Easy Chicken Tetrazzini Pasta (Print-Friendly Version)
Creamy chicken tetrazzini layered with cheese, pasta, and garlic for comforting family dinners anytime.
# What You’ll Need to Make This:
→ Pasta
01 -
450 g linguine, or substitute fettuccine, spaghetti, or bucatini
→ Cheeses
02 -
200 g mozzarella cheese, shredded
03 -
115 g cheddar cheese, shredded
04 -
25 g parmesan cheese, finely grated
→ Chicken
05 -
1 whole rotisserie chicken, skin and bones discarded, meat shredded
→ Tetrazzini Sauce Base
06 -
2 cans (300 g each) condensed cream of chicken soup
07 -
225 g cream cheese, softened
08 -
120 ml sour cream
09 -
375 ml chicken broth
10 -
5 garlic cloves, minced
11 -
1 teaspoon dried parsley, plus more for garnish
12 -
0.5 teaspoon ground black pepper
13 -
1 teaspoon Italian seasoning blend
→ For Casserole Dish
14 -
60 g butter, softened for greasing dish
# How to Prepare:
01 -
Set oven to 190°C. Grease the base and sides of a large casserole dish with softened butter.
02 -
Bring a large pot of salted water to a boil. Cook linguine until al dente, according to package directions. Drain well.
03 -
In the largest mixing bowl, combine condensed cream of chicken soup, softened cream cheese, sour cream, chicken broth, minced garlic, dried parsley, black pepper, and Italian seasoning. Whisk until the mixture is smooth.
04 -
Add shredded chicken, drained linguine, and half each of the mozzarella and cheddar cheeses to the sauce. Toss until the pasta is well coated and all elements are evenly distributed.
05 -
Transfer the mixture to the prepared casserole dish, spreading evenly. Sprinkle with the remaining mozzarella and cheddar, as well as the parmesan cheese. Garnish with additional dried parsley.
06 -
Bake on the middle rack for 35 minutes, or until the top is bubbling and golden brown.
07 -
Remove from oven and let rest briefly before serving. Season with additional seasoning salt or red pepper flakes if desired. Serve alongside crusty bread and steamed green vegetables.
# Extra Tips:
01 -
Allow cream cheese to reach room temperature for optimal blending into the sauce.