smooth. Gradually add cream of mushroom soup, chicken broth, and heavy cream, whisking constantly. Season with Italian seasoning, paprika, salt, and pepper. Simmer for 5 minutes until thickened.
Combine and Assemble
- Remove skillet from heat and fold in the cooked pasta, shredded chicken, and frozen peas (if using). Mix gently until everything is coated with the creamy sauce. Transfer the mixture to your prepared baking dish. Top evenly with mozzarella and Parmesan cheeses, then sprinkle with panko breadcrumbs mixed with melted butter.
Bake and Serve
- Bake for 25-30 minutes until the top is golden brown and edges are bubbling. If the top browns too quickly, cover with foil for the last 10 minutes. Let rest for 5 minutes before serving to allow the sauce to set up perfectly.
- Step 1: Cook the Pasta and Prep
Boil spaghetti noodles in salted water until just al dente. Drain and set aside for later assembly.
- Step 2: Make the Creamy Sauce
Sauté onions and garlic, then melt in cream cheese and stir until smooth. Add liquids and seasonings to build a rich, velvety sauce.
- Step 3: Combine and Assemble
Mix cooked pasta, shredded chicken, peas, and sauce together. Transfer to a baking dish and top with cheeses and breadcrumbs.
- Step 4: Bake and Serve
Bake until golden and bubbly. Let rest before serving to allow the sauce to set.
Expert Cooking Tips & Tricks
- Temperature Matters: When making chicken tetrazzini with cream cheese, always start with softened cream cheese at room temperature; cold cream cheese won’t blend properly and can leave lumps in your sauce.
- Don’t Overcook the Pasta: Since your chicken tetrazzini with cream cheese will bake in the oven, cook the pasta just shy of al dente during boiling. This keeps the noodles firm and prevents a mushy texture in the final dish.
- Layer for Success: For best results, mix the shredded chicken evenly into the pasta mixture before baking. This ensures every bite of your chicken tetrazzini with cream cheese has that perfect balance of creamy sauce and tender chicken.
- Cheese Selection: A blend of mozzarella and Parmesan gives chicken tetrazzini with cream cheese that ideal mix of melty texture and sharp flavor. Want a little extra depth? A handful of sharp cheddar adds a lovely richness.
Recipe Variations & Dietary Modifications
Vegetable Additions
Add even more dimension to your chicken tetrazzini with cream cheese by tossing in some sautéed mushrooms, bell peppers, broccoli, or fresh spinach. These additions bring color, nutrients, and texture to every forkful.
Protein Variations
Chicken tetrazzini with cream cheese is super adaptable. Swap in turkey after the holidays for a cozy twist, or go coastal with cooked shrimp or crab. For a vegetarian spin, ditch the meat and double up on mushrooms and white beans.
Diet-Friendly Options
Need to lighten it up? Keto lovers can enjoy chicken tetrazzini with cream cheese by using shirataki or zucchini noodles. Boost the protein with extra chicken and Greek yogurt, or keep it kid-friendly by skipping strong flavors and adding sweet corn and more cheese.
Equipment
- 9x13-inch Baking Dish: Glass or ceramic works best for even heating. Metal pans can cause the bottom to cook too quickly.
- Large Skillet: A 12-inch skillet gives you room to mix everything without spilling. Cast iron holds heat well and can go from stovetop to oven if needed.
- Wire Whisk: Essential for creating a smooth, lump-free sauce when incorporating the cream cheese.
- Large Pot: For cooking pasta – make sure it's big enough that the noodles aren't crowded.
Budget-Friendly Alternative: If you don't have a large skillet, you can mix the sauce ingredients in the same pot you cooked the pasta in after draining it.
Storage & Meal Prep Tips
Refrigerator Storage
Leftovers? No problem. Store your chicken tetrazzini with cream cheese in an airtight container or cover the dish tightly; it’ll keep well in the fridge for up to 4 days. For reheating, individual portions do great in the microwave (just 1–2 minutes), or warm the whole dish in a 350°F oven for 20–25 minutes until heated through.
Freezing Instructions
This creamy casserole is a freezer-friendly hero. Here’s how to prep it for later:
- Assemble the chicken tetrazzini with cream cheese, but hold off on baking it.
- Cover the dish tightly—first with plastic wrap, then with a layer of aluminum foil.
- Label with the date and name (future you will thank you).
- When ready to enjoy, thaw overnight in the fridge, then bake as usual. You may need to tack on an extra 10–15 minutes to the cook time.
Make-Ahead Tips
Got a busy day coming up? You can fully assemble the casserole up to 24 hours in advance. Just cover and refrigerate until you're ready to bake. If it's going straight from the fridge to the oven, add an extra 5–10 minutes to ensure it’s hot and bubbly all the way through.
