Description

Chicken Alfredo Tetrazzini is the perfect comfort food that brings together two beloved classics—creamy Alfredo pasta and hearty baked tetrazzini. This dish is rich, satisfying, and incredibly easy to prepare, making it ideal for busy weeknights, family dinners, potlucks, or even holiday gatherings. With tender shredded chicken, perfectly cooked pasta, and a creamy, cheesy sauce baked to golden perfection, it’s a recipe that guarantees smiles at the table. One of its best features is its flexibility—you can prepare it ahead of time, refrigerate or freeze it, and bake it whenever needed.

Ingredients

1 (16 oz) package vermicelli pasta
2 cups shredded Parmesan cheese, divided
1 (10.5 oz) can unsalted cream of mushroom soup
1 (10.5 oz) can unsalted cream of chicken soup
1 (22 oz) jar Alfredo sauce
1½ cups chicken broth
½ teaspoon pepper (or to taste)
1 whole rotisserie chicken, shredded (skin and bones removed)

Instructions

Preheat oven to 350°F and lightly grease a 9×13-inch baking dish
Cook pasta according to package directions, drain, and set aside
In a large bowl, mix 1 cup Parmesan cheese, cream of mushroom soup, cream of chicken soup, Alfredo sauce, chicken broth, and pepper
Add shredded chicken and cooked pasta, stirring until fully combined
Transfer mixture into the prepared baking dish
Sprinkle remaining Parmesan cheese evenly over the top
Bake for 35 minutes until hot and bubbly
Broil for a few minutes until the top is golden brown

Notes

Serve hot with green beans, a fresh salad, or warm dinner rolls for a complete meal
Let the dish rest for 5–10 minutes before serving to help it set
Store leftovers in an airtight container in the refrigerator for up to 4 days
Freeze before or after baking for up to 3 months
Reheat in the oven at 180°C (350°F) covered with foil to retain moisture
Add a splash of milk or broth when reheating to keep it creamy