Description
A creamy, cheesy pasta bake featuring tender chicken, linguini, and a velvety sauce—perfect for cozy dinners and busy weeknights.
Ingredients
- 4 tbsp butter
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth or stock
- Salt and black pepper to taste
- 3 cups cooked chicken, chopped
- 12 oz linguini, cooked al dente
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, stir together the melted butter, cream of chicken soup, sour cream, chicken broth, salt, and pepper until smooth.
- Add the cooked, chopped chicken to the sauce and stir to coat.
- Fold in the cooked linguini, mixing gently to combine.
- Pour the mixture into a 9×13-inch glass baking dish and spread evenly.
- Top with shredded mozzarella cheese, then sprinkle with grated Parmesan cheese.
- Bake for 40 minutes, or until the cheese is golden and bubbling.
- Let rest for 5–10 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Cook pasta slightly under to prevent over-softening in the oven.
- Shred cheese fresh for best melt.
- Add veggies like mushrooms or peas to boost nutrition.