Description
Creamy chicken tetrazzini is an easy, family-style pasta bake that’s ready in under an hour! Make it with juicy chicken, melty cheese, and spaghetti in a rich cream sauce.
Ingredients
Scale
- 1 (16-ounce) package spaghetti (you can also use linguine)
- 4 chicken breasts, cooked and diced (or 1 rotisserie chicken, shredded
- 2 (10.5-ounce) cans low-sodium cream of chicken soup
- 2 cups sour cream
- 1/2 cup butter, room temperature
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 3 teaspoons dried parsley, divided
- 1 teaspoon fresh ground pepper
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- (optional) 1/3 cup slivered almonds
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray. Set aside.
- Cook the spaghetti according to the package instructions. Drain and set aside.
- While the pasta is cooking, combine the chicken, soup, sour cream, butter, chicken broth, garlic powder, 2 teaspoons parsley, and pepper in a large bowl. Stir until combined and smooth, and then add in the cooked noodles, mixing until coated.
- Pour the mixture into the prepared baking dish and top with the mozzarella, parmesan, and the reserved 1 teaspoon of parsley. If adding the slivered almonds, sprinkle those evenly on top last.
- Bake, uncovered, for 35 – 40 minutes, until the cheese is melted and bubbling.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
