Description
A creamy, cheesy pasta bake with tender chicken that brings warmth and comfort to any meal.
Ingredients
Scale
- 16 oz linguini
- 1/4 cup butter, softened
- 1 rotisserie chicken, shredded
- 2 cups mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/4 cup parmesan cheese, grated
- 2 (10.5 oz) cans cream of chicken condensed soup
- 1 (8 oz) block cream cheese, softened
- 5 garlic cloves, minced
- 1 cup sour cream
- 1.5 cups chicken broth
- 1 tsp dried parsley
- 1/2 tsp pepper
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C). Boil salted water and cook linguini according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine cream of chicken soup, cream cheese, sour cream, garlic, chicken broth, parsley, pepper, and Italian seasoning. Whisk until smooth.
- Fold in shredded chicken and half of the mozzarella and cheddar. Mix in the cooked linguini until coated.
- Butter a casserole dish and pour the pasta mixture into it. Top with remaining cheese and parsley.
- Bake for 35 minutes until bubbly and golden brown.
Notes
Make sure your cream cheese is softened to prevent lumps. This dish can be easily customized with different veggies or cheeses.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken tetrazzini, comfort food, pasta bake, creamy pasta, family dinner