Description
Classic comfort food lovers, this creamy cheesy pasta dish is for you! This Easy Chicken Tetrazzini Recipe is made with a creamy sauce, chicken and cheese.
It’s the perfect meal to share with family and great for make-ahead and it’s freezer-friendly too. Add this one to your meal-plan, it’s a winner!
Ingredients
Sauce ingredients:
1/2 cup butter
3 cloves garlic, minced
1 (8 ounce) package cream cheese (room temperature), cut into 1-inch cubes
1 (10.5 ounce) cans cream of mushroom soup
1 and 1/2 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Remaining ingredients:
1 pound spaghetti or linguine, cooked and drained (reserve 1 cup pasta water)
3 cups rotisserie chicken breast, cubed
1 and 1/2 cups Monterey Jack cheese or Mozzarealla cheese
1/2 cup freshly grated Parmesan cheese
1 bunch fresh Italian parsley (for garnish)
Optional garnishes:
Parmesan cheese
Toasted bread crumbs (as a topping)
Freshly ground pepper
Sprig of thyme
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set aside.
- Cook spaghetti for a few minutes less than the directions on the packaging. If using bouillon insteadof broth, set aside a few cups of pasta water and drain the remainning water.
- Add butter and minced garlic to a microwave-safe dish and cook for 45 seconds, or until the butter is hot and entirely melted.
- Dice cream cheese into 1″ cubes and add to a large mixing bowl.
- Pour the hot butter mixture over the cream cheese and set aside for one minute, allowing the cheese to soften. Season with salt, pepper and thyme. Whip the butter with a wire whisk until evenly mixed and slightly soft and whipped.
- Heat the chicken broth (or pasta water and bouillon) in a separate bowl and microwave for 1 minutes. Add heavy cream, creamy of mushroom soup and stir together. Add the broth mixture to the cream cheese combination and stir until evenly mixed.
- Add the diced chicken breast, parmesan cheese, spaghetti and toss.
- Add all combined ingredeints to the pre-greased caserole dish. Top with mozzareall and cheddar cheese. Cover dish with aluminum foil.
- Bake in 350°F oven for 30 minutes; remove the foil and continue baking for 15 minutes.
- Remove from the oven and let rest 5 minutes or until cool enough to serve.
- Garnish & enjoy!!
Notes
Storage – Store leftover casserole in the fridge for up to 4 days. To reheat, cover with foil and reheat in 350°F oven for 20 to 30 minutes until heated through.
You can also reheat individual servings on a plate in the microwave for 30 second intervals.
Make-Ahead – Prep up to the point of baking, then cover with plastic wrap and refrigerate for 3 to 4 days before baking.
If the pasta absorbs some of the sauce while it’s in the fridge, you can add 1/2 cup of heavy cream, water or chicken broth to the casserole before baking.
Freeze without baking – Prepare without baking and cover tightly with plastic wrap, then foil and freeze for up to 3 months.
Thaw overnight in the refrigerator before baking. Bake in 350°F oven as directed, adding another 10-15 minutes or baking time. Test the middle for doneness.
Related: How To Reheat A Casserole
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 helping
- Calories: 547
- Sugar: 2.9 g
- Sodium: 968.8 mg
- Fat: 32.2 g
- Saturated Fat: 18.8 g
- Trans Fat: 0.2 g
- Carbohydrates: 47 g
- Fiber: 2.3 g
- Protein: 17.6 g
- Cholesterol: 84.7 mg
