Creamy Chicken Tetrazzini
This creamy, cheesy baked pasta dish is loaded with shredded chicken, mozzarella, and a rich sauce made with sour cream and cream cheese. It's a comforting classic your whole family will love.
Ingredients
- 1 lb linguini
- 1/4 cup butter softened (1/2 stick)
- 2 cans cream of chicken soup 10 oz each
- 8 oz cream cheese softened
- 4 cloves garlic minced
- 1 cup sour cream
- 1 1/2 cups chicken broth
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- kosher salt to taste
- 3 cups chicken cooked and shredded
- 2 cups mozzarella cheese grated
- 1 cup cheddar cheese grated
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish liberally with the softened butter. Set aside.
- Cook linguini in salted boiling water, 1 minute less than package directions. Drain and set aside.
- In a large bowl, whisk together cream of chicken soup, cream cheese, garlic, sour cream, chicken broth, parsley, garlic powder, pepper, and salt to taste.
- Stir in half of the mozzarella and cheddar cheese, along with the shredded chicken and cooked pasta.
- Transfer mixture to prepared baking dish and top with the remaining mozzarella and cheddar cheese.
- Bake for 30-35 minutes or until bubbly and golden on top.
- Let rest a few minutes before serving. Enjoy!
Notes
You can make this dish ahead of time and refrigerate it before baking. If baking from chilled, add 5-10 minutes to cook time and cover with foil for the first 20 minutes. Also great with rotisserie chicken for a quick shortcut.
Nutrition
Calories: 630kcal
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