Easy Chicken Tetrazzini
A creamy, cheesy pasta dish with tender chicken, perfect for a comforting family dinner.
Ingredients
Pasta
- 16 ounces linguini (or fettuccini, spaghetti, bucatini)
- 0.25 cup butter (for buttering the casserole dish)
Chicken
- 3-4 cups cooked rotisserie chicken (shredded (about 1 whole chicken))
- 2 cups mozzarella cheese (shredded)
- 1 cup cheddar cheese (shredded)
- 0.25 cup parmesan cheese (grated)
- 2 10.5 oz cans cream of chicken condensed soup
- 8 oz cream cheese (softened)
- 5 cloves garlic (minced)
- 1 cup sour cream
- 1.5 cups chicken broth
- 1 tsp dried parsley (plus more for topping)
- 0.5 tsp pepper
- 1 tsp italian seasoning
Instructions
- Preheat oven to 375°F (190°C). Boil noodles until al dente.
- Mix sauce ingredients, add half of cheeses, chicken, and noodles; toss to coat.
- Butter casserole dish, transfer pasta mixture, top with remaining cheese and parsley.
- Bake for 35 minutes until bubbly and golden.
- Serve with seasonings and sides as desired.
Notes
Use freshly shredded cheese for best flavor. Feel free to add vegetables like peas or mushrooms.