The Secret Pause That Changes Everything
Let me tell you a little secret I picked up from a chef friend who's obsessed with creamy pasta bakes. Just before sliding that delicious dish into the oven, give your chicken tetrazzini with cream cheese a 15-minute rest. Yep—don’t bake it right away. That short pause lets the pasta soak up the velvety sauce, locking in flavor and preventing that dreaded watery layer at the bottom.
It might sound simple, but this tiny trick is the difference between “pretty good” and restaurant-worthy chicken tetrazzini with cream cheese. Trust me, once you try it, you’ll never skip the rest again.
FAQ
What kind of cheese goes in Chicken Tetrazzini?
Chicken tetrazzini with cream cheese typically includes a blend of cream cheese, mozzarella, and Parmesan. The cream cheese creates a rich, velvety base, while mozzarella adds meltiness and Parmesan brings a sharp, nutty finish. Some versions also include a bit of cheddar for extra depth.
Can you prepare Chicken Tetrazzini ahead of time?
Absolutely! One of the best things about chicken tetrazzini with cream cheese is how well it lends itself to meal prep. You can assemble the casserole up to 24 hours in advance, cover it, and store it in the fridge. When you're ready to bake, just add an extra 5–10 minutes to the cook time if it’s going straight from cold.
What is Chicken Tetrazzini sauce made of?
The creamy sauce in chicken tetrazzini with cream cheese usually includes cream cheese, cream of mushroom soup, chicken broth, and a splash of heavy cream, all seasoned with garlic, onion, Italian herbs, and sometimes paprika. It’s rich, smooth, and designed to cling perfectly to pasta.
What does Chicken Tetrazzini taste like?
Chicken tetrazzini with cream cheese tastes like pure comfort—creamy, savory, and full of cozy, homestyle flavor. The sauce is luscious without being too heavy, and the combination of tender chicken, soft pasta, and melty cheese makes every bite satisfyingly indulgent.
One Creamy Classic You'll Make Again and Again
This chicken tetrazzini with cream cheese is everything cozy dinners should be; rich, creamy, crowd-pleasing, and surprisingly easy to pull off. That touch of cream cheese in the sauce? Total game-changer; it clings to every noodle like it was made to. And the cheesy golden topping? Let’s just say no one’s scraping off the top of this casserole.
What I love most is how flexible this recipe is. Toss in extra veggies, switch up the protein, or make it a little spicier—this dish adapts like a champ. If you're into creamy pastas, you’ll probably love the Spinach and Ricotta Stuffed Shells with Alfredo or the ultra-swoon-worthy Marry Me Chicken Pasta Recipe too; they're right up the same delicious alley.
So go ahead, give this chicken tetrazzini with cream cheese a whirl. When you do, don’t be shy—drop a comment, share your twist, or rate the recipe so fellow home cooks know it’s a keeper. Can't wait to see your creations!
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Pairing
These are my favorite dishes to serve with this Chicken Tetrazzini with Cream Cheese recipe:
Chicken Tetrazzini with Cream Cheese Recipe
Equipment
- 1 9x13 inch baking dish
- 1 Large pot
- 1 Large skillet
- 1 Wire whisk
- 1 Mixing bowl
- 1 Wooden spoon
Ingredients
Pasta & Chicken
- 1 box Spaghetti or use angel hair pasta
- 3 cups Shredded chicken rotisserie or pre-cooked chicken works
- Olive oil for sautéing
- Salt & pepper to taste
Creamy Sauce
- 1 block Cream cheese softened, full-fat preferred
- 1 can Cream of mushroom soup
- 1 cup Chicken broth low sodium preferred
- ½ cup Heavy cream
- 2 cloves Garlic minced
- 1 med Onion diced
- 1 cup Frozen peas optional
- 1 teaspoon Italian seasoning
- ½ teaspoon Paprika optional
Topping
- 2 cups Mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- ½ cup Panko breadcrumbs
- 2 tablespoon Butter melted
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Cook spaghetti until al dente, drain, and set aside.
- In a skillet, sauté onion in olive oil, then add garlic.
- Add cream cheese, soup, broth, and cream; whisk until smooth.
- Stir in paprika, Italian seasoning, salt, and pepper.
- Combine pasta, sauce, chicken, and peas in a bowl.
- Spread mixture in baking dish, top with cheeses and breadcrumbs.
- Let the dish sit 15 minutes to absorb sauce.
- Bake uncovered for 25–30 mins until golden and bubbling.
- Let rest 5 minutes before serving.
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