Description
This Easy Chicken Tetrazzini is a creamy, comforting pasta bake made with tender chicken, linguini, and a rich, cheesy sauce. It’s simple to prepare and perfect for cozy dinners or using up leftover chicken.
Ingredients
- 4 tablespoons butter
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth or stock
- 1 cup whole milk
- 1 1/2 cups shredded mozzarella or mild cheddar cheese
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cups cooked chicken, chopped
- 12 ounces linguini, cooked al dente
Instructions
- Preheat oven to 180°C (350°F) and grease a large baking dish.
- In a saucepan over medium heat, melt the butter. Stir in cream of chicken soup, chicken broth, and milk. Mix until smooth and heated through.
- Reduce heat to low and add sour cream, garlic powder, onion powder, salt, and pepper. Stir until combined without boiling.
- Add chopped cooked chicken to the sauce and mix well.
- In a large bowl, combine cooked linguini with the chicken and sauce mixture. Stir until fully combined.
- Transfer mixture to prepared baking dish. Top with shredded cheese.
- Bake uncovered for 25–30 minutes until bubbly and cheese is melted.
- Let rest for 5 minutes before serving.
Notes
- Add mushrooms or peas for extra texture.
- Use spaghetti or fettuccine instead of linguini if desired.
- Low-fat dairy options can be used for a lighter version.
- Top with breadcrumbs before baking for added crunch.
- Reheat with a splash of milk to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg
