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Speedy Chicken Tetrazzini

Creamy pasta with peas and cherry tomatoes, served with garlic bread.
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Need dinner fast? This speedy chicken tetrazzini uses Alfredo sauce, cooked chicken, and pasta for a creamy, cheesy casserole that’s ready in no time.

Ingredients

Scale
  • 8 ounces spaghetti
  • 3 cups chopped cooked chicken
  • 1 cup grated Parmesan cheese (divided)
  • 1 10.5-ounce can condensed cream of mushroom soup
  • 1 1/2 cup prepared Alfredo sauce (from a jar or homemade)
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • Dash freshly ground black pepper
  • 1 cup canned or frozen mushrooms (drained or thawed)
  • 1 cup frozen petite peas, thawed
  • 4 strips cooked bacon, diced or crumbled

Instructions

  1. Prepare the Oven and Baking Dish: Preheat the oven to 350°F and butter a 2-quart baking dish. 
  2. Cook the Pasta: Bring a large pot of water to a boil and add 1 tablespoon of salt and the spaghetti. Cook following the package directions for al dente.
    Draining pasta for tetrazzini.
  3. Make the Sauce: In a bowl, combine the chicken, half of the Parmesan cheese, the soup, Alfredo sauce, chicken broth, wine, pepper, mushrooms, peas, and bacon. 
    Sauce for chicken tetrazzini.
  4. Combine Ingredients and Bake: Drain the spaghetti and stir it into the chicken mixture. Turn the spaghetti mixture into the prepared baking dish and sprinkle with almonds and the remaining Parmesan cheese. Bake for 30 to 40 minutes or until bubbly.
    Combining ingredients for chicken tetrazzini.
  5. Serve: Serve in bowls or on plates with crusty bread and fresh sliced tomatoes if desired.
    A bowl of quick chicken tetrazzini with garlic bread and tomatoes on the side.

Equipment

Nutrition

Find it online: https://classic-recipes.com/speedy-chicken-tetrazzini/