Description
This easy chicken tetrazzini recipe is creamy, cheesy, and packed with comforting flavor. A cozy pasta bake made with tender chicken, mozzarella, and a rich, velvety sauce.
Ingredients
4 tbsp butter, melted
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
½ cup chicken broth or stock
Salt and black pepper, to taste
3 cups cooked chicken, chopped (rotisserie chicken works great)
12 oz linguini, cooked al dente
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Instructions
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Make Sauce: In a large bowl, mix melted butter, cream of chicken soup, sour cream, chicken broth, salt, and pepper until smooth.
Add Chicken: Stir in the cooked chicken, coating it well in the creamy sauce.
Combine Pasta: Fold in the cooked linguini gently until evenly mixed.
Assemble: Pour mixture into the prepared baking dish. Top with mozzarella and Parmesan cheese.
Bake: Bake uncovered for 40 minutes, or until the cheese is golden and bubbling.
Serve: Let rest for 5–10 minutes before serving for best texture.
Notes
Time Saver: Use rotisserie chicken for convenience.
Best Texture: Slightly undercook the pasta before baking to avoid sogginess.
Flavor Boost: Add vegetables like mushrooms, peas, or spinach.
Cheese Tip: Use freshly shredded cheese for the best melt and flavor.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: American
