Chicken Tetrazzini with Cream Cheese Recipe

Baked chicken tetrazzini with cream cheese in a white plate on a kitchen counter.

Chicken Tetrazzini with Cream Cheese Recipe

A rich and creamy chicken tetrazzini with cream cheese baked to golden perfection; this comforting pasta casserole is perfect for busy weeknights or crowd-pleasing potlucks.

Print Pin

Course: Dinner, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 30

Rest Time (Before Baking): 15

Total Time: 1

Servings: servings

Calories: 520kcal

Cost: $12

Equipment

1 9x13 inch baking dish
1 Large pot
1 Large skillet
1 Wire whisk
1 Mixing bowl
1 Wooden spoon

Ingredients

Pasta & Chicken

1 box Spaghetti or use angel hair pasta
3 cups Shredded chicken rotisserie or pre-cooked chicken works
Olive oil for sautéing
Salt & pepper to taste

Creamy Sauce

1 block Cream cheese softened, full-fat preferred
1 can Cream of mushroom soup
1 cup Chicken broth low sodium preferred
½ cup Heavy cream
2 cloves Garlic minced
1 med Onion diced
1 cup Frozen peas optional
1 teaspoon Italian seasoning
½ teaspoon Paprika optional

Topping

2 cups Mozzarella cheese shredded
½ cup Parmesan cheese grated
½ cup Panko breadcrumbs
2 tablespoon Butter melted

Instructions

Preheat oven to 350°F and grease a 9x13-inch baking dish.
Cook spaghetti until al dente, drain, and set aside.
In a skillet, sauté onion in olive oil, then add garlic.
Add cream cheese, soup, broth, and cream; whisk until smooth.
Stir in paprika, Italian seasoning, salt, and pepper.
Combine pasta, sauce, chicken, and peas in a bowl.
Spread mixture in baking dish, top with cheeses and breadcrumbs.
Let the dish sit 15 minutes to absorb sauce.
Bake uncovered for 25–30 mins until golden and bubbling.
Let rest 5 minutes before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition