Chicken Tetrazzini Pasta Bake
A creamy Chicken Tetrazzini Pasta Bake featuring linguini, shredded chicken, cream cheese, mozzarella, cheddar, and sour cream. Baked until golden and bubbly, this classic casserole is a satisfying and hearty meal for family dinners.
6 Servings
Ingredients
- 1 pound linguini pasta
- ¼ cup ½ stick unsalted butter, softened
- 2 cans 10 ounces each cream of chicken soup
- 8 ounces cream cheese softened
- 4 cloves garlic minced
- 1 cup sour cream
- 1½ cups chicken broth
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- Kosher salt to taste
- 3 cups cooked and shredded chicken
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
Preheat the Oven
- Preheat the oven to 375°F (190°C). Generously grease a 9x13-inch baking dish with the softened butter. Set aside.
Prepare the Pasta
- Bring a large pot of salted water to a boil. Cook the linguini for one minute less than the package instructions recommend. This ensures the pasta remains firm and does not become overcooked during baking. Drain the pasta thoroughly and set aside.
Prepare the Sauce Mixture
- In a large mixing bowl, whisk together the cream of chicken soup, softened cream cheese, minced garlic, sour cream, chicken broth, dried parsley, garlic powder, black pepper, and kosher salt to taste. Continue whisking until the mixture is smooth and fully combined.
Combine Pasta, Chicken, and Cheese
- Add the cooked linguini and shredded chicken to the sauce mixture. Stir until the pasta and chicken are evenly coated. Then, incorporate half of the shredded mozzarella and cheddar cheeses, reserving the remaining half for the topping.
Assemble the Casserole
- Transfer the pasta mixture to the prepared baking dish. Spread it evenly using a spatula. Sprinkle the remaining mozzarella and cheddar cheeses evenly over the top of the casserole.
Bake the Pasta
- Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the casserole is bubbly and the cheese topping is golden brown. If a crispier top is desired, broil for an additional 1 to 2 minutes, watching carefully to prevent burning.
Rest and Serve
- Allow the casserole to rest for 5 to 10 minutes after removing it from the oven. This helps the sauce thicken slightly for easier serving. Slice into portions and serve warm.
Notes
To make this Chicken Tetrazzini Pasta Bake gluten-free, consider the following modifications:
- Use certified gluten-free linguini pasta. Cook according to the manufacturer’s instructions, adjusting the cooking time as needed.
- Substitute the cream of chicken soup with a gluten-free version. Several brands offer gluten-free condensed soups, or you may prepare a homemade alternative using gluten-free flour as a thickener.
- Ensure that the chicken broth is gluten-free. Verify by reviewing product labels, as some broths may contain gluten-based additives.
- Confirm all dried spices and seasonings are certified gluten-free, as cross-contamination is possible during processing.
- The remaining ingredients—cream cheese, sour cream, shredded cheeses, and chicken—are typically gluten-free but should be verified if gluten intolerance or celiac disease is a concern.