Description
A creamy and cheesy pasta bake made with tender chicken, rich cheeses, and al dente linguini, perfect for family dinners or potlucks.
Ingredients
Scale
- 16 oz linguini
- 1/4 cup butter, softened
- 1 rotisserie chicken, shredded
- 2 cups mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/4 cup parmesan cheese, grated
- 2 (10.5 oz) cans cream of chicken condensed soup
- 1 (8 oz) block cream cheese, softened
- 5 garlic cloves, minced
- 1 cup sour cream
- 1.5 cups chicken broth
- 1 tsp dried parsley (plus more for topping)
- 1/2 tsp pepper
- 1 tsp Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the linguini until just al dente according to package instructions.
- In a large mixing bowl, combine all sauce ingredients: cream of chicken soup, cream cheese, sour cream, chicken broth, minced garlic, dried parsley, pepper, and Italian seasoning. Whisk until smooth.
- Add half of the mozzarella and cheddar cheeses, along with the shredded rotisserie chicken. Toss gently.
- Drain the pasta and add it to the mixing bowl. Toss until well coated.
- Generously butter a large casserole dish and pour the pasta mixture into it, spreading evenly.
- Top with the remaining shredded cheeses and sprinkle with dried parsley.
- Bake for 35 minutes or until the top is bubbly and golden brown.
Notes
Use a rotisserie chicken to save time. Ensure cream cheese is soft for a smooth sauce. Adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg