Introduction
Chicken Tetrazzini Pasta Bake is a quintessential comfort dish, perfect for those who appreciate a hearty, creamy, and satisfying meal. This dish combines tender pasta, succulent chicken, and a rich, creamy sauce topped with a golden, cheesy crust. It’s an ideal recipe for family dinners, potlucks, or any occasion that calls for a filling and delicious meal.
Ingredients
To prepare this delightful pasta bake, you’ll need the following ingredients:
- Pasta: 12 oz of spaghetti or fettuccine
- Butter: 2 tablespoons
- Onion: 1 small, chopped
- Garlic: 2 cloves, minced
- Chicken: 2 cups, cooked and shredded
- Cream of Mushroom Soup: 1 can (10.5 oz)
- Chicken Broth: 1 cup
- Heavy Cream: 1 cup
- Mozzarella Cheese: 1 cup, shredded
- Parmesan Cheese: 1 cup, shredded
- Frozen Peas: 1 cup
- Salt and Pepper: To taste
- Breadcrumbs: 1 cup (optional, for topping)
Directions and Preparation Method
- Preheat and Prepare Pasta:
- Preheat your oven to 350°F (175°C).
- Cook the pasta according to package instructions until al dente, drain, and set aside.
- Cook Aromatics and Sauce:
- In a large skillet, melt butter over medium heat.
- Add chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.
- Combine Ingredients:
- Stir in the cream of mushroom soup, chicken broth, and heavy cream. Bring the mixture to a simmer.
- Add the shredded chicken and frozen peas, cooking for an additional 2-3 minutes until well combined.
- Assemble the Bake:
- Toss the cooked pasta in the skillet with the sauce until evenly coated.
- Transfer the pasta mixture into a 9×13-inch baking dish.
- Sprinkle shredded mozzarella and Parmesan cheese evenly on top. If desired, add breadcrumbs for a crunchy topping.
- Bake:
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
- Serving:
- Let the pasta bake cool slightly before serving to allow the sauce to set slightly, making it easier to serve.
FAQs
- Can I make this dish ahead of time? Yes, Chicken Tetrazzini Pasta Bake can be assembled a day ahead and refrigerated. Simply bake it when ready to serve, adding an extra 5-10 minutes to the baking time if it’s coming straight from the refrigerator.
- What substitutions can I make in this recipe? You can substitute the cream of mushroom soup with cream of chicken for a different flavor profile. For a lighter version, use low-fat milk instead of heavy cream, though the sauce may be less rich.
- How can I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.
- Can this dish be frozen? Yes, you can freeze the baked or unbaked pasta bake. If unbaked, add a few extra minutes to the cooking time when baking from frozen. If already baked, thaw in the refrigerator overnight before reheating.
Conclusion
Chicken Tetrazzini Pasta Bake is more than just a dish; it’s a comforting hug in the form of a meal. It’s versatile, easy to prepare, and even easier to love. Whether you’re making it for a weeknight dinner or a special gathering, this dish is sure to impress with its creamy texture and flavorful layers. Embrace the art of comfort cooking with this delightful pasta bake that promises to be a crowd-pleaser!
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Chicken Tetrazzini Pasta Bake Recipe: Creamy & Cheesy Comfort Food
Description
Discover how to make Chicken Tetrazzini Pasta Bake, a creamy, cheesy comfort dish perfect for family dinners. Ready in just 35 minutes!
Ingredients
12 oz spaghetti or fettuccine
2 tbsp butter
1 small onion, chopped
2 cloves garlic, minced
2 cups cooked chicken, shredded
1 can (10.5 oz) cream of mushroom soup
1 cup chicken broth
1 cup heavy cream
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
1 cup frozen peas
Salt and pepper, to taste
1 cup breadcrumbs (optional)
Instructions
Preheat your oven to 350°F (175°C). Cook the pasta according to package instructions, drain, and set aside.
In a large skillet, melt butter over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
Stir in the cream of mushroom soup, chicken broth, and heavy cream. Bring to a simmer, then stir in the shredded chicken and frozen peas. Cook for 2-3 minutes until everything is well combined.
Add the cooked pasta to the skillet, tossing everything together until the pasta is fully coated in the sauce.
Transfer the pasta mixture into a 9×13-inch baking dish. Sprinkle the shredded mozzarella and Parmesan cheese evenly on top.
If desired, sprinkle breadcrumbs over the cheese for a crunchy topping.
Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly.
Let it cool slightly before serving.