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Cheesy Baked Chicken Tetrazzini

This Cheesy Baked Chicken Tetrazzini is a comforting, creamy pasta bake loaded with tender chicken, turkey bacon, mushrooms, and melted cheddar and mozzarella cheese.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 2 cups cooked pasta such as linguine or spaghetti
  • 2 cups cooked chicken shredded
  • 1 cup turkey bacon chopped
  • 1 cup mushrooms sliced
  • 1/2 cup onion diced
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 cup fresh parsley chopped
  • Non-stick cooking spray to grease the baking dish and prevent sticking

Instructions

Prepare the Pasta and Chicken

  • Cook your pasta according to package directions until al dente. Drain and set aside. If you’re using leftover chicken, shred it finely.

Sauté Turkey Bacon, Onion, Mushrooms, and Garlic

  • Heat a large skillet over medium heat and spray with non-stick cooking spray. Add the chopped turkey bacon and cook until it starts to crisp. Toss in diced onion and sliced mushrooms, cooking until they soften and the onions become translucent, about 4-5 minutes. Add minced garlic last, cooking for just 1 more minute to avoid burning.

Make the Creamy Sauce

  • Pour in the chicken broth and heavy cream. Stir in salt, pepper, dried thyme, and paprika. Let the mixture simmer gently for 5-7 minutes until it thickens slightly.

Combine Pasta, Chicken, and Sauce

  • Transfer the cooked pasta and shredded chicken into a large bowl. Pour the creamy mushroom and bacon sauce over it. Add half of the shredded cheddar and mozzarella cheese, then toss everything together until well combined.

Bake to Golden Perfection

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with non-stick spray. Pour the pasta mixture into the dish and spread evenly. Sprinkle the remaining cheddar and mozzarella cheese on top. Bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden.

Garnish and Serve

  • Once out of the oven, sprinkle fresh chopped parsley over the top for a burst of color and freshness. Serve hot and enjoy the melty, cheesy goodness in every bite.

Equipment

  • Large skillet or sauté pan
  • Large Mixing Bowl
  • Baking dish (9x13 inch)
  • Wooden Spoon or Silicone Spatula
  • Measuring cups and spoons
  • Cheese Grater

Notes

  • Substitute pasta types like penne or rigatoni for varied texture.
  • Use cooked turkey or rotisserie chicken as alternatives.
  • Swap cheddar and mozzarella for gouda, provolone, or Monterey Jack cheeses.
  • For a dairy-free version, replace heavy cream with coconut or cashew cream and use dairy-free cheese.
  • Leftovers keep well refrigerated for 3 days or frozen up to 3 months; reheat covered to retain moisture